KOREAN STYLE CHICKEN WINGS
An employer of mine once taught me to make a variety of Korean dishes. Being from Korea, she knew first hand how to make the good stuff! This recipe can be used for Korean Beef or Pork Riblets as well as wings. You might want to try the marinade on veggies too, but, you don't have to boil the marinade if using ONLY for veggies. This recipe can be doubled :)
Provided by blondiesturn
Categories Chicken
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Mix everything except chicken in a 2 gal. ziplock or baking pan.
- Add wings and marinate at LEAST 4 hours in the refrigerator.
- (It's best if you let marinate overnight, up to 24 hours.)
- I mush the bag each time I open the fridge to help it along.
- Take out of fridge 1/2 hour before cooking.
- Drain wings, save marinade in saucepan.
- Bring marinade to boil, remove from heat and cool a bit.
- BBQ or broil wings until brown, about 15-20 minutes.
- Turn and baste frequently with reserved marinade.
Nutrition Facts : Calories 1522.2, Fat 97.5, SaturatedFat 26.4, Cholesterol 437, Sodium 2433.4, Carbohydrate 20.3, Fiber 0.5, Sugar 14.4, Protein 108.2
EXTRA CRISPY KOREAN-STYLE CHICKEN WINGS
Coat chicken wings with a cornstarch batter for a crispy crust. Then toss the fried wings in a honey-sriracha sauce.
Provided by Food Network Kitchen
Time 50m
Yield 6
Number Of Ingredients 14
Steps:
- Set a wire rack on a rimmed baking sheet and set aside. Attach a deep fry thermometer to the side of a large Dutch oven or pot and fill halfway with oil, heat over medium-high heat to 350 degrees F.
- Meanwhile, combine the honey, sriracha, soy sauce, lime juice, orange juice and sesame oil in a small saucepan over medium heat and bring to a boil. Reduce the heat to low and simmer until the sauce is reduced and smooth, about 5 minutes. Transfer to a large bowl and set aside.
- Whisk the cornstarch, flour, 1 3/4 cups cold water, 2 teaspoons salt and 1/4 teaspoon pepper together in a large bowl until smooth.
- Working in small batches, dip the chicken in the cornstarch-flour batter, let the excess drip back into the bowl and gently place in the hot oil; stir once or twice to keep the pieces separated. Fry until golden and cooked through, adjusting the heat to keep the oil temperature at 350 degrees F, about 8 or 9 minutes per batch. Remove the chicken with a slotted spoon and put on the prepared rack to drain briefly. While the wings are still hot, toss them in the sriracha-honey sauce until coated. Transfer them to a serving dish and top with the sesame seeds and scallions and serve with lemon wedges.
KOREAN CHICKEN WINGS
Steps:
- Preheat oven to 350 degrees F.
- Place the chicken wings on a baking sheet and cook in the oven for 35 minutes.
- In 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.
- Add the wings to the sauce. Garnish with chopped scallions and sesame seeds.
KOREAN BBQ WINGS
Hot, sweet and sticky, these Korean chicken wings make a great choice for a dinner party starter
Provided by Good Food team
Categories Dinner, Main course, Starter
Time 50m
Yield 6 (2 skewers each)
Number Of Ingredients 10
Steps:
- Soak 12 wooden skewers in water for at least 10 mins. To make the sauce, pour the vinegar and soy into a jug. Heat the sugar and 1 tbsp water in a small pan until the sugar has dissolved, then simmer until it turns a deep caramel colour. Standing well back as it will spit, pour in the vinegar and soy. Reduce the heat and let it bubble for a few mins, then add the remaining sauce ingredients, stir well and cook for 5 mins until smooth and thickened. Set aside.
- Light the barbecue (or set your oven grill to medium). Once the coals have died down, spread out to an even layer. Cut the tips from the chicken wings, then stretch them out as straight as you can and push a skewer through the length of each wing. Brush the skin with the oil and season. Cook the wings on the barbecue or under the grill for 10 mins each side, until the chicken is cooked through and the skin is golden brown and crisp.
- Remove the skewers to a large plate. Pour two-thirds of the sauce into a bowl, reserving the rest in the pan. Using a brush, coat each skewer well with the sauce from the bowl, then return them to the barbecue or grill and cook for a further 2-3 mins each side until the sauce has caramelised.
- Transfer the skewers to a serving platter. Reheat the reserved sauce, adding a splash of water to loosen if needed, then drizzle over the skewers. Top with the sesame seeds and spring onions.
