hwoo.lee
•
December 23, 2025
This method of frying chicken wings is without a doubt, unhealthy.
However, it yields the crispiest g-d damn wings i have ever had, and they have ZERO BATTER. In addition, these wings stay crispy forever if you need to make them in batches and leave them in a low temp oven.
So why are they so damn good? you’re cooking them at a low temp for ~20min, low + slow gets the chicken fat rendered out of the wing, and it cooks the wings ‘confit’, then you cool/dry them, refry at a higher temp just to get the skin crispy, and then bang.
Thoroughly pat dry your wings (20) with paper towels—this is important for crispy skin.
Fill your Dutch oven, pot, or fryer with oil about 1/3 of the way up and heat to 107 °C. Cook the wings in batches for 20 minutes.
They'll look pale and not very appetizing at this stage—that's normal
Place the "pale ass" wings on a rack to cool for 1 hour, or preferably overnight in the fridge.
You can also freeze them at this point if you want to cook them later—just be careful when refrying if there are ice particles on the wings
Once the wings are cooled, heat your oil to 204 °C and fry them again for about 10 minutes. Remove once they're golden brown—like the most beautiful gold ever.
The wings will be sticky for the first few minutes, so move them around in the oil to prevent sticking.
Place on a cooling rack or sheet pan and keep warm in a low-temperature oven until you're ready to serve.
Boil water in a large sauce pot. Place the garlic cloves (100 g) and boiling water in a blender—be careful and go slow, as blending hot liquid can pop the lid off. Blend until completely smooth; there will be some foam, that's fine.
Pour the garlic water into a pot and add the sugar (500 g), mirin (50 g), gochujang (150 g), yuzu kosho (50 g), and yondu (250 g). Bring to a simmer, stirring well to combine everything.
Once combined, reduce the heat to low and let it simmer until the sauce thickens, about 1-3 hours.
Toss your crispy wings with the glaze, sprinkle with sesame seeds, and serve with lime slices on the side.
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