Time: 50 min.
Complexity: easily
Servings: 6

Unlike traditional Korean fried chicken, these wings are fried only once. The crispy crust is achieved by a batter made with cornstarch. Toss the cooked wings with a sweet and spicy sauce made with honey and Sriracha. Serve with a sprinkle of sesame seeds and green onions.

Ingredients:

• 1 kg chicken wings, cut at the joint (discard the tips)
• 0.5 cups honey
• 0.5 cup Sriracha sauce
• 1/4 cup soy sauce
• 1 tbsp. lime juice
• 1 tbsp. orange juice
• 1 tbsp dark sesame oil
• 1 cup cornstarch
• 1 cup flour
• 1 tbsp toasted sesame seeds
• 2 green onions, thinly sliced
• Vegetable oil, for deep-frying
• Lemon wedges, for serving

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

chicken wings, soy sauce, lime juice, Sriracha sauce, starch, Orange juice, sesame oil, honey, lemon, sesame

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Preparation:

Step 1
• Place a wire rack on a rimmed baking sheet and set aside. Attach a deep-fry thermometer to the side of a large Dutch oven or saucepan and fill halfway with oil. Heat over medium heat to 350°F (175°C).
Step 2
• Meanwhile, combine the honey, Sriracha sauce, soy sauce, lime juice, orange juice, and sesame oil in a small saucepan and bring to a boil over medium heat. Reduce the heat to low and simmer until the sauce thickens and becomes smooth, about 5 minutes. Pour into a large bowl and set aside.
Step 3
• In a large bowl, whisk together the cornstarch, flour, 1 3/4 cups cold water, 2 teaspoons salt, and 1/4 teaspoon black pepper until smooth.
Step 4
• Dip the chicken wings, a few at a time, in the batter and let any excess drip back into the bowl. Carefully lower them into the hot oil, tossing once or twice to separate the pieces. Fry until golden brown and cooked through, adjusting the heat to maintain the oil temperature at 175°C (350°F), about 8-9 minutes per batch.
Step 5
• Remove the chicken with a slotted spoon and place it on the prepared rack to drain excess fat. While the wings are still hot, toss them with the honey sauce to coat completely. Transfer to a serving platter, sprinkle with sesame seeds and green onions, and serve with lemon wedges.

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