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Korean Chicken Wings Recipe

Korean Chicken Wings

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (57)

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Average Rating:

Total Reviews: 57

Showing 51-57 of 57

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  • on September 18, 2006

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    This recipe was so-so for our tastes. We enjoy more spice, heat and flavor in our wings and will continue to use a different recipe that we have developed. We do agree with other reviewers that the skin was indeed crisp and makes a nice presentation...even to company!

    Having tried the recipe and written my review, I do want to say that I disagree with some reviewers that the only "real review" is from someone who has made the recipe. Reading a recipe and finding it uninteresting enough to make is also a review and commentary on the recipe. But, I'm all for trying something new, hence our testing this recipe, and giving it an honest review.

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  • on September 10, 2006

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    I had all the ingredients in the house to make this, except the wings. The sauce was very good, however, I added a little applesauce and some plum sauce to sweeten it up just a bit. I'm sure it will be great over wings. It has a very nice heat element!

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  • on September 02, 2006

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    Ditto with all the other 5 stars. I liked the crispiness and the taste of the sauce.

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  • on August 27, 2006

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    These wings were very good! I made them for a party and everyone loved them!

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  • on August 20, 2006

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    OK Well I think the recipe's great! I am a full blooded Korean person and you know what, these wings were not Chinese or Cambodian. Slightly Japanese-ish, but what Korean cooking is not? ANYWAYS, as a Korean I am not offended by this recipe at all. It's a little more on the Americanized side, but that's the beauty of cooking / fusion cooking -- blending the lines and appreciating the nuances of different cultures cooking together. Furthermore, the ingredient used in this recipe are used in other Asian cooking, but soy, sesame, vinegar, honey--everyone knows this is classic Korean sauce at its best. It's the same recipe for Bulgogi as well as the same recipe for Kalbi.

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  • on August 09, 2006

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    Great wings. They came out so crispy without the heavy batter. Sauce is wonderful. It would be good on any part of the chicken. Thanks

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  • on August 07, 2006

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    These were fantasic! The idea of frying the wings after baking them is the key. I always liked the taste of Asian wings but the gooy chicken skin was just yuck. These are great. I had some sauce left over and decided I'd thicken it a bit with cornstarch so it would stick to the wings better. This worked out great and I'll be doing that from now on.

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