I used to be a big fan of Bon Chon Chicken Wings. However, recently I can feel that something has changed.
I still remember the first time I got introduced to Bon Chon Chicken Wings by a friend. The skin was so crispy and the wing was so flavorful. And then, the place was close. I was craving for Bon Chon Chicken Wings for months.
In December of that year, I was so excited to see a new Bon Chon opening up in a new location like a block away from the old place. I could not wait to have it. I went to Bon Chon on the soft opening day, everything was perfect as it used to be.
I talked to one of the owners. I was told that Bon Chon chicken wings needed at least 20 minutes to make so the skin would be crispy. Well, I don’t mind waiting at all.
It has been almost two years after that day. I notice that things have been changed. First, the chicken wings are still good but they were not as good as they used to be. They take like 5 mins to serve the wings which could mean that they do not make it to order. Second, the side orders, pickles and red cabbage salad, are bland. I am a big fan of the pickles; lately I don’t even want to have a piece. The red cabbage salad lacks of red cabbage but contains too much of garlic. I believe they try to decrease the costs by cutting red cabbage and putting more regular cabbage.
So, tonight my boyfriend I decided to do homemade Bon Chon Chicken wings ourselves from a recipe from the book called Modernist Cuisine at Home by Nathan Myhrvold with Maxim Bilet. Here is the recipe:
- A big bowl to marinate
- A deep pot or a dutch oven or a deep fryer
- A thermometer
- Peanut Oil 100 gram
- Michui Wine 70 gram
*If you can’t find the Michui wine, you can replace it with Sake, dry white wine or three parts water to one part of Vodka.
- Soy Sauce 20 gram
- Salt 5 gram
- Toasted-Sesame Oil 5 gram
*I used regular Sesame oil. It smells pretty strong, you can use less if. desire.
- Sugar 2 gram
- Chicken wings, cut up 1 kilo or 2.2 pounds (20-24 pieces)
Procedure: In a big bowl, combine all the ingredients above EXCEPT the chicken together and stir until the salt and sugar are complete dissolved. Then, toss the chicken in the marinade, cover and refrigerate for at least 30 minutes (up to one day before cooking)
- Neutral frying oil as needed
Procedure: Fill a deep pot, a deep fryer or a dutch oven no more than half of frying oil, and preheat to 176 C or 350 F.
- Wondra 40 gram
- Potato Starch 38 gram
*I used Tapioca Starch
- Combine the Wondra and Potato starch together until evenly mixed. Dust the Wondra and Potato starch mixture over the marinade-soaked chicken wings, and the wings are evenly coated.
- Deep-fry 5 to 7 wings in the batches until it is cooked through and golden brown. It would take around 7 minute per batch. (It depends on the size of the wings)
- Drain the wings on paper towel.
Serve with Korean Wing Sauce (click here for the recipe)