KimKim Korean Chicken Wings

KimKim Korean Chicken Wings

on Sunday, 09 February 2014. Posted in Appetizers & Starters, Vegetable & Side Dishes, Recipes

These addictive wings, inspired by Korean fried chicken, are marinated, fried and then tossed with a sweet and spicy glaze made with KimKim Hot Sauce, honey and fresh lime juice. A sprinkle of sesame seeds finishes off these totally irresistible bites.

  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour, 15 minutes

Serves 4 – 6


  • Marinade:
  • 1/4 cup soy sauce
  • 2 large garlic cloves, crushed
  • 1 teaspoon finely chopped fresh ginger
  • zest of a small lime
  • 3 pounds chicken wings, cut into two pieces at the joint
  • Glaze:
  • 4 tablespoons unsalted butter
  • 1 tablespoon honey
  • 1/3 cup KimKim Korean Hot Sauce
  • 2 tablespoons lime juice
  • 1 cup cornstarch
  • canola oil, for frying
  • 2 green onions, thinly sliced
  • 1 tablespoon toasted sesame seeds


For the marinade: In a large bowl, combine the soy sauce, garlic, ginger and lime zest. Add the chicken wings and toss to coat. Cover and refrigerate for 2 hours to overnight

For the glaze: Melt the butter in a small saucepan over medium heat. Once melted, remove from the heat and whisk in the honey, KimKim Korean Hot Sauce and lime juice until emulsified. Set aside.

To cook: Spread the cornstarch in a shallow baking dish. Remove the chicken wings from the marinade and pat dry with a paper towel. Dredge the chicken wings in cornstarch, shake off any excess and place on a baking sheet.

In a large cast-iron skillet, heat 2 inches of oil to 350°F. Fry chicken wings in batches until golden brown on each side and cooked through, about 10 minutes. Remove from pan and drain on a paper towel-lined sheet.

In a large bowl, toss the fried wings with the reserved glaze. Place the wings on a large serving platter and garnish with green onions and a sprinkling of toasted sesame seeds. Serve hot along with ice cold beer.