Friday, February 26, 2016


Cupid hit me with fever and allergies after the holidays, but I’m glad I'm finally back, in time to share you this recipe that I just learned to cook.

It's been an awesome week for me and I'm going to share you this Korean food that I enjoyed cooking. If you love eating chicken with a sauce that clings to your fingers then this recipe is for you!

Get ready for these chicken wings and let’s start cooking....They are just simply amazing that the whole family will love it! Go ahead and look below for the recipe and directions.

Enjoy and Happy cooking!

Korean Glazed Chicken Wings
6 pieces servings


1/2 kilo chicken wings (usually 6 pieces)
1 egg (beaten)
1 tablespoon ketchup
1/2 tablespoon vinegar
1 tablespoon soy sauce
1/2 teaspoon brown sugar
1/2 teaspoon sesame seeds
1/4 teaspoon freshly peeled and grated ginger
2 cloves garlic (minced)
1/2 teaspoon sesame oil
1/4 teaspoon cornstarch
1/2 cup water
a pinch of black powder pepper
cooking oil for frying
a very small slice of butter


  1. frying the chicken wings 
  2. Dip the chicken wings into the beaten egg and coat with flour. 
  3. Pre-heat the frying pan and deep fry the chicken wings until golden brown. 
  4. Stop the heat and set aside. 
  1. In a bowl combine the ketchup, vinegar, soy sauce, brown sugar, sesame seeds, ginger, garlic, sesame oil, cornstarch, black pepper, water and stir. 
  2. Pre-heat the saucepan and add the butter. 
  3. Let the butter melt and pour the sauce. 
  4. Reduce the heat to half. 
  5. Continue stirring until sticky. 
  6. When the sauce is already sticky turn the heat from half to low. 
  7. Coat the chicken wings with the sauce. 
  8. Stop the heat. 
  9. Serve.