Easy and quick sticky and sweet chicken wings with only three ingredients: The only recipe for chicken wings you will ever need!

As I struggle to correct this post, I am in a state of desperation. I’ve eaten way too much to celebrate the 4th of July holiday and skipped the gym. It’s a national holiday, so I should get a pass.

My holiday started with a lunch at the Oinkster, where Jason and I shared their Oinkster Pastrami sandwiches, slathered in their incredible garlic aioli.

The piggy fries were also a hit. They are basically In-N-Out’s animal-style french fries on crack. It’s impossible to stop eating with the strings of caramelized onion and house sauce!

We went to Jason’s parents’ house for dinner and lit up the grill in Korean style. We cooked some pork belly with homemade kimchi and wrapped it in green leaf lettuce with gochujang – a spicy chili paste. After our Korean feast, we indulged in Porto’s irresistible Cheese Rolls. Before I try to recover from the incredible food I ate today, let me leave you with double-fried Korean chicken wings. Jason’s mother created this recipe 20 years ago and has made it regularly ever since. It requires only three ingredients and two batches of deep-fried goodness. One set is to cook it through, and the second is to make it crisp. You then slather the wings in a sweetened soy sauce mixture to make them sticky and amazing!


  • 2 cups of vegetable oil
  • Chicken wings 2 pounds
  • To taste, add Kosher Salt and freshly ground Black Pepper
  • 1/2 cup soy sauce
  • 1/4 cup plus two tablespoons sugar


  • Heat vegetable oil to 300 degrees F in a Dutch Oven or large pot on medium-high heat.
  • Sprinkle chicken wings with salt or pepper to taste.
  • Add the wings in batches to the Dutch Oven, 5 or 6, and fry them until they are light brown. This should take about 2-3 minutes. Transfer the wings to a plate lined with paper towels.
  • Then, add the wings back to the Dutch Oven and continue to cook them until they are golden brown. This should take about 2 minutes per side. Transfer the wings to a plate lined with paper towels.
  • Heat the soy sauce in a small pan over medium heat. Bring to a rolling boil, reduce heat to low, and simmer, stirring frequently, for about 2 to 3 minutes.
  • Serve immediately with wings tossed in soy sauce glaze.

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