Sweet Korean Chicken Wings

5 servings

60 minutes

Sweet Korean chicken wings are a harmony of crispy skin and rich flavors of Eastern spices. Their history roots in Korean cuisine, where the art of double frying gives the wings the perfect texture: crispy on the outside and juicy on the inside. The ginger sauce infused with hints of honey, soy sauce, and vinegar transforms an ordinary dish into a gastronomic delight. Serving with sesame seeds adds a subtle nutty flavor. These wings are perfect for warm family evenings or friendly gatherings, becoming the centerpiece of the table. Their sweet spiciness pairs well with light sides like fresh vegetables or rice, creating a balanced and rich dinner. Combining European culinary techniques with Korean flavors, this dish is a true bridge between cultures.

Energy value per serving

• Calories: 786.1
• Proteins: 61.4g
• Fats: 38.2g
• Carbohydrates: 50.1g

Ingredients

• Chicken wings: 1.5 kg
• Wheat flour: 0.5 glass
• Starch: 50 g
• Salt: 1 tsp
• Ground red pepper: 1 tsp
• Water: 1 glass
• Grated ginger: 50 g
• Brown sugar: 0.5 glass
• Vinegar: 0.3 glass
• Honey: 3.5 tbsp
• Soy sauce: 4 tbsp
• Sesame seeds: 2 tsp

Cooking steps

1. Separate the chicken wings into two parts — the wing itself and the bony part.

2. Rinse with cold water and dry with paper towels.

3. In a bowl, mix 1.5 kg of chicken with 0.5 cup of flour, 0.5 cup of starch, 1 tsp of salt, and 1 tsp of pepper. Mix well, ensuring each piece of meat is coated with the flour mixture.

   Required ingredients:

   • Chicken wings: 1.5 kg
   • Wheat flour: 0.5 glass
   • Starch: 50 g
   • Salt: 1 teaspoon
   • Ground red pepper: 1 teaspoon

4. In a large deep skillet, heat enough vegetable oil to fully submerge a layer of wings.

5. Check the oil temperature readiness for frying by sprinkling a little flour – if the flour rises and bubbles appear, the temperature is right, you can fry the wings.

6. Fry for about 15 minutes. If the wings are not fully submerged in oil, flip each wing and fry for the same amount of time.

7. Remove the wings from the oil and place them on paper towels to absorb excess fat.

8. Ginger sauce: to prepare the sauce, mix all the listed ingredients in a small saucepan, except for the sesame seeds.

   Required ingredients:

   • Grated ginger: 50 g
   • Brown sugar: 0.5 glass
   • Vinegar: 0.3 glass
   • Honey: 3.5 tablespoons
   • Soy sauce: 4 tablespoons

9. Simmer until the excess liquid evaporates and the sauce takes on a dark color and thick, sticky consistency.

10. Now it is necessary to fry the wings a second time.

11. Place them in boiling oil and fry for about 5 more minutes. Or until a golden crispy crust forms.

12. Lay it out on paper towels again.

13. Mix the wings and sauce in a large bowl. Stir thoroughly to ensure the sauce covers every part of the wing.

14. Sprinkle with sesame seeds and serve at the table.

    Required ingredients:

    • Sesame seeds: 2 teaspoons