These are the ultimate wings when you’re willing to go the extra mile. First, they’re dry brined to season them from the inside out and keep them juicy. Next, they’re cooked low and slow in oil and aromatics to make them fall-off-the-bone tender and incredibly moist. Lastly, they’re deep fried for crunch and tossed in a sweet and spicy sauce for that perfect glazed finish. Enjoy!

Quick Info

⏱️ 520 min • 🍽️ 4 servings • ⭐ 83%

Nutrition

1381 cal • 40g protein • 130g carbs • 79g fat

Tags

[Dairy-Free] • [Appetizers] • [Dinner] • [Lunch] • [Sides] • [Snacks] • [African] • [Indigenous]

Ingredients

• ½ cup kosher salt
• ¼ cup sugar
• 1 tablespoon gochugaru (Korean chile flakes)
• 2 pounds chicken wings
• 1 3-inch piece of fresh ginger, peeled and sliced
• 8 garlic cloves, peeled
• 4 scallions, cut into 2-inch pieces
• 3 cups olive oil, plus more as needed
• ¼ cup rice vinegar
• ¼ cup soy sauce
• ½ cup honey
• 4 garlic cloves, minced
• 2 tablespoons grated fresh ginger
• ¼ cup gochujang (Korean chile paste)
• 2 cups cornstarch, divided
• 1 cup all-purpose flour
• 2 teaspoons kosher salt
• 1¾ cups water
• Toasted sesame seeds
• Fresh cilantro leaves
• Sliced scallions

Instructions Preview

1. Dry brine the wings: Set a wire rack insid…
2. In a small bowl, combine the salt, sugar, …
3. Add the wings to a large bowl and sprinkle…

…and 12 more steps

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Recipe by: Matt Ciampa • From: Tasty