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
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 FRIED CHICKEN WINGS
Serve these sticky garlic-and-ginger wings with crunchy radish kimchi to cut the richness.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 1h25m
Yield Serves 6 to 8
Number Of Ingredients 11
Steps:
- Pour 2 inches oil into a large, heavy-bottomed pot (to ensure safe frying, pot should not be more than one-third full). Heat over medium-high until a deep-fry thermometer reads 320 degrees. Reduce heat to medium to maintain temperature. Meanwhile, combine cornstarch, 2 teaspoons salt, and 1/4 teaspoon pepper in a large resealable plastic or brown paper bag. Add wings, seal or fold bag closed, and shake vigorously to evenly coat.
- With a Japanese spider or slotted spoon, add one-third of wings to oil, stirring a few times, until cooked through and oil returns to 320 degrees, 6 to 8 minutes. Transfer to a wire rack set on a rimmed baking sheet. Fry remaining wings in two batches. Let cool completely, 15 minutes. Meanwhile, combine soy sauce, Sriracha, garlic, ginger, sugar, vinegar, and 1/2 teaspoon pepper in a saucepan. Bring to a boil, stirring until sugar dissolves; cook until reduced to 3/4 cup, 8 to 10 minutes.
- Increase heat to medium-high and bring oil in pot to 380 degrees. Return one-third of wings to oil, stirring occasionally, 5 to 7 minutes. Return to rack-lined baking sheet; let excess oil drain to prevent sogginess, 30 seconds. In a large bowl, toss with one-third of soy-sauce mixture; sprinkle with sesame seeds and serve immediately with kimchi. Fry remaining wings in two batches, returning oil to 380 degrees in between. To serve all batches at once, keep wings warm on rack in a 225-degree oven, and toss in sauce all together at end.
KOREAN SPICY CHICKEN WINGS - RESTAURANT RECIPE!
This is a fantastic recipe I came across whilst roaming the 'net! It comes from the owner of a popular Korean restaurant where these chicken wings were the most popular of all his special order dishes. Time to make doesn't include chilling time.
Provided by Um Safia
Categories Chicken
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Rinse the wings in cold water, then lightly salt and pepper them. Let stand about 10 to 15 minutes. Place wings in a large bowl and pour the milk over them, then place in refrigerator for about one hour, turning three to four times.
- For the Stir Fry Sauce: Place the ginger and garlic into a blender with just enough water to liquefy the mix. Pour into a small mixing bowl and add all other sauce ingredient & mix well. Finely chop the green/spring onion and set aside.
- Chicken Wings: Discard the milk and let wing section drain until just damp. Heat oil in a large cooking pot. (350ºF or use the bread test) Roll wings in starch and deep fry until golden brown then drain.
- Transfer the chicken to a large stir fry pan or wok over medium to medium high heat, add the sauce, and stir fry until all liquid is gone.
- Place onto a serving tray and garnish with the green onion and sesame seed. Serve as an appetizer or with sticky rice and ban chan for a meal.
Nutrition Facts : Calories 286.8, Fat 14.2, SaturatedFat 4.1, Cholesterol 61.1, Sodium 821.5, Carbohydrate 22.8, Fiber 2.5, Sugar 5, Protein 18.6
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 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
More about "korean chicken wings recipes"
BAKED KOREAN CHICKEN WINGS RECIPE - KOREAN BAPSANG
From koreanbapsang.com
4.3/5 (37)Servings 4Cuisine KoreanCategory Appetizer, Snack
- Rinse the chicken wings and drain the water. Mix all the ingredients for each marinade together.
- Combine the marinade with the chicken wings and coat all the pieces well. Cover and refrigerate for 2 to 4 hours (overnight for best results). Let them sit at room temperature for 30 minutes before cooking. Preheat the oven to 425°F (218°C).
- Line a baking sheet with aluminum foil. Place the chicken wings in a single layer and bake for 20 to 25 minutes until the skin is crisp and golden. Flip them over halfway through and baste/spoon the remaining marinade over each wing. Alternatively: Bake them at 400°F (204°C) for 15 minutes, flip them over, bake for another 15 minutes. Then, increase the oven temperature to 425°F, baste, and bake for another 10 minutes. This worked really well too.
- Turn them over halfway during baking and baste with the leftover marinade. Reduce the heat level if the wings are browning too quickly. (See notes.)
KOREAN CHICKEN WINGS - QUICK AND EASY 5 MINUTE SAUCE …
From fifteenspatulas.com
5/5 (21)Total Time 10 minsCategory AppetizerCalories 15 per serving
- Simmer for about 5 minutes, until the sauce has thickened slightly, to the consistency of a ketchup or BBQ sauce.
