Korean Hot Wings recipe

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Ingredients

1 cup low-sodium soy sauce
¾ cup dark brown sugar
¼ cup ketchup
3 tablespoons barbeque sauce
2 tablespoons minced garlic
1 tablespoon rice wine vinegar
1 tablespoon chile-garlic sauce (such as Sriracha)
1 ½ 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

Nutrition Info

459.3 calories
carbohydrate: 39.1 g
cholesterol: 63.6 mg
fat: 22.5 g
fiber: 0.8 g
protein: 25.5 g
saturatedFat: 3.9 g
servingSize: -
sodium: 2260.4 mg
sugar: 31.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. Whisk cornstarch and water together in a small bowl, stir into the sauce. Remove from heat and set aside to cool and thicken.

  3. Heat oil in a deep-fryer or large saucepan to 360 degrees F (182 degrees C).

  4. Season chicken wings with lemon-pepper seasoning.

  5. 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).

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

Recipe Yield

6 servings

Recipe Note

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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