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Korean Fried Chicken Wings

Korean Fried Chicken Wings
  • Prep 10 min
  • Total 45 min
  • Ingredients 15
  • Servings 4
Prep this trendy Korean Fried Chicken Wings recipe in just 10 minutes!
By Angie McGowan
Updated 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

  • 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.

  • 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.

No nutrition information available for this recipe
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