Korean Hot Wings
Description
Crispy deep-fried chicken wings are tossed in a spicy Korean-style sauce made with ginger, chile-garlic sauce, soy sauce, brown sugar, and sesame oil.
Ingredients
•
1 cup low-sodium soy sauce
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3/4 cup dark brown sugar
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1/4 cup ketchup
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3 tablespoons barbeque sauce
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2 tablespoons minced garlic
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1 tablespoon rice wine vinegar
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1 tablespoon chile-garlic sauce (such as Sriracha)
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1 1/2 teaspoons ground black pepper
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1 teaspoon Asian (toasted) sesame oil
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1 teaspoon grated fresh ginger
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1 tablespoon cornstarch
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1 tablespoon water
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1 quart peanut oil for frying, or as needed
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4 pounds chicken wings
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2 tablespoons lemon-pepper seasoning, or to taste
Directions
1
Stir soy sauce, brown sugar, ketchup, barbeque sauce, garlic, vinegar, chile-garlic sauce, pepper, sesame oil, and ginger together in a saucepan; bring to a boil.
2
Whisk cornstarch and water together in a small bowl; stir into sauce. Remove from heat and set aside to cool and thicken.
3
Heat oil in a deep-fryer or large saucepan to 360 degrees F (182 degrees 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 no longer pink at the bone and the juices run clear, 6 to 8 minutes per batch. An instant-read thermometer inserted into the meatiest part of the wing, near the bone, should read 165 degrees F (74 degrees C).
6
Place cooked wings into a large mixing bowl. Ladle sauce over the wings and toss to coat.