Description
Crispy, juicy wings tossed in a sticky-sweet-spicy Korean-style glaze — easy, flavor-packed, and perfect for sharing.
Ingredients
1 kg chicken wings
Salt and pepper to taste
1 cup cornstarch
Oil for frying
1/4 cup soy sauce
1/4 cup honey
2 tbsp gochujang
1 tbsp minced garlic
1 tsp grated ginger
1 tbsp rice vinegar
1 tbsp sesame oil
Sesame seeds for garnish
Sliced green onions for garnish
Instructions
1. Pat chicken wings dry and season with salt and pepper.
2. Coat wings evenly in cornstarch, shaking off excess.
3. Heat oil to 350°F (175°C) and fry wings in batches for 10 minutes until golden and cooked through.
4. Drain wings on paper towels.
5. In a saucepan, combine soy sauce, honey, gochujang, garlic, ginger, rice vinegar, and sesame oil. Simmer over medium heat for 5 minutes until slightly thickened.
6. Allow sauce to cool slightly.
7. Toss fried wings in sauce until well coated.
8. Garnish with sesame seeds and sliced green onions.
Notes
Ensure chicken is dry before coating for best crispiness.
Adjust gochujang amount to control spice level.
Let sauce cool slightly before tossing to avoid sogginess.
Serve immediately for the crispiest texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Chicken Recipes
- Method: Frying
- Cuisine: Korean
Nutrition
- Serving Size: 1/4 recipe
- Calories: 1148
- Sugar: 23g
- Sodium: 2385mg
- Fat: 71g
- Saturated Fat: 23g
- Unsaturated Fat: 43g
- Trans Fat: 1g
- Carbohydrates: 82g
- Fiber: 3g
- Protein: 45g
- Cholesterol: 205mg