Best 4 K Town Wings Recipes

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**K-Town Wings: A Culinary Symphony of Sweet, Spicy, and Umami Flavors**

Embark on a tantalizing culinary journey with K-Town Wings, a delectable dish that fuses the vibrant flavors of Korean cuisine with the irresistible allure of American comfort food. These succulent wings are meticulously coated in a symphony of sweet, spicy, and umami-rich ingredients, creating an explosion of taste that will leave your palate craving more. Prepare to indulge in two extraordinary variations of this beloved dish: the classic K-Town Wings, boasting a harmonious blend of gochujang, soy sauce, and honey, and the K-Town Wings (No Honey), a delightful alternative that caters to those who prefer a less sweet yet equally captivating flavor profile. Both recipes offer step-by-step instructions, ensuring a seamless cooking experience that culminates in a truly unforgettable culinary masterpiece. Get ready to elevate your taste buds and embark on a culinary adventure like no other with K-Town Wings.

Here are our top 4 tried and tested recipes!

K-TOWN WINGS



K-Town Wings image

Provided by Food Network

Categories     appetizer

Time 3h50m

Yield 8 wings

Number Of Ingredients 26

8 jumbo chicken wings
1 teaspoon salt
1/2 teaspoon chicken base
1/2 teaspoon garlic powder
1/2 teaspoon ginger powder
1/2 teaspoon ground white pepper
1 tablespoon beaten egg
1/4 cup all-purpose flour
1/4 cup rice flour
1 quart vegetable oil or shortening
1 cup dark brown sugar
1 cup vinegar
3 tablespoons oyster sauce
3 tablespoons soy sauce
2 tablespoons rice wine
2 teaspoons honey
1 teaspoon sesame oil
1/4 teaspoon ground white pepper
4 tablespoons Chili Garlic Paste, recipe follows
1 tablespoon Spiced Water, recipe follows
One 1- to 2-ounce orange slice
Chopped scallions and sesame seeds, for garnish
3 tablespoons vegetable oil
4 tablespoons fresh ground garlic
2 tablespoons chile flakes
2 tablespoons Sichuan peppercorns

Steps:

  • For the wings: Cut chicken wings into lollipops or cut wings at the joints, discarding the wing tips. Rinse wings under cold water and pat dry.
  • For the seasoning: Combine salt, chicken base, garlic powder, ginger powder and white pepper in a large mixing bowl. Add chicken wings and toss together. Marinate wings in the fridge between 2 and 4 hours.
  • For the dredge and fry: Add the beaten egg to the wings and toss to coat the wings evenly.
  • Combine all-purpose and rice flours in a bowl. Add chicken wings to the bowl and shake off the excess flour. Set aside for 10 minutes.
  • Heat oil to 325 degrees F in a deep saucepot. Add the chicken wings one at a time to the hot oil. Fry the wings for 10 minutes. Turn off the heat from the oil, remove the wings and let cool to room temperature.
  • Heat oil back up to 350 degees F and fry the wings once again for 5 minutes.
  • For the sauce: Combine the brown sugar, vinegar, oyster sauce, soy sauce, rice wine, honey, sesame oil and white pepper in a mixing bowl. Stir until the sugar completely dissolves. Add the chili garlic paste, spiced water and orange slice and gently fold into the sauce.
  • Add 5 ounces of the wing sauce to a skillet or a pan. Reduce the sauce until it becomes partially caramelized. Add fried chicken to the pan and carefully coat the wings with the sauce. Plate the wings and add chopped scallions and sesame seeds for garnish.
  • Heat oil in a skillet until just before it starts smoking. Turn heat off and add garlic. Cook garlic until it changes color slightly (do not burn the garlic). Add chile flakes and stir until the mixture becomes fragrant, then remove from the stove. Set aside.
  • Heat 1/4 cup water in a skillet or saucepan until it boils. Add the peppercorns and continue to boil, 5 minutes. Remove the peppercorns with a strainer and reserve remaining liquid.

