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)
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)
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)