Battering chicken is convenient and a time saver in the kitchen. This batter beats dredging chicken wings in flour and egg. If you’ve never fried chicken before, you’ll like my wet batter method. Nearly every restaurant serves it on their menu and it’s a dinner staple in Louisiana. Since I moved to New Orleans 5 years ago, I’ve become accustomed to a variety of fried chicken dishes from different cultures. Over the years, I’ve made my fair share of fried chicken recipes. With a variety of delicious marinades and sauce products, I can count on Moore’s Marinades to deliver the most tantalizing and convenient sauce on the market. Plus with this fried chicken wing batter recipe, it’s easy to change up the sauce to include favorites like buffalo wings, ranch wings, and teriyaki chicken. I like to use a combination of sauce to make barbecue chicken, spicy oven roasted brisket, Spicy Fish Tacos, and Shrimp Scampi. It’s convenient and easy to plan meals with Moore’s Marinade products. These ingredients compliment this extra crispy fried chicken in the most delicious way possible. These fried chicken wings with Korean sauce is a favorite of mine and I can’t believe I waited this long to share it! Our family raves how robust and spicy Moore’s Marinade Spicy Mustard Hot Sauce is in combination with my Korean chili sauce recipe. These wings even refrigerate well without the sauce and come out just as crispy later to dunk in the sauce as leftovers. The secret is to double fry the chicken wings to create an extra airy, crunchy, and crispy crust that can withstand sauce. Once you bite into these Korean Wings, you’ll never want to try another recipe again. I’ve always kept this recipe secret until now. If you’re looking for the ultimate appetizer to serve for game day or a dinner recipe to make the family for dinner this week, you’ll want to try my Korean Fried Chicken Wing recipe. The Korean sauce is irresistible and this wet battered chicken recipe will forever change your perspective on fried chicken. I’m not going to lie, I make this at least once a month and I get requests to make this all the time for friends. By replacing a 1/2 cup of flour with cornstarch, I’ve achieved a crispy, airy, and flaky fried crust that can’t be beaten.įried chicken wings glazed in a sweet and spicy sauce is my favorite recipe to make for game day. The wings are battered in a wet flour and cornstarch mixture with a couple teaspoons of baking powder. The ultimate fried chicken appetizer this is a totally different beast than buttermilk fried chicken. Korean Fried Chicken Wings is a Korean classic made with extra crispy fried and tender chicken wings glazed in a spicy sweet sauce. All opinions, text, images or video are 100% my own. This post is sponsored by Moore’s Marinade.
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