1 Video | Photo: Korean Chicken Wings Recipe
Ingredients
- 1 to 2 pounds chicken wings (about 12 whole wings) 1st and 2nd joint, no tips
- 2 tablespoons canola oil, plus more for frying
- 3 tablespoons grated ginger
- 1/4 cup sherry
- 1/4 cup white vinegar
- 2 tablespoons sesame oil
- 1/4 cup honey
- 1/2 cup soy sauce
- 1/4 cup chili garlic sauce
- Chopped scallions, for garnish
- 3 tablespoons sesame seeds, for garnish
Directions
Preheat oven to 350 degrees F.
Place the chicken wings on a baking sheet and cook in the oven for 35 minutes.
In a medium saute pan over medium heat, add the 2 tablespoons of canola oil and the ginger. Cook for 2 minutes. Add the sherry, vinegar, sesame oil, honey, and soy sauce and chili garlic sauce and continue to cook for 2 more minutes. Remove from heat.
In large sauce pot or fryer, heat 3-inches of the canola oil, or enough to prevent wings from touching the bottom of the pan, to 350 degrees F. Add the chicken wings to the oil and cook for about 3 minutes, or until crispy and golden brown. Remove the chicken wings from the oil and drain on paper towels.
Add the wings to the sauce. Garnish with chopped scallions and sesame seeds.
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By drumette123
on May 07, 2013
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I like this sauce...added garlic, shallots, corn starch and extra honey...you can add whatever you wish to make it your own. I will be trying it on Short Ribs next....way to go Guy.
By Michelelyl
Klamath Falls OR
on February 03, 2013
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I just took these out of the cast iron frypan and tossed with sauce and sesame seeds... just ate three wings in about 1 minute for the SuperBowl 2013 game! Absolutely delicious! Crispy, flavorful and a little spicy! This is a keeper! Thanks, Guy!
By grace.martell_5...
Pleasanton, CA
on January 10, 2013
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Holy Cow! This one's a keeper! The title of MY version of this recipe is "Korean Chicken Thighs", as I'm not a fan of the wings. Made the sauce exactly as instructed, but amped the heat just a little. Served it with white rice and steamed broccoli. No one spoke...just mmm. Guy, you are awesome. Thanks!
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