Korean Hot Wings

15 ingredients
6 steps

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) (optional)
  • 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 (optional)

Directions

  1. 1
    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.
  2. 2
    Whisk cornstarch and water together in a small bowl; stir into the sauce. Remove from heat and set aside to cool and thicken.
  3. 3
    Heat oil in a deep-fryer or large saucepan to 360 degrees F (182 degrees C).
  4. 4
    Season chicken wings with lemon-pepper seasoning.
  5. 5
    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).
  6. 6
    Put cooked wings into a large mixing bowl. Ladle sauce over the wings and toss to coat.

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