Description
These Korean Chicken Wings are perfectly crispy and coated in a flavorful, spicy-sweet gochujang sauce. Fried to golden perfection, then tossed in a rich sauce made with garlic, honey, soy sauce, and sesame oil, these wings are an irresistible appetizer or snack that bring the authentic taste of Korean flavors to your table.
Ingredients
Chicken Wings
- 3 pounds Split chicken wings, patted dry
- 2 Garlic cloves, minced
- 1 piece Fresh ginger, minced
- 1 ½ teaspoons Salt
- 1 teaspoon Black pepper
- ¼ cup All-purpose flour
- ¾ cup Cornstarch
- 1 teaspoon Baking powder
Sauce
- 2 tablespoons Soy sauce
- 3 tablespoons Gochujang
- 2 teaspoons Sesame oil
- 3 Garlic cloves, minced
- 3 tablespoons Honey
- 1 tablespoon Brown sugar
- 1 tablespoon Rice vinegar
- 1 teaspoon Sesame seeds
- 2 Green onions, sliced thin
Optional Garnish
- Sesame seeds
- Green onion, chopped
- Cilantro
Instructions
- Prepare the Oil: Fill a large Dutch oven with 3 inches of canola or peanut oil and heat over medium-high heat until it reaches 370℉. Maintain this temperature throughout frying by adjusting the heat as needed.
- Season the Wings: While the oil heats, massage the minced garlic, ginger, salt, and black pepper thoroughly into the chicken wings until evenly coated.
- Coat the Wings with Dry Mix: In a small bowl, whisk together the all-purpose flour, cornstarch, and baking powder. Pour this mixture over the wings and toss until each wing is lightly coated with a thin layer of the dry ingredients.
- Fry the Wings: When the oil is ready, shake off excess flour from the wings and fry them in three separate batches for about 8-9 minutes each. Fry until the wings turn golden brown and the oil bubbles slow down, indicating moisture is driven out. Allow the oil to return to 370℉ between batches for even cooking.
- Keep Wings Warm: Once cooked, transfer the wings to a sheet pan fitted with a cooling rack and keep them warm in a 170℉ oven while you finish frying all batches.
- Make the Sauce: As you cook the last batch of wings, combine soy sauce, gochujang, sesame oil, minced garlic, honey, brown sugar, rice vinegar, sesame seeds, and sliced green onions in a large deep sauté pan. Bring to a boil and cook for 2-3 minutes until the sauce thickens and reduces slightly.
- Toss Wings in Sauce: Add the warm wings to the hot sauce and toss thoroughly until fully coated with the flavorful glaze.
- Serve: Serve immediately, garnished with extra sesame seeds, chopped green onions, and fresh cilantro for a vibrant finish.
Notes
- Maintain oil temperature closely during frying to ensure crispy wings without greasy texture.
- Gochujang can be adjusted or substituted for less spice if desired.
- Use a thermometer to keep the oven at 170℉ to keep wings warm without overcooking.
- Make sure wings are patted dry before coating for a crispier finish.
- This recipe can be doubled, but fry in small batches for best results.
