Asia: South Korea: South Korean Hot Wings


South Korea:




South Korean Hot Wings



1 cup low-sodium soy sauce

¾ cup dark brown sugar

¼ cup ketchup

3 tablespoons barbecue sauce

2 tablespoons minced garlic

1 tablespoon rice wine vinegar

1 tablespoon chile-garlic sauce (such as Sriracha) (Optional)

1 ½ teaspoons ground black pepper

1 teaspoon Asian (toasted) sesame oil

1 teaspoon grated fresh ginger

1 tablespoon cornstarch

1 tablespoon water

1 quart peanut oil for frying, or as needed

4 pounds chicken wings

2 tablespoons lemon-pepper seasoning, or to taste (Optional)



Stir soy sauce, brown sugar, ketchup, barbecue sauce, garlic, vinegar, chile-garlic sauce, pepper, sesame oil, and ginger together in a saucepan; bring to a boil.

Whisk cornstarch and water together in a small bowl; stir into sauce. Remove from heat and set aside to cool and thicken.

Heat oil in a deep-fryer or large saucepan to 360 degrees F (182 degrees C).

Season chicken wings with lemon-pepper seasoning.

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).

Place cooked wings into a large mixing bowl. Ladle sauce over the wings and toss to coat.



The sauce can be made up to two weeks ahead of time; flavor will intensify.

The nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.

Author: orenalwpusr

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