Spicy Korean Chicken Wings

By msippigrl

These Spicy Korean Chicken Wings make the perfect appetizer. Serve with rice and your favorite veggie for a complete meal. Enjoy!

Ingredients

• CHICKEN:
• 3 1/2 3 1/2 1/2 pounds chicken wings, rinsed and drained
• 1/2 1/2 1/2 teaspoon salt
• 1/2 1/2 1/2 teaspoon black pepper
• 1/2 1/2 1/2 teaspoon ground ginger
• 2/3 2/3 2/3 cup corn starch
• SAUCE:
• 2 2 2 tablespoons vegetable oil
• 2 to 3 2 to 3 3 cloves garlic, minced
• 1 1 to teaspoon crushed red pepper flakes, or to taste
• 1/4 1/4 1/4 cup reduced-sodium soy sauce (I used LaChoy)
• 1/2 1/2 1/2 cup light corn syrup
• 1 1 1 tablespoon white vinegar
• 2 2 2 tablespoons brown sugar, packed
• Oil for frying (vegetable or peanut)
• 1 1 1 tablespoon sesame seeds

Details

Preparation time 15mins
Cooking time 40mins

Preparation

Step 1

Cut the tips of wings if present, then cut the wings in half. Place wings in a bowl and add salt, black pepper, and ginger; use your hands to massage the seasonings into the wings.

Add corn starch to a separate bowl and coat the wings one by one, squeezing each wing to press the coating onto it. Set aside.

Make the sweet, spicy, sticky sauce:

Heat a large non-stick skillet or wok over medium heat; add 2 tablespoons oil, minced garlic, and the crushed red peppers. Cook and stir for about 30 seconds.

Stir in the soy sauce, corn syrup, and vinegar and simmer (low bubble) for 3-4 minutes. Stir in the brown sugar and continue stirring until dissolved. Remove from the heat. Set aside.

Fry the chicken:

In a pot or skillet, heat about 4 cups of oil over high heat, 7-8 minutes. (It should not be smoking.)

When oil is hot enough to start frying, lower the heat to medium/medium high and slip the wings one by one into the hot oil and fry for 10-12 minutes, flipping them over a few times with tongs. (You may need to fry in batches, adding more oil if needed.)

Remove wings from the oil with a strainer basket then let them sit for a few minutes.

Reheat the oil and fry the wings again for another 10-12 minutes, or until golden brown and crispy.

Coat the fried chicken with the sauce:

When all the wings are done, reheat the sauce just until hot but not boiling. Immediately, add the fried chicken and spoon the sauce over the wings, flipping to cover completely.

Transfer the chicken to a serving platter. Sprinkle top with some sesame seeds and serve immediately. (I added the sesame seeds to the sauce before coating the chicken.)