The most popular Asian wings.

Our Korean version of fried chicken wings is awesome. A finger food celebration. Crispy and crunchy, fried not once but twice then coated with a sauce that makes for the ultimate finger-lickin' good experience. Yes, you should use extra virgin olive oil for frying these wings. The required oil temperature is well below any smoke point limitation of any of our olive oils. The antioxidants won't be affected and you get to keep the health benefits of fresh oil. But remember to keep your total daily fat intake in check. Fat is tasty. We all know that. Best to use the healthiest, and one that provides the added joy of freshness and flavour.


2-3 cups fresh olive oil for frying
6 cloves garlic, finely minced
1 tbsp fresh ginger, minced
6 tbsp soy sauce
2 tbsp Korean chile paste or 1tbsp Sriracha
2 tbsp rice vinegar
2 tbsp Sesame or Walnut oil
3 tbsp honey
20 chicken wings (2 lbs) with tips clipped, broken in half at joint into drumettes and wingettes
Sesame seeds and chopped green onions for garnish


Pour oil into a medium-sized pot to a depth of 2 inches. Heat over medium-high heat to 350 degrees using a thermometer to get it right. Add and then whisk all ingredients except chicken wings in a bowl. (You can use a food processor to mince garlic and ginger before adding to bowl). Fry chicken wings in 3 batches for 6–8 minutes until golden. Drain on paper towels. Reheat oil to 350˚. Fry chicken wings another 6–8 minutes. Drain again. Toss chicken wings in sauce.