New this month
Get the Allrecipes magazine

Korean Hot Wings

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."
Added to shopping list. Go to shopping list.


45 m servings 459 cals
Original recipe yields 6 servings


  • Calories:
  • 459 kcal
  • 23%
  • Fat:
  • 22.5 g
  • 35%
  • Carbs:
  • 39.1g
  • 13%
  • Protein:
  • 25.5 g
  • 51%
  • Cholesterol:
  • 64 mg
  • 21%
  • Sodium:
  • 2260 mg
  • 90%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

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


  • Editor's Note:
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles


Read all reviews 8
Most helpful
Most positive
Least positive

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 coatin...

I loved this so much I brought the leftovers for lunch the next day. I also saved the sauce and made it two nights in a row !

I experimented with several korean bbq sauce type recipes before we tried this one and decided it was our favorite. The ketchup and bbq tamed the intensity of the soy and created a more luscio...

I added some red pepper flakes to turn up the heat but followed the recipe to the letter! FANTASTIC....they were a hit and I'm making more tomorrow. I'll remember to post the pics!

These were SO GOOD!!!! I made them for my boyfriend and I on Valentine's Day and he LOVED them. I might cut back a little on the brown sugar next time for my personal taste. But other than that,...

I absolutely loved this recipe! Instead of using chicken wings I grilled some chicken breasts, then sliced them up into cubes, coated them with the sauce then served it over jasmine rice, carrot...

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 ...