Sticky Korean Hot Honey Chicken Wings with Crispy Dumplings and Apple-Cucumber Potato Salad

Bring the bold, vibrant flavors of Korean cuisine to your table with this epic multi-dish feast. Sticky-sweet hot honey chicken wings deliver a kick of heat, while crispy garlic chicken dumplings keep things savory and satisfying. A crisp apple-cucumber potato salad adds a refreshing crunch and tangy kimchi ties it all together. This is a saucy, finger-licking spread made for sharing-or keeping all to yourself!

Each component comes together with simple techniques and pantry-friendly ingredients, making it easier than you think to create a restaurant-worthy meal at home. Whether you’re hosting game day or just craving something bold, this recipe is sure to impress.

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Ingredients

6 tablespoon CornstarchView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

5 teaspoon Rice Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 unit Chicken WingsView ingredient guideLike ingredientDislike ingredient

2 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

1 teaspoon Korean Chili FlakesView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

6 teaspoon HoneyView ingredient guideLike ingredientDislike ingredient

1 unit AppleView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

4 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 unit KimchiView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.5 ounce PepitasView ingredient guideLike ingredientDislike ingredient

1 ounce Golden RaisinsView ingredient guideLike ingredientDislike ingredient

1 unit Garlic Chicken Gyoza DumplingsView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

Instructions

1. 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.
2. Pat chicken wings very dry with paper towels. Season with salt and pepper. In a second large bowl, combine cornstarch with a pinch of salt and pepper. Working with 3-4 wings at a time, toss wings in cornstarch mixture, pressing to coat evenly. Transfer to a plate. Repeat until all wings are coated.
3. Heat a ½-inch layer of oil in a large, heavy-bottomed pan over medium-high heat. Once hot, carefully add chicken wings in a single layer (work in batches if needed). Fry, flipping halfway, until golden brown and cooked through, 4-5 minutes per side. Using a slotted spoon, transfer to a paper-towel-lined plate.
4. Heat a drizzle of oil in a second large 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 evaporates and bottoms are crispy, 5-6 minutes. Transfer to a plate.
5. While dumplings cook, in a medium microwave-safe bowl, combine honey, half the soy sauce, 2 tablespoons butter and 1 teaspoon sugar. Microwave in 30-second increments, stirring between, until butter melts and sauce is smooth. Stir in garlic powder and as many chili flakes as you like. Add chicken wings and pepitas; stir to coat evenly. Sprinkle with half the sesame seeds.
6. Once potatoes have cooled, roughly mash with a fork, leaving some chunks. Add mayonnaise, cucumber, apple, half the vinegar, half the raisins, remaining sesame seeds and 1 teaspoon sugar. Stir to combine. Season with salt and pepper. Top with a pinch of chili flakes; cover and refrigerate until serving. In a small bowl, combine remaining soy sauce and remaining vinegar for dipping sauce.
7. Divide chicken wings, potato salad and dumplings between plates. Serve with dipping sauce and kimchi on the side.

Recipe Tips

FAQ

Can I use frozen dumplings?

Yes, frozen gyoza work well. Just add a minute or two to the steaming time.

How can I make this less spicy?

Reduce or omit the Korean chili flakes in the honey sauce and skip the pinch on the potato salad.

Can I bake the wings instead of frying?

Yes, toss the coated wings with a little oil and bake at 425°F (220°C) for 25-30 minutes, flipping halfway, until crispy.