Confit chicken wings, then deep-fried, then dressed in a Korean glaze. What could be better?
Author: Chef Kyle Johnson
Recipe type: Appetizer
1 cup salt
1 cup granulated sugar
4 pounds of chicken wings and drumettes (Chef Johnson buys these at Eckerlin Meats at Findlay Market)
1 gallon oil or chicken fat (Schmaltz)
1 cup soy sauce
¾ cup dark brown sugar
1 tablespoon rice vinegar
1 tablespoon sambal chili paste
1 tablespoon of gochujang (available at Saigon Market or CAM)
1 teaspoon microplane ginger (Zest)
1 teaspoon microplane garlic (Zest)
1 ½ teaspoons of sesame oil
1 tablespoon cornstarch
1 tablespoon water
Oil for frying
scallions for garnish
Combine salt and sugar mix together. In a non-reactive dish, combine with wings to cure overnight. The next day, rinse the cure off of the wings. Place the wings in a heavy pot, like a Dutch oven, and cover in oil or chicken fat and cook at 225 for 3 hours. Remove from oven and let cool. Do not drain the fat before cooling.
For the sauce:
In a small dish, combine cornstarch and water. In another bowl, combine soy sauce, rice vinegar, chili paste, gochujang, ginger, garlic, sesame oil. Whisk together. Pour into a saucepan, and bring to a boil As soon as the mixture comes to boil whisk in the cornstarch and water and boil for 30 seconds. Transfer into a heat resistant container and cool quickly. Be careful-- boiling too long will cause the sauce to be bitter.
Once the wings are cool, remove them from the oil. In a deep, heavy pot, fry in small batches in enough oil to cover the wings at 350 degrees until crispy. Drain on a rack until ready to dress in sauce.
When ready to serve, combine sauce and wings in large bowl and toss to coat. Serve with extra sauce and garnish with thinly sliced scallions.