Best 5 Korean Fried Chicken Wings With Sweet Garlic Sauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in the tantalizing flavors of Korean fried chicken wings, a culinary delight that combines crispy, succulent chicken with a sweet and savory garlic sauce. These delectable wings are a perfect appetizer, finger food, or main course, offering a harmonious balance of flavors that will tantalize your taste buds. With a crispy exterior and tender, juicy interior, these wings are coated in a flavorful batter and fried to perfection. The accompanying sweet garlic sauce, made with a blend of soy sauce, sugar, garlic, and other seasonings, adds a perfect balance of sweet, savory, and umami flavors, elevating the wings to a new level of deliciousness. This recipe also includes two additional sauces, a spicy garlic sauce and a creamy garlic sauce, allowing you to customize the flavor to your preference. Whether you prefer a classic sweet garlic sauce, a fiery spicy garlic sauce, or a rich and creamy garlic sauce, this recipe has you covered. So gather your ingredients, prepare your taste buds, and embark on a culinary journey to savor the irresistible flavors of Korean fried chicken wings with sweet garlic sauce.

Check out the recipes below so you can choose the best recipe for yourself!

KOREAN FRIED CHICKEN (YANGNYEOM CHICKEN)



Korean Fried Chicken (Yangnyeom Chicken) image

Provided by Hyosun

Categories     Main

Time 2h45m

Number Of Ingredients 28

2 pounds chicken wings (about 16 drumettes and wingettes)
1.5 teaspoons salt (use 1 ts if using table salt)
pinch black pepper (or to taste)
1 teaspoon grated ginger
4-5 cups oil for frying (about 2-inch deep (use deep, bottom heavy, medium size pot or pan))
1/2 cup potato starch (or cornstarch)
1/2 cup frying mix (aka tempura mix)
1/4 cup potato starch (or cornstarch)
3/4 cup water
1 tablespoon soy sauce
2 tablespoons rice wine (or mirin) or other cooking wine
1 tablespoon or 1.5 tablespoons gochujang
1 tablespoon or 2 tablespoons hot sauce (sriracha, tabasco, Franks Original, etc.)
2 tablespoons sugar
2 tablespoons honey (or 2.5 tablespoons corn syrup, rice syrup, or oligo syrup)
1 tablespoon minced garlic
1/2 teaspoon honey dijon mustard - optional
4 tablespoons water
2 tablespoons soy sauce
2 tablespoons rice wine (or mirin or other cooking wine)
2 tablespoons sugar
2 tablespoons honey (or 2.5 tablespoons corn syrup, rice syrup, or oligo syrup)
1 tablespoon minced garlic
1 teaspoon vinegar (white, rice, apple cider, etc.)
1 teaspoon or 2 teaspoons oyster sauce - optional
4 tablespoons water
1/2 teaspoon sesame seeds
1 tablespoon chopped scallion

Steps:

  • Wash chicken wings, and drain thoroughly. Mix with the salt, pepper, and ginger. Let it sit in the fridge for 2 hours or longer (overnight to 24 hours).
  • Combine all the sauce ingredients of your choice and stir well. Boil over medium heat until it thickens slightly, about 4 to 5 minutes. Turn the heat off.
  • OPTION 1 Dry batter: If using the starch only, add the potato (or cornstarch) to the chicken, and rub it onto each wing well to coat evenly. Set aside.
  • OPTION 2 Wet batter: Mix the wet batter ingredients in a bowl, and stir well until smooth with no visible lumps.
  • Add the oil to a deep fryer, wok, or large pot. Heat the oil to 320°F (up to 330°F). Drop the chicken in the oil, one piece at a time. If using wet batter, dip each piece in the wet batter with tongs and shake off excess batter before dropping the chicken in the oil. Fry them in two batches. Cook until lightly golden, about 6 minutes, depending on the size of the chicken wings. Remove them with a wire skimmer or a slotted spoon. Drain on a wire rack or in a large mesh strainer set on a bowl.
  • Reheat the oil to 350°F (up to 360°F). Add the chicken (you can do this in one batch for the second frying), and deep fry again, for about 5 minutes, until golden brown. Drain on a wire rack or in a large mesh strainer set on a bowl.
  • You can either toss the fried chicken pieces in the sauce or hand-brush them. Sprinkle with the optional sesame seeds or chopped scallion to serve.

