For extra crispy wings, consider double-frying them. Fry them once at a lower temperature (325°F) for 8 minutes, then again at 360°F for 2-3 minutes. Adjust the amount of chile-garlic sauce to control the level of spiciness. Start with a smaller amount and add more to taste. The sauce can be made up to two weeks in advance and stored in an airtight container in the refrigerator. The flavor will intensify over time. Garnish with sesame seeds and chopped green onions for an extra touch of flavor and visual appeal.
Korean Hot Wings
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PREP TIME15 mins
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COOK TIME30 mins
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TOTAL TIME45 mins
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SERVING6 People
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VIEWS114
Experience the fiery thrill of Korean cuisine with these incredibly addictive hot wings. A symphony of sweet, savory, and spicy flavors, this recipe delivers crispy, succulent wings coated in a luscious, homemade sauce that's sure to set your taste buds ablaze. Prepare for an unforgettable culinary adventure!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate39 g
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Cholesterol64 mg
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Fiber1 g
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Protein26 g
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Saturated Fat4 g
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Sodium2260 mg
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Sugar32 g
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Fat23 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View In a medium saucepan, whisk together the soy sauce, brown sugar, ketchup, barbeque sauce, minced garlic, rice wine vinegar, chile-garlic sauce, ground black pepper, sesame oil, and grated ginger. (2 minutes)
02 Step
Recipe View Bring the mixture to a rolling boil over medium-high heat, stirring occasionally to prevent sticking. (5 minutes)
03 Step
Recipe View In a small bowl, create a slurry by whisking together the cornstarch and water until smooth. (1 minute)
04 Step
Recipe View Gradually pour the cornstarch slurry into the boiling sauce, whisking constantly to incorporate. (1 minute)
05 Step
Recipe View Continue to cook, stirring frequently, until the sauce thickens to your desired consistency. (2-3 minutes)
06 Step
Recipe View Remove the saucepan from the heat and allow the sauce to cool slightly. As it cools, the sauce will continue to thicken. (15 minutes)
07 Step
Recipe View In a deep fryer or large, heavy-bottomed pot, heat the peanut oil to 360 degrees F (182 degrees C). Use a thermometer to ensure accurate temperature. (10 minutes)
08 Step
Recipe View While the oil is heating, pat the chicken wings dry with paper towels. This will help them achieve maximum crispiness.
09 Step
Recipe View Season the chicken wings generously with lemon-pepper seasoning, ensuring each wing is evenly coated. (3 minutes)
10 Step
Recipe View Carefully add the chicken wings to the hot oil in batches of 6-8, being careful not to overcrowd the fryer. Overcrowding will lower the oil temperature and result in soggy wings.
11 Step
Recipe View Fry the chicken wings for 6-8 minutes per batch, or until they are golden brown and cooked through. The internal temperature should reach 165 degrees F (74 degrees C). (8 minutes)
12 Step
Recipe View Remove the fried chicken wings from the oil and place them on a wire rack to drain excess oil. (2 minutes)
13 Step
Recipe View In a large mixing bowl, pour the cooled Korean hot wing sauce over the crispy fried chicken wings.
14 Step
Recipe View Toss the wings thoroughly to ensure they are evenly coated in the flavorful sauce. (2 minutes)
15 Step
Recipe View Serve immediately and prepare to be amazed!
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RECIPE REVIEWS
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Please Rate
Dominique Medhurst
Jun 28, 2025I made the sauce ahead of time, and it was even better the next day. Highly recommend this recipe!
Meredith Sanford
May 25, 2025My family loved these wings! They disappeared in minutes.
Brice Beatty
May 13, 2025The double-frying technique really makes a difference. These were the crispiest wings I've ever made at home.
Lacey Robel
Apr 8, 2024These wings are seriously addictive! The sauce is the perfect balance of sweet, spicy, and savory.