At left: Jalan Alor Wings from this summer’s Wing Fest.
I’ve been a Wings fan for awhile. I spent a good part of the summer making wings of all kinds. Barbecue Wings. Roasted Wings. Citrus-y wings. But the hands-down winner of my taste tests was the wings I made with a recipe that started out as one for Korean Fried Chicken Gourmet. It was from “Quick and Easy Korean Cooking” by Cecilia Hae-Jin Lee. I’ve grown very fond of Korean food having been introduced to it by my Korean friend, YoonJung Cosby. I like its heat and its back and forth exchange of sweet and sour.
- Preheat oven to 300 degrees.
- In a large bowl, Toss the chicken with the onion and garlic and marinate in the refrigerator for at least 30 minutes. This is almost as long as it will take you to prepare the rest of the recipe.
- Whisk the eggs, water, cornstarch, salt and pepper together in a medium bowl.
- Over medium-high heat, heat at least an inch of oil in a deep, heavy saucepan. Once the oil is hot, using long handled tongs, dip the wings, one at a time, into the cornstarch mixture and carefully place it in the hot oil. Repeat until the pan is almost full but the chicken pieces are not touching. Cook until crispy and golden brown, about 10 minutes. Check to make sure the wings are cooked through by cutting the largest of them to see that the juices run clear.
- Dip each wing into the chili sauce and put them on a sheet pan covered with aluminum foil and put the pan into the oven to keep them warm as you proceed with frying the rest of the wings.
- Repeat until all the pieces are cooked. Remove from the oven, serve immediately. Serves 4 – 6 depending on appetite.
- In a food processor fitted with the large grating attachment, grate the carrots.
- Place the grated carrots in a large bowl, add the mayonnaise, pineapple, raisins, curry powder, salt and pepper. Toss well and check the seasoning. Chill in the refrigerator until time to serve.