This is a great way to make crispy chicken wings without using a fryer. That keeps it free for the Potpie Fritters (here) and any other goodies you might want to fry up. The wings are moist and tender, with a crackling skin. I make a kimchi-caramel sauce inspired by the flavors of Korean fried chicken, and fold some crumbled blue cheese inspired by Buffalo wings into the wing sauce, and somehow it all harmonizes. The sauce is so good that you’ll find yourself dipping in French fries when all the wings are gone.
MARINADE:
KIMCHI CARAMEL:
WING SAUCE:
WINGS:
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