Korean BBQ Wings
Crispy on the outside and saucy on the inside, Korean BBQ Wings are perfect for parties and family dinners.
Ingredients
For the wings
- 2 lbs chicken wings, cleaned & patted dry Make sure to pat the chicken wings dry before seasoning.
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp paprika
- 1.5 cups all-purpose flour
- 0.5 cups cornstarch
- Oil, for deep frying Heat to 350°F (175°C)
For the batter and sauce
- 0.5 cups of the seasoned flour mix Use from the flour and cornstarch mixture.
- 0.25 cups water Add enough to achieve desired batter consistency.
- 2 tbsp butter
- 2 tbsp Momofuku Chili Crunch Sauce Adjust to taste for extra kick.
- 0.5 cups Momofuku Korean BBQ Sauce Can substitute with other sauces.
Instructions
Preparation
- In a large bowl, toss the chicken wings with salt, pepper, garlic powder, and paprika. Set aside.
- In another bowl, mix the flour and cornstarch together, adding the seasonings for extra flavor.
- Create a wet batter by mixing 1/2 cup of the seasoned flour with enough water for consistency.
Cooking
- Dip each wing in the batter, then coat it in the dry flour.
- Heat oil to 350°F (175°C) and fry the wings in batches for 8–10 minutes until golden brown. Once done, drain them.
Sauce Tossing
- In a saucepan, melt the butter and stir in the Chili Crunch Sauce and BBQ Sauce. Simmer until warm.
- Toss the sauce over the hot fried wings and serve immediately.
Notes
Serve the wings hot right after cooking. They can be served on their own or with dipping sauces. Adding sesame seeds or green onions as garnish is optional. If you have leftovers, let the wings cool completely and store in an airtight container in the fridge for up to 3 days. To reheat, use an oven or air fryer for a crispy finish.
Nutrition
Serving: 4gCalories: 300kcalCarbohydrates: 20gProtein: 25gFat: 15gSaturated Fat: 5gSodium: 800mgFiber: 1gSugar: 2g
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