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Korean Fried Chicken Wings

  • Prep 10 min
  • Total 45 min
  • Ingredients 15
  • Servings 4
  • Pinterest
    200
  • Save
    288
  • Print
    372
  • Facebook
    22

Prep this trendy Korean Fried Chicken Wings recipe in just 10 minutes! MORE+ LESS-

Angie McGowan
April 28, 2014

Ingredients

Vegetable oil for deep frying
1/2
cup all-purpose flour
1/2
cup cornstarch
1
cup cold water
1/2
teaspoon salt
1/2
teaspoon pepper
2
lb chicken wing drummettes
4
cloves garlic, grated or very finely chopped
1
tablespoon grated gingerroot
1
tablespoon honey
1/2
tablespoon sesame oil
1
tablespoon rice vinegar
3
tablespoons ketchup
1/2
to 1 teaspoon Korean chili powder
1/4
cup chopped peanuts

Steps

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  • 1
    In deep fat fryer or heavy saucepan, heat 3 inches oil to 350°F. In large bowl, mix flour, cornstarch, water, salt and pepper with whisk until blended.
  • 2
    Dip each wing into batter. Fry in hot oil 6 to 8 minutes or until light golden brown. Don’t overcrowd pan while frying. Drain on paper towels.
  • 3
    Let wings rest 10 minutes. Meanwhile, make sauce: In small bowl, mix remaining ingredients except peanuts with wire whisk.
  • 4
    Fry wings again in hot oil 8 to 10 minutes or until deeper golden brown. Drain on paper towels.
  • 5
    Toss wings with sauce. Garnish with chopped peanuts; serve immediately.

Expert Tips

Korean chili paste can also be used in this recipe.

Cayenne can be used as a substitute for the Korean chili powder, but your wing sauce will lack that distinctive Korean flavor.

Nutrition Information

No nutrition information available for this recipe

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