Spicy Korean Q WingStop Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">1.5kg chicken wings, separated into flats and drumettes</li><li class="ingredients-single-item">60g cornstarch</li><li class="ingredients-single-item">1 tsp baking powder</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">1/2 tsp black pepper</li><li class="ingredients-single-item">1 tsp garlic powder</li><li class="ingredients-single-item">Vegetable oil for deep frying</li><li class="ingredients-single-item">1 tbsp sesame seeds, for garnish</li><li class="ingredients-single-item">2 spring onions, thinly sliced, for garnish</li><li class="ingredients-single-item">For the Spicy Korean Q Sauce:</li><li class="ingredients-single-item">80g gochujang (Korean chili paste)</li><li class="ingredients-single-item">45ml soy sauce</li><li class="ingredients-single-item">60ml honey</li><li class="ingredients-single-item">30ml rice vinegar</li><li class="ingredients-single-item">2 tbsp brown sugar</li><li class="ingredients-single-item">2 tbsp tomato paste</li><li class="ingredients-single-item">3 cloves garlic, minced</li><li class="ingredients-single-item">2 tsp ginger, grated</li><li class="ingredients-single-item">1 tbsp sesame oil</li><li class="ingredients-single-item">1 tbsp gochugaru (Korean chili flakes) (or red pepper flakes)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Deep heavy-bottomed pot or deep fryer</li><li class="equipment-single-item">Cooking thermometer</li><li class="equipment-single-item">Wire rack</li><li class="equipment-single-item">Tongs</li><li class="equipment-single-item">Large mixing bowl</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Start by patting your chicken wings completely dry with paper towels. This crucial step removes excess moisture that would cause dangerous splattering during frying and ensures maximum crispiness. Place the wings in a large bowl.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a separate bowl, combine the cornstarch, baking powder, salt, black pepper, and garlic powder. The baking powder is key here as it changes the pH level of the chicken skin, helping it crisp up beautifully during frying.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Sprinkle the cornstarch mixture over the wings and toss thoroughly until each piece is evenly coated. For best results, let the coated wings rest uncovered in the refrigerator for 30 minutes to further dry the coating (if time permits).</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the wings are resting, prepare your sauce. In a medium saucepan, combine all sauce ingredients: gochujang, soy sauce, honey, rice vinegar, brown sugar, tomato paste, minced garlic, grated ginger, sesame oil, and gochugaru. Bring to a gentle simmer over medium-low heat, stirring frequently to prevent burning.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Simmer the sauce for about 5-7 minutes until it thickens slightly and the flavors meld together. The sauce should coat the back of a spoon but still be pourable. Remove from heat and set aside. The sauce will continue to thicken as it cools.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>For frying, heat vegetable oil in your deep pot to 170°C. The temperature is critical - too hot and the outside will burn before the inside cooks; too cool and the wings will absorb excess oil and become greasy.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Working in batches to avoid overcrowding (which would lower the oil temperature), fry the wings for 8 minutes for the first fry. This initial fry cooks the chicken through while beginning to set the exterior. Transfer to a wire rack to drain.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Increase the oil temperature to 190°C for the second fry. Return the wings to the hot oil in batches and fry for an additional 2-3 minutes until deeply golden and audibly crispy. This double-frying technique is the secret to achieving that characteristic Korean ultra-crispy texture.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Transfer the twice-fried wings to a clean wire rack to drain excess oil for about 30 seconds, then immediately place them in a large metal bowl.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Pour about half of the prepared sauce over the hot wings and toss vigorously to coat evenly. The heat of the wings will help the sauce adhere and slightly caramelize. Add more sauce as needed until wings are generously coated but not swimming in sauce.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Transfer the glazed wings to a serving platter and sprinkle with sesame seeds and sliced spring onions. Serve immediately while hot and crispy, with any remaining sauce on the side for dipping. The contrast between the crispy exterior and juicy interior is at its peak when freshly made.</li></ol>