This is a great way to make crispy chicken wings without using a fryer. That keeps it free for the Potpie Fritters (here) and any other goodies you might want to fry up. The wings are moist and tender, with a crackling skin. I make a kimchi-caramel sauce inspired by the flavors of Korean fried chicken, and fold some crumbled blue cheese inspired by Buffalo wings into the wing sauce, and somehow it all harmonizes. The sauce is so good that you’ll find yourself dipping in French fries when all the wings are gone.
INGREDIENTS
MARINADE:
- 3 large egg whites
- 2 teaspoons / 10 grams baking soda
- 1¾ teaspoons / 10.5 grams fine sea salt
- 24 whole chicken wings
KIMCHI CARAMEL:
- 1 cup / 200 grams sugar
- 1½ tablespoons / 30 grams corn syrup
- ½ cup / 112 grams water, divided
- 7 ounces / 200 grams kimchi liquid (from the jar)
- 2 teaspoons / 10 grams red wine vinegar
- ½ teaspoon / 3 grams fine sea salt
WING SAUCE:
- ⅔ cup / 150 grams crème fraîche
- 3 tablespoons / 55 grams ketchup
- 1½ tablespoons / 25 grams gochujang (Korean red pepper puree)
- 3½ ounces / 100 grams crumbled blue cheese
- 1 tablespoon / 15 grams minced bread-and-butter (sweet) pickles
- ½ teaspoon / 3 grams fine sea salt
WINGS:
- ½ cup / 65 grams unsalted chopped peanuts
- 4 scallions, thinly sliced
DIRECTIONS
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