These addicting wings, inspired by Korean fried chicken, are tossed with a sweet and spicy sauce made with KimKim Hot Sauce, honey and fresh lime juice. It's impossible to eat just one. Serves 4.
Marinade:
� cup soy sauce
2 large garlic cloves, crushed
1 teaspoon fresh ginger, finely chopped
Zest of small lime
3 pounds chicken wings, cut into two pieces at the joint
Wing Sauce:
4 tablespoons unsalted butter
1 tablespoon honey
⅓ cup KimKim Korean Hot Sauce
2 tablespoons lime juice
1 cup cornstarch
Canola oil, for frying
Optional Garnishes:
2 green onions, thinly sliced
1 tablespoon toasted sesame seeds
In a large bowl, combine soy sauce, garlic, ginger and lime zest. Toss with wings, refrigerate and let marinate for 2 hours up to overnight.
For the wing sauce, melt butter in a small saucepan over medium heat. Once melted, remove from heat and whisk in honey, KimKim Korean Hot Sauce and lime juice until emulsified. Set aside.
For the wings, remove the chicken wings from marinade and pat dry with a paper towel. Spread cornstarch in a shallow baking dish. Dredge chicken wings in cornstarch making sure to shake off any excess and place on a baking sheet.
In a large cast-iron skillet, heat 2 inches of oil to 350 degrees. 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 plate.
In a large bowl, toss fried wings with reserved KimKim wing sauce. Place wings on a large serving platter and garnish with green onions and a sprinkling of toasted sesame seeds. Serve hot alongside an ice cold beer.
