The BEST Korean Chicken Wings at Home!

Super crispy chicken wings coated in a sticky sweet and savory Asian-style sauce with honey, teriyaki, garlic, sesame, and chili. Crispy on the outside, juicy inside, and packed with flavor Ingredients: Chicken Wings Chicken wings, 2 sections – 600 g / 1.3 lb Salt – to taste Black pepper – to taste Paprika – 5 g / about 2 tsp Garlic powder – 3 g / about 1 tsp Egg – 1 Flour – 100 g / 3.5 oz / about ¾ cup + 1 tbsp Cornstarch – 100 g / 3.5 oz / about ¾ cup Vegetable oil for deep-frying – 1 L / about 4¼ cups Sauce Rice vinegar – 30 ml / 2 tbsp Soy sauce – 40 ml / 2 tbsp + 2 tsp Honey – 50 g / about 2 tbsp + 1 tsp Teriyaki sauce – 30 ml / 2 tbsp Brown sugar – 30 g / about 2 tbsp + 1 tsp Sesame seeds – 10 g / about 1 tbsp Chili flakes – 2 g / about 1 tsp Garlic, grated – 5 cloves Sesame oil – 10 ml / 2 tsp Cornstarch – 10 g / about 1 tbsp Green onions – for garnish Instructions 1. Cut the chicken wings into 2 sections. Do not use the wing tips. 2. Rinse the chicken wings and pat them dry. 3. Season with salt, black pepper, paprika, and garlic powder. Mix well. 4. Add 1 egg and mix again. Marinate for 10 minutes. 5. Mix the flour and cornstarch. 6. Coat the wings thoroughly in the flour mixture. 7. Deep-fry the wings until golden brown and super crispy. 8. For the sauce, combine rice vinegar, soy sauce, honey, teriyaki sauce, brown sugar, sesame seeds, chili flakes, grated garlic, and sesame oil. 9. Add the cornstarch and mix well. Simmer the sauce for 2 minutes. 10. Add the crispy wings to the sauce and cook for 1–2 minutes, tossing until evenly coated. 11. Sprinkle with sesame seeds and green onions. 12. Enjoy, friends! 00:00 Intro 00:11 Preparing & Marinating the Wings 01:40 Coating the Wings 02:25 Frying the Wings 02:56 Making the Sauce 04:11 Cooking the Sauce 04:25 Tossing the Wings in the Sauce 05:06 Final Presentation