Korean Spicy Wings

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Korean Spicy Wings
  1. 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.

  2. Whisk cornstarch and water together in a small bowl; stir into sauce. Remove from heat and set aside to cool and thicken.

  3. Heat oil in a deep-fryer or large saucepan to 360 degrees F (182 degrees C).

  4. Season chicken wings with lemon-pepper seasoning.

  5. 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).

  6. Place cooked wings into a large mixing bowl. Ladle sauce over the wings and toss to coat.

Editor’s Note:

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.

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