Korean Stir Fry Chicken Wings
  1. Preheat your oven to 450F.
  2. Wash and clean chicken wings, removing the wing tips and any impurities. Once washed place on a paper towel or drying rack. The chicken must be completely dry before frying.
  3. Fill a pot with enough oil to cover the chicken wings and turn to medium high heat.
  4. Season the chicken wings with salt and pepper.
  5. Once the oil is hot enough to fry - this can be found easily by placing the handle of a wooden spoon into the pot. If the oil bubbles around the handle it's ready. - add the chicken wings, taking care not to crowd the pan.
  6. Cook the wings for 5-8 minutes until the skin is a light brown, and crispy.
  7. Remove from the oil with a slotted metal spoon and place on paper towel or in a strainer to drain the excess oil.
  8. In a bowl, add 3/4 of the Korean Stir Fry simmer sauce (reserve the other 1/4 for later). Add any hot sauce you might like at this time.
  9. Mix the cooked chicken wings in the simmer sauce to coat completely, then transfer to an oven proof baking dish.
  10. Cook the chicken for 15-20 minutes until the sauce is sticky and chicken completely cooked through.
  11. Serve with reserved simmer sauce on the side for those who want to add some extra saucyness!
Recipe by Saffron Road Food at http://www.saffronroadfood.com/community/recipes/recipes-page-2/recipes-page-3/recipes-page-4/recipes-page-5/