Red Meat Allergy Friendly Gluten Free Korean Fried Chicken Wings
Total time1 hr 5 min
Prep time20 min
Cook time30 min
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Learn more →Ingredients
4 servings
For the wings
- 2 lbs chicken wings, split at the joint, tips removed
- 1 tsp kosher salt
- ½ tsp black pepper
- ½ tsp garlic powder
For the coating
- ¾ cup rice flour
- ¼ cup cornstarch
- ½ tsp baking powder
- ½ tsp kosher salt
For frying
- neutral oil, for frying (about 4 cups)
For the sauce
- 3 tbsp gochujang
- 2 tbsp ketchup
- 2 tbsp honey
- 1 tbsp tamari
- 1 tbsp rice vinegar
- 1 tsp toasted sesame oil
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
For serving
- 1 tbsp toasted sesame seeds (optional)
- 2 scallions, thinly sliced (optional)
Instructions
- 1
Pat the chicken wings completely dry with paper towels, then toss them in a large bowl with 1 tsp kosher salt, black pepper, and garlic powder until evenly coated. Let the wings rest uncovered at room temperature for 15 minutes — the surface should feel dry to the touch.
- 2
While the wings rest, whisk together the rice flour, cornstarch, baking powder, and 1/2 tsp kosher salt in a separate large bowl until combined.
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