Try out our easy-to-make recipe for Korean Fried Chicken Wings. Korean Fired Chicken Wings are famed for a thin, crispy crust and a sweet and savory sauce.
What You Need
Original recipe yields 10 servings
3/4 cup cornstarch, divided
1 tsp. CALUMET Baking Powder, divided
2 lb. chicken wings
1-1/2 qt. (6 cups) oil
1/2 cup flour
1 cup cold water
1/2 cup KRAFT Asian Toasted Sesame Dressing
1/2 cup HEINZ Tomato Ketchup
2 Tbsp. brown sugar
1/4 tsp. crushed red pepper
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Let's Make It
Combine 1/4 cup cornstarch with 1/2 tsp. baking powder in large bowl. Add chicken; toss until evenly coated. Spread onto rimmed baking sheet. Let stand at room temperature 30 min.
Heat oil in Dutch oven on medium-high heat to 375°F. Meanwhile, whisk remaining cornstarch and baking powder with flour and water in medium bowl until blended.
Add half the chicken wings to batter; stir until wings are evenly coated with batter. Remove wings, 1 at a time, from batter; shake wing gently to let excess batter drip back into bowl. Add wing to hot oil. Repeat with remaining cornstarch-coated wings. Cook 8 to 10 min. or until wings are crisp and golden brown on both sides, turning occasionally and adjusting the heat if necessary to keep the oil at 375°F. Transfer wings to paper towel-covered plate to drain.
Repeat with remaining wings. Meanwhile, cook remaining ingredients in saucepan on medium-low heat until heated through, stirring occasionally.
Pour dressing mixture into large bowl. Add wings; toss until evenly coated with sauce.
For milder flavor, omit the crushed red pepper.
Enjoy eating appetizers at a social occasion, but be mindful of portion size so you don’t overdo it on calories.
When using a fryer appliance to deep-fry foods at home, always follow the manufacturer’s directions. Or if frying food in a pan on top of the stove, always use a saucepan large enough to completely submerge the food when the pan is filled halfway with oil. (A Dutch oven works well for deep-frying.) Never overfill the pan with oil since that can lead to boilovers that can potentially create a dangerous grease fire. Use an appropriate thermometer to frequently check the temperature of the oil and adjust the heat as necessary to prevent the oil temperature from varying from the desired temperature. Turn off the fryer heat as soon as you are done using it, then let the oil cool completely before discarding it or storing it for its next use. Refrigerate the oil between uses to maintain its freshness, then discard the oil when it starts to look cloudy, or develops an off or acrid odor. Suitable oils for frying are vegetable, canola and peanut. Olive oil should not be used for cooking deep-fried foods.
Calories From Fat
% Daily Value*
Total Fat 17g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 15g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.