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Korean Chicken Wings Recipe

Korean Chicken Wings

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Average Rating:

Total Reviews: 57

Showing 11-20 of 57

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  • on July 05, 2011

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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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  • on March 20, 2011

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

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  • on November 19, 2010

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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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  • on October 30, 2010

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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!

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  • on July 26, 2010

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    These Korean chicken wings were excellent. They reminded my husband (who is Korean of the chicken wings we had while we were visiting Korea last summer. The only negative for us was I should have doubled the recipe as everyone wanted more.

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  • on May 28, 2010

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    I tried the sauce on both wings and pork chops, and I thought people were gonna throw money at me...try all the tweaks suggested, or supply your own...it's all about individuality anyway...HIGHEST of 5 to Guy for being an excellant parent ant innovative chef

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  • on May 17, 2010

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    We loved these!
    Tons of flavor - great spin on a tailgating classic!
    We at them with some rice and a cold Fat Tire beer
    Thanks
    Chef Dad Omaha
    http://chefdadomaha.blogspot.com/

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  • on April 19, 2010

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    To MI who wrote that nothing in this recipe was Korean...how is it that you say it isn't Korean when the comment on the top of this page says that it was a cross of two Korean dishes?
    I made them and thought they were quite tasty!

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  • on February 11, 2010

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    I have lived in Korea and exposed to Korean cuisine my entire life. I made these and I can see how Guy was inspired to make his own recipe. (PS I replaced the chili sauce with the more familiar korean chili flavor called GoChuJang which is korean chili paste. I think this is a cross between a dish called Bul Dak and Dak Do-Li Tang. Both spicy chicken dishes.

    These wer every good too! I dont think people should be so offended. Its not that often that Korean recipes are highlighted on foodnetwork... and I watch foodnetwork almost 24/7 ...so this got me excited!

    For all chefs, cooking is not black and white... they take in all kinds of inspiration from other cultures and their flavors. So, kudos to Guy!

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  • on January 28, 2010

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    i fried the wings a little longer and added a little more honey than the recipe calls for. They were delicious.

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