Today, I'm introducing a new series here at the official Smoke In Da Eye blog entitled "TGI Fry-Days," a concept inspired by my buddy Brendan at Transformer BBQ.

Having recently tackled such fried delights as bacon and bratwurst, I had to put limits on my obsession for hot oil and batter, limiting it to once a week.  This Fry-day, I offer something not as deadly, taking a stab at the elusive Korean style fried chicken wings that have been wowing fans here in New York.  A cross between traditional American fried chicken and buffalo style wings, these little delights are perfectly crisped without the bulky batter then are often lightly glazed with a host of sauces.  I must say, for my first attempt these were definitely on the right track.



Korean Style Chicken Wings
Heat oil in a fryer or dutch oven to 325 degrees.
Toss wings in a light coating of fine flour such as Wondra and shake off excess.
Drop chicken into fryer for approximately 10 minutes then remove, shaking to remove excess oil.  Rest on paper towels or a cooling rack for 5 minutes allowing them to continue cooking from the residual heat while not overcooking on the outside.  Return to deep fryer until nicely browned, roughly 10 more minutes, remove and drain.  Toss lightly in a thin yet sticky sauce (such as the one offered below) just long enough to coat evenly.  Place each wing on a wire rack to allow sauce to set for one minute, plate and serve.

Asian Inspired Barbecue Sauce
3 tbsp canola oil
1 tspn fresh grated ginger
½ cup Chinese cooking wine (Shaoxing rice wine)
½ cup honey
¼ rice wine vinegar
½ cup ketchup
3 tbsp hoisin sauce
½ cup sweet chili dipping sauce
¼ cup soy sauce

Heat oil in a small pot over medium heat then add grated ginger and saute until fragrant, approximately 2 minutes.  Add additional ingredients, bring to a boil then reduce heat to low and simmer for 30 minutes to thicken.