Description

Korean Chicken Wings are crispy, sticky, and spicy-sweet wings coated in a bold gochujang sauce. They’re perfect as an appetizer, party snack, or main dish served with rice or pickled vegetables.

Ingredients

2 lbs chicken wings, split and tips removed
1/2 cup all-purpose flour
1/2 cup cornstarch
1 tsp salt
1/2 tsp black pepper
Oil for deep frying
2 tbsp vegetable oil
4 cloves garlic, minced
1-inch piece of ginger, grated
1/4 cup gochujang (Korean red chili paste)
2 tbsp soy sauce
2 tbsp rice vinegar
2 tbsp honey
1 tbsp brown sugar
1 tbsp sesame oil
1 tbsp sesame seeds (for garnish)
2 green onions, sliced (for garnish)

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Instructions

In a large bowl, toss chicken wings with flour, cornstarch, salt, and pepper until evenly coated.
Heat oil in a deep fryer or large pot to 350°F (175°C). Fry wings in batches until golden and crispy, about 8–10 minutes. Drain on paper towels.
In a saucepan over medium heat, add 2 tbsp vegetable oil and sauté garlic and ginger for 1–2 minutes.
Stir in gochujang, soy sauce, rice vinegar, honey, brown sugar, and sesame oil. Simmer for 3–5 minutes until slightly thickened.
Toss the fried wings in the sauce until evenly coated.
Transfer to a serving platter and garnish with sesame seeds and green onions. Serve immediately.

Notes

Double-fry the wings for extra crispiness: fry once, rest 5 minutes, then fry again for 2–3 minutes.
Adjust gochujang for more or less spice.
Serve with pickled radish or steamed rice for a complete meal.