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crispy sticky chicken wings
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4.54 from 13 votes

Korean Sticky BBQ Wings

These delicious Sweet & Spicy Korean BBQ Wings are deep-fried then glazed in a sticky, sweet, and spicy sauce.
Prep Time15 mins
Cook Time25 mins
Marinating Time30 mins
Total Time1 hr 10 mins
Course: Main Course
Cuisine: Korean
Keyword: Chicken
Servings: 4 servings
Calories: 381kcal
Author: Laura


For the marinade

  • 1 tbsp rice wine
  • 1/2 tsp garlic minced
  • 1/2 tsp ginger grated
  • 1/4 tsp salt
  • 1/4 tsp ground black pepper

For the chicken wings

  • 1.5 lb chicken wings
  • 1/4 cup cornstarch
  • oil for deep frying

For the sauce

  • 3 tbsp ketchup
  • 3 tbsp rice wine
  • 2 tbsp apple cider vinegar or rice wine vinegar
  • 2 tbsp sesame oil
  • 2 tbsp brown sugar
  • 1 tbsp honey
  • 1 tbsp Korean chili paste
  • 1 tbsp soy sauce
  • 1 tsp garlic minced
  • 1 tsp ginger grated
  • ¼ tsp ground black pepper


  • Mix together the rice wine, garlic, ginger and salt in a large bowl. Add the chicken wings and toss to coat. Let stand for 30 minutes.
  • In a small saucepan over medium heat, add all the sauce ingredients and whisk together. Bring it to a boil. When it starts to boil, reduce the heat to medium low, and simmer until it thickens slightly. Remove from the heat and set aside.
  • Sprinkle the cornstarch over the chicken wings, stirring to make sure each piece gets coated.
  • Add cooking oil to a large skillet to coat the bottom with ¼ inch of oil. Heat on medium-high until the oil reaches 375°F. Add the chicken wings to the skillet, making sure they don’t touch. Overcrowding the pan will lower the temperature and negatively affect the outcome. Cook the wings in batches to prevent overcrowding.
  • Cook for about 5 minutes per side, until the wings are browned. Remove the wings to a wire rack to drain.
  • When all of the wings have been fried, reheat the oil to 350°F. Deep fry the wings a second time until golden brown, about 30 seconds per side. Remove the wings again and place them in a large bowl.
  • Reheat the sauce. Pour it over the chicken and stir well until evenly coated.


  • Use a digital thermometer to make sure the temperature of the oil remains between 350-375 degrees.
  • The second frying can be done in one batch (no need to worry about crowding.
  • If you're short on time, you can skip the second frying.


Calories: 381kcal | Carbohydrates: 24g | Protein: 18g | Fat: 22g | Saturated Fat: 5g | Cholesterol: 71mg | Sodium: 584mg | Potassium: 208mg | Fiber: 1g | Sugar: 13g | Vitamin A: 200IU | Vitamin C: 2mg | Calcium: 16mg | Iron: 1mg