Fingerlicking good Koreanstyle hot wings made easy and simple The sauce can be made up to two weeks ahead of time flavor will intensify
Prep Time
45 mins
Dificult
Medium
Servings
6
Ingredients
Instructions
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
