Kardea Brown’s Spicy Korean-Inspired Fried Chicken Wings | Delicious Miss Brown | Food Network

When it comes to frying chicken, Kardea says, "I like to think I know a thing or two!" These Korean-inspired fried chicken wings are tangy, sweet, spicy and unbelievably crispy. They have just enough heat to keep you coming back for more!
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Kardea Brown shares down-home, Southern recipes from her South Carolina kitchen. The cook and caterer was born and raised on the sea islands of Charleston, the heart of all Southern cooking, and learned to cook in her grandmother’s kitchen. These days, she takes generations of family recipes and makes them her own as she cooks for family and friends at her Sea Island home.

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Spicy Korean-Inspired Fried Chicken Wings
RECIPE COURTESY OF KARDEA BROWN
Level: Intermediate
Total: 1 hr 15 min
Active: 45 min
Yield: 3 to 4 servings

Ingredients

2 pounds chicken wings
4 large egg whites
8 to 12 cups canola oil
4 tablespoons unsalted butter
2 tablespoons minced fresh ginger
2 teaspoons chile flakes
4 cloves garlic, minced
1/2 cup gochujang
1/2 cup honey
1/4 cup ketchup
1/4 cup light brown sugar
3 tablespoons seasoned rice vinegar
2 tablespoons soy sauce
1/2 cup cornstarch
1/2 cup rice flour
2 tablespoons House Seasoning, recipe follows
2 scallions, thinly sliced on a bias
1 tablespoon chopped fresh cilantro

House Seasoning:
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon sweet paprika
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper

Directions

Special equipment: a deep-fry thermometer

In a large bowl, combine the chicken wings and whisked egg whites. Toss to coat and set aside.
Heat the oil in a large Dutch oven to 300 degrees F over medium heat.

For the sauce, melt the butter in a small saucepan, then add the ginger, chile flakes and garlic. Cook for 1 to 2 minutes, then add the gochujang, honey, ketchup, brown sugar, rice vinegar and soy sauce. Stir to combine, then continue to cook until bubbling and thickened. Keep warm over low heat.

In a shallow dish, combine the cornstarch, rice flour and House Seasoning. Dredge each wing completely and transfer to a parchment-lined sheet tray.

Fry the wings in batches for 8 to 10 minutes, then transfer to a sheet tray lined with a cooling rack or paper towels.

Heat the oil to 400 degrees F.

Fry the chicken wings in batches until deeply golden and crispy, 5 to 6 more minutes. Add the hot wings to a bowl and enough sauce to completely coat. Garnish with the scallions and cilantro.

House Seasoning:
Yield: 5 tablespoons

Stir together the garlic powder, onion powder, paprika, salt and pepper in a small bowl.

Cook’s Note
Add a tablespoon or two of water to thin out the sauce if it becomes too thick.

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Kardea Brown’s Spicy Korean-Inspired Fried Chicken Wings | Delicious Miss Brown | Food Network

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