Korean Hot Wings
It calls for a few savory dried spices emphasizing a smoky cumin flavor.
Recipe Summary 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.
Ingredients | Recipes With Chicken Wings1 cup low-sodium soy sauce¾ cup dark brown sugar¼ cup ketchup3 tablespoons barbeque sauce2 tablespoons minced garlic1 tablespoon rice wine vinegar1 tablespoon chile-garlic sauce (such as Sriracha) (Optional)1 ½ teaspoons ground black pepper1 teaspoon Asian (toasted) sesame oil1 teaspoon grated fresh ginger1 tablespoon cornstarch1 tablespoon water1 quart peanut oil for frying, or as needed4 pounds chicken wings2 tablespoons lemon-pepper seasoning, or to taste (Optional)DirectionsStir 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 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.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.Info | Recipes With Chicken Wingsprep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
6
Yield:
6 servings
TAG : Korean Hot WingsAppetizers and Snacks, Spicy,
