CookGo
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Korean Hot Wings

Coût $15, économiser $20

Source: Recommended by CookGo

  • 30 Min
  • 6 Portions
  • $15

INGRÉDIENTS

  • Sauce

    • 1 cup low-sodium soy sauce
    • ¾ cup dark brown sugar
    • 🍅 ¼ cup ketchup
    • 3 tablespoons barbeque sauce
    • 🧄 2 tablespoons minced garlic
    • 🧂 1 tablespoon rice wine vinegar
    • 1 tablespoon chile-garlic sauce (such as Sriracha)
    • 🧂 1½ teaspoons ground black pepper
    • 1 teaspoon Asian (toasted) sesame oil
    • 1 teaspoon grated fresh ginger
    • 1 tablespoon cornstarch
    • 💧 1 tablespoon water

  • Frying

    • 1 quart peanut oil for frying
    • 🍗 4 pounds chicken wings
    • 2 tablespoons lemon-pepper seasoning

ÉTAPES

1

Stir soy sauce, brown sugar, ketchup, barbeque sauce, garlic, vinegar, chile-garlic sauce, black pepper, sesame oil, and ginger together in a saucepan; bring to a boil.

2

Whisk cornstarch and water in a small bowl, then stir into the sauce. Let the sauce cool and thicken.

3

Heat oil in a deep-fryer or large saucepan to 360°F (182°C).

4

Season chicken wings with lemon-pepper seasoning.

5

Fry chicken wings in batches (6-8 pieces at a time) until fully cooked, about 6-8 minutes per batch, ensuring the internal temperature reads 165°F (74°C).

6

Place cooked wings in a large mixing bowl, then toss with the prepared sauce to coat.

NUTRIMENTS

Par portion

🔥

459

Calories

  • 26g
    Protéines
  • 39g
    Glucides
  • 23g
    Graisses

💡 Astuces

The sauce can be made up to two weeks in advance to save time.Ensure the oil is consistently at 360°F to avoid greasy wings.For an extra kick, increase the amount of chile-garlic sauce.

⚠️ Précautions

Cette recette est donnée à titre d’inspiration. L’usage spécifique doit être ajusté selon les différences individuelles.