DAKGANGJEONG (닭강정 / KOREAN SWEET, CRUNCHY FRIED CHICKEN)



Dakgangjeong (닭강정 / Korean Sweet, Crunchy Fried Chicken) image

These sweet, crunchy Korean fried chicken wings will stay crispy for hours. Covered and refrigerated, they will even stay audibly crispy until the next day.

Provided by Maangchi

Categories     Chicken     Dinner     Honey     Peanut     Sesame     Soy Sauce     Wheat/Gluten-Free     Dairy Free

Yield 4 servings

Number Of Ingredients 19

For the chicken:
2 ½ pounds chicken wingettes or dumettes or small pieces of chicken (see headnote)
¼ teaspoon kosher salt
¼ teaspoon ground black pepper
½ cup potato starch
Vegetable oil
⅓ cup toasted peanuts (optional)
For the sauce and garnish:
½ cup rice syrup or honey
3 tablespoons soy sauce
2 tablespoons brown or white sugar
2 teaspoons white vinegar
2 teaspoons yellow mustard
2 tablespoons vegetable oil
3 garlic cloves, mined
1 teaspoon minced peeled ginger
8 small dried red chili peppers
2 teaspoons toasted sesame seeds
2 to 3 teaspoons crushed red pepper flakes (optional)

Steps:

  • Make the chicken:
  • Mix the chicken pieces, salt, and black pepper in a large bowl. Transfer to a large zipper-lock bag, add the potato starch, close the bag, and mix well by flipping the bag over and back again until the chicken is well coated.
  • Place a large mesh strainer over a bowl.
  • Heat 2 inches vegetable oil in a large, deep pan or wok over medium-high heat until it reaches about 340°F, 8 to 10 minutes. If you don't have a thermometer, test it by dipping a tip of a chicken piece into the oil. If it bubbles, it's ready. Carefully add the chicken to the oil one piece at a time, working in batches to avoid overcrowding.
  • Deep-fry, turning the chicken with tongs, until all sides are light golden brown and crunchy, 10 to 12 minutes. As each piece is done, transfer it to the strainer. Once the chicken has drained, transfer it to a large bowl. Repeat with the rest of the chicken, making sure to bring the oil back up to 340°F between batches.
  • Return the oil to 340°F over high heat and carefully add all the chicken-there's no need to work in batches this time. The chicken will look a little soggy at first. Deep-fry, turning occasionally, until all the chicken pieces are dark golden brown and very crunchy, another 10 to 13 minutes. Transfer the chicken pieces to the strainer or a rack to drain, then place in a large bowl.
  • If using the peanuts, place them in a slotted spoon or a small mesh strainer, carefully dip them into the hot oil, and fry for 15 to 30 seconds, just until light golden brown. Transfer to a small bowl.
  • Make the sauce and serve:
  • Mix the rice syrup, soy sauce, sugar, vinegar, and mustard in a small bowl.
  • Heat a large pan or wok over medium-high heat. Add the oil, garlic, ginger, and chili peppers and stir for 30 seconds to 1 minute, until the garlic is a little crispy and fragrant. Add the soy sauce mixture and stir. Let it bubble for 2 to 3 minutes, until the mixture is shiny and a little sticky. Remove from the heat if not using right away and reheat until bubbling when ready to finish the chicken.
  • Add the chicken and peanuts (if using) to the bubbling sauce and toss with a wooden spoon to coat nicely. Sprinkle with the toasted sesame seeds and a few teaspoons crushed red pepper flakes (if using). Transfer to a large plate or platter and serve. The chicken will remain crunchy for several hours if left at room temperature, or you can cover and refrigerate it for up to 3 days.

