Korean Fried Chicken Wings Brunch Picnic Kit

save

Yield: 12 Servings

Yield: 12 Servings

Marinated, hand-battered and twice-fried, these chicken wings are flavorful and perfectly crispy on the outside. Serve them up with Maple City® Waffle Flavored Waffle Fries, Thai Fried Rice, and Chia pudding and you’ve got the perfect takeout meal kit!

Ingredient	Weight	Measure
Chicken wings, raw	6 lbs.
Ginger, fresh, grated, divided		5 Tbsp.
Salt and pepper		to taste
Gochujang	8 fl. oz.
Soy sauce	6 fl. oz.
Rice wine vinegar	3 fl. oz.
Brown sugar, light		1/3 cup
Garlic, minced		3 Tbsp.
Sesame oil	1 1/2 fl. oz.
Korean fried chicken batter mix		as needed
Simplot Maple City® Potatoes: Waffle Flavored Waffle Fries, Skin Off	4.5 lbs.	1 bag

Chia Pudding Recipe, prepared
Street Food Style Thai Fried Rice Recipe, prepared

Preparation Instructions:

Step 1

Wash chicken wings. Dry thoroughly and transfer to a large bowl or pan. Add 2 Tbsp. ginger and season with salt and pepper. Mix well to distribute seasonings. Cover and refrigerate at least 2 hours.

Step 2

In a small bowl, combine gochujang, soy sauce, rice wine vinegar, brown sugar, garlic, remaining 3 Tbsp. of grated ginger and sesame oil. Whisk to combine. Refrigerate for service.

Step 3

Prepare the Chia Pudding, see the recipe here. Prepare the Street Food Style Thai Fried Rice, see the recipe here. Portion each to include for complete picnic meal.

Step 4

Prepare batter mix according to package instructions. Dip the chicken wings in the batter to coat well. Fry in batches in preheated 320°F deep fryer until golden brown, about 6 minutes. Transfer to a wire rack. Increase the fryer temperature to 350°F and fry wings a second time until cooked through and crispy, about 5-7 minutes depending on the size.

Step 5

Prepare waffle fries according to package instructions. For each portion, serve 8 oz. prepared chicken wings with 6 oz. waffle fries, and a 2 oz. portion of prepared sauce on the side.