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45 min
|
intermediate
|
lactose-free
These fried sticky Korean chicken wings are ultra crispy on the outside with a sweet, spicy, finger-licking glaze.
The sauce uses gochujang, a Korean red chili paste, for deep flavor and gentle heat that beats any takeout wings.
They’re perfect for game day, casual parties, or a fun Friday-night dinner at home.
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Pat the chicken wings dry very well with paper towels to remove surface moisture.
Place them in a large bowl and season evenly with sea salt and black pepper.
In a separate bowl whisk together the cornstarch, all-purpose flour, and baking powder.
Add the wings and toss until every piece is well coated and no dry patches remain.
Pour vegetable oil into a heavy pot or deep pan so it is about 2 inches deep.
Heat the oil to 350°F over medium heat, using a thermometer for accuracy if possible.
Fry the wings in batches, without crowding, for 8 to 10 minutes until light golden and cooked through.
Transfer them to a wire rack set over a sheet pan to drain while you fry the remaining batches.
Increase the oil temperature slightly to about 375°F for the second fry.
Return the wings to the hot oil in batches and fry 3 to 4 minutes until deeply golden and very crisp.
Drain again on the wire rack and keep warm.
While the wings fry, combine gochujang, soy sauce, honey, and brown sugar in a small saucepan.
Add the rice vinegar, garlic, ginger, sesame oil, and water, and stir until everything is evenly mixed.
Place the pan over medium heat and simmer 3 to 5 minutes, stirring often, until slightly thickened and glossy.
Transfer the hot wings to a large clean bowl and pour the warm sauce over them.
Toss gently with tongs until every wing is coated in a sticky, even layer of sauce.
Sprinkle the sticky wings with toasted sesame seeds and an optional shower of thinly sliced green onions.
Serve immediately while the coating stays crisp and the sauce is hot and glossy.
| Energy | 603 | kcal |
|---|---|---|
| Protein | 40 | g |
| Total Fat | 27 | g |
| Carbohydrates | 53 | g |
| Dietary Fiber | 0 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
Game day or movie night feels extra special with a big platter of these glossy, sticky Korean wings in the center of the table.
Try serving them with crunchy pickled radishes, kimchi, or simple cucumber sticks to cut through the rich, spicy-sweet sauce.
Leftover sauce tastes amazing drizzled over rice bowls or fries, so keep a little extra on the side for dipping.
Post your review and pictures below! ⬇︎ Thanks for your review!
Judy: I've made these twice now and I'd make them right now if I had some wings thawed out. One of hubby's new favorites!
: Glad these are a new favorite in your house!
Ester, Orlando, FL: I did the cornstarch and flour coating routine, then fried the wings twice, and the chicken turned out nice and crisp. As for the sticky sauce, I found the gochujang to be a bit overpowering, maybe because it was stronger than I expected? I did appreciate the garlic and ginger.
: Glad the wings stayed crisp, Ester! If the gochujang felt strong, try using less or balancing with more honey or a splash of rice vinegar.
therecipes: OMG! These are sooo good! The only thing I did different was add a little extra honey bc we like it more sweet.
: So glad you enjoyed them! Extra honey is a great tweak for a sweeter glaze.
Please post your feedback and pictures here. We’d love to hear from you!
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