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My review
Korean Hot Wings
6
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."
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Ingredients
45 m servings 459Original recipe yields 6 servings
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Directions
{{model.addEditText}} Print- 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.
- Whisk cornstarch and water together in a small bowl; stir into the sauce. Remove from heat and set aside to cool and thicken.
- Heat oil in a deep-fryer or large saucepan to 360 degrees F (182 degrees C).
- Season chicken wings with lemon-pepper seasoning.
- 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).
- Put cooked wings into a large mixing bowl. Ladle sauce over the wings and toss to coat.
Footnotes
- Editor's Note:
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
Nutrition Facts
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Reviews
Read all reviews 1622 Ratings
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Most helpful positive review
1/18/2015
The football fans loved these. I did an assortment of wings including traditional wings and these Korean Wings won hands down. I did dust the wings with a flour / cornstarch / seasoning coatin...
Most helpful critical review
2/18/2018
I was looking for a new wing recipe and decided to try this one. I followed the recipe exactly and found that the wings had some flavor, but were not at all spicy. I am not sure if the title r...
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1/18/2015
The football fans loved these. I did an assortment of wings including traditional wings and these Korean Wings won hands down. I did dust the wings with a flour / cornstarch / seasoning coatin...
2/10/2018
Delicious! I prefer to bake the chicken wings, so I combined flour, paprika, garlic powder, black pepper in a plastic bag and coated the wings. Put them on a baking sheet with melted butter and ...
10/15/2015
I absolutely loved this recipe! Instead of using chicken wings I grilled some chicken breasts, then sliced them up into cubes, coated them with the sauce then served it over jasmine rice, carrot...
10/20/2018
I make this sauce for my chicken every weekend and I love it! It's not spicy unless you add tons and tons of chili powder like me but I definitely end up licking my fingers everytime I eat these!
9/18/2018
This is really good sauce, very tasty. I will admit I added more hot chili sauce for a little more heat.
8/21/2018
The sauce was slightly spicy and very sticky , gave a real Asian flare to my chicken nuggets
7/19/2018
Great recipe! The only alteration was I added 2 tsp of honey. I was afraid it was going to be really spicey but in the end it was just a perfect amount of spice. Next time I’ll add a picture.
4/18/2018
The men in my family gave it a....meh. I baked for an hour at 375C, basting as I went. The chicken was fabulous, tender and moist, but there wasn't that Korean BBQ hit. #Allrecipesallstarsca...
3/22/2018
3.22.18 Used the air fryer for cooking the wings, and OMG, that sauce, just can’t say enough good things about it, except FABULOUS!! Made the sauce in the morning, so this was a really easy di...