Korean Chicken Wings dinner Jan 6 2011

Son and his SO made dinner tonight. These wings and rice are son's and the salad and asparagus are Cassie's 

Korean-style Crispy Chicken Wings with  Ginger Glaze

We used a family size package of chicken wings, separated at the joints with the wing tip discarded and frozen for use later to make stock.  You can use a bag of frozen "party" wings if you don't want to cut up the wings yourself.
1 medium onion, finely minced
3 minced garlic cloves
1-inch piece of ginger finely grated
2 beaten eggs... more or less to make the batter a good consistency, not too pasty
1 1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 Cup cornstarch
1/2 Cup all purpose flour


GLAZE
2-inch piece of ginger, peeled, thinly sliced
3/4 cup water
3/4 cup packed dark brown sugar
1/2 cup rice vinegar
1/2 cup light corn syrup ( or use dark if you have medium or light brown sugar)
2 tablespoons shoyu  (soy sauce)
1 tsp. red pepper flakes or to taste

Bring water, sugar, soy and ginger to a rolling boil in small sauce pan.  Boil 15 minutes (may do this while frying chicken). Lower heat to medium and add corn syrup.  Cook until thicken and syrupy - about soft ball stage.  It will coat the spoon. Remove ginger, set aside. It will thicken more as it cools

Oil for frying

Heat oil to 350º in cast iron chicken fryer or similar pan. Combine minced onion, garlic, ginger, egg(s), salt and pepper in large bowl.  Add chicken wings; toss to coat. Add flour and cornstarch to chicken mixture and coat well.  Mixture on wings will be sticky.

Fry chicken wings in batches 15 minutes or until golden brown.  Remove to wire rack and continue until all wings are fried.  If not ready to serve immediately, allow to cool on wire rack.

When ready to serve Increase oil to about 375º and add back chicken to crisp up and brown more, about 3 or 4 more minutes.

Drizzle glaze over wings and toss to coat.  May be served immediately or if desired, place on foil lined baking sheet and place in 350º oven to dry and set the glaze.

Cassie's salad is spring mix, lemon juice, black olives, parmesan cheese and tomatoes

Asparagus was steamed with salt and pepper, lemon juice and dill. Yum to both of them!