Korean Stuffed Chicken Wings with Kimchi Rice

Ingredients

• 8 pieces chicken wings (whole, for deboning)
• 1 cup kimchi
• 1.5 cups cooked short-grain rice
• 2 tbsp gochujang
• 3 tbsp soy sauce
• 2 tbsp honey
• 1 tbsp sesame oil
• 4 cloves garlic
• 0.5 cup cornstarch
• 3 cups vegetable oil
• 2 stalks scallions
• 1 tbsp toasted sesame seeds(optional)
• 1 tbsp rice vinegar(optional)

Instructions

1. 1

   Debone the chicken wings: cut around the bone at the thin end, scrape the meat down and push the bone out, keeping the skin intact. Pat dry and season inside and out with salt, pepper, and a little soy sauce. (15 min prep)

2. 2

   Make the kimchi rice filling: chop the kimchi finely, sauté with minced garlic and sesame oil in a pan for 3 minutes, add cooked rice and 1 tbsp gochujang, and stir-fry until well combined. Cool slightly, then stuff each deboned wing with the rice, sealing the opening. (10 min)

3. 3

   Heat vegetable oil to 350°F (175°C). Dust stuffed wings lightly with cornstarch. Fry wings for 8 minutes until golden, remove, and rest 5 minutes. Raise oil to 390°F (200°C) and double-fry for 3-4 minutes until deeply crispy. Drain on a rack. (20 min cook)

4. 4

   Make the glaze: simmer soy sauce, honey, remaining gochujang, rice vinegar, and a splash of water until slightly thickened, about 3 minutes. Toss the fried wings in the glaze to coat evenly. (5 min)

5. 5

   Garnish with sliced scallions and sesame seeds and serve immediately while crispy. (2 min)