Korean Hot Wings

Korean hot wings

Recipe by: G Chef

"Finger-licking good, Korean-style hot wings made easy and simple. The sauce can be made up to two weeks ahead of time; flavor will intensify."


1 cup low-sodium soy sauce                                                                                                        1 teaspoon Asian (toasted) sesame oil

3/4 cup dark brown sugar                                                                                                             1 teaspoon grated fresh ginger

1/4 cup ketchup                                                                                                                            1 tablespoon cornstarch

3 tablespoons barbeque sauce                                                                                                    1 tablespoon water

2 tablespoons minced garlic                                                                                                         1 quart peanut oil for frying, or as needed

1 tablespoon rice wine vinegar                                                                                                     4 pounds chicken wings 

1 tablespoon chile-garlic sauce (such as Sriracha) (optional)                                                      2 tablespoons lemon-pepper seasoning, or to taste (optional)

1 1/2 teaspoons ground black pepper


Prep                                     Cook                                        Ready In

15 m                                     30 m                                         45 m

1. Stir soy sauce, brown sugar, ketchup, barbeque sauce, garlic, vinegar, chile-garlic sauce, pepper, sesame oil, and ginger together in a saucepan; bring to a boil.

2. Whisk cornstarch and water together in a small bowl; stir into the sauce. Remove from heat and set aside to cool and thicken.

3. Heat oil in a deep-fryer or large saucepan to 360 degrees F (182 degrees C).

4. Season chicken wings with lemon-pepper seasoning.

5. Fry chicken wings in batches of 6 to 8 at a time in hot oil until no longer pink at the bone and the juices run clear, 6 to 8 minutes per batch. An instant-read thermometer inserted into the meatiest part of the wing, near the bone, should read 165 degrees F (74 degrees C).

6. Put cooked wings into a large mixing bowl. Ladle sauce over the wings and toss to coat.

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