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

KOREAN FRIED CHICKEN WINGS WITH SWEET GARLIC SAUCE RECIPE - (4.6/5)



KOREAN FRIED CHICKEN WINGS WITH SWEET GARLIC SAUCE Recipe - (4.6/5) image

Provided by carvalhohm

Number Of Ingredients 12

Sweet Garlic Sauce:
2 Tbs. Finely chopped garlic
3 Tbs. soy sauce
3 Tbs. Sugar
1/3 cup Mirin
Fried Wings:
6 Full chicken wings, removed wingtips, split at joint
3/4 cup and 3 Tbs. Tempura Powder
Salt and pepper to taste
3/4 cup cold water
Frying oil
Black and white sesame seeds for garnish

Steps:

  • In a small sauce pan, add all ingredients for sweet garlic sauce. Over low heat, slow cook sauce while prep and fry chicken wings. Meanwhile dust chicken wings evenly with 3 Tbs. tempura powder in a large mixing bowl. Add salt and pepper to taste. Another large mixing bowl, combine ¾ cup tempura powder and ¾ cup cold water with a whisk. Heat frying oil in a large, thick bottomed pot or Dutch oven over medium high heat (about 2 to 3 inches high from bottom of pot); reach 335 to 350 degrees. Coat dusted chicken wings with tempura batter and carefully drop into hot frying oil. Working in 2 batches, deep fry wings for 10 to 15 minutes or until they are fully cooked. Remove from oil and drain on a cooling rack or paper towels. Repeat with rest of chicken wings. Remove sauce from heat and it shouldn't reduced much. Taste if it's not too salty for your taste. If it is salty, add a bit of water and mix. In a large mixing bowl, toss fried chicken wings evenly with sauce. Transfer wings to a serving plate, drizzle with leftover sauce in mixing bowl over chicken wings. Garnish with toasted sesame seeds if you'd like to.

KOREAN FRIED CHICKEN WINGS



Korean Fried Chicken Wings image

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

Corn or other vegetable oil, for frying
1/4 cup cornstarch
Kosher salt and freshly ground pepper
3 pounds whole chicken wings, room temperature, patted dry
1/2 cup reduced-sodium soy sauce
2 tablespoons Sriracha
2 tablespoons minced garlic
2 tablespoons minced ginger
1/4 cup packed light-brown sugar
1/4 cup apple-cider vinegar
Toasted sesame seeds and radish kimchi, for serving

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.

Tips:

  • Choose the right wings: For the best results, use fresh, whole chicken wings. You can find these in the poultry section of most grocery stores.
  • Pat the wings dry: Before cooking, pat the wings dry with paper towels. This will help the batter adhere to the wings and prevent them from becoming soggy.
  • Use a double-coat method: To get the crispy, golden-brown coating, use a double-coat method. First, coat the wings in the flour mixture. Then, dip them in the egg mixture. Finally, coat them in the panko breadcrumb mixture.
  • Fry the wings in hot oil: Heat the oil to 350 degrees Fahrenheit before frying the wings. This will help the wings cook evenly and prevent them from becoming greasy.
  • Don't overcrowd the pot: When frying the wings, don't overcrowd the pot. This will cause the oil temperature to drop and the wings will not cook evenly.
  • Serve the wings with your favorite dipping sauce: Korean fried chicken wings are traditionally served with a sweet and garlicky dipping sauce. However, you can also serve them with your favorite dipping sauce, such as ranch dressing, blue cheese dressing, or honey mustard.

Conclusion:

Korean fried chicken wings are a delicious and easy-to-make appetizer or main course. By following these tips, you can make sure that your Korean fried chicken wings turn out crispy, golden-brown, and delicious. So next time you're looking for a new and exciting dish to try, give Korean fried chicken wings a try!

Related Topics