A version of KFC (Korean Fried Chicken), Maeun Dalknalgae was one of my former Korean restaurant's most popular "Special Order" dishes, as well as a personal favorite. With rice and banchan, these spicy wings make a great appetizer, finger food at game days, or a main dish.

Maeun Dalknalgae, also known as Spicy Korean Chicken Wings, is a flavor-packed dish that will take your taste buds on a fiery journey. These wings are cooked in a tantalizing blend of gochugaru, soy sauce, garlic, and other aromatic spices that create a symphony of flavors with each bite.

The secret to the addictive heat of Maeun Dalknalgae lies in the gochugaru, or Korean red pepper flakes, which infuse the wings with a spicy kick that lingers on your palate. The balance of sweet and savory notes in this dish makes it an irresistible treat for anyone who loves bold flavors.

Whether you're hosting a game night or simply craving something deliciously different for dinner, Maeun Dalknalgae is sure to impress both friends and family alike. So roll up your sleeves, gather your ingredients, and get ready to elevate your chicken wing game with this delectable Korean twist!

Ingredients:

1 pound Sectioned chicken wings
1/3 cup sweet rice flour (substitute potato or corn starch)
1 Teaspoon salt
1 Tablespoon ground black pepper
Vegetable oil for deep frying

Stir Fry Sauce(per pound of chicken):
1 Tablespoon fine ground red chili pepper
3 Tablespoon Coarse ground chili pepper (Chili flakes)
4 Tablespoon soy sauce
1 Tablespoon honey
2 Tablespoon toasted sesame oil
3 Tablespoon brown sugar
1 Tablespoon rice wine
4 cloves peeled garlic
2 hot red or green chilli peppers
1 ounce peeled fresh ginger
1/4 cup water (or more as needed to obtain a thin sauce)

Garnish:
1 hot red chili pepper
1 green or spring onion
1 Tablespoon toasted sesame seed

Optional Ingredients:
peanuts
pine nuts
pinion nuts
sunflower seeds
pecans

Directions:

Prepare the chicken
Rinse the wing pieces in cold water two or three times.
Lightly sprinkle with salt and pepper and mix well. Let stand about 10 to 15 minutes.

Mix the Stir Fry sauce
Place the ginger, peppers, and garlic into a blender with just enough water to liquefy the mix.
Pour into a small mixing bowl and add all other sauce ingredients and mix well.

Garnish
Finely chop the green/spring onion and set aside.
Thin slice the chilli pepper on a bias or rough chop and set aside.

Cooking
Heat oil in a large cooking pot. (350º or use the bread test)
Roll (coat) wings in rice flour or starch.
Deep fry in small batches (do not over crowd your pan/pot) until very lightly browned (about 10 minutes) , remove from heat and drain.
Return the chicken to the pot and fry again until a deep golden brown (about 7 to 10 more minutes), remove from oil and drain.

Optional Ingredients:
Toast the chosen option(s) in a lightly oiled heated pan for about one minute over high heat.

Final:
Transfer the chicken to a large stir fry pan or wok over medium to medium high heat, add the sauce and optional nut(s), and stir fry until liquid is reduced and adheres to the chicken wings.

Place onto a serving tray and garnish. Serve as an appetizer or with sticky rice and ban chan for a meal.

Give it a Try:

Maeun Dalknalgae goes well with rice and banchan (side dishes) and can be enjoyed as an appetizer or a main dish, and pairs with ice cold beer, soju, or makgeolli. 

Maeun Dalknalgae 
Image by hannaone