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12Ingredients
50Minutes
170Calories
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Ingredients
US|METRIC
14 SERVINGS
- 2 large egg whites
- 1 tsp. sea salt
- 1 tsp. baking soda
- 2 lb. chicken wings
- 4 garlic cloves (medium)
- 1 inch fresh ginger (knob of)
- 1/4 cup gochujang
- 2 Tbsp. dark soy sauce
- 1 Tbsp. rice wine vinegar
- 3 Tbsp. dark brown sugar
- 1 Tbsp. asian fish sauce
- 1 Tbsp. toasted sesame oil
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NutritionView More
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170Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories170Calories from Fat100 |
% DAILY VALUE |
Total Fat11g17% |
Saturated Fat2.5g13% |
Trans Fat |
Cholesterol50mg17% |
Sodium540mg23% |
Potassium125mg4% |
Protein12g |
Calories from Fat100 |
% DAILY VALUE |
Total Carbohydrate3g1% |
Dietary Fiber0g0% |
Sugars3g |
Vitamin A2% |
Vitamin C2% |
Calcium2% |
Iron4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(3)
Dr. B 5 years ago
With a few adjustments, these were the best wings I ever had.
1. I skipped the baking soda/egg step. I also skipped the ginger and sesame oil.
2. I doubled the ingredients.
3. I added orange marmalade, onion powder, garlic powder, Adobo seasoning, bulgogi marinade, crystal hot sauce, and scotch bonnet sauce for spice.
4. I baked it at 400 for 20 minutes on each side. Then I broiled it for 5 minutes on each side.
5. I added the crystal hot sauce to the sauce and heated it on the stove top.
6. I added the chicken to the pot to cook in the sauce for a few minutes.
7. Lastly, I transferred everything to a bowl and mixed thoroughly.
Ashanti 5 years ago
My Korean Fried chicken came out beautiful I doubled fried it so the crunch was amazing
Rick Hanagami 8 years ago
Was not crispy, although it had a good flavor. I moved on to deep frying it to achieve the crispy batter.