KOREAN HOT WINGS
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.
Provided by G Chef
Categories Appetizers and Snacks Spicy
Time 45m
Yield 6
Number Of Ingredients 15
Steps:
- 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.
- Whisk cornstarch and water together in a small bowl; stir into the 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).
- Put cooked wings into a large mixing bowl. Ladle sauce over the wings and toss to coat.
Nutrition Facts : Calories 459.3 calories, Carbohydrate 39.1 g, Cholesterol 63.6 mg, Fat 22.5 g, Fiber 0.8 g, Protein 25.5 g, SaturatedFat 3.9 g, Sodium 2260.4 mg, Sugar 31.9 g
SPICY KOREAN CHICKEN RECIPE BY TASTY
Here's what you need: chicken wings, cornstarch, oil, sesame seed, cornstarch, flour, salt, water, soy sauce, honey, rice vinegar, gochujang, garlic, ginger
Provided by Alvin Zhou
Categories Appetizers
Yield 2 servings
Number Of Ingredients 14
Steps:
- Mix the ingredients for the batter in a bowl until smooth with no lumps.
- Heat oil in a pot to 340°F (170°C).
- Dip a chicken wing into the cornstarch, shaking off excess, then dredge the wing into the batter, dripping off excess.
- Fry half of the wings at a time for about 5-7 minutes, until light golden. The oil will drop to about 320°F (160°C).
- Drain the wings and increase the heat. Heat oil to about 375°F (190°C).
- Fry the wings a second time until golden brown and crispy. Drain and set aside.
- In a pan, combine all the ingredients for the sauce and stir until bubbling. Toss in the wings.
- Nutrition Calories: 2805 Fat: 254 grams Carbs: 131 grams Fiber: 1 grams Sugars: 49 grams Protein: 8 grams
- Enjoy!
Nutrition Facts : Calories 1294 calories, Carbohydrate 164 grams, Fat 52 grams, Fiber 2 grams, Protein 43 grams, Sugar 53 grams
AIR-FRIED KOREAN CHICKEN WINGS
These Korean-style air-fried wings are crispy, sticky and spicy. Cooked in an air fryer they are ready in less than 30 minutes. They are perfect as an appetizer or add some rice and veggies on the side and you have a balanced meal.
Provided by Yoly
Categories Appetizers and Snacks Meat and Poultry Chicken
Time 50m
Yield 4
Number Of Ingredients 18
Steps:
- Combine hot honey, gochujang, brown sugar, soy sauce, lemon juice, garlic, ginger, salt, and black pepper in a saucepan. Bring sauce to a boil over medium heat, reduce heat, and simmer for 5 minutes. Add green onions and stir.
- Preheat air fryer to 400 degrees F (200 degrees C).
- Place wings in a large bowl and toss with salt, garlic powder, onion powder and black pepper. Add cornstarch and toss wings until fully coated. Shake each wing and place in the air fryer basket, making sure they are not touching; cook in batches if necessary.
- Fry in the preheated air fryer for 10 minutes, shake basket, and fry an additional 10 minutes. Flip wings over and fry until chicken is cooked through and juices run clear, 7 to 8 more minutes.
- Dip each wing in the sauce and garnish with chopped green onions and sesame seeds. Serve with remaining sauce on the side.
Nutrition Facts : Calories 346.5 calories, Carbohydrate 44.8 g, Cholesterol 47.7 mg, Fat 11.5 g, Fiber 0.8 g, Protein 16.2 g, SaturatedFat 3.2 g, Sodium 1247.3 mg, Sugar 23.6 g
KOREAN CHICKEN WINGS
Steps:
- Preheat oven to 350 degrees F.
- Place the chicken wings on a baking sheet and cook in the oven for 35 minutes.
- In a medium saute pan over medium heat, add the 2 tablespoons of canola oil and the ginger. Cook for 2 minutes. Add the sherry, vinegar, sesame oil, honey, and soy sauce and chili garlic sauce and continue to cook for 2 more minutes. Remove from heat.
- In large sauce pot or fryer, heat 3-inches of the canola oil, or enough to prevent wings from touching the bottom of the pan, to 350 degrees F. Add the chicken wings to the oil and cook for about 3 minutes, or until crispy and golden brown. Remove the chicken wings from the oil and drain on paper towels.
- Add the wings to the sauce. Garnish with chopped scallions and sesame seeds.
EXTRA CRISPY KOREAN-STYLE CHICKEN WINGS
Coat chicken wings with a cornstarch batter for a crispy crust. Then toss the fried wings in a honey-sriracha sauce.
Provided by Food Network Kitchen
Time 50m
Yield 6
Number Of Ingredients 14
Steps:
- Set a wire rack on a rimmed baking sheet and set aside. Attach a deep fry thermometer to the side of a large Dutch oven or pot and fill halfway with oil, heat over medium-high heat to 350 degrees F.
- Meanwhile, combine the honey, sriracha, soy sauce, lime juice, orange juice and sesame oil in a small saucepan over medium heat and bring to a boil. Reduce the heat to low and simmer until the sauce is reduced and smooth, about 5 minutes. Transfer to a large bowl and set aside.
- Whisk the cornstarch, flour, 1 3/4 cups cold water, 2 teaspoons salt and 1/4 teaspoon pepper together in a large bowl until smooth.
- Working in small batches, dip the chicken in the cornstarch-flour batter, let the excess drip back into the bowl and gently place in the hot oil; stir once or twice to keep the pieces separated. Fry until golden and cooked through, adjusting the heat to keep the oil temperature at 350 degrees F, about 8 or 9 minutes per batch. Remove the chicken with a slotted spoon and put on the prepared rack to drain briefly. While the wings are still hot, toss them in the sriracha-honey sauce until coated. Transfer them to a serving dish and top with the sesame seeds and scallions and serve with lemon wedges.
KOREAN STYLE CHICKEN WINGS
An employer of mine once taught me to make a variety of Korean dishes. Being from Korea, she knew first hand how to make the good stuff! This recipe can be used for Korean Beef or Pork Riblets as well as wings. You might want to try the marinade on veggies too, but, you don't have to boil the marinade if using ONLY for veggies. This recipe can be doubled :)
Provided by blondiesturn
Categories Chicken
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Mix everything except chicken in a 2 gal. ziplock or baking pan.
- Add wings and marinate at LEAST 4 hours in the refrigerator.
- (It's best if you let marinate overnight, up to 24 hours.)
- I mush the bag each time I open the fridge to help it along.
- Take out of fridge 1/2 hour before cooking.
- Drain wings, save marinade in saucepan.
- Bring marinade to boil, remove from heat and cool a bit.
- BBQ or broil wings until brown, about 15-20 minutes.
- Turn and baste frequently with reserved marinade.
Nutrition Facts : Calories 1522.2, Fat 97.5, SaturatedFat 26.4, Cholesterol 437, Sodium 2433.4, Carbohydrate 20.3, Fiber 0.5, Sugar 14.4, Protein 108.2
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