Go Back

Flamin' Hot Korean Fried Chicken Wings

These Flamin' Hot wings are addictively crunchy and coated with a tangy, spicy-sweet glaze.
Print Recipe Pin Recipe
Servings 3 servings

Ingredients
  

For the glaze:

  • 2 cloves garlic minced
  • 2 tsp. flavorless oil like canola oil
  • 1 Tbsp. red pepper flakes
  • 1 Tbsp. cayenne
  • 1.5 Tbsp. lemon juice
  • 1 Tbsp. water
  • 3/4 tsp. salt
  • 1/3 cup corn syrup
  • 1 Tbsp. white vinegar
  • 1 Tbsp. brown sugar
  • 1 cup Flamin' Hot Cheetos powder from Cheetos ground in food processor or blender

For the wings:

  • 2 ⁄3 cup flour
  • 1 tbsp. cornstarch
  • 19 chicken wings about 2 lbs.

Instructions
 

For the glaze:

  • Briefly saute garlic in oil over low heat until it starts to brown. Add the rest of the glaze ingredients except for the Flamin' Hot Cheetos powder. Bring to a boil, stirring constantly, and boil for about 2 minutes. Mixture will bubble and foam. Remove from heat, cover, and set aside to cool while you make the wings.

For the wings:

  • Pour oil into a 6-qt. pot to a depth of 2 inches. Heat over medium-high heat until a thermometer reads 350˚.
  • Whisk flour, cornstarch, and 2⁄3 cup water in a bowl. Add chicken; toss. Working in 3 batches, fry chicken until golden, 6–8 minutes. Drain on paper towels. Return oil to 350˚. Fry chicken until crisp, 6–8 minutes more. Drain again for several minutes, then remove chicken to a medium-sized bowl.
  • Reheat glaze until it starts bubbling around the edges. Pour glaze over chicken and toss well. Roll in Flamin' Hot Cheetos powder.

Notes

Adapted from Saveur Magazine