Dak Kang Jung (Korean Sweet and Spicy Chicken Wings)

Korean

Dak Kang Jung (Korean Sweet and Spicy Chicken Wings)

Dak Kang Jung, or Korean Sweet and Spicy Chicken Wings are the perfect combo of sticky sweetness and red chili spice. With baked “fried” and traditional deep fried versions, this recipe makes a great game day appetizer! 

Ingredients

For the Wings

2 lbs chicken wings

1/3 c unbleached all purpose flour

1/3 c corn starch

1 tsp salt

½ tsp pepper

1 egg, lightly beaten

For the Sauce

¼ c water

¼ c brown sugar

1 tsp dried chili flakes or red pepper flakes

¼ c honey

2 Tbsp rice vinegar

1 Tbsp soy sauce

2 inch fresh ginger, peeled and diced

2 garlic cloves, minced

¼ c peanuts

1 Tbsp toasted sesame seeds

Instructions

For the Baked “Fried” Chicken

Preheat oven to 425F.

Place the chicken wings in a large bowl. Mix the flour, corn starch, salt and pepper together in a small bowl and add the flour mixture to the wings. Toss until the wings are completely coated with the four mixture. Add the egg, rubbing it into the chicken wings to be sure they are all moist. *(See the notes below for the traditional fried version.)

Place the battered wings on an aluminum foil lined baking sheet and bake 20-25 min, until golden. Flip the wings and bake 5-10 min more, until golden on both sides and the juices run clear when the wings are pricked.

While the chicken is baking, mix water, brown sugar, and red pepper flakes in wok. Heat over medium low until the sugar dissolves. Add honey and heat until melted. Add remaining sauce ingredients in wok. Bring the sugar mixture to a simmer. Reduce the heat to maintain a summer, and simmer until thickened, 7-10 minutes, stirring often.

Add chicken, peanuts, and sesame seeds. Toss to coat.