Crispy Korean Wings


Fair warning these are messy, but delicious so its worth the mess…keep a lot of napkins handy!!


Chicken wings

½ cup of corn starch

1 cup of flour

black pepper

cooking oil

¼ cup soy sauce

1 ½ cup cranberry juice

2 tablespoons honey

1 tablespoon sesame oil

½ tablespoon red chili flakes (you can adjust this if you want more or less spicy)

1 teaspoon ginger

3 cloves of garlic

1 tablespoon of cornstarch

I trim some of the skin off of my wings when I cut them, that is just my preference. The only necessary thing is to cut apart the drumette and the flat (also known as a wingette) and discard the tip. Use a sharp knife to cut them apart, my preferred knife is serrated.


In a bowl put your flour, cornstarch, and sprinkle black pepper then coat your wings with this mixture and set aside. In a large skillet add enough oil to cover your wings about halfway. Heat your oil make sure it is very hot before adding your wings. Before placing them in the oil, coat again with your flour and cornstarch mix.  The goal of cooking the wings in the oil is not to cook them all of the way but to make the outside crispy, you are probably wondering how you are going to be able to tell this, basically, once the outside of the wings turns brown. Since these still have the bones in them, they take longer to cook so you don’t have to worry so much about overcooking them, its not like chicken breast that quickly drys out and can overcook.

While you are frying preheat your oven to 400 degrees.

As your wings begin to get crispy add them to an oven-safe pan, once your chicken is done frying and the oven is preheated put them in the oven. The reason I cook them both in oil and in the oven is I feel like it makes the skin more crispy and cooks them down more so the whole wing has more crunch. You only need to cook for about 15 minutes.


While your wings cook in a pan make your sauce. Add your soy sauce, cranberry juice, honey, sesame oil, chili flakes, ginger, and garlic (either use a garlic press or crush and chop). You are going to reduce the sauce to about half, once it cooks down to that then in a bowl dissolve your corn starch and add to your sauce. Use a whisk to stir together until your sauce thickens. By this time your wings are probably done so add them into your sauce and stir until they are completely coated.

Serve with plenty of napkins!!



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