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Korean Hot Wings
Korean Hot Wings
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Spicy Korean-style crispy chicken wings with zesty ginger, chile-garlic sauce, soy sauce, brown sugar, and sesame oil.
Ingredients:
  • 1 cup low-sodium soy sauce
  • 0.75 cup dark brown sugar
  • 0.25 cup ketchup
  • 3 tablespoons barbeque sauce
  • 2 tablespoons minced garlic
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon chile-garlic sauce (such as Sriracha)
  • 1.5 teaspoons ground black pepper
  • 1 teaspoon Asian (toasted) sesame oil
  • 1 teaspoon grated fresh ginger
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • 1 quart peanut oil for frying, or as needed
  • 4 pounds chicken wings
  • 2 tablespoons lemon-pepper seasoning, or to taste
Instructions:
  • Combine soy sauce, brown sugar, ketchup, barbeque sauce, garlic, vinegar, chile-garlic sauce, pepper, sesame oil, and ginger in a saucepan and bring to a boil.
  • Combine cornstarch and water until smooth, then add to sauce. Let it cool off the heat to thicken.
  • Preheat oil in a deep-fryer or large saucepan to 360°F (182°C).
  • Coat chicken wings generously with zesty lemon-pepper seasoning.
  • Fry 6 to 8 chicken wings at a time in hot oil until no longer pink at the bone, about 6 to 8 minutes per batch, ensuring they reach an internal temperature of 165°F (74°C).
  • Transfer the cooked wings to a spacious mixing bowl and generously drizzle the sauce over them. Gently toss until the wings are evenly coated.

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