Nutrition Facts : Calories 344 calories, Fat 17 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 24 grams sugar, Protein 24 grams protein, Sodium 1.9 milligram of sodium
KOREAN FRIED CHICKEN
Cook an exotic yet easy dinner like these spicy and sticky Korean chicken wings. They make ideal finger food for a buffet, but don't forget the napkins
Provided by Elena Silcock
Categories Buffet, Dinner
Time 30m
Number Of Ingredients 11
Steps:
- To make the sauce, put all the ingredients in a saucepan and simmer gently until syrupy, so around 3-4 mins. Take off the heat and set aside.
- Season the chicken wings with salt, pepper and the grated ginger. Toss the chicken with the cornflour until completely coated.
- Heat about 2cm of vegetable oil in a large frying pan over a medium/high heat. Fry the chicken wings for 8-10 mins until crisp, turning halfway. Remove from the oil and place on kitchen paper. Leave to cool slightly (around 2 mins).
- Reheat the sauce, and toss the crispy chicken wings in it. Tip into a bowl and top with the sesame seeds and sliced spring onions.
Nutrition Facts : Calories 487 calories, Fat 24 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 35 grams sugar, Fiber 1 grams fiber, Protein 20 grams protein, Sodium 1.8 milligram of sodium
KOREAN HOT WINGS
Finger-licking good, Korean-style hot wings made easy and simple. The sauce can be made up to two weeks ahead of time; flavor will intensify.
Provided by G Chef
Categories Appetizers and Snacks Spicy
Time 45m
Yield 6
Number Of Ingredients 15
Steps:
- Stir soy sauce, brown sugar, ketchup, barbeque sauce, garlic, vinegar, chile-garlic sauce, pepper, sesame oil, and ginger together in a saucepan; bring to a boil.
- Whisk cornstarch and water together in a small bowl; stir into the sauce. Remove from heat and set aside to cool and thicken.
- Heat oil in a deep-fryer or large saucepan to 360 degrees F (182 degrees C).
- Season chicken wings with lemon-pepper seasoning.
- Fry chicken wings in batches of 6 to 8 at a time in hot oil until no longer pink at the bone and the juices run clear, 6 to 8 minutes per batch. An instant-read thermometer inserted into the meatiest part of the wing, near the bone, should read 165 degrees F (74 degrees C).
- Put cooked wings into a large mixing bowl. Ladle sauce over the wings and toss to coat.
Nutrition Facts : Calories 459.3 calories, Carbohydrate 39.1 g, Cholesterol 63.6 mg, Fat 22.5 g, Fiber 0.8 g, Protein 25.5 g, SaturatedFat 3.9 g, Sodium 2260.4 mg, Sugar 31.9 g
3-INGREDIENT GOCHUJANG GRILLED CHICKEN WINGS WITH SCALLION
A quick toss in sweet gochujang makes these wings irresistible, while sliced scallion adds a fresh finish.
Provided by Rhoda Boone
Categories 3-Ingredient Recipes Chicken Grill Quick & Easy Green Onion/Scallion Hot Pepper Dinner
Yield 4 servings
Number Of Ingredients 6
Steps:
- Pat wings very dry with paper towels. Toss wings, oil, 1 tsp. salt, and 1/2 tsp. pepper in a large bowl to coat.
- Prepare a grill for two zones, medium and medium-high, or heat a grill pan over medium. Working in batches if necessary, grill wings over medium heat, turning occasionally, until skin is starting to brown and fat is rendering, about 12 minutes. Move wings to medium-high zone of grill or increase heat under grill pan to medium-high. Cook wings, moving to a cooler section of grill or reducing heat if they start to burn, until cooked through, an instant-read thermometer inserted into the flesh but not touching the bone registers 165°F, and skin is crisp and lightly charred, 5-10 minutes.
- Meanwhile, whisk gochujang and 1/4 cup hot water in a large bowl.
- Transfer wings to bowl with gochujang and toss to coat. Transfer to a platter. Top with scallions, season with salt and pepper, and serve immediately.
KOREAN FRIED CHICKEN WINGS
Serve these sticky garlic-and-ginger wings with crunchy radish kimchi to cut the richness.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 1h25m
Yield Serves 6 to 8
Number Of Ingredients 11
Steps:
- Pour 2 inches oil into a large, heavy-bottomed pot (to ensure safe frying, pot should not be more than one-third full). Heat over medium-high until a deep-fry thermometer reads 320 degrees. Reduce heat to medium to maintain temperature. Meanwhile, combine cornstarch, 2 teaspoons salt, and 1/4 teaspoon pepper in a large resealable plastic or brown paper bag. Add wings, seal or fold bag closed, and shake vigorously to evenly coat.
- With a Japanese spider or slotted spoon, add one-third of wings to oil, stirring a few times, until cooked through and oil returns to 320 degrees, 6 to 8 minutes. Transfer to a wire rack set on a rimmed baking sheet. Fry remaining wings in two batches. Let cool completely, 15 minutes. Meanwhile, combine soy sauce, Sriracha, garlic, ginger, sugar, vinegar, and 1/2 teaspoon pepper in a saucepan. Bring to a boil, stirring until sugar dissolves; cook until reduced to 3/4 cup, 8 to 10 minutes.
