Korean Chicken Wings

4.4(73)

by Guy Fieri·published 2015-07-22

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AsianAppetizer

Servings

(2–3)

Total time

—

Calories / serving

735 kcal

Ingredients (11)

serves

1 to 2 pounds chicken wings (about 12 whole wings) 1st and 2nd joint, no tipschicken
2 tablespoons canola oil, plus more for fryingcanola-oil
3 tablespoons grated gingerginger
1/4 cup sherrysherry
1/4 cup white vinegarvinegar
2 tablespoons sesame oilsesame-oil
1/4 cup honeyhoney
1/2 cup soy saucesoy-sauce
1/4 cup chili garlic saucechili-garlic-sauce
Chopped scallions, for garnishscallion
3 tablespoons sesame seeds, for garnishsesame-seed

Instructions (5 steps)

01Preheat oven to 350 degrees F.
02Place the chicken wings on a baking sheet and cook in the oven for 35 minutes.
03In a medium saute pan over medium heat, add the 2 tablespoons of canola oil and the ginger. Cook for 2 minutes. Add the sherry, vinegar, sesame oil, honey, and soy sauce and chili garlic sauce and continue to cook for 2 more minutes. Remove from heat.

In large sauce pot or fryer, heat 3-inches of the canola oil, or enough to prevent wings from touching the bottom of the pan, to 350 degrees F. Add the chicken wings to the oil and cook for about 3 minutes, or until crispy and golden brown. Remove the chicken wings from the oil and drain on paper towels.

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Not rich — missing servings, total time, or calories.