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Korean Style Crunchy, Sweet And Spicy Chicken Wings

Yields4 ServingsPrep Time10 minsCook Time30 minsTotal Time40 mins

 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)
 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
 white sesame seeds
 chopped spring onions
Prepare Marinade

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.


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.


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.


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

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


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!!

Nutrition Facts

Serving Size 4

Servings 4