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Korean Spicy Chicken Wings
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Total Time: 1 1/2 hours

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One of the most popular “Special Order” dishes from my former Korean Restaurant. These spicy wings are great as an appetizer, “finger food” on game days, or as a main dish with rice and ban chan.


  1. 1Prepare the chicken
    Rinse the wing pieces in cold water, then lightly salt and pepper them. Let stand about 10 to 15 minutes.
    Place wing sections in a large bowl and pour the milk over them, then place in refrigerator for about one hour, turning three to four times.
  2. 2Mix the Stir Fry sauce
    Place the ginger and garlic into a blender with just enough water to liquefy the mix.
    Pour into a small mixing bowl and add all other sauce ingredients.
    Mix well.
  3. 3Finely chop the green/spring onion and set aside.
  4. 4Cooking
    Discard the milk and let wing section drain until just damp.
    Heat oil in a large cooking pot. (350ยบ or use the bread test)
    Roll (coat) wings in starch and deep fry until golden brown then drain.
    Transfer the chicken to a large stir fry pan or wok over medium to medium high heat, add the sauce, and stir fry until all liquid is gone.
  5. 5Place onto a serving tray and garnish with the green onion and sesame seed. Serve as an appetizer or with sticky rice and ban chan for a meal.

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