Korean fried chicken wings
Sep 03, 2013
Sticky and sweet
Get the napkins ready — these sticky, sweet fried Korean chicken wings are deliciously messy!
Korean fried chicken wings recipe
2 cups vegetable oil
1/2 cup soy sauce
1/4 cup plus 2 tablespoons sugar
2 pounds chicken wings
Freshly ground black pepper
Chopped green onions, for garnish
Sesame seeds, for garnish
Heat vegetable oil in a Dutch oven or large pot over medium-high heat to 300 degrees F.
In a small saucepan, heat soy sauce and sugar over medium-high heat. Bring to a boil, then reduce heat to low and simmer, stirring occasionally, until sauce has thickened, about 2-3 minutes. Reserve.
Season chicken wings with salt and pepper, to taste.
Working in batches, place the chicken wings in the hot oil and fry until light brown, about 2-3 minutes. Transfer to a paper towel-lined plate.
Increase the oil temperature to 350 degrees F. Add the fried chicken wings to the oil again and cook until golden brown and crispy, about 2 minutes on each side. Transfer to a paper towel-lined plate.
Toss wings in soy sauce glaze. Sprinkle with green onions and sesame seeds, if desired. Serve immediately.
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