Korean-Style Chicken Wings

"My dish is going to be a fusion of two cultures," Chef Chris says. "My wife is Korean, my background is in Southern food. This dish encompasses both of our styles."

He sources free-range, hormone-free chicken, tenderizes the meat with yogurt, and uses garlic, soy and sesame for flavor. Chef Chris fries his wings for golden crispiness and utilizes more of the meat with a crépinette, or sausage.

Watch the video to see how kimchi and Gochujang are incorporated, and get the complete recipe below.

Recipe

Korean-Style “Chicken Wings” with Kkaennip Kimchi and Gochujang

Ingredients

For the kimchi:

• 60 Parilla leaves (Kkaennip)
• 3 tablespoons Korean red chili flakes
• 1 tablespoon fish sauce
• 1 tablespoon soy sauce
• 2 tablespoons minced garlic
• 1 teaspoon sugar
• 1 teaspoon roasted sesame seeds
• 1/2 cup Water or Kombu Broth

For the chicken wing crépinette:

• 1 1/2 cups ground chicken (wing) meat
• 2 cloves garlic, minced
• 1 egg
• 1 teaspoon fresh cilantro, chopped
• 1 teaspoon fresh parsley, chopped
• 1 tablespoon minced ginger
• Salt and pepper to taste
• Caul fat

For the chicken wings:

• 6 whole chicken wings
• 1/4 cup sesame oil
• 2 tablespoons garlic powder
• 2 tablespoons soy sauce
• 1 cup Greek yogurt
• 3 cups all-purpose flour
• 3 tablespoons cornstarch
• 4 tablespoons vinegar powder
• 4 tablespoons Gochujang powder
• 2 tablespoons salt
• Fresh scallions, for garnish
• Fryer oil

Directions

For the kimchi:

1. Wash the kkaennip under running water, holding the stems together, shaking off excess water. Pat dry with a paper towel.
2. Mix all the seasoning together in a small bowl. Take a teaspoon of this mixture and spread over each leaf, and place in a stack. Pour remaining sauce mixture over the leaves and cover tightly with a lid. Let this sit out unrefrigerated for a few hours then place in refrigerator. This will keep for a few weeks.

For the chicken wing crépinette:

1. In a small mixing bowl add the ground chicken, garlic, egg, herbs, ginger and seasonings. Mix together until combined.
2. Lay out caul fat and cut 2-inch-by-1-inch squares. Put about 2 tablespoons of the meat farce in the middle of the caul fat square. Spread the meat and roll up the crépinette like a cigar.
3. Take a saute pan and over medium heat, sear the crépinette on all sides until golden and cooked through. Serve immediately.

For the chicken wings:

1. In a medium-sized mixing bowl, add the sesame oil, garlic powder, soy and yogurt and mix together. Add the raw wings and marinate for an hour or more.
2. In a separate bowl, mix the all-purpose flour and cornstarch.
3. Take the wings out of the marinade, taking off excess, and dredge in the flour mixture.
4. Fry in a preheated dutch oven at 350 F for 6 to 8 minutes or until wings have internal temperature of 165 F.
5. Once fried, transfer to a wire rack to drip dry.
6. Season with the mixture of salt and powders. Garnish with fresh scallion.

Learn more about Korean cooking at ICE.