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My review
Korean Hot Wings
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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.
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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 1726 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...
1/6/2019
So good! Husband also says "so yummy with amazing Korean zing! " (with sauce around his mouth as he says so) Easy! Used korean kochichang instead of chili-garlic sauce to make it more Korean. ...
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...