Korean-Style Hot Honey Chicken Wing Feast
Enjoy a multi-dish culinary tour of a new destination!
- Soy
- Wheat
- Sesame
- Eggs
- Milk
Get the party started, Korean-style! Sticky-sweet hot honey chicken wings bring the heat, while garlicky chicken dumplings keep the savory train rolling. A crisp apple-cucumber potato salad cools things down and tangy kimchi turns up the flavor. It’s a bold, saucy, finger-licking feast made for sharing (or not!).
Ingredients
6 tablespoon
Cornstarch
12 ounce
Potatoes
5 teaspoon
Rice Wine Vinegar
1 unit
Chicken Wings
2 tablespoon
Soy Sauce
(Contains: Soy, Wheat)
1 teaspoon
Korean Chili Flakes
1 unit
Mini Cucumber
6 teaspoon
Honey
1 unit
Apple
1 tablespoon
Sesame Seeds
(Contains: Sesame)
4 tablespoon
Mayonnaise
(Contains: Eggs)
1 unit
Kimchi
1 teaspoon
Garlic Powder
½ ounce
Pepitas
1 ounce
Golden Raisins
1 unit
Garlic Chicken Gyoza Dumplings
(Contains: Sesame, Soy, Wheat)
Not included in your delivery
2 teaspoon (tsp)
Sugar
2 teaspoon (tsp)
Cooking Oil
2 tablespoon (tbsp)
Cooking Oil
2 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
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.
- 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.
- 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 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.
-
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.
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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.
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While dumplings cook, roughly mash potatoes 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.
-
Divide chicken wings, potato salad, and dumplings between plates. Serve with dumpling dipping sauce and kimchi on the side.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: The wing sauce was delicious, with many praising its yummy, sticky-sweet taste. The potato salad was a unique, addictive hit 🍲.
- Ease of prep: Some found it time-consuming, taking up to two hours to cook. Consider marinating wings overnight for deeper flavor.
- Suggestions: Try leaving some potato chunks unmashed in the salad for varied texture. Use extra cornstarch to fully coat the wings.
- Leftovers: The crispy coating on the wings held up well even after saucing, maintaining a satisfying crunch.
