Week 3: Korean – Korean Fried Chicken Wings



Here’s another first for me! I have never eaten or prepared a Korean dish before now! I was a not sure how this was going to go when I first googled “korean recipes.” I saw a few things that piqued my interest, but then finally settled on “Korean Fried Chicken Wings,” cause you know I love me some wings! And, Asian Zing is my favorite sauce at Buffalo Wing Wings, so I was hoping these might have a similar flavor. They were delicious! Shawn ate 3 or 4 before I could even put them on a plate. You know a recipe came out good, when you are both standing in the kitchen and eating over the sink, instead of acting like civilized humans. These were that kind of good. So lets get to it!

Clean your chicken and pat dry with a paper towel. Season with salt & pepper, the coat with Wondra flour.



Heat oil in a deep skillet or fryer to about 375˚, and fry wings for 5 minutes. They will still be very light in color and not cooked through, but don’t worry, we’ll cook them more!



Now, set the half cooked wings aside and prepare the sauce. In a small saucepan combined water, ginger, soy sauce, vinegar, chile and sugar, bring to a boil. Add honey, and allow sauce to reduce to about half. It will become thicker, like syrup. Place the sauce to the side, while you finish frying the chicken.



Place the wings back in the fryer, this time with the oil at about 400˚ and cook for another 8 minutes or so, until they become nice and browned. Remove from oil and allow to drain on paper towels.



Now drizzle the sauce over the wings and get out of the way! You don’t want to get knocked over by the rush for wings!





  • 2-3 lbs chicken wings
  • 1 cup of Wondra flour
  • 1 tsp salt
  • 1 tsp pepper
  • 1 cup water
  • 1 cup thinly sliced ginger
  • 3 Tbsp soy sauce
  • 1/2 cup brown sugar
  • 1/4 cup vinegar
  • 2 Tbsp honey
  • 1-2 Tbsp garlic chile

Recipe adapted from The Ravenous Couple



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