Extra Crispy Korean-Style Chicken Wings

Coat chicken wings with a cornstarch batter for a crispy crust. Then toss the fried wings in a honey-sriracha sauce.
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  • Level: Easy
  • Total: 50 min
  • Active: 30 min
  • Yield: 6
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Ingredients

Vegetable oil, for frying

1/2 cup honey

1/2 cup sriracha

1/4 cup soy sauce

1 tablespoon lime juice

1 tablespoon orange juice

1 tablespoon toasted sesame oil

1 cup cornstarch

1 cup all-purpose flour

Kosher salt and freshly ground black pepper

2 pounds split chicken wings, tips removed

1 tablespoon toasted sesame seeds

2 scallions, thinly sliced

Lemon wedges, for serving

Directions

  1. Set a wire rack on a rimmed baking sheet and set aside. Attach a deep fry thermometer to the side of a large Dutch oven or pot and fill halfway with oil, heat over medium-high heat to 350 degrees F.
  2. Meanwhile, combine the honey, sriracha, soy sauce, lime juice, orange juice and sesame oil in a small saucepan over medium heat and bring to a boil. Reduce the heat to low and simmer until the sauce is reduced and smooth, about 5 minutes. Transfer to a large bowl and set aside.
  3. Whisk the cornstarch, flour, 1 3/4 cups cold water, 2 teaspoons salt and 1/4 teaspoon pepper together in a large bowl until smooth.
  4. Working in small batches, dip the chicken in the cornstarch-flour batter, let the excess drip back into the bowl and gently place in the hot oil; stir once or twice to keep the pieces separated. Fry until golden and cooked through, adjusting the heat to keep the oil temperature at 350 degrees F, about 8 or 9 minutes per batch. Remove the chicken with a slotted spoon and put on the prepared rack to drain briefly. While the wings are still hot, toss them in the sriracha-honey sauce until coated. Transfer them to a serving dish and top with the sesame seeds and scallions and serve with lemon wedges.