There are fast-food chains and trucks whose menus are solely devoted to this addictive chicken. Generally it’s fried twice to crisp the skin and then rolled in a sweet vinegary chilli glaze made from the insanely good gochujang chilli paste. Since frying chicken on the bone can be a bit messy, I played around with the method to bake them crisp first. The end result is just as salivatingly good.
Put the chicken wings in a resealable plastic bag or large bowl. Add all of the brine ingredients, combine well, then seal or cover with plastic wrap and refrigerate overnight.
Meanwhile, to make the glaze, combine all of the ingredients in a small bowl.
After the wings have roasted, drain off the excess oil and pour the glaze over the top. Bake for another 10-15 minutes until golden and sticky. Serve on a big platter.
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