Korean Hot Wings

Finger-licking good, Korean-style hot wings made easy and simple. The sauce can be made up to two weeks ahead of time; flavor will intensify.

Step: 1

Stir soy sauce, brown sugar, ketchup, barbeque sauce, garlic, vinegar, chile-garlic sauce, pepper, sesame oil, and ginger together in a saucepan; bring to a boil.

Step: 2

Whisk cornstarch and water together in a small bowl; stir into the sauce. Remove from heat and set aside to cool and thicken.

Step: 3

Heat oil in a deep-fryer or large saucepan to 360 degrees F (182 degrees C).

Step: 4

Season chicken wings with lemon-pepper seasoning.

Step: 5

Fry chicken wings in batches of 6 to 8 at a time in hot oil until no longer pink at the bone and the juices run clear, 6 to 8 minutes per batch. An instant-read thermometer inserted into the meatiest part of the wing, near the bone, should read 165 degrees F (74 degrees C).

Step: 6

Put cooked wings into a large mixing bowl. Ladle sauce over the wings and toss to coat.

Per Serving: 459 calories; protein 25.5g; carbohydrates 39.1g; fat 22.5g; cholesterol 63.6mg; sodium 2260.4mg.

Great taste and easy , these appetizers work for any meeting or occasion . When throwing a Friendly gathering , large or small , you can’t forget the delicious snacks . We’ve gathered of our best appetizer recipes that are sure to suprrise your guests. From lips to spreads and everything in between, you’re sure to find the perfect snacks for any occasion .

For your great party, be sure to try the Cranberry Meatballs . If you’re crunched for time, the Instant Classic Cheese Tray is your go-to .