Why You’ll Love This Recipe
Korean Chicken Wings are a bold and flavorful snack or appetizer, featuring crispy fried wings tossed in a sticky, spicy, and slightly sweet gochujang-based sauce. Known for their perfect balance of heat, sweetness, and umami, these wings are irresistible for fans of Korean cuisine and finger foods alike. Ideal for game day, parties, or any time you’re craving something with a kick.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
chicken wingscornstarchall-purpose flourbaking powdergarlic powdersaltblack peppervegetable oil (for frying)gochujang (Korean red chili paste)soy saucesesame oilhoneybrown sugargarlic (minced)rice vinegartoasted sesame seedsgreen onions (for garnish)
directions
Pat the chicken wings dry with paper towels to remove excess moisture.
In a bowl, mix cornstarch, flour, baking powder, garlic powder, salt, and black pepper.
Toss the wings in the dry mixture until well coated.
Heat vegetable oil in a deep pan to 350°F (175°C).
Fry the wings in batches for about 8-10 minutes until golden and crispy. Let them rest on a wire rack.
In a saucepan over medium heat, combine gochujang, soy sauce, sesame oil, honey, brown sugar, minced garlic, and rice vinegar.
Simmer the sauce for 3-5 minutes, stirring until thickened slightly.
Toss the fried wings in the sauce until fully coated.
Garnish with toasted sesame seeds and chopped green onions before serving.
Servings and timing
This recipe serves 4-6 people.Preparation time: 15 minutesFrying time: 20 minutesSauce preparation: 5 minutesTotal time: 40 minutes
Variations
Add grated ginger to the sauce for an extra layer of flavor.
Use air-fryer or oven-baked wings as a lighter alternative to deep frying.
Adjust gochujang amount to control the spice level.
Top with crushed peanuts for extra crunch.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.Reheat in the oven at 375°F (190°C) for 10-15 minutes until heated through and crispy again.Avoid microwaving to preserve the crispiness of the wings.
FAQs
What is gochujang?
Gochujang is a Korean fermented red chili paste with a complex flavor that includes sweetness, heat, and umami.
Can I make these wings less spicy?
Yes, reduce the amount of gochujang and add a bit more honey or brown sugar.
Can I bake the wings instead of frying?
Yes, bake at 425°F (220°C) for 40-45 minutes, flipping halfway through, until crispy.
Are these wings gluten-free?
Use gluten-free soy sauce and flour alternatives to make this recipe gluten-free.
Can I use drumettes or boneless wings?
Absolutely, adjust cooking time accordingly for larger or boneless pieces.
Can I prepare the sauce in advance?
Yes, the sauce can be made up to 3 days ahead and stored in the refrigerator.
Conclusion
Korean Chicken Wings bring an explosion of flavor and crunch to your table, combining the best of spicy, sweet, and savory elements in every bite. Whether served as an appetizer or the main event, these wings are sure to impress anyone who tries them. Perfect for sharing—but hard to stop eating!
Print
Korean Chicken Wings
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Appetizer
- Method: Baking
- Cuisine: Korean
- Diet: Halal
Description
Savory, spicy, and slightly sweet Korean chicken wings that are baked to perfection and tossed in a flavorful gochujang-based sauce.
Ingredients
- 2 lbs chicken wings
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp gochujang (Korean chili paste)
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- 1 tsp grated ginger
- 1 tsp sesame seeds (optional, for garnish)
- 2 green onions, chopped (optional, for garnish)
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top.
- Pat the chicken wings dry with paper towels. In a large bowl, toss them with baking powder, salt, and pepper.
- Arrange the wings on the wire rack and bake for 40-45 minutes, flipping halfway through, until crispy and golden.
- While wings are baking, mix gochujang, soy sauce, rice vinegar, honey, sesame oil, garlic, and ginger in a small saucepan.
- Heat the sauce over medium heat for 3-5 minutes until slightly thickened, then remove from heat.
- Once the wings are cooked, transfer them to a large bowl and toss with the sauce until evenly coated.
- Garnish with sesame seeds and green onions if desired. Serve hot.
Notes
- Ensure wings are very dry before baking for maximum crispiness.
- Adjust the amount of gochujang to control the spiciness.
- These wings can also be air-fried or deep-fried for a different texture.