Recipe by G Chef
"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."
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low-sodium soy sauce
dark brown sugar
rice wine vinegar
chile-garlic sauce (such as Sriracha)
1 1/2 teaspoons
ground black pepper
Asian (toasted) sesame oil
grated fresh ginger
peanut oil for frying, or as needed
lemon-pepper seasoning, or to taste
The football fans loved these. I did an assortment of wings including traditional wings and these Korean Wings won hands down. I did dust the wings with a flour / cornstarch / seasoning coating before frying. This sauce is great!
I grilled my wings instead of frying but otherwise followed the recipe except for the lemon pepper which we tried and didn't like on them. They are pretty good. I made these and another batch with my regular Korean marinade and glaze which contains some of the same ingredients with gochujang paste. The ones with the gochujang were hands down our favorites. But this is a good recipe that I'll keep for the times when I run out of gochujang and need a Korean wing fix. :) Thanks for the recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Korean Hot Wings
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 203
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