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

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

Directions

  • 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 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.

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; 22.5 g total fat; 64 mg cholesterol; 2260 mg sodium. 39.1 g carbohydrates; 25.5 g protein; Full Nutrition

Reviews (18)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/18/2015
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 coating before frying. This sauce is great! Read More
(8)

Most helpful critical review

Rating: 3 stars
02/19/2018
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 refers to the temperature or not but don't count on a spicy wing for this recipe. Read More
27 Ratings
  • 5 star values: 20
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/18/2015
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 coating before frying. This sauce is great! Read More
(8)
Rating: 5 stars
01/18/2015
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 coating before frying. This sauce is great! Read More
(8)
Rating: 5 stars
02/10/2018
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 oil - tossed. Baked at 425 for 30 minutes and then turned and cooked for 15 minutes. (They had a perfect crisp to them.) Then I dipped the wings in the savory sauce. Served with extra sauce on the side. They were gone FAST! Read More
(5)
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Rating: 5 stars
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 carrots and broccoli. This dish came out amazing. I do recommend really listening to the recipe when it comes to low sodium soy sauce. All I had in my pantry was regular soy sauce and after using that it was way to salty so I ended up having to add more sugar and BBQ sauce to offset some of that saltiness after cooking it down an extra 5 minutes it was perfect! I will definitely be making this again! Read More
(1)
Rating: 5 stars
11/03/2017
I loved this so much I brought the leftovers for lunch the next day. I also saved the sauce and made it two nights in a row! Read More
(1)
Rating: 4 stars
03/12/2016
Yes Read More
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Rating: 5 stars
07/19/2018
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. Read More
Rating: 5 stars
03/23/2018
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 dinner this evening cooking in the air fryer. Bring out plenty of napkins because you ll need them but these wings were a total treat tonight. Definitely will be making these wings again very soon. Read More
Rating: 4 stars
06/15/2015
I grilled my wings instead of frying but otherwise followed the recipe except for the lemon pepper which we tried and didn't like on them. They are pretty good. I made these and another batch with my regular Korean marinade and glaze which contains some of the same ingredients with gochujang paste. The ones with the gochujang were hands down our favorites. But this is a good recipe that I'll keep for the times when I run out of gochujang and need a Korean wing fix.:) Thanks for the recipe! Read More
Rating: 5 stars
08/21/2018
The sauce was slightly spicy and very sticky gave a real Asian flare to my chicken nuggets Read More
Rating: 3 stars
02/19/2018
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 refers to the temperature or not but don't count on a spicy wing for this recipe. Read More