Saturday, January 27, 2018

Gochujang Chicken Wings - Eddy Jackson

Eddy Jackson visited The Kitchen on the Food Network.  He shared the following chicken wing recipe.  

Ingredients

Gochujang Sauce
  • 1/4 cup gochujang
  • 1/4 cup molasses 
  • 1/4 cup lite soy sauce 
  • 1 heaping tablespoon light brown sugar 
  • 1 teaspoon finely chopped ginger 
  • 1 teaspoon finely chopped garlic 
  • 1 teaspoon finely chopped shallot 
  • Pinch of kosher salt 
  • Pinch of freshly ground black pepper 

Wings
  • 1 to 2 quarts canola oil, for frying
  • 2 pounds and drumette pieces (about 24), wing tips removed, rinsed and dried well 
  • 1/4 cup rice flour 
  • 1 bunch scallions, thinly sliced

Alabama Wing Sauce
  • 3/4 cup mayonnaise
  • 1/4 cup apple cider vinegar 
  • 1/4 cup lemon juice 
  • 1 tablespoon prepared horseradish 
  • 1 tablespoon freshly ground black pepper 
  • 2 1/2 teaspoons garlic powder 
  • 2 1/2 teaspoons granulated sugar 
  • 2 teaspoons kosher salt 
  • 1 teaspoon whole-grain mustard 
  • 1 teaspoon cayenne pepper 
Procedure

  • For the molasses-gochujang wing sauce: Combine the gochujang, molasses, soy sauce, brown sugar, ginger, garlic, shallot, salt, pepper and 1/4 cup water in a saucepan over medium heat. Bring to a boil. Once the gochujang and sugar have fully dissolved, reduce the heat to medium low and cook for 5 to 8 minutes. Reserve the sauce for tossing with the wings. If the sauce becomes too thick, you can add a little water until the desired consistency is achieved.
  • For the wings: Heat the canola oil in a deep-fryer or large, heavy-bottomed pot to 375 degrees F.
  • Frying the Wings: Toss the wings in the rice flour in a large bowl. Working in batches, slowly lower the coated wings into the oil. Fry until fully cooked, 10 to 12 minutes. Transfer to a large bowl and toss with the reserved gochujang sauce.
  • For the Alabama wing sauce: Combine the mayonnaise, vinegar, lemon juice, horseradish, black peppter, garlic powder, granulated sugar, salt, mustard and cayenne in a bowl and whisk until fully incorporated.  
  • Serving: Drizzle the Alabama White Sauce over the wings or serve on the side for dipping. Top with the scallions.






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