Korean Hot Chicken Wings with Peanuts & Scallions
Yields 3-4 portions
Preparation:
In a bowl mix the rice flour, all-purpose flour, and cornstarch. Set aside.
In a separate bowl mix the buttermilk, garlic, tobasco, salt, and pepper. Add wings and allow to marinate in the refrigerator overnight.
In a medium size pot combine the Gochujang, soy, mango, vinegar, honey, ginger, garlic, sesame oil, a lime juice, and toasted benne seeds. Mix well. Place over medium and heat and allow to simmer for 15 minutes, stirring occasionally. After 15 minutes remove from heat and add butter. Mix until incorporated.
Heat deep fryer to 350 degrees. Remove wings from marinade shaking to remove excess buttermilk. Roll down in the flour mixture and place in the fryer for 6-8 minutes until cooked to an internal temperature of 165 degrees. Remove from fryer and place on a sheet pan. Using a pastry brush, brush wings with the sauce and sprinkle crumbled peanuts and scallion over the top.
For the wings marinade:
1 lb springer mountain farms chicken wings
2 cups buttermilk
2 tsp. tobasco
1 tbsp. minced garlic
Salt and Pepper to Taste
For the sauce:
1 cups Gochugaru Chili Flakes
1/2 cups soy sauce
3/4 cups chopped mango
½ cup rice wine vinegar
1/2 cup honey
¼ cup ginger, grated
1/2 cups garlic, minced
¼ cup sesame oil
Juice of 4 limes
½ cup Anson Mills Toasted Benne Seed (Can Substitute with Sesame Seeds)
½ cup green onions, diced (for garnish)
½ cups crushed peanuts (for garnish)
Oil for Frying
For The Rice Flour Breading:
1 cup rice flour
½ cup all-purpose flour
¼ cup cornstarch