Crispy Korean BBQ Boneless Wings

Crispy Korean BBQ Boneless Wings

Servings: 4

These on-trend boneless chicken wings feature a Korean-style barbecue sauce and our fully cooked, breaded, boneless breast chunks.


  • 6 tbsp. low sodium soy sauce
  • 3 tbsp. light brown sugar
  • 2 tbsp. distilled white vinegar
  • 1 tbsp. sriracha
  • 1 tbsp. toasted sesame oil
  • 2 tsp. garlic — minced
  • 1 tbsp. cornstarch
  • 1 tbsp. water
  • 1 PERDUE® KICK ‘N WINGS® No Antibiotics Ever Fully Cooked Chicken Breast Chunks (Boneless Wing) Fritters, Frozen, 80350
  • 2 tbsp. scallions — chopped
  • ½ tsp. black sesame seeds
  • ½ tsp. white sesame seeds


Instructions for Sauce
  1. Add soy sauce, light brown sugar, distilled white vinegar, sriracha, toasted sesame oil and minced garlic to a pot and bring to a simmer.
  2. Combine cornstarch and water and stir until smooth. Add to the pot of sauce. Bring temperature back up to a simmer while stirring, then remove from heat.
Instructions for Build
  1. Fry chicken in 350°F fryer oil until golden brown and internal temperature reaches 165°F.
  2. Toss chicken with sauce in a large mixing bowl. Transfer dressed chicken onto serving plate. Top with scallions, black sesame seeds, and white sesame seeds.