Spicy Korean Chicken Wings

Prep Time 15 minutes Cooking Time 30 minutes Total Time 45 minutes Servings 4 servings Ingredients Chicken Wings: 2 lbs (about 10-12 wings) Salt: 1 teaspoon Black Pepper: 1 teaspoon Garlic Powder: 1 teaspoon Cornstarch: 2 tablespoons Vegetable Oil: for frying For the Spicy Korean Sauce: Gochujang (Korean Red Chili Paste): 3 tablespoons Soy Sauce: 2 tablespoons Honey: 2 tablespoons Rice Vinegar: 1 tablespoon Sesame Oil: 1 teaspoon Garlic (minced): 2 cloves Ginger (minced): 1 teaspoon Sesame Seeds: 1 tablespoon Green Onions (sliced): 2 tablespoons (for garnish) Directions Prepare the Chicken Wings: In a large bowl, season the chicken wings with salt, black pepper, and garlic powder. Add cornstarch to the bowl and toss the wings until they are evenly coated. Fry the Chicken Wings: Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Fry the chicken wings in batches until they are golden brown and crispy, about 10-12 minutes per batch. Remove the wings and drain on paper towels. Make the Spicy Korean Sauce: In a small saucepan, combine gochujang, soy sauce, honey, rice vinegar, sesame oil, minced garlic, and minced ginger. Cook over medium heat, stirring constantly, until the sauce is smooth and slightly thickened, about 5 minutes. Coat the Chicken Wings: Place the fried chicken wings in a large bowl. Pour the spicy Korean sauce over the wings and toss until they are evenly coated. Garnish and Serve: Sprinkle sesame seeds and sliced green onions over the coated chicken wings. Serve hot and enjoy your delicious Spicy Korean Chicken Wings! Nutritional Information (per serving) Calories: 480 Protein: 28g Fat: 24g Carbohydrates: 36g Cholesterol: 120mg https://www.poultryrecipes.co.in/recipe-categories/immunue-boosting-recipes/spicy-korean-chicken-wings/