Finger-licking good, spicy Korean-style chicken wings! The sauce can be made up to two weeks ahead of time; the flavour will intensify.
The football fans loved these. I did an assortment of wings including traditional wings and these Korean Wings won hands down. I did dust the wings with a flour / cornstarch / seasoning coating before frying. This sauce is great! - 18 Jan 2015 (Review from Allrecipes US | Canada)
I was looking for a new wing recipe and decided to try this one. I followed the recipe exactly and found that the wings had some flavor, but were not at all spicy. I am not sure if the title refers to the temperature or not, but don't count on a spicy wing for this recipe. - 18 Feb 2018 (Review from Allrecipes US | Canada)
Delicious! I prefer to bake the chicken wings, so I combined flour, paprika, garlic powder, black pepper in a plastic bag and coated the wings. Put them on a baking sheet with melted butter and oil - tossed. Baked at 425 for 30 minutes and then turned and cooked for 15 minutes. (They had a perfect crisp to them.) Then I dipped the wings in the savory sauce. Served with extra sauce on the side. They were gone FAST! - 10 Feb 2018 (Review from Allrecipes US | Canada)