Recipe: Bone Daddies Korean Fried Wings
The ultimate chicken wing recipe for summer
By Felicity Carter
Famed Japanese restaurant and ramen bar, Bone Daddies is known for its best-selling Korean fried chicken wings, and it’s been a staple dish on their menu since the very start. Sweet, sticky, with some spice, it’s all down to the overnight marinating of the chicken in the Bone Daddies sake, ginger and mirin concoction, which not only packs a flavorsome punch, it also locks in the juiciness. This is topped off by the little crunch finale thanks to the rice flour, and a fiery and sweet Gochujang dipping sauce. Â
Recipe: Bone Daddies Korean Fried Wings
Serves 8
Ingredients
- 8 three-joint chicken wings
- 200ml sake
- 20g root ginger, chopped
- 20g flakey sea salt
- 240g rice flour
- 150g Gochujang
- 750ml chilli oil
- 75ml mirin
- 150ml rice wine vinegar
- 10 garlic cloves
- 2 litres rapeseed oil, for deep-frying
- toasted white sesame seeds to serve
Method
- To prepare the marinade, blitz the sake, ginger, salt and mirin in a food processor until the ginger is finely chopped. Transfer to a bowl.
- Coat the wings in the marinade and then cover and leave to infuse overnight or for at least 3 hours in the fridge.
- To make the Korean sauce, put all the ingredients in a blender and blitz until smooth. The sauce will keep in an airtight container in the fridge for at least 2 weeks.
- Pour the oil into a large, deep saucepan and set over medium-high heat. Lift the wings straight from the marinade, shaking off any excess and coat thoroughly with the flour. When the oil reaches 180C, deep fry the coated wings, turning once for about 6 minutes until golden. Remove with a slotted spoon and drain on kitchen paper.
- Meanwhile warm the sauce through in a saucepan, stirring frequently for 10 minutes. Do not allow it to boil.
- In a bowl, mix the hot fried chicken wings with the warm Korean sauce, plate and sprinkle with sesame seeds.
