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1 cup low-sodium soy sauce
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¾ cup dark brown sugar
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¼ cup ketchup
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3 tablespoons barbeque sauce
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2 tablespoons minced garlic
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1 tablespoon rice wine vinegar
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1 tablespoon chile-garlic sauce (such as Sriracha) (Optional)
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1 ½ teaspoons ground black pepper
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1 teaspoon Asian (toasted) sesame oil
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1 teaspoon grated fresh ginger
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1 tablespoon cornstarch
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1 tablespoon water
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1 quart peanut oil for frying, or as needed
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4 pounds chicken wings
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2 tablespoons lemon-pepper seasoning, or to taste (Optional)
Korean Hot Wings
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.
Recipes · Appetizers and Snacks · Spicy
| Prep Time: 15 mins |
| Cook Time: 30 mins |
| Servings: 6 |
| Total Time: 45 mins |
Ingredients
Ingredients List
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.
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 (per serving)
Nutrition Facts
| 459 | Calories |
| 23g | Fat |
| 39g | Carbs |
| 26g | Protein |