These wings are uniquely flavoured Covering most of taste senses of Spicy, Sweet, Savoury, Salty and Umami.
The ingredient’s list for this does have specific ingredients that make it what it is. I recommend buying them though and using them to create other recipes. You could swap out the Korean chilli flakes but not really the Gochujang.
Continue reading “Korean Wings”
The first two steps are optional but I really feel it makes a huge difference.
Step 1: is to wash the chicken wings, soak them in salted cold water for 5-10 mins then rinse off and dry them.
Step 2: Next up is a Top Notch Food tip for extra crispy skin. That is salt them lightly all over and place them in the fridge uncovered. The best results would be wire rack and have space between each wing, so that the cold air can flow round them and dry them out better. I would do this for minimum 4 hours but as per the mandate for recipes “over night” is best.
These steps can be skipped if you want but they make a difference. I sometimes skip it and instead sit them in a brine and then dry off an hour or so before frying.
Continue reading “Salt Pepper Wings – Takeout style”
This is a very easy and simple Buffalo wing recipe. Fry toss in a sauce. That’s basically it. But just a few more little things to bring it up from boring.
Continue reading “Buffalo wings (Easy Fried)”
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