quick and easy korean chicken wings

added by
25 min  
prep: 10 min
cook: 15 min
ingredients
all
coconut oil
or whichever frying oil you prefer
1 part sugar
preferably fine baker's sugar since it dissolves better
1 part soy sauce
1/4 part jalapeno
or more to taste, finely chopped
1/2 part green onions
chopped
chicken wings
steamed rice
cookware
This is another recipe that I learned from my friend's mom while I was in high school. Since I grew up in a home that didn't really eat spicy foods, this is also the first recipe I ever made with jalapenos. I'd sometimes make this dish for Sunday dinners with friends in college. I still make this recipe when I can find chicken wings at the French butcher's and it is still always good!
1
Kick off the rice cooker if you plan to enjoy the wings with rice.
2
Fill the dutch oven with 3-4 inches of oil and preheat over medium heat.
3
Prep the sauce by dissolving the sugar into the soy sauce with a whisk. Add the jalapeno and green onions and whisk again to combine. Reserve.
4
Increase the heat for the oil to medium high. If needed, pat the chicken wings dry, then fry, in batches if needed, until cooked and crispy.
5
Toss the chicken wings in the sauce then transfer them to a plate. Drizzle extra sauce on top of the wings.
6
Enjoy the wings on their own as a snack with drinks, or serve with steamed rice to make it into a meal.