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bonchon style crispy chicken wings

Bonchon Style Crispy Chicken Wings

Long lasting crispy chicken wings that can serve your thrust for Bonchon.
Prep Time 15 mins
Cook Time 45 mins
Resting + marinade time 1 hr
Total Time 2 hrs
Course Appetizer, Snack
Cuisine American, Korean
Servings 2 people

Equipment

  • 3 mixing bowls
  • 1 shallow pan
  • sheet pan lined with aluminum foil
  • grilling rack
  • cooking thermometer
  • cooking timer

Ingredients
  

  • 8 chicken wings whole or cut into two parts
  • ½ tsp salt
  • 1 dash pepper

Vodka + Beer batter

  • 1 ½ c beer
  • ½ c vodka
  • 1 c AP flour
  • ¼ c cornstarch or potato starch
  • 1 dash salt & pepper

For dredging:

  • 2 c tapioca starch or more if needed

For frying

  • 1 qt vegetable oil or more if needed

Instructions
 

Marinade

  • In a mixing bowl, coat chicken wings with salt & pepper and let them marinade for at least 30 minutes.

Make batter

  • In a big mixing bowl, put all batter ingredients in and mix until everything incorporated. Let the batter rest for at least 30 minutes. Batter supposed to be runny and liquid-y.

Before frying

  • Set up sheet pan (lined with aluminum foil) and cooking rack. Fill frying pan with vegetable oil and bring to 350F-375F. Use thermometer to check if unsure.
  • If chicken wings were refrigerated for marinating, take them out and bring them back to room temperature before dredging and frying.

Frying

  • In a third mixing bowl, put in tapioca starch. Lightly dredge chicken wings then set them all aside.

First fry, only dredged wings, no batter

  • Fry dredged wings in small batch (maximum 3 whole wings per batch). Set timer for 4 minutes (for big wings) and 3 minutes (for smaller wings).
  • When the wings are done frying, arrange them periodically on cooking rack. Remember first wings out of this frying process will also be first wings in the next process.

Second fry

  • Quickly dip the first batch of first fry in vodka + beer batter and fry for another 5 minutes. Remember to make sure the oil temperature is at 350F - 375F before adding the wings.
  • Continue to work until all the wings are done. Set them on the rack, periodically, and prepare for the next fry.

Third fry

  • Again, quickly dip the first batch of second fry in batter and continue frying for 3 minutes.
  • Continue to work until all the wings are done. Set them on the rack, periodically, and prepare for the next fry.

Fourth fry (final fry)

  • Quickly dip the first batch of third fry in batter and continue frying for 3 minutes.
  • Continue to work until all the wings are done. Set them on the rack, and let them cool down before dip them in your favorite chicken wings sauce (if any). Or served as they are. Enjoy!