Korean Hot Wings
A fiery Korean-style sauce made with ginger, soy sauce, brown sugar, chile-garlic sauce, and sesame oil is tossed with crispy deep-fried chicken wings.
Stir soy sauce brown sugar ketchup barbeque sauce garlic vinegar chile-garlic sauce pepper sesame oil and ginger together in a saucepan; bring to a boil.
Whisk cornstarch and water together in a small bowl; stir into sauce.
Remove from heat and set aside to cool and thicken.
Heat oil in a deep-fryer or large saucepan to 360 degrees F (182 degrees C).
Season chicken wings with lemon-pepper seasoning.
Fry chicken wings in batches of 6 to 8 at a time in hot oil until no longer pink at the bone and the juices run clear 6 to 8 minutes per batch.
An instant-read thermometer inserted into the meatiest part of the wing near the bone should read 165 degrees F (74 degrees C).