Double Fried Korean Chicken Wings

Consider Camp Cuisine, an all new Snow Peak Explore series featuring our brand team’s foray into over-the-top outdoor cooking. First up in our new series, Cast Iron Korean Double Fried Chicken Wings… ‘cause why wouldn't you cook double-fried chicken wings in the middle of nowhere?

This recipe was inspired by the one we found on Cook's Illustrated a few months back. We were dying to try it out, and circled to our time at Packard Creek to give it a whirl. Below, you'll find their preparation for wings, originally published in Cook's Illustrated earlier this year.

Please note: this is a pretty dangerous recipe to cook while camping so please take extreme caution when trying to replicate. We won't be upset if you do this in the safety of your home.

 

INGREDIENTS

  • 1 tablespoon toasted sesame oil
  • 1 teaspoon garlic, minced to paste
  • 1 teaspoon grated fresh ginger
  • 1 ¾ cups water
  • 3 tablespoons sugar
  • 2–3 tablespoons gochujang
  • 1 tablespoon soy sauce
  • 2 quarts vegetable oil
  • 1 cup all-purpose flour
  • 3 tablespoons cornstarch
  • 3 pounds chicken wings, cut at joints, wingtips discarded


INSTRUCTIONS

1. Combine sesame oil, garlic, and ginger in large bowl and microwave until mixture is bubbly and garlic and ginger are fragrant but not browned, 40 to 60 seconds. Whisk in ¼ cup water, sugar, gochujang, and soy sauce until smooth; set aside.



2. Heat vegetable oil in Dutch oven over medium-high heat to 350 degrees. While oil heats, whisk flour, cornstarch, and remaining 1½ cups water in second large bowl until smooth. Set wire rack in rimmed baking sheet and set aside.



3. Place half of wings in batter and stir to coat. Using tongs, remove wings from batter one at a time, allowing any excess batter to drip back into bowl, and add to hot oil. Increase heat to high and cook, stirring occasionally to prevent wings from sticking, until coating is light golden and beginning to crisp, about 7 minutes. (Oil temperature will drop sharply after adding wings.) Transfer wings to prepared rack. Return oil to 350 degrees and repeat with remaining wings. Reduce heat to medium and let second batch of wings rest for 5 minutes.



4. Heat oil to 375 degrees. Carefully return all wings to oil and cook, stirring occasionally, until deep golden brown and very crispy, about 7 minutes. Return wings to rack and let stand for 2 minutes. Transfer wings to reserved sauce and toss until coated. Return wings to rack and let stand for 2 minutes to allow coating to set. Transfer to platter and serve.