Chimaek

Ingredients

Chicken wings

2 pounds

All-purpose flour

1 cup

Cornstarch

1/2 cup

Salt

1 teaspoon

Black pepper

1/2 teaspoon

Garlic powder

1 teaspoon

Paprika

1 teaspoon

Vegetable oil

for frying

Ice

for serving

Green onions

2, chopped (for garnish)

Soy sauce

1/4 cup

Honey

2 tablespoons

Gochujang (Korean chili paste)

2 tablespoons

Rice vinegar

1 tablespoon

Sesame oil

1 tablespoon

Instructions

1. In a large bowl, combine the all-purpose flour, cornstarch, salt, black pepper, garlic powder, and paprika. Mix well to ensure even distribution of the seasonings.
2. Dip each chicken wing into the flour mixture, making sure they are thoroughly coated. Shake off any excess flour.
3. Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Ensure there is enough oil to submerge the chicken wings for even frying.
4. Fry the chicken wings in batches for about 10-12 minutes, or until they are golden brown and crispy. Use a thermometer to check doneness, ensuring they reach an internal temperature of 165°F (74°C). Drain on paper towels to remove excess oil.
5. While the chicken is frying, prepare the sauce. In a separate bowl, whisk together the soy sauce, honey, gochujang, rice vinegar, and sesame oil until smooth and well combined.
6. Once the chicken wings are cooked, toss them in the sauce until they are evenly coated.
7. Serve the chimaek hot, garnished with chopped green onions, on a platter with ice-cold beer on the side for the perfect pairing.
8. Enjoy the savory and flavorful chimaek while sharing stories and laughter with friends!