Korean Chicken Wings Tak Nalge

Korean Chicken Wings Tak Nalge

Step-by-step recipe:

Step 1:

Prepare 8-10 chicken wings, leaving only the middle sections of the wings.

Step 2:

Place the wings in a bowl and add 2-3 cloves of garlic, crushed in a press, ground black pepper and 1 tablespoon of rice wine.

Step 3:

Stir the wings to coat them evenly with the spices. Refrigerate the bowl with the wings for 30 minutes, covered with plastic wrap or a lid.

Step 4:

In a separate bowl, combine rice syrup, 2 crushed garlic cloves and hot gochujang paste.

Step 5:

Add 1 tablespoon of rice wine to the bowl and stir. The sauce is ready.

Step 6:

Remove the wings from the refrigerator, shake off the marinade and thread them onto skewers.

Step 7:

Heat a deep layer of vegetable oil in a saucepan. Once the oil reaches 190 degrees Celsius, place the wings on skewers in it.

Step 8:

Fry until golden brown, about 10 minutes.

Step 9:

Place wings on paper towels to drain excess oil.

Step 10:

Brush the wings with sauce using a brush.

Cooking tips:

If you don't want to use a deep fryer, you can simply fry the wings in a generous amount of oil, turning them over to fry on both sides.

Start counting down 10 minutes once you've placed all the wings in the hot oil. This will allow the oil to cool sufficiently to prevent the wings from burning or drying out.