Korean Chicken Wings

5 from 8 votes

If you love crispy, sticky, sweet and spicy chicken wings with bold Korean flavours, this Korean Chicken Wings recipe is absolutely worth making at home. These wings are crispy on the outside, juicy and tender inside, and coated in a glossy Korean wing sauce that delivers sweet, spicy, and tangy flavour in every bite.

Prep Time15

Cook Time15

Course: Appetizer

Cuisine: Korean

Servings:

Calories: 479kcal

Author: Khin

Ingredients

Main Ingredients

400 g Chicken wings ( about 14 oz )
1 cup Potato starch Or Corn starch
⅓ cup Plain flour Or All purpose flour
2 cloves Garlic
Vegetable oil for frying

Marinate for Chicken

1 tsp Salt
1 tsp Black pepper
¼ tsp Baking soda
1 tsp Garlic paste

Wing Sauce

2 tbsp Honey
2 tbsp Ketchup
1½ tbsp Gochujang Korean Chilli Paste
1 tsp Lime juice

Garnish

Toasted sesame seeds
Korean chilli powder/chilli flakes (optional)

Instructions

Season and Coat the Wings

Pat the chicken wings dry with kitchen paper. Season with salt, black pepper, and garlic powder. Mix well so the seasoning is evenly distributed.
In a large bowl, combine cornflour and plain flour. Toss the wings in the flour mixture until fully coated. Shake off any excess flour.

Fry the Wings

Heat oil in a deep pan over medium heat. Fry the wings in batches for about 6 to 8 minutes until cooked through. Do not overcrowd the pan. Remove and let them rest for a few minutes.
Increase the heat slightly and fry the wings again for 2 to 3 minutes until golden brown and crispy. Remove and drain on a wire rack or paper towel.

Prepare the Sauce

In a separate pan, combine gochujang, honey, ketchup, soy sauce, minced garlic, sesame oil, and lime juice. Simmer gently over low heat until the sauce thickens slightly and becomes glossy.

Toss and Serve

Add the crispy wings to the sauce and toss until evenly coated. Garnish with toasted sesame seeds and chopped spring onions. Serve immediately while hot and crisp.

Notes

Gochujang is a fermented Korean chilli pepper paste, which is widely used in Korean cooking.
Any substitute for Gochujang? There is no exact same substitute for Gochujang chilli paste.
Make sure the chicken wings are fully dry before seasoning and coating, as moisture can prevent them from crisping properly.
Fry the wings in batches to maintain oil temperature and ensure even cooking.

Nutrition