Korean-style spicy chicken wings

    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.

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    • 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)

    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 in English (10)


    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)

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