Korean chicken wings are a popular Korean-style dish known for their ultra-crispy texture and bold, sweet, spicy, and savory glaze made with gochujang sauce. This easy Korean chicken wings recipe delivers perfectly fried or baked wings coated in a sticky sauce made from chili paste, garlic, soy sauce, and honey. Loved worldwide, Korean chicken wings are a favorite for game nights, parties, and Korean food cravings due to their addictive flavor and crunchy coating.

Method

To start, season the wings by sprinkling them with salt and ground black pepper. In a large mixing bowl, add the cornflour and toss the chicken wings until they are evenly coated. This coating will help give the wings that crispy texture once fried. Next, for the frying step, heat the vegetable oil in a large pan over medium heat. Once the oil is hot enough, carefully add the wings in batches. Fry each side for about 6 minutes, or until the wings are golden brown and crispy. After frying, remove the wings and set them aside on a paper towel to drain any excess oil. Now, it’s time to move on to making the sauce. In a separate pan, heat the sesame oil over low-medium heat. Add the grated garlic and ginger, sautéing them until they release their fragrance but are not browned. Then, add the Gochujang paste, soy sauce, dark brown sugar, and optional red chili powder to the pan. Let this mixture simmer for a few minutes until it thickens into a syrupy consistency. If the sauce becomes too thick, you can add a little bit of water to adjust the texture. After the sauce is ready, coat the wings by turning off the heat and tossing the crispy wings into the sauce, making sure each wing is fully coated with the sweet, spicy glaze. Finally, garnish and serve by sprinkling sesame seeds and sliced red chilies over the wings. This adds an extra layer of flavor and visual appeal. Serve the wings hot and enjoy the delicious flavors!

Necessary Tools

Large mixing bowl
Large frying pan or wok
Sauté pan
Tongs or a slotted spoon (for turning and removing wings)
Knife and cutting board (for garlic, ginger, and chillies)
Serving plate or dish

Korean Chicken Wings: Crispy, Sweet, and Spicy!

Recipe by Troy Jorge

0.0 from 0 votes

Cuisine: KoreanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

minutes

Ingredients

For the Chicken:
1 kg Chicken wings (wings and drums separated)
1 tsp Salt
1/2 tsp Ground black pepper
1 cup Cornflour (for coating)
1-2 cups Vegetable oil (for frying)
Sesame seeds and sliced red chillies (for garnish)
For the Sauce:
2 tsp Sesame oil
4 Garlic cloves (crushed or grated)
1/2 inch Ginger (finely grated)
3 tbsp Gochujang paste
4 tbsp Soy sauce
7 tbsp Dark brown sugar
1/4 tsp Red chilli powder (optional)

Directions

Season the Wings:
Start by seasoning your chicken wings with salt and black pepper. In a large bowl, add cornflour and toss the wings to coat them evenly.
Fry the Wings:
Heat up the vegetable oil in a large pan over medium heat. Once it’s hot, add the wings in batches. Fry each side for about 6 minutes or until they are golden and crispy. Remove the wings and set them aside on a paper towel to drain any excess oil.
Make the Sauce:
In another pan, heat sesame oil over low-medium heat. Add garlic and ginger, sautéing until fragrant (but not browned). Add the Gochujang paste, soy sauce, dark brown sugar, and red chilli powder (if using). Let it simmer for a few minutes until it thickens into a syrupy consistency. If it gets too sticky, you can add a little water.
Coat the Wings:
Turn off the heat, and toss the fried wings into the sauce. Coat them thoroughly with that sweet, spicy glaze.
Garnish & Serve:
Sprinkle sesame seeds and sliced red chillies over the wings for that extra kick and garnish. Serve hot and enjoy the delicious flavors!

Notes

Cornflour Coating: Be sure to coat the wings well with cornflour. It helps achieve that crispy texture when frying. Don’t skip this step for the perfect crunch!
Oil Temperature: Make sure the oil is hot enough before adding the wings, or they might get soggy. If the oil isn’t hot enough, the wings will absorb more oil and lose their crispiness.
Sauce Consistency: If the sauce becomes too thick during cooking, add a little bit of water to loosen it up. You want it to coat the wings nicely without being too sticky.

Serving Suggestions

These wings are perfect when served with a side of steamed rice or a fresh, crunchy salad to balance out the rich flavors. You can also serve them with some cool dipping sauces like ranch or blue cheese for an added twist. Pair them with your favorite drink—cold soda, iced tea, or a light beer work wonders.

Fun Fact

Did you know that Gochujang, the key ingredient in the sauce, is a fermented red chili paste used in Korean cooking? It gives dishes like these wings that signature sweet, spicy, and savory flavor. It’s a great pantry staple for anyone who loves bold flavors!

Conclusion

In conclusion, Korean chicken wings are a delicious fusion of crispy fried chicken and rich, spicy-sweet Korean flavors that make them irresistible. This crispy Korean chicken wings recipe is easy to prepare at home and perfect for snacks, parties, or casual meals. With their sticky gochujang glaze and bold taste, Korean chicken wings are a must-try dish for anyone who loves Korean-inspired food.