KOREAN FRIED CHICKEN WINGS

Korean Fried Chicken Wings image

Try out our easy-to-make recipe for Korean Fried Chicken Wings. Korean Fired Chicken Wings are famed for a thin, crispy crust and a sweet and savory sauce.

Provided by My Food and Family

Time 1h

Yield 10 servings

Number Of Ingredients 10

Ingredients

3/4 cup cornstarch, divided
1 tsp. baking powder, divided
2 lb. chicken wings
1-1/2 qt. (6 cups) oil
1/2 cup flour
1 cup cold water
1/2 cup KRAFT Asian Toasted Sesame Dressing
1/2 cup HEINZ Tomato Ketchup
2 Tbsp. brown sugar
1/4 tsp. crushed red pepper

Steps:

Combine 1/4 cup cornstarch with 1/2 tsp. baking powder in large bowl. Add chicken; toss until evenly coated. Spread onto rimmed baking sheet. Let stand at room temperature 30 min.
Heat oil in Dutch oven on medium-high heat to 375°F. Meanwhile, whisk remaining cornstarch and baking powder with flour and water in medium bowl until blended.
Add half the chicken wings to batter; stir until wings are evenly coated with batter. Remove wings, 1 at a time, from batter; shake wing gently to let excess batter drip back into bowl. Add wing to hot oil. Repeat with remaining cornstarch-coated wings. Cook 8 to 10 min. or until wings are crisp and golden brown on both sides, turning occasionally and adjusting the heat if necessary to keep the oil at 375°F. Transfer wings to paper towel-covered plate to drain.
Repeat with remaining wings. Meanwhile, cook remaining ingredients in saucepan on medium-low heat until heated through, stirring occasionally.
Pour dressing mixture into large bowl. Add wings; toss until evenly coated with sauce.

Nutrition Facts : Calories 250, Fat 17 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 11 g