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Crunchy, Sticky Korean Barbecue Wings

Prep Time15 minutes
Cook Time20 minutes
marinate30 minutes
Total Time1 hour 5 minutes
Course: Appetizer, Main Course
Cuisine: American, Korean
Servings: 2 servings

Ingredients

  • 2 lbs chicken wings
  • 2 cloves garlic grated
  • 1/2 tbsp ginger grated
  • 3 tbsp rice vinegar
  • 1 1/2 tsp salt
  • 1/2 tsp gochugaru flakes or black pepper
  • 2 cups cornstarch
  • vegetable or canola oil for frying
  • 2 cups Korean barbeque sauce
  • toasted sesame seeds
  • scallions

Instructions

  • Toss the wings in the garlic, ginger, salt, chili flakes and vinegar and marinate for 30 minutes to 4 hours. Once marinated, dredge wings in cornstarch making sure to fully coat each wing.
    Heat a few inches of oil to 350 degrees. Gently place the wings in 2 or 3 batches into the hot oil and fry for 4 minutes, flipping halfway through. Place on a wire rack when finished. Be sure to check the temperature of the oil in between each fry and make sure it gets back up to 350 before frying the next batch.
    Fry the wings again at 350 degrees for about 2 minutes this time, or about 1 minute for each side and once again place on a wire rack when finished. Coat the finished wings with the sauce and garnish with toasted sesame seeds and chopped scallions.