Name: Korean Chicken Wings
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: 1 1/2 lb. chicken wingettes and drumettes, patted dry -; 1/2 c. flour -; 1/2 c. cornstarch -; Kosher salt -; Freshly ground pepper -; Vegetable oil -; 1/4 c. ketchup -; 1/4 c. sriracha -; 2 tbsp. honey -; 1 tsp. lemon juice -; Toasted sesame seeds, for garnishing -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Korean Chicken Wings

1. 1 1/2 lb. chicken wingettes and drumettes, patted dry -

2. 1/2 c. flour -

3. 1/2 c. cornstarch -

4. Kosher salt -

5. Freshly ground pepper -

6. Vegetable oil -

7. 1/4 c. ketchup -

8. 1/4 c. sriracha -

9. 2 tbsp. honey -

10. 1 tsp. lemon juice -

11. Toasted sesame seeds, for garnishing -

How to cook deliciously - Korean Chicken Wings

1. Stage

Whisk together flour and cornstarch in a medium bowl. Season mixture with salt and pepper. Dredge each chicken piece in the flour-cornstarch mixture until evenly coated.

2. Stage

Pour about 1 1/2” vegetable oil into a large, deep skillet or shallow pot. Heat over medium heat until the oil reaches about 350 degrees F, or until the oil is shimmering. (If a splash of water sizzles when you flick it into the pan, it’s ready.)

3. Stage

Working in batches, add 3-4 chicken pieces to the hot oil using tongs. Do not crowd the pan, or the oil will cool! Cook until golden brown on one side, about 3-4 minutes, then flip and cook until the second side is golden and the chicken is cooked through, 3-4 more minutes. Place the fried chicken on a cooling rack lined with paper towels. Repeat the remaining chicken.

4. Stage

In a medium bowl, whisk together ketchup, sriracha, honey and lemon juice until smooth. Toss cooked wings in the sauce. Garnish with toasted sesame seeds. Serve warm or at room temperature.