Photographer: John Paul Urizar. Stylist: Michele Cranston.
For these delicious Korean-style crunchy chicken wings, we briefly pan-fry the chicken then finish the cooking in the oven. The secret to getting the best flavour and maximum crispiness is to start the recipe a day ahead and allow for marinating time. Cooking for a crowd? To make the crunchy chicken wings go further, cut each wing in half at the joint and cook for slightly less time.
Ingredients
Method
Place chicken wings in a large bowl. Combine cornflour, baking powder, salt and garlic powder in a small bowl. Scatter flour mix over chicken, using your hands, toss chicken several times to coat in cornflour mixture. Grease a wire rack and place chicken in a single layer on top. Discard excess cornflour mix. Refrigerate chicken uncovered, for 24 hours to dry out.
DIPPING SAUCE: Place sesame oil in a small saucepan, add garlic and ginger to cold oil. Cook, stirring over low heat for 3 minutes or until fragrant. Add remaining ingredients and ½ cup (125ml) water; bring to a simmer; cook for 5 minutes or until thickened. Set aside until needed or refrigerate in an airtight container for up to 2 days.
Preheat oven to 230°C (210°C fan-forced). Line two oven trays with baking paper; top each with an oiled wire rack.
Meanwhile, heat vegetable oil in a large non-stick frying pan over medium heat; cook half the coated chicken, top-side down only, for 3 minutes or until browned underneath. Transfer browned-side up to prepared trays. Repeat with remaining chicken. Bake for 45 minutes, swapping trays halfway through cooking time or until chicken is dark golden and cooked through.
Brush chicken with rendered fat, then scatter generously with sesame seeds. Serve with dipping sauce scattered with green onion.
