Korean Chicken Wings

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I tried this recipe twice: once with soy sauce and once without. Personally they are great with sauce but AWESOME without it. Guy knocked it out of the park again. This will be a favorite for us for years to come.

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Hey...I'm just me on "Dial-Up"...Guy...these were the BESTEST Wings I have ever made!!! BRAVO...thanks ...!!!

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This is so delicious. Everything that Guy cooks is delicious. Many of us are so happy that Guy took over Ina's show here in San Antonio.

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I made this for a New Years eve party and it was a big hit! Everyone loved it. I will definitely make this again. Great recipe Guy!

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I agree with the reviewer who stated don't knock the chef if you have not tried it. As for Korean, the most noticable ingredient excluding the chicken is "Korean Chilli Sauce." It was certainly the most noticable in taste. My first batch was a touchdown with the family while the second time I tried it the chilli sauce almost KOed them. ( Somehow to much Korean Chilli sauce I guess. My initial batch tasted so good it's worth another try.

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I honestly don't understand why people rate a recipe negatively that have not even tried it. Some complain like in this case about these wings not being Korean and some ask questions with a rating of a number 1. I especially don't care if a person thinks a recipe sounds good or that they plan on making it. I want to know what your results were and if you tweaked it and how the recipe worked out overall....that's it. Don't attact the chef or critize when you have not made the dish. It's just food for goodness sakes.
Now that I have that out of my system...these wings were MONEY! I have never had Korean wings before so I don't have anything to compare them to except to say I loved them. My entire family thought these wings were good. I followed the recipe to a "T" and they came out perfect. I love me some Guy because he makes me look like a super star in my kitchen. Guy rocks in my world.

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VERY Yummy, did not have sherry, used white wine, added more garlic (chopped then cooked it on the stove top a little longer, till it got thicker. Whole family loved these!

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A slew of ingredients. None of which really screamed "Korean" to me. Strange.

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Tasty sauce. I don't have a deep fryer, so it's a bit of a pain to fry the wings, but worth it in the end.

A few notes:
- I slightly reduced the honey, chili sauce, and vinegar (more a personal preference
- I had twice as much sauce as needed for 1.5 lbs of chicken (6 wings, so will reduce sauce by half next time

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Wow! This was BURSTING with flavor!! A great change from the traditional Buffalo-style wings. The garnish of the scallions and sesame seeds made this dish extremely eye appealing. Before cooking, I trimmed some of the extra fat from the wing drumsticks to save on calories. I fried them in my black iron skillet and didn't need to use as much of the oil as the recipe called for - another calorie saver. Since I had left overs I stored them in the fridge in the sauce and had them the next day after reheating in the oven...WOW! Even more flavorful. That means I could make these one day ahead. I plan on serving these as an appetizer for my next Asian dinner party. Yum-yum!