I was trying to be good. I was trying to cut back a little on my bottled wing sauce purchases. At least until I reduced the number of open bottles of sauces in my ‘wing fridge’. Well, that idea didn’t last long. I saw a bottle of Frank’s RedHot Korean BBQ sauce at the store and had to grab it. I had to make wings. So I did. And boy, were they ever great! A little sweet. A little heat. Pear juice, soy sauce and other goodies come together in a sauce that is not only great on wings, it’s perfect on darned near anything grilled. Or fried for that matter.
Air-Fried. Deep-Fried. Anyway You Want It.
First time I made wings sauced with Frank’s RedHot Korean BBQ sauce, I did it using some air-fried wings. They only take about 30 minutes to make. Perfect for my lunch-time meal. The sauce was the winner here. I didn’t do much of anything to the wings other than cook them. I didn’t want any fancy seasoning ‘fighting’ this sauce. It’s crazy yummy. Why mess with it?
The second time, I went deep-fried on the wings. But again, I kept it simple. An easy coating meant to just crisp up the wings. No fru-fru seasonings. And again, great wings were enjoyed!
Also try my homemade Korean BBQ wings!
Frank’s RedHot Hot Korean BBQ Sauce Wings
Equipment
- Air Fryer if air-frying
- Deep Fryer if deep-frying
Ingredients
- Frank’s RedHot Korean BBQ Sauce to taste. Warmed, if refrigerated
- 6 chicken wings flats and drumettes separated, tips saved to make stock
For the air fryer
- ½ teaspoon baking powder not baking soda
- kosher salt to taste, just a few pinches
- freshly ground black pepper to taste, just a few pinches
For the deep fryer
- 1 cup all-purpose flour
- ¾ teaspoon kosher salt to taste, just a few pinches
- freshly ground black pepper to taste, just a few pinches
- vegetable oil for frying
Instructions
For the air fryer
- Lightly spray the basket of your air fryer with non-stick spray. Preheat per manufacturer’s recommendation.
- Combine the baking powder and salt and pepper Sprinkle over the wings and toss to coat.
- Add the wings to the basket (be careful it’s hot!). If you have trouble fitting them without overlapping, stand the drumettes along the sides of the basket.
- Cook at 360 F for 12 minutes for large wings, 10 minutes for smaller ones.
- Carefully flip the wings (rotate the drumettes if they are standing) and cook another 12 minutes again (10 minutes for smaller wings) at 375 F.
- Flip the wings one last time. Increase the temperature to 390 F and cook another 6 minutes (4 minutes for smaller wings).
- Remove and toss with the sauce. Click here for our guide on how to sauce your wings.
For the deep fryer
- Combine the flour and salt and pepper in a large bowl.
- Rinse the wings. Drain well but do not dry the wings.
- Add the wings to the flour mixture and turn to coat well. Transfer to a plate and place in the fridge for 30 minutes.
- Heat 3" of oil in a Dutch oven or deep fryer to 350 F.
- Working in batches if necessary, fry the wings 8-10 minutes or until they reach 165 F. Transfer to a rack over a baking sheet or a paper towel-lined plate to drain.
- Transfer wings to a large bowl and sauce your wings before serving. Click here for our guide on how to sauce your wings.
Notes
Nutrition
Nutritional values are approximate and will not include any store-bought wing sauce or seasoning nutritional values.
