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Crispy Korean Hot Wings

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PREP TIME
15 min
COOKING TIME
30 min
TOTAL TIME
45 min
SERVINGS
6 servings
Korean
Crispy Korean Hot Wings
Ingredients
  • 1 cup low-sodium soy sauce
  • 3/4 cup dark brown sugar
  • 1/4 cup ketchup
  • 3 tablespoons barbeque sauce
  • 2 tablespoons minced garlic
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon chile-garlic sauce (such as Sriracha)
  • 1 1/2 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
Instructions
1
Combine soy sauce, brown sugar, ketchup, barbeque sauce, garlic, vinegar, chile-garlic sauce, pepper, sesame oil, and ginger in a saucepan; heat until it reaches boiling point.
2
Mix cornstarch with water in a small bowl and then add this mixture to the saucepan; continue to heat until the sauce thickens.
3
Heat oil in a deep-fryer or large saucepan to 360 degrees F (182 degrees C).
4
Sprinkle lemon-pepper seasoning over chicken wings.
5
Fry chicken wings in batches of 6 to 8 at a time in hot oil until they are cooked through and the juices flow freely, around 6 to 8 minutes per batch. Use a thermometer to check that the internal temperature of the wing reaches 165 degrees F (74 degrees C).
6
Transfer cooked wings to a large bowl and pour the sauce over them; mix well to coat.