Korean-style spicy chicken wings

    (24)
    45 min

    Finger-licking good, spicy Korean-style chicken wings! The sauce can be made up to two weeks ahead of time; the flavour will intensify.


    2 people made this

    Ingredients

    • Marinade
    • 240ml reduced salt soy sauce
    • 165g dark brown sugar
    • 4 tablespoons tomato ketchup
    • 3 tablespoons bbq sauce
    • 2 tablespoons minced garlic
    • 1 tablespoon rice wine vinegar
    • 1 tablespoon chilli-garlic sauce (optional)
    • 1 1/2 teaspoons ground black pepper
    • 1 teaspoon toasted sesame oil
    • 1 teaspoon grated fresh ginger
    • 1 tablespoon cornflour
    • 1 tablespoon water
    • Chicken wings
    • peanut oil for frying, or as needed
    • 1.8kg chicken wings
    • 2 tablespoons lemon-pepper seasoning, or to taste (optional)

    Method
    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Stir soy sauce, brown sugar, ketchup, bbq sauce, garlic, vinegar, chilli-garlic sauce, pepper, sesame oil and ginger together in a saucepan; bring to the boil.
    2. Whisk cornflour and water together in a small bowl; stir into the sauce. Remove from heat and set aside to cool and thicken.
    3. Heat oil in a deep-fryer or large saucepan to 180 C.
    4. Season chicken wings with lemon-pepper seasoning.
    5. Fry chicken wings in batches of 6 to 8 at a time in hot oil until cooked through and juices run clear, 6 to 8 minutes per batch.
    6. Transfer cooked wings into a large mixing bowl. Ladle sauce over the wings and toss to coat.

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    Reviews & ratings
    Average global rating:
    (24)

    Reviews in English (17)

    by
    4

    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)

    by
    0

    So good! Husband also says "so yummy with amazing Korean zing! " (with sauce around his mouth as he says so) Easy! Used korean kochichang instead of chili-garlic sauce to make it more Korean. As someone else did, baked chicken (thighs as couldn't find wings) after marinating in ghee, lemon-pepper, black pepper, garlic powder and some penzey's northwoods fire seasoning. Will take over to son at college for his birthday. Will keep sauce separate in a sqeeze bottle and put baked chicken in separate containers to freeze and microwave. Thank you for this recipe!  -  06 Jan 2019  (Review from Allrecipes US | Canada)

    by
    0

    I make this sauce for my chicken every weekend and I love it! It's not spicy unless you add tons and tons of chili powder like me but I definitely end up licking my fingers everytime I eat these!  -  19 Oct 2018  (Review from Allrecipes US | Canada)