Korean Chicken Wings Recipe | Food Dairies | Zarnak Sidwa | Korean Food

Method:
Mix wings with salt and baking powder. Arrange the chicken wings on an oiled baking tray. Bake at 150 degrees C for 25-30 minutes. To prepare the sauce, heat oil add garlic and sauté for. Add fresh red chillies and chilli flakes, red chilli paste, ¼ cup water, brown sugar, soy sauce, oyster sauce, fish sauce, honey, crushed peppercorns, mix and cook on low heat for 3-5 minutes or till it thickens. Squeeze the juice of ½ a lemon, switch the heat off and mix well. Increase the oven temperature to 200˚ C and further roast the chicken wings for 15-20 minutes. Heat the sauce again, add the roasted chicken wings, toss till all the wings are well coated with the sauce. Transfer the wings onto a serving plate, garnish with spring onion bulb flower, fried red chilli, fried basil leaves and capsicum strips and serve hot.

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Take ¼ cup lukewarm water, add 1 tsp sugar and the instant yeast, mix well and set aside to rise.
Mix the flour, sugar and salt in a bowl. In another large bowl mix all the wet ingredients.
Add the risen yeast mix to this. Start adding the flour mix, a cup at a time, mixing well with a silicon or plastic scraper (if you do not have a scraper, mix with hand), till you get very wet dough, which starts pulling off from the side of the bowl. Transfer this to a lightly floured work table, knead gently for 10 minutes (stretch and pull), adding little flour at a time (if required only), till you get a very loose, but not sticky dough. (The dough may seem very sticky, but after the above kneading, it will automatically form smooth dough, do not add excess flour, and do not knead hard). Place the dough in a lightly greased bowl. Grease the dough as well.
Cover it, with a wet cloth and let it rise at room temperature (preferably warm place) until it’s doubled in size, 1 to 2 hours. Gently deflate the dough, sprinkle the baking powder all over and knead the dough for another few minutes. Divide the dough into 5 or 6 equal portions, and shape in balls. Place each portion on a parchment paper. And let it proof again, till it doubles in volume. It may take 30 minutes to 1 hour. Heat the steamer over medium high heat. Steam the buns for 15 to 20 minutes. Serve warm, stuffed with your favorite fillings.