Korean Hot Wings

Korean Hot Wings

G Chef 0

"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."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


45 m servings 459 cals
Serving size has been adjusted!

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.


  • 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.



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 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 ...