Southern Fried Korean Wings

Air Date: 
Fri, 05/11/2018
NC Ingredients: 
chicken, honey




fresh chicken wing sections
1⁄2 c
House-Autry Mills seasoned chicken breading mix
1⁄2 c
1⁄2 t
Frying oil
3 clv
minced garlic (Korean Sauce)
2 T
chili paste (Korean Sauce, vary based on desired heat)
1 1⁄2 T
olive oil (Korean Sauce, can be substituted with vegetable oil)
1⁄4 c
soy sauce (Korean Sauce)
1⁄4 c
rice or corn syrup (Korean Sauce)
1 T
honey (Korean Sauce)
1 1⁄2 T
Garlic Hoisin sauce (Korean Sauce)
1 T
vinegar (Korean Sauce)
2 T
brown sugar (Korean Sauce)
1 T
Dijon mustard (Korean Sauce)


Season raw chicken with salt. Mix the House-Autry Mills chicken breader with cornstarch. Coat chicken with breading/starch mix. Fry coated wings in frying oil at 370 degrees for 8 to 10 minutes.


To make sauce: with medium heat in a sauce pan, heat olive oil and minced garlic. Sauté until browned. Add chili paste, stirring constantly. Add soy sauce, corn syrup, vinegar, mustard, hoisin, brown sugar, and honey. Let it bubble stirring continuously for 1 to 3 minutes until blended and sauce has thickened.

Add fried chicken into sauce and toss to coat wings. Serve warm.


Lisa’s Notes: Brian Lloyd from Apex won first prize in the House-Autry Mills Wings Challenge at the NC State Fair last year with this sweet and spicy wing recipe. The breading is nice a crisp with a sauce that is sweet at first and has some heat on the back.