why make this recipe
Korean Hot Wings are a delicious twist on traditional chicken wings. They are sweet, spicy, and full of flavor. The special sauce makes them stand out, perfect for parties, family gatherings, or game day. Plus, they are fun to make and everyone loves them!
how to make Korean Hot Wings
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
Directions:
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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.
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Heat oil in a deep-fryer or large saucepan to 360 degrees F (182 degrees C).
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Season chicken wings with lemon-pepper seasoning.
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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, about 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).
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Place cooked wings into a large mixing bowl. Ladle sauce over the wings and toss to coat.
how to serve Korean Hot Wings
Serve Korean Hot Wings hot. You can place them on a platter with some fresh veggies and dipping sauce on the side. They are great for sharing with friends and family!
how to store Korean Hot Wings
If you have any leftovers, let the wings cool down and then store them in an airtight container in the fridge. They can stay fresh for about 3 to 4 days. To reheat, pop them in the oven for a few minutes or microwave them.
tips to make Korean Hot Wings
- Make sure to keep an eye on the oil temperature while frying. If it’s too hot, the wings can burn. If it’s too cool, they’ll get greasy.
- You can adjust the spice level of the sauce by adding more or less chile-garlic sauce.
- Try marinating the wings in some of the sauce for a few hours before frying for extra flavor.
variation
You can try using different types of chicken pieces instead of wings, or add extra toppings like sesame seeds or chopped green onions for garnish.
FAQs
1. Can I bake Korean Hot Wings instead of frying?
Yes, you can bake them! Preheat your oven to 400 degrees F (200 degrees C) and bake the wings on a baking sheet for about 40-45 minutes, flipping them halfway through.
2. Can I freeze Korean Hot Wings?
Yes, you can freeze cooked wings. Let them cool completely, then place them in a freezer-safe bag or container. They can last for about 2 months in the freezer. Just reheat before serving.
3. What can I serve with Korean Hot Wings?
These wings pair well with rice, noodles, or a fresh salad. You can also serve them with dipping sauces like ranch or blue cheese for an extra kick!
