| February 3, 2017

Every game day deserves great grub — so skip the so-so takeout and consider whipping up one of the tastiest snacks any sports fan could hope for.

READ: Bam! Emeril Lagasse on Game Grub Done Right

Sure, wings are a no-brainer, but hear us out: We’re not talking about the same greasy, overbattered, buffalo-drenched poultry that everyone and their mother has already tried; we're talking about a new recipe for super saucy Korean-style chicken wings that has our stomachs rumbling.

So, what makes these Korean-style wings so special? For starters, each juicy, succulent wing is slathered with sizzling sriracha and zesty soy sauce for loads of flavor and heat. Not enough? There’s also tossed in a sauce of oozing, golden honey, along with freshly squeezed lime juice, and toasted sesame seeds for extra crunch.

Best of all, this recipe, courtesy of the chefs over at, is nearly fool-proof, giving you time to focus on other, more important things, like watching your team win. Or eating some more.

READ: 10 Great 'Buffalo' Recipes (That Aren't Wings)

Sounds like a major win to us.

Game Day Korean-Style Chicken Wings

Cooking Method: 
Appetizer, Entree
Prep Time: 
20 Minutes
Cook Time: 
30 minutes
Total Time: 
50 minutes
4 servings


  • Canola or peanut oil*, for frying
  • ½ cup honey
  • ½ cup sriracha
  • ¼ cup soy sauce
  • Juice of ½ lime (about 1 Tbsp.)
  • 1 Tbsp. sesame oil
  • 1 cup cornstarch
  • 1 cup all-purpose flour
  • 1¾ cups cold water
  • Kosher salt and freshly ground black pepper
  • 2 lbs. chicken wings (14–16 pieces), split and tips removed
  • 1 Tbsp. toasted sesame seeds
  • 2 scallions, thinly sliced at an angle, for garnish


  1. Place a wire rack on a rimmed baking sheet and set aside. Fill a large dutch oven halfway with oil and heat over medium-high heat, until the oil reaches a temperature of 350 degrees F.
  2. Whisk together the honey, sriracha, soy sauce, lime juice and sesame oil in a small saucepan and bring to a boil over medium heat. Reduce the heat to low and simmer until the sauce comes together, about 5 minutes. Transfer to a large bowl and set aside.
  3. Whisk together the cornstarch, flour, 1¾ cups cold water, 2 teaspoons salt and ¼ teaspoon black pepper in a large bowl, until smooth. Add the chicken and toss until completely coated.
  4. Lift the chicken pieces out of the batter one at a time, letting the excess batter drip back into the bowl, and gently place in the hot oil; try to keep the pieces separated. Fry in batches until golden, adjusting the heat as necessary to keep the oil temperature at 350 degrees F, about 8 or 9 minutes per batch.
  5. Remove the chicken with a spider or slotted spoon and set on the rack on the baking sheet to drain. While the wings are still hot, toss them in the honey sauce to evenly coat. Transfer them to a plate and serve with sesame seeds and scallions scattered over the top.