All Recipes Appetizers and Snacks Spicy

Ingredients

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

Nutrition Info

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 servingSize: - sodium: 2260.4 mg sugar: 31.9 g transFat: : - unsaturatedFat: : -

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.

6 servings

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.