Korean Style Fried Turkey Wings
Deep-fried turkey wings prepared in the spicy-sweet Korean style. Serve instead of chicken wings as an appetizer or main dish.
- Serves: 4 persons
- For the Marinade and Coating:
- 4turkey wings (8 pieces: 4 drumettes, 4 wingettes, about 3 1/2 pounds)
- ½cup rice wine
- 2tablespoons ginger (freshly grated)
- 2tablespoons green onion (white part only, chopped, greens reserved for garnish)
- 1cup potato starch
- 2teaspoons salt
- Neutral oil (for frying)
- For the Glaze:
- ½cup honey
- ¼cup sriracha (or gochujang)
- 2teaspoons soy sauce
- 2teaspoons sesame oil
- For the Garnish:
- Sesame seeds
- Green onion tops (thinly sliced on a bias)
- Red chile peppers (such as bird’s eye, thinly sliced on a bias)
- 1handful fresh cilantro (torn)
Step 1Gather the ingredients.
Step 2Pat the turkey wings dry with paper towels. If you bought whole wings, separate the wingette and drumette at the joint using a sharp knife.
Step 3Place the wing pieces in a large zip-close bag or a bowl. Add the rice wine, ginger, and green onion. Close the bag and toss everything together or mix everything in the bowl and cover. Marinate for at least one hour.
Step 4Add the oil to a deep fryer or at least 3 inches to a heavy-bottomed large pot. Don't fill more than halfway with oil. Heat the oil to 325 F.
Step 5Drain the wings. Add the potato starch and salt. Toss to coat well. Feel free to add more starch, if necessary, to achieve a thorough coating.
Step 6Gently shake off any excess starch and add the wings one at a time to the hot oil. Depending on the size of your frying setup, you may want to fry in batches. Don't over-crowd the oil.
Step 7Fry for about 8 minutes. Remove the wings to a wire rack over a sheet pan or place on clean paper towels to drain excess oil. Raise the temperature of the fryer oil to 360 F.
Step 8Prepare the glaze. Add the honey, chili sauce, soy sauce, and sesame oil to a large bowl and mix.
Step 9When the oil is up to temperature, fry the wings again for 1-2 more minutes. Use a meat thermometer to check the internal temperature by inserting it into the thickest part of the drumette without hitting the bone. It should register at least 165 F.
Step 10Remove wings from the fryer. Put them in the bowl with the glaze and toss to coat. Add the garnishes and toss again. Serve immediately.