KOREAN CHICKEN WINGS • THE WICKED NOODLE
From thewickednoodle.com
KOREAN CHICKEN WINGS RECIPE - COOK.ME RECIPES
From cook.me
SPICY KOREAN CHICKEN WINGS - RASA MALAYSIA
From rasamalaysia.com
KOREAN CHICKEN WINGS - SPICY SWEET BAKED WINGS
From thecookful.com
KOREAN FRIED CHICKEN WINGS - MARION'S KITCHEN
From marionskitchen.com
KOREAN CHICKEN WINGS RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
KOREAN FRIED CHICKEN WINGS RECIPE | BON APPéTIT
From bonappetit.com
KOREAN WINGS - MANITOBA CHICKEN
From manitobachicken.ca
KOREAN CHICKEN WINGS WITH GOCHUJANG WING SAUCE …
From whereismyspoon.co
COOKING KOREAN CHICKEN WINGS VIDEO — KOREAN …
From delish.com
KOREAN BBQ CHICKEN WINGS (TONG DAK) RECIPE - THE SPRUCE EATS
From thespruceeats.com
4.4/5 (101)Total Time 4 hrs 30 minsCategory Appetizer, Lunch, SnackCalories 872 per serving
CRUNCHY KOREAN FRIED CHICKEN WINGS RECIPE - SUGAR SALT MAGIC
From sugarsaltmagic.com
BAKED KOREAN CHICKEN WINGS - ASIAN CAUCASIAN FOOD BLOG
From asiancaucasian.com
KOREAN FRIED CHICKEN - MY KOREAN KITCHEN
From mykoreankitchen.com
KOREAN FRIED CHICKEN WINGS – UMAMI DAYS
From umamidays.com
KOREAN CHICKEN WINGS WITH STICKY BBQ SAUCE - GIRLS CAN GRILL
From girlscangrill.com
KOREAN HONEY GARLIC CHICKEN WINGS - BEYOND KIMCHEE
From beyondkimchee.com
KOREAN CHICKEN WINGS RECIPE - MAYA KITCHENETTE
From mayakitchenette.com
STICKY KOREAN-STYLE CHICKEN WINGS - ASIAN FLAVOR PACKED CHICKEN …
From tablefortwoblog.com
KOREAN GOCHUJANG CHICKEN WINGS - LORD BYRON'S KITCHEN
From lordbyronskitchen.com
KOREAN-STYLE FRIED CHICKEN WINGS - YUMMY KITCHEN
From yummykitchentv.com
KOREAN CHICKEN WINGS – GOZNEY
From gozney.com
STICKY KOREAN CHICKEN WINGS - COOKING CIRCLE
From cookingcircle.com
KOREAN CHICKEN WINGS - CARLSBAD CRAVINGS
From carlsbadcravings.com
SPICY KOREAN CHICKEN RECIPE | KOREAN CHICKEN WINGS - BOKKSU …
From checkouts.bokksugrocery.com
KETO KOREAN BBQ CHICKEN WINGS - 1 NET CARB PER SERVING
From stylishcravings.com
KOREAN FRIED CHICKEN RECIPE - THE SPRUCE EATS
From thespruceeats.com
KOREAN STICKY CHICKEN WINGS| CRUNCHY, SPICY, STICKY KOREAN FRIED ...
From youtube.com
SWEET KOREAN CHICKEN WINGS - GAME DAY APPETIZER ~ MACHEESMO
From macheesmo.com
CRISPY KOREAN BBQ OVEN BAKED CHICKEN WINGS - CREME DE LA …
From lecremedelacrumb.com
KOREAN CHICKEN WINGS RECIPE | PERDUE FARMS
From perduefarms.com
KOREAN GOCHUJANG CHICKEN WINGS – TAKES TWO EGGS
From takestwoeggs.com
KOREAN CHICKEN WINGS RECIPES BY MAANGCHI
From maangchi.com
KOREAN STYLE SPICY WINGS RECIPE • COOKING HAWAIIAN STYLE
From cookinghawaiianstyle.com
KOREAN CHICKEN WINGS - GRILLED
From betterbegrilled.com
DAKGANGJEONG (SWEET CRISPY KOREAN FRIED CHICKEN)
From koreanbapsang.com
SPICY KOREAN CHICKEN WINGS, BEST KOREAN TWICE FRIED CHICKEN RECIPE, …
From partypinching.com
KOREAN AIR FRYER CHICKEN WINGS – WELLPLATED.COM
From wellplated.com
DELICIOUS SPICY KOREAN GOCHUJANG CHICKEN WINGS - HANGRY FORK
From hangryfork.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #cuisine #preparation #appetizers #poultry #asian #korean #easy #chicken #dietary #high-protein #low-carb #high-in-something #low-in-something #meat #wings #3-steps-or-less #4-hours-or-less
You'll also love