Double-Fried Korean Chicken Wings in a Starch Batter

What you need

• 1 kg (2 lb) chicken wings, split into flats and drumettes, tips removed
• 2 tbsp rice wine
• 3 cloves garlic, finely grated
• 1 tsp fresh ginger, finely grated
• 1 1/2 tsp salt, divided
• 1/2 tsp black pepper
• 90 g (2/3 cup) potato starch, divided
• 60 g (1/2 cup) all-purpose flour
• 150 ml (2/3 cup) ice-cold water
• 1.5 l (6 cups) vegetable oil, for deep-frying

Method

Restated from the original video

1. 1

   Pat the wings dry with paper towels.

2. 2

   In a large bowl, toss the wings with the rice wine, garlic, ginger, 1 tsp salt and the black pepper. Cover and refrigerate for 1 hour.

3. 3

   Sprinkle 2 tbsp of the potato starch over the wings and toss until they look dry and dusty.

4. 4

   In another bowl, whisk the rest of the potato starch with the flour and remaining 1/2 tsp salt. Whisk in the cold water to a thin batter with no lumps.

5. 5

   Tip the wings into the batter and turn them until coated.

6. 6

   Heat the oil in a deep, heavy pot to 160 °C (325 °F). Set a rack over a tray.

7. 7

   Lift the wings out one by one, letting the extra batter drip off, and fry in batches until pale gold and cooked through, 8-10 min.

8. 8

   Move them to the rack and let them rest for 5 min. The crust firms up as steam escapes.

9. 9

   Raise the oil to 180 °C (350 °F).

10. 10

    Fry the wings a second time, in batches, until deep golden and very crisp, 3-4 min. The thickest drumettes should read 74 °C (165 °F) inside.

11. 11

    Drain on the rack, not on paper, and serve hot.

Imported from souschef.co.uk. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.