I don't know why chicken wings are synonymous with the Super Bowl. I have made all kinds of chicken wings over the years to nibble on while watching the games. This year, it's going to be Korean style!
What I want is over-the-top crunchy wings glazed with spicy sweet sauce. To get super crunchy wings, I coat the wings thickly in rice flour after they are seasoned with salt and pepper. The sauce has to have gochujang (Korean chili paste) flavor as well as garlic and ginger. It has to be sweet but balanced with spiciness and saltiness.
First, start making the sauce. In a saucepan, add 1/2 small onion, diced finely, 1 tablespoon of chopped garlic, 1 teaspoon chopped ginger, 1 tablespoon soy sauce, 1 teaspoon fish sauce, 1 tablespoon gochujang, 1 tablespoon sriracha sauce, 1 teaspoon sambal olek, 4 tablespoons maple syrup. In a small bowl, combine 3/4 cups of water with 1/2 tablespoon of tapioca starch. Mix well and pour over the gochujang mixture. Bring it to a boil. Simmer the sauce for 10 minutes, stirring occasionally. Then strain the sauce leaving the solids behind. Immediately add 1 tablespoon of softened butter. Butter makes everything better, right? Stir well to incorporate the sauce and completely melt the butter.
For the wings, rinse 2 lbs of chicken wings and drain well, then season with salt, just lightly dusting it over the wings, and pepper. Be conservative on salt at this point. You don't want it to be too salty when eaten with the sauce. You can always add more salt later after frying if needed but you can never take the salt out! Put 4-5 tablespoons of rice flour in a bowl and dip each wing to coat it completely. Add more flour as necessary. Place the flour coated wings on a rack to dry out a bit so the flour adheres to the wings, about 10-15 minutes.
Now it's time to fry your wings.
Heat the oil in a deep fryer or a large dutch oven to 350 degrees, cooking in preheated oil in batches until the wings turn light golden, about 10 minutes. Then turn up the heat to 375 degrees and cook until the wings are crispy and golden brown, about 3-4 minutes. Drain the wings on a paper towel lined plate and fry the rest of the wings the same way.
Paint the sauce thickly on each wing and sprinkle them with toasted sesame seeds. Or you can add sesame seeds to the sauce and serve it alongside the wings to ensure that the wings stay crispy. Either way your guests will thank you for it!!
This year since the Seahawks are not in the Super Bowl, the feast will come first, and the game second. :) Have fun!