- Increase heat to medium-high and bring oil in pot to 380 degrees. Return one-third of wings to oil, stirring occasionally, 5 to 7 minutes. Return to rack-lined baking sheet; let excess oil drain to prevent sogginess, 30 seconds. In a large bowl, toss with one-third of soy-sauce mixture; sprinkle with sesame seeds and serve immediately with kimchi. Fry remaining wings in two batches, returning oil to 380 degrees in between. To serve all batches at once, keep wings warm on rack in a 225-degree oven, and toss in sauce all together at end.
KOREAN FRIED CHICKEN WINGS
Try out our easy-to-make recipe for Korean Fried Chicken Wings. Korean Fired Chicken Wings are famed for a thin, crispy crust and a sweet and savory sauce.
Provided by My Food and Family
Categories Chicken Appetizers
Time 1h
Yield 10 servings
Number Of Ingredients 10
Steps:
- Combine 1/4 cup cornstarch with 1/2 tsp. baking powder in large bowl. Add chicken; toss until evenly coated. Spread onto rimmed baking sheet. Let stand at room temperature 30 min.
- Heat oil in Dutch oven on medium-high heat to 375°F. Meanwhile, whisk remaining cornstarch and baking powder with flour and water in medium bowl until blended.
- Add half the chicken wings to batter; stir until wings are evenly coated with batter. Remove wings, 1 at a time, from batter; shake wing gently to let excess batter drip back into bowl. Add wing to hot oil. Repeat with remaining cornstarch-coated wings. Cook 8 to 10 min. or until wings are crisp and golden brown on both sides, turning occasionally and adjusting the heat if necessary to keep the oil at 375°F. Transfer wings to paper towel-covered plate to drain.
- Repeat with remaining wings. Meanwhile, cook remaining ingredients in saucepan on medium-low heat until heated through, stirring occasionally.
- Pour dressing mixture into large bowl. Add wings; toss until evenly coated with sauce.
Nutrition Facts : Calories 250, Fat 17 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 11 g
KOREAN SPICY CHICKEN WINGS - RESTAURANT RECIPE!
This is a fantastic recipe I came across whilst roaming the 'net! It comes from the owner of a popular Korean restaurant where these chicken wings were the most popular of all his special order dishes. Time to make doesn't include chilling time.
Provided by Um Safia
Categories Chicken
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Rinse the wings in cold water, then lightly salt and pepper them. Let stand about 10 to 15 minutes. Place wings in a large bowl and pour the milk over them, then place in refrigerator for about one hour, turning three to four times.
- For the Stir Fry Sauce: Place the ginger and garlic into a blender with just enough water to liquefy the mix. Pour into a small mixing bowl and add all other sauce ingredient & mix well. Finely chop the green/spring onion and set aside.
- Chicken Wings: Discard the milk and let wing section drain until just damp. Heat oil in a large cooking pot. (350ºF or use the bread test) Roll wings in starch and deep fry until golden brown then drain.
- Transfer the chicken to a large stir fry pan or wok over medium to medium high heat, add the sauce, and stir fry until all liquid is gone.
- Place onto a serving tray and garnish with the green onion and sesame seed. Serve as an appetizer or with sticky rice and ban chan for a meal.
Nutrition Facts : Calories 286.8, Fat 14.2, SaturatedFat 4.1, Cholesterol 61.1, Sodium 821.5, Carbohydrate 22.8, Fiber 2.5, Sugar 5, Protein 18.6
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BAKED KOREAN CHICKEN WINGS RECIPE - KOREAN BAPSANG
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4.3/5 (37)Servings 4Cuisine KoreanCategory Appetizer, Snack
- Rinse the chicken wings and drain the water. Mix all the ingredients for each marinade together.
- Combine the marinade with the chicken wings and coat all the pieces well. Cover and refrigerate for 2 to 4 hours (overnight for best results). Let them sit at room temperature for 30 minutes before cooking. Preheat the oven to 425°F (218°C).
- Line a baking sheet with aluminum foil. Place the chicken wings in a single layer and bake for 20 to 25 minutes until the skin is crisp and golden. Flip them over halfway through and baste/spoon the remaining marinade over each wing. Alternatively: Bake them at 400°F (204°C) for 15 minutes, flip them over, bake for another 15 minutes. Then, increase the oven temperature to 425°F, baste, and bake for another 10 minutes. This worked really well too.
- Turn them over halfway during baking and baste with the leftover marinade. Reduce the heat level if the wings are browning too quickly. (See notes.)
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