Korean-Style Hot Honey Chicken Wing Feast

Enjoy a multi-dish culinary tour of a new destination!

Allergens: Soy, Wheat, Sesame, Eggs, Milk

Total: 40 min • Prep: 10 min

Servings:
Ingredients

  • Cornstarch

    6 tablespoon

  • Potatoes

    12 ounce

  • Rice Wine Vinegar

    5 teaspoon

  • Chicken Wings

    1 unit

  • Soy Sauce

    2 tablespoon

  • Korean Chili Flakes

    1 teaspoon

  • Mini Cucumber

    1 unit

  • Honey

    6 teaspoon

  • Apple

    1 unit

  • Sesame Seeds

    1 tablespoon

  • Mayonnaise

    4 tablespoon

  • Kimchi

    1 unit

  • Garlic Powder

    1 teaspoon

  • Pepitas

    ½ ounce

  • Golden Raisins

    1 ounce

  • Garlic Chicken Gyoza Dumplings

    1 unit

  • Cooking Oil

    2 teaspoon (tsp)

  • Butter

    2 tablespoon (tbsp)

  • Salt

    1 teaspoon (tsp)

  • Black Pepper

    1 teaspoon (tsp)

  • Cooking Oil

    2 tablespoon (tbsp)

  • Sugar

    2 teaspoon (tsp)

Cooking steps
1

  • Wash and dry produce.

  • Peel and dice potatoes into ¾-inch pieces. Place in a large pot with enough salted water to cover by 2 inches. Bring to a boil and cook until fork-tender, 10-12 minutes. Drain and rinse under cold water; transfer to a large bowl and let cool completely.

  • While potatoes cook, roughly chop pepitas. Trim and thinly slice cucumber into rounds. Halve, core, and thinly slice apple. 

2
  • Pat chicken wings* very dry with paper towels. Season with salt and pepper. TIP: Make sure to press firmly on the wings when drying to prevent splattering when frying! 
  • Place cornstarch in a second large bowl. Season with salt and pepper. Stir to combine.
  • Working with 3-4 wings at a time, toss wings in cornstarch mixture, making sure to cover entirely and pressing any excess mixture onto wings. Transfer to a plate. Repeat until all wings are coated.
3
  • Heat a ½-inch layer of oil in a large, heavy-bottomed pan over medium-high heat.
  • Once oil is hot, carefully add chicken wings to pan. (Work in batches if needed.) Fry wings, flipping halfway through cook time or turning as needed, until golden brown and cooked through, 4-5 minutes per side. TIP: Be sure to rotate the chicken wings for even cooking!
  • Using a slotted spoon or spatula, transfer wings to a paper-towel-lined plate. 
4

  • Heat a large drizzle of oil in a second large, preferably nonstick, pan over medium-high heat. Add dumplings, flat sides down, and ⅓ cup water (be careful of splatter!). Cover and bring to a boil. Reduce heat to medium and cook until water has evaporated and bottoms are crispy, 5-6 minutes.

  • Transfer to a plate.

5

  • While dumplings cook, in a medium microwave-safe bowl (large microwave-safe bowl for 4 servings), combine honey, half the soy sauce, 2 TBSP butter, and 1 tsp sugar (4 TBSP butter and 2 tsp sugar for 4). Microwave in 30-second increments, stirring in between, until butter has melted and sauce is smooth. Stir in garlic powder and as many chili flakes as you like.

  • Add chicken wings and pepitas to sauce. Stir well to coat evenly. Sprinkle with half the sesame seeds.

6

  • Once potatoes have cooled, roughly mash with a fork, leaving some small chunks.

  • To bowl with potatoes, add mayonnaise, cucumber, apple, half the vinegar, half the raisins, remaining sesame seeds, and 1 tsp sugar (all the raisins and 2 tsp sugar for 4 servings). Stir to combine. Season with salt and pepper. Top with a pinch of chili flakes; cover with plastic wrap and refrigerate until ready to serve.

  • In a small bowl, combine remaining soy sauce and remaining vinegar.

7

  • Divide chicken wings, potato salad, and dumplings between plates. Serve with dipping sauce and kimchi on the side.