Dakgangjeong (Korean Fried Chicken Wings)
Appears in Cook's Illustrated July/August 2016, America's Test Kitchen TV
WHY THIS RECIPE WORKS
A thin, crispy exterior and a spicy-sweet-salty sauce are the hallmarks of dakgangjeong. The biggest challenge is preventing the sauce from destroying the crust. We dunk the wings (which cook quickly and offer a high skin-to-meat ratio for ...