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KimKim Korean Chicken Wings

These addicting wings, inspired by Korean fried chicken, are tossed with a sweet and spicy sauce made with KimKim Hot Sauce, honey and fresh lime juice. It's impossible to eat just one. Serves 4.



¼ cup soy sauce

2 large garlic cloves, crushed

1 teaspoon fresh ginger, finely chopped

Zest of small lime

3 pounds chicken wings, cut into two pieces at the joint


Wing Sauce:

4 tablespoons unsalted butter

1 tablespoon honey

1/3 cup KimKim Korean Hot Sauce

2 tablespoons lime juice


1 cup cornstarch

Canola oil, for frying


2 green onions, thinly sliced

1 tablespoon toasted sesame seeds


In a large bowl, combine soy sauce, garlic, ginger and lime zest. Toss with wings, refrigerate and let marinate for 2 hours to overnight.


For the wing sauce, melt butter in a small saucepan over medium heat. Once melted, remove from heat and whisk in honey, KimKim Korean Hot Sauce and lime juice until emulsified. Set aside.


For the wings, remove the chicken wings from marinade and pat dry with a paper towel. Spread cornstarch in a shallow baking dish. Dredge chicken wings in cornstarch making sure to shake off any excess and place on a baking sheet.


In a large cast-iron skillet, heat 2 inches of oil to 350 degrees. Fry chicken wings in batches until golden brown on each side and cooked through, about 10 minutes. Remove from pan and drain on a paper towel lined plate.


In a large bowl, toss fried wings with reserved KimKim wing sauce. Place wings on a large serving platter and garnish with green onions and a sprinkling of toasted sesame seeds. Serve hot alongside an ice cold beer. 


KimKim Korean Hot Sauce


Most hot sauces deliver heat at the expense of flavor. KimKim has been hand-crafted to add rich, authentic Korean flavor that enhances any dish. Even the simplest of dishes become unforgettable with this tangy, spicy sauce flavored with hot red peppers, sesame oil and soy. From traditional bánh mì and noodle dishes, to macaroni and cheese and even scrambled eggs, KimKim's complex savoriness strikes the perfect balance for people who love big flavor as much as they adore heat. 

16 ounces (473 mL)
United States
KimKim Foods
(1 product review)
$13.00 (Currently Sold Out)


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  1. The Definition of Umami

    Posted by Cyber chef steve spiegel on 14th Jul 2014

    The "indescibable" word UMAMI has and continues to weigh heavy on the wagging tongues of foodies, bloggers and restauranters. Everything from ketsup/catsup to " je ne sais pas" is desribed as umami. Let's all agree that it is any combination of ingredients, in or on food, that causes us to raise our eyebrows and say, " Now that is interesting and tasty. This sauce/combination of ingredients, when added to a brine, used as a baste, or just squirted on a sndwich/burger, is on the top of my list of umami foods. I keep at least 2-3 in my pantry at any given time, because when tasted, I must give a bottle to friend or family. It is simply the best hot, spicy, seet, pungent liquid taste that I use constantly. Move over Sirrachi!!!!!


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