Korean fried chicken

The last time I made Korean fried chicken, it was good but a little dry, not very sticky. So I planned to follow the same recipe (Jean-Georges') but go heavy on the honey.

The wings started off the same: a marinade with lime juice, soy sauce, fish sauce, minced garlic and ginger, red pepper paste, sesame oil. Then dredge in flour and deep fry. The recipe called for ten minutes of frying but they were already dark at about five minutes so I pulled them out.

Following what I've learned from Southern tradition, I always put my fried items on paper towels now to wick away extra oil.

The sauce for the wings includes rice vinegar, red pepper paste, dried red pepper, sesame seeds. It calls for a small amount of honey but I kicked it up going about 2/3 orange blossom honey and 1/3 clover honey. The sauce turned out sweet and sticky, just as I wanted it to.

I mixed up the fried wings into the sauce.

Piled high on the plate, the wings definitely look sticky and appetizing.

I favor the flats. :)

Eight wings isn't really enough for two for dinner. I tossed together the last of the McMullan tomatoes, sheep's feta, and a ripe avocado in the fridge for a tasty Greek salad.