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Korean Chicken Wings Recipe

A recipe for chicken wings that marinate in Korean seasonings and are deep-fried until extra crispy.

By chow · From Open Recipes · 11 ingredients
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Why it works: Chicken and potato match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and 2,756 recipes mention both. Both carry (z)-4-decenal, which smells green, must. The science ↓

The recipe

4 to 6 servings
Cook1 hr

Ingredients

Contains: wheat, peanut, soy, sesame (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

  1. Pat the chicken wings completely dry with paper towels and place them in a large bowl.

  2. In a small bowl, whisk the michiu rice wine, soy sauce, granulated sugar, kosher salt, toasted sesame oil, and MSG if using until the sugar and salt dissolve. Pour over the wings, toss well, and refrigerate for 30 minutes.

  3. In a shallow dish, whisk together the potato starch and Wondra quick-mixing flour.

  4. Lift the wings out of the marinade and let excess drip off. Dredge each wing in the starch mixture, shaking off the extra.

  5. Pour the peanut oil and enough vegetable oil into a heavy pot to reach about 2 inches deep. Heat to 350°F (175°C).

  6. Fry the wings in batches for 10 to 12 minutes, turning once, until deep golden and cooked through to 165°F (74°C) in the thickest part.

  7. Lift the wings out with a slotted spoon and drain on a wire rack set over a sheet pan. Let the oil return to 350°F (175°C) between batches.

  8. Serve the wings hot once all batches are fried and drained.

By chow. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Chicken + potatotop 3% of all pairs
    Aroma overlapstrong
    Mentioned together2,756 recipes

    Shared aroma: (z)-4-decenal (green, must).

  2. Peanut oil + sesametop 2% of all pairs
    Aroma overlapstrong
    Mentioned together220 recipes

    Shared aroma: acetylpyrazine (roast).

  3. Sesame + chickentop 4% of all pairs
    Aroma overlapstrong
    Mentioned together939 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  4. Rice wine + sesametop 4% of all pairs
    Aroma overlapstrong
    Mentioned together244 recipes

    Shared aroma: ethyl pentanoate (yeast, fruit).

  5. Sesame + potatotop 5% of all pairs
    Aroma overlapstrong
    Mentioned together144 recipes

    Shared aroma: furaneol (caramel, strawberry).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Flavor stand-ins for the potato

How well each one fits the dish's main ingredients (peanut oil, rice wine, sauce, sesame, sugar, chicken, flour):

  1. Capsicumbetter flavor fit
  2. Welsh onionbetter flavor fit
  3. Onionabout as good a flavor fit
  4. Potatothe original

Fit is the average pairing score against peanut oil, rice wine, sauce, sesame, sugar, chicken, flour. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).