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Korean Fried Chicken Wings

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  • Prep 10 min
  • Total 45 min
  • Ingredients 15
  • Servings 4
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Regular chicken wings are delicious, but these Korean Fried Chicken Wings make mealtime extra special. Crispy yet tender, lightly spicy and sprinkled with chopped peanuts, these distinctive Korean chicken wings taste as impressive as they look. Fry them up after just 10 quick minutes of prep, and serve as an indulgent meal or snack after tossing in the deliciously sweet sauce. Everyone will be asking for seconds of these Korean fried wings!
By Angie McGowan
Updated Mar 8, 2023
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  • 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


  • 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.

Tips from the Pillsbury Kitchens

  • tip 1
    If you have Korean chili paste on hand, you can use it in this Korean wings recipe.
  • tip 2
    The Korean chili powder provides the distinctive Korean flavor in the wing sauce, but cayenne can be used as a substitute in a pinch.

Nutrition Information

No nutrition information available for this recipe
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