KOREAN CHICKEN WINGS



Korean Chicken Wings image

Provided by Guy Fieri

Categories     appetizer

Time 50m

Yield 2 to 3 servings

Number Of Ingredients 11

1 to 2 pounds chicken wings (about 12 whole wings) 1st and 2nd joint, no tips
2 tablespoons canola oil, plus more for frying
3 tablespoons grated ginger
1/4 cup sherry
1/4 cup white vinegar
2 tablespoons sesame oil
1/4 cup honey
1/2 cup soy sauce
1/4 cup chili garlic sauce
Chopped scallions, for garnish
3 tablespoons sesame seeds, for garnish

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 HOT WINGS



Korean Hot Wings image

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

1 cup low-sodium soy sauce
¾ cup dark brown sugar
¼ cup ketchup
3 tablespoons barbeque sauce
2 tablespoons minced garlic
1 tablespoon rice wine vinegar
1 tablespoon chile-garlic sauce (such as Sriracha)
1 ½ teaspoons ground black pepper
1 teaspoon Asian (toasted) sesame oil
1 teaspoon grated fresh ginger
1 tablespoon cornstarch
1 tablespoon water
1 quart peanut oil for frying, or as needed
4 pounds chicken wings
2 tablespoons lemon-pepper seasoning, or to taste

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

K-JON'S DRY RUB BUFFALO WINGS



K-Jon's Dry Rub Buffalo Wings image

Make and share this K-Jon's Dry Rub Buffalo Wings recipe from Food.com.

Provided by K-Jon Chef

Categories     Chicken

Time 1h15m

Yield 6 wings, 4 serving(s)

Number Of Ingredients 11

24 lean chicken wings
1/2 cup dark brown sugar
1 tablespoon chili powder
1 tablespoon sweet smoked paprika
1 tablespoon ground cumin
1 teaspoon cayenne pepper
2 tablespoons garlic powder
1 tablespoon mustard powder
2 tablespoons kosher salt (or to taste)
1 tablespoon black pepper
1 cup oil

Steps:

  • Thoroughly whisk together the dark brown sugar, chili powder, sweet smoked paprika, ground cumin, hot cayenne pepper, ground garlic powder, ground mustard powder, table salt, and black pepper.
  • Evenly coat each chicken wing with the pure vegetable oil.
  • With the dry rub in a shaker evenly coat chicken generously.
  • Evenly coat with the seasonings and save remaining seasoning.
  • Preheat your oven to 400 degrees.
  • Cook 30-45 minutes or until desired texture is achieved.
  • At about the half way baking marker, sprinkle the remaining seasonings over the top of the baking chicken.

Tips:

  • Use a variety of sauces. The recipe provides three different sauces to choose from: a spicy gochujang sauce, a sweet and tangy honey garlic sauce, and a savory soy garlic sauce. Experiment with different sauces to find your favorite combination.
  • Don't overcrowd the pan. When frying the wings, make sure to leave enough space between them so that they can cook evenly. Overcrowding the pan will cause the wings to steam instead of fry, resulting in soggy wings.
  • Fry the wings in batches. If you are making a large batch of wings, fry them in batches to prevent overcrowding the pan. This will help to ensure that all of the wings are cooked evenly.
  • Use a meat thermometer to check for doneness. The wings are done cooking when they reach an internal temperature of 165 degrees Fahrenheit. To check for doneness, insert a meat thermometer into the thickest part of the wing.
  • Serve the wings with your favorite dipping sauce. The recipe provides three different dipping sauces to choose from: a spicy gochujang sauce, a sweet and tangy honey garlic sauce, and a savory soy garlic sauce. You can also serve the wings with your favorite ranch dressing or blue cheese dressing.

Conclusion:

K-town wings are a delicious and easy-to-make appetizer or main course. With a variety of sauces to choose from, there is sure to be a flavor combination that everyone will enjoy. So next time you are looking for a fun and flavorful dish to make, give K-town wings a try!

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