Finger-licking good, Korean-style hot wings made easy and simple. The sauce can be made up to two weeks ahead of time; flavor will intensify.
Ingredients
- low-sodium soy sauce: 1 cup
- dark brown sugar: 0.75 cup
- ketchup: 0.25 cup
- barbeque sauce: 3 Tbsp
- garlic: 2 Tbsp (minced)
- rice wine vinegar: 1 Tbsp
- chili-garlic sauce (such as sriracha): 1 Tbsp (optional)
- ½ teaspoons ground black pepper: 1 piece
- Asian (toasted) sesame oil: 1 tsp
- fresh ginger: 1 tsp (grated)
- cornstarch: 1 Tbsp
- water: 1 Tbsp
- quart peanut oil for frying: 1 piece (or as needed)
- chicken wings: 4 pound
- lemon-pepper seasoning: 2 Tbsp (to taste, optional)
Metric Conversion
Stages of cooking
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Stir soy sauce, brown sugar, ketchup, barbeque sauce, garlic, vinegar, chile-garlic sauce, pepper, sesame oil, and ginger together in a saucepan; bring to a boil.
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Whisk cornstarch and water together in a small bowl; stir into sauce. Remove from heat and set aside to cool and thicken.
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Heat oil in a deep-fryer or large saucepan to 360 degrees F (182 degrees C).
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Season chicken wings with lemon-pepper seasoning.
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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).
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Place cooked wings into a large mixing bowl. Ladle sauce over the wings and toss to coat.
