Asia:
South Korea:
South Korean Hot Wings
INGREDIENTS:
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)
INSTRUCTIONS:
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.
NOTES:
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.
