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Korean Honey Butter Chicken Wings


Chef notes

These wings tick all the boxes. They are sweet, spicy, sticky, crispy, tangy and rich all at once. They bring wings from a basic game-day snack to an appetizer that is full of complex and delicious flavor.


  • 1 cup potato starch
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 24 (2 dozen) chicken wings
  • salt and freshly ground black pepper
  • 3 eggs, whisked
  • oil, for frying
  • 1/2 cup minced garlic
  • 1 cup butter, unsalted
  • 3/4 cup light brown sugar
  • 1/3 cup premium soy sauce
  • tablespoons fish sauce
  • 3/4 cup gochujang
  • 4 tablespoons honey
  • 1/2 tablespoons crushed red pepper flakes
  • 1 cup water
  • tablespoons fresh lime juice
To serve
  • scallions, sliced thinly on the bias
  • chopped cilantro


For the wings:


Mix the potato starch, flour and baking powder in a bowl.


Season the wings with salt and pepper and then pour the egg over the wings and make sure each wing is nicely coated.


Then dredge the wings in flour mixture, making sure they're nicely coated.


Heat a pot of oil to 325 F.


Fry the wings for 5 minutes and then drain on paper towel. This can be done be done in advance.


Bring the oil temperature up to 350 F.


Then fry the wings again for 7 minutes.

For the sauce:

While the wings are cooking, add all the ingredients, except the lime juice, to a saucepan and cook until it becomes a nice thick glaze. Stir in the lime juice and remove from heat.

To serve:

Toss the wings with sauce and garnish with scallions and cilantro.