Serves 8
55 min
Korean Sweet and Spicy Chicken Wings
Recipe GLPRcdf3354fdcaab8
Crispy fried chicken wings coated in a glossy, sweet and spicy ginger-soy glaze studded with peanuts and toasted sesame seeds. These wings feature a perfect balance of sweetness from brown sugar and corn syrup, tanginess from rice vinegar, and heat from red chili flakes, creating an irresistible Korean-inspired appetizer or main course.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
¼ cup All-purpose flour
¼ cup Cornstarch or potato starch
1 Large egg
1 teaspoon Salt
½ teaspoon Ground red chili pepper
10 Chicken wing pieces (tips removed, each wing cut in half)
1 tablespoon Oil for frying (peanut or vegetable oil)
½ cup Water or light beer
3 inch piece Fresh ginger, peeled and thinly sliced
1½ tablespoon Soy sauce
½ cup Packed light or dark brown sugar
3 tablespoon Rice vinegar
½ cup Light corn syrup or rice syrup
⅓ cup Roasted peanuts, very coarsely chopped
2 tablespoon Toasted sesame seeds
1 teaspoon Red chili flakes
Directions
In a large bowl, combine the flour, cornstarch or potato starch, egg, salt, and ground red chili pepper. Mix until you have a thick, smooth paste. Add the chicken wing pieces and coat thoroughly with your hands, ensuring each piece is evenly covered with the batter.
Heat oil in a deep pot or fryer to 350–380°F (175–193°C). Working in batches to avoid crowding, carefully place the coated wings into the hot oil and fry for 10–12 minutes per batch until the coating is golden brown and crispy. Transfer the cooked wings to a paper towel-lined plate to drain.
In a large pot or wok, combine the water, ginger slices, soy sauce, brown sugar, rice vinegar, and corn or rice syrup. Bring to a boil over medium-high heat, stirring occasionally to dissolve the sugar.
Continue cooking the sauce until it thickens and becomes syrupy, about the consistency of honey, and begins to foam slightly. This should take 8–12 minutes. Reduce heat if necessary to prevent burning.
Remove the pot from heat. Add the fried chicken wings, coarsely chopped roasted peanuts, toasted sesame seeds, and red chili flakes. Stir gently but thoroughly until all the wings are evenly coated with the glaze. Serve immediately while still warm.
