Korean Hot Wings

• 1 cup low-sodium soy sauce
• 3/4 cup dark brown sugar
• 1/4 cup ketchup
• 3 tablespoons barbeque sauce
• 2 tablespoons minced garlic
• 1 tablespoon rice wine vinegar
• 1 tablespoon chile-garlic sauce (such as Sriracha) (optional)
• 1 1/2 teaspoons ground black pepper
• 1 teaspoon Asian (toasted) sesame oil
• 1 teaspoon grated fresh ginger
• 1 tablespoon cornstarch
• 1 tablespoon water
• 1 quart peanut oil for frying, or as needed
• 4 pounds chicken wings
• 2 tablespoons lemon-pepper seasoning, or to taste (optional)

1. Stir soy sauce, brown sugar, ketchup, barbeque sauce, garlic, vinegar, chile-garlic sauce, pepper, sesame oil, and ginger together in a saucepan; bring to a boil.
2. Whisk cornstarch and water together in a small bowl; stir into the sauce. Remove from heat and set aside to cool and thicken.
3. Heat oil in a deep-fryer or large saucepan to 360 degrees F (182 degrees C).
4. Season chicken wings with lemon-pepper seasoning.
5. Fry chicken wings in batches of 6 to 8 at a time in hot oil until no longer pink at the bone and the juices run clear, 6 to 8 minutes per batch. An instant-read thermometer inserted into the meatiest part of the wing, near the bone, should read 165 degrees F (74 degrees C).
6. Put cooked wings into a large mixing bowl. Ladle sauce over the wings and toss to coat.

soy sauce, brown sugar, ketchup, barbeque sauce, garlic, rice wine vinegar, chilegarlic sauce, ground black pepper, asian, ginger, cornstarch, water, peanut oil, chicken, lemonpepper seasoning

Taken from www.allrecipes.com/recipe/236241/korean-hot-wings/ (may not work)