Originally posted April 20, 2012

sticky sweet chicken wings

sticky sweet chicken wings by joanie

I love to make tasty things when Kevin leaves town... And I love drummettes...

I used Maangchi's egg-flour dredging method:

(And OMG watch the video. She tosses it all with peanuts! Sheer brilliance.) I combined that method with a sauce I made up that's not too sweet but still has the classic honey flavor. You can taste the tare base, which I kind of like, but there are other methods if you find yourself wanting to go...say, more Korean.


  • 2 cups canola oil
  • 1/4 cup all-purpose flour
  • 1/4 cup corn starch
  • 1 tsp kosher salt
  • 1/2 tsp white pepper
  • 12 drummettes and wings
  • 1 egg
  • 1/4 cup tare
  • 1 tbsp honey
  • 1 tsp grated ginger
  • 1/2 tsp sesame oil
  • 1/4 tsp red chili flakes
  • 1 clove garlic, pressed
  • roasted sesame seeds to taste
  • chopped cilantro to taste
1 dozen


Heat the canola oil in a large, deep frying pan over medium heat.

Meanwhile, in a large bowl whisk together the flour, corn starch, salt, and pepper. Add the chicken and the egg. Use your hands to break up the egg and evenly coat the drummettes. (Add a little more flour if the coating is gooping up.)

Fry the chicken for 5 minutes. Turn them over and fry another 5 minutes. Drain on a paper towel and set aside to cool briefly (about 10 minutes).

Fry the chicken a second time, once again 5 minutes on each side. The pieces should be crispy and deep brown. Drain and let cool slightly.

In another large bowl, whisk together the tare, honey, ginger, sesame oil, and garlic.

Toss the twice-cooked chicken with the tare mixture. Mix well. Top with roasted sesame seeds and cilantro.

Serve immediately.

1 hour



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