Korean Wings
Get ready to savor the irresistible fusion of crispy, golden perfection and bold Korean flavors with these mouthwatering Korean Wings! Featuring a double-coated crust made from a blend of flour, cornstarch, and aromatic spices, these wings are fried to crunchy perfection. They’re then coated in a lusciously sticky glaze made with gochujang (Korean chili paste), honey, soy sauce, and a hint of ginger for a perfect balance of sweet, savory, and spicy. Garnished with toasted sesame seeds and fresh scallions, these wings are not just a feast for the taste buds but also a visual delight. Perfect for game day, parties, or any occasion, these Korean Wings take your appetizer game to the next level. Easy to make and impossible to resist, this recipe guarantees crispy, sticky, and utterly addictive bites every time!
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Recipe Information
Ingredients
- 2 lbs chicken wings
- 1 cup all-purpose flour
- 0.5 cup cornstarch
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 4 cups vegetable oil
- 0.25 cup gochujang (Korean chili paste)
- 0.25 cup honey
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 cloves minced garlic
- 1 teaspoon grated ginger
- 1 tablespoon sesame seeds
- 2 scallions (sliced for garnish)
Instructions
Clean and pat the chicken wings dry with paper towels. Split the wings into drumettes and flats if necessary, and discard the wing tips or save them for stock.
In a large mixing bowl, combine the flour, cornstarch, salt, black pepper, and garlic powder. Toss the chicken wings in the mixture to coat them evenly. Shake off any excess coating.
In a deep skillet or large pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer to monitor the oil temperature.
Working in batches, fry the coated wings for 8-10 minutes or until they are golden brown and cooked through. Remove the wings from the oil and place them on a wire rack set over a baking sheet to drain excess oil.
While the wings are frying, prepare the Korean glaze. In a small saucepan over medium heat, combine the gochujang, honey, soy sauce, rice vinegar, sesame oil, minced garlic, and grated ginger. Stir well and let the mixture simmer for 3-4 minutes to thicken slightly.
Once the wings have cooled slightly, place them in a large mixing bowl. Pour the Korean glaze over the wings and toss until they are evenly coated.
Transfer the glazed wings to a serving plate and sprinkle with sesame seeds. Garnish with sliced scallions for added flavor and presentation.
Serve the Korean wings immediately while they are hot and crispy. Enjoy!
Nutrition Facts
Calories |
2579 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 245.4 g | 315% | |
| Saturated Fat | 39.1 g | 196% | |
| Polyunsaturated Fat | 136.4 g | ||
| Cholesterol | 191 mg | 64% | |
| Sodium | 1370 mg | 60% | |
| Total Carbohydrate | 64.3 g | 23% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 18.4 g | ||
| Protein | 46.4 g | 93% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 52 mg | 4% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 555 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
