Cynthia Sigler Recipe

Korean Chicken Wings

By Cynthia Sigler Cindy803


Recipe Rating:
Cooking Method:
Deep Fry

Cynthia's Story

My ex-mother inlaw gave me this recipe and it's one of my favorites to take to church dinners, parties, or even dinner. Everyone has loved these when I make them, they are usually the first to go.

Blue Ribbon Recipe

Notes from the Test Kitchen:
This wing sauce is scrumptious... so much so, in fact, that we decided to soak our second batch of wings directly in the sauce while they were still hot. It made them a lot messier, but oh-so-good!

Ingredients

1 pkg
chicken wings
1 c
all purpose flour
1/2 c
soy sauce, low sodium
6 tsp
sugar
2 clove
garlic
1/4 tsp
ginger powder
1 bunch
scallions

About this Recipe

Main Ingredient: Chicken
Regional Style: Korean
Other Tag: Quick & Easy


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52 Comments

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Vito Boccuzzio VitoB
Nov 11, 2014
EXCELLANT! I was a little confused because I assumed people were cooking in a cast iron skillet, but the deep fryer seems to be the way to go!

Thanks Cindy, and sorry for the misspelling of your first name in my last email!

..........and thanks!

V
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Cynthia Sigler Cindy803
Nov 11, 2014
Hi Vito
I use a deep fryer, how much oil depends on the size of your deep fryer. If you fry your chicken in a iron skillet, you can also fry wings the same way.
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Vito Boccuzzio VitoB
Nov 10, 2014
Hi Cyhthia,
It looks like I'm going to be the first to ask this, I've read all the comments, and I can't wait to try this fabulous sounding recipe.

OK, please tell me how much oil do you use, and in what size pan?
What kind of oil?
How hot do you have to make the oil?
Whats the cooking time?

Thanks, looking forward to hearing from you..

Regards,

Vito B
Southington, CT
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Lora DiGs ansky714
Sep 4, 2014
CANT WAIT TO TRY THIS CYNTHIA...PINCHD :)
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Rick Pottorf rickey555
Jan 15, 2014
Outstanding!! Made the wing tonight and they were wonderful. I use the Smart Chicken brand for the wings, because I believe they have a fresher taste to them. I used 2.30 lbs of wings and could have added another 1/2 lb of wings to the sauce and that would have taken care of the sauce. I just poured the sauce over the wings after the fry and stirred them up. Had about 1/3 cup of sauce left. I had to stop myself or I would have ate them all. Thank you so much for the recipe.