Rating: 4.5 stars 4.5
36 Ratings
  • 5 star values: 27
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1

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.

Recipe Summary

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
6
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Whisk cornstarch and water together in a small bowl; stir into 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).

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

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

459 calories; protein 25.5g; carbohydrates 39.1g; fat 22.5g; cholesterol 63.6mg; sodium 2260.4mg. Full Nutrition
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