Enter your keyword

Recipe: Korean Style Crunchy, Sweet And Spicy Chicken Wings

Recipe: Korean Style Crunchy, Sweet And Spicy Chicken Wings

Recipe: Korean Style Crunchy, Sweet And Spicy Chicken Wings

Impress your family and friends with this sticky, Korean style crunchy, sweet and spicy chicken wings. Ideal for special occasions or just a quick mid-week treat. 

Having lived in Spain for 7 years now, familiar food is just one of the things that I really miss. I’m not saying that I don’t like Spanish food; but I prefer a variety of flavours. I spent 10 years of my childhood in the Philippines, and 25 years of my adult life in the UK. My taste in food varies and I like to cook something that reminds me of ‘back home’. So since I cannot eat Spanish food on a daily basis, I have been cooking from scratch for my family since we moved here.

Yes, it’s a pain and sometimes I really hate dinner times! See the problem is, my family expect ‘mums homemade food’. From lasagna, pancit canton, lumpia, roast dinners, pizzas, fish and chips, yes, I make them all from scratch.

Yesterday my son wanted pizza for dinner, but we were out of cheese. However, I bought some chicken wings earlier that day, and he suggested  Korean Fried Chicken, but I didn’t have all the ingredients. After some consideration I thought I’d try it, but substituting some of the ingredients that I didn’t have. So instead of using Korean chilli paste, I used sriracha and white wine instead of rice wine.

Chicken wings are so versatile and my kids especially love them. I make them for gatherings, or a quick meal fix for during the week. Growing up in an Asian home, it’s inevitable that we make different types of chicken wings and the sweet and spicy ones are particularly popular in our household.

I wasn’t too sure how this recipe was going to turn out, so I was pleasantly surprised with the result! Similar to Korean Style Fried Chicken but with my own twist. It’s super easy to make and I guarantee that it will be a hit with everyone!

Recipe adapted from My Korean Kitchen.

Korean Style Crunchy, Sweet And Spicy Chicken Wings

Korean Style Crunchy, Sweet And Spicy Chicken Wings

Korean Style Crunchy, Sweet And Spicy Chicken Wings

DifficultyBeginner

Yields4 Servings
Prep Time10 minsCook Time30 minsTotal Time40 mins
Marinade
 1 kg chicken wings
 2 tbsp white wine
 1 ½ tsp salt
 1 tbsp garlic salt
 1 ½ tsp black pepper
 120 g cornflour (for coating)
Sauce
 2 tbsp ketchup
 3 tbsp sriracha sauce
 235 ml honey
 50 g brown sugar
 2 tbsp soy sauce
 3 tbsp minced garlic
 1 tbsp minced ginger
Garnish
 white sesame seeds
 chopped spring onions
Prepare Marinade
1

Place chicken wings in a sealable plastic bag and add the marinade ingredients apart from the cornflour. Make sure to evenly coat the chicken wings in the spices and set aside for at least 30 minutes.

2

Once marinaded, coat the chicken in cornflour and heat up a wok with enough oil to deep fry. Make sure that the oil is hot enough so that the chicken will cook evenly.

3

When the oil is at boiling point (around 175°C), fry the chicken wings for about 4-5 minutes until it's slightly brown but not golden. Take out the chicken and set aside on a paper towel. Continue to fry the rest of the wings making sure not to over crowd your wok. Do this until all your wings are slightly fried.

4

Once the batch have been fried, remove any floating debris from the pan. Return the chicken in to the hot oil and cook until golden brown or when the chicken is cooked. Set aside.

Make The Sauce
5

Add all the sauce ingredients in a small pan. Place in low heat and stir until the mixture bubbles, then remove from the hob.

6

Place the fried chicken wings in a large bowl and pour the sauce over and mix until all are evenly coated. Garnish with sesame seeds and chopped spring onions. Serve and enjoy!!

Ingredients

Marinade
 1 kg chicken wings
 2 tbsp white wine
 1 ½ tsp salt
 1 tbsp garlic salt
 1 ½ tsp black pepper
 120 g cornflour (for coating)
Sauce
 2 tbsp ketchup
 3 tbsp sriracha sauce
 235 ml honey
 50 g brown sugar
 2 tbsp soy sauce
 3 tbsp minced garlic
 1 tbsp minced ginger
Garnish
 white sesame seeds
 chopped spring onions

Directions

Prepare Marinade
1

Place chicken wings in a sealable plastic bag and add the marinade ingredients apart from the cornflour. Make sure to evenly coat the chicken wings in the spices and set aside for at least 30 minutes.

2

Once marinaded, coat the chicken in cornflour and heat up a wok with enough oil to deep fry. Make sure that the oil is hot enough so that the chicken will cook evenly.

3

When the oil is at boiling point (around 175°C), fry the chicken wings for about 4-5 minutes until it's slightly brown but not golden. Take out the chicken and set aside on a paper towel. Continue to fry the rest of the wings making sure not to over crowd your wok. Do this until all your wings are slightly fried.

4

Once the batch have been fried, remove any floating debris from the pan. Return the chicken in to the hot oil and cook until golden brown or when the chicken is cooked. Set aside.

Make The Sauce
5

Add all the sauce ingredients in a small pan. Place in low heat and stir until the mixture bubbles, then remove from the hob.

6

Place the fried chicken wings in a large bowl and pour the sauce over and mix until all are evenly coated. Garnish with sesame seeds and chopped spring onions. Serve and enjoy!!

Korean Style Crunchy, Sweet And Spicy Chicken Wings
1

Mom, wife, web/graphic designer and illustrator. I am also the author of Ohla Living a personal blog where I share my lifestyle, travel, days out and creative thoughts. I'm a collector of anything quirky addicted to coffee, cocktails, the beach & VW Kombis.

Leave a Reply

Your email address will not be published. Required fields are marked *