Made some KFKFC wings (kettle fried Korean fried chicken) last night. Turned out really well, nicer than the pics.
I am inspired by
@Troy KFC video, although that is not what I specifically used. I need to go back and re-watch it and see what he does and see if I can incorporate some of his technique to mine. Does he use baking powder? It really seemed to help the wings vs. any I've made before.
I did this around a Vortex cone, 30 mins @ 250F, then added a raging half chimney to bring the temps up to 450F for 45 mins. I checked them after 20-25 mins and they seemed done, temps 170 - 200F and the outsides nice and crispy.
I then sauced them with 2 simple, easy korean sauces.
Here's the non-fried wing recipe I used, substituting gochu for paprika:
https://hostthetoast.com/crispy-baked-chicken-wings/ Honey Butter Sauce from here:
https://www.maangchi.com/recipe/honey-butter-fried-chicken Sweet and Sour sauce from here:
https://www.maangchi.com/recipe/yangnyeom-tongdak Probably the best wings I've ever made, and I've made a lot.
[/size]
[/size]
Topic: KFKFC (Read 719 times)
