Crispy Korean Chicken Wings Recipe with Spicy Gochujang Glaze
Crispy chicken wings caramelized in a sticky, spicy-sweet gochujang glaze, perfect for parties and quick weeknight meals. Double-fried for unbeatable crunch and coated with a flavorful Korean chili paste glaze.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Cuisine: Korean
Ingredients
- 2 pounds chicken wings, split into drumettes and flats
- 2 teaspoons baking powder (not baking soda)
- 1 teaspoon salt
- 4 cups vegetable oil (canola or peanut oil preferred) for frying
- 3 tablespoons gochujang (Korean chili paste)
- 2 tablespoons soy sauce (low sodium preferred)
- 2 tablespoons honey or brown sugar
- 1 tablespoon rice vinegar
- 3 cloves garlic, minced
- 1 teaspoon fresh grated ginger
- 1 teaspoon sesame oil
- Optional garnish: toasted sesame seeds and sliced green onions
Instructions
- Rinse and pat dry 2 pounds of chicken wings thoroughly with paper towels.
- In a large bowl, toss the wings with 2 teaspoons baking powder and 1 teaspoon salt until evenly coated. Let rest on a wire rack for 15 minutes to air-dry slightly.
- Pour 4 cups of vegetable oil into a deep fryer or heavy pot and heat to 350°F (175°C) using a thermometer.
- Fry the wings in batches for 7-8 minutes until the skin tightens and starts to render fat but isn’t fully golden. Remove and drain on a wire rack over a baking sheet.
- Let the wings cool for about 10 minutes.
- While wings rest, combine in a saucepan: 3 tablespoons gochujang, 2 tablespoons soy sauce, 2 tablespoons honey or brown sugar, 1 tablespoon rice vinegar, 3 minced garlic cloves, 1 teaspoon grated ginger, and 1 teaspoon sesame oil. Simmer over medium-low heat for about 5 minutes until glossy and slightly thickened.
- Increase oil temperature to 375°F (190°C). Fry wings again in batches for 2-3 minutes until deeply golden and crackling crisp. Drain on the wire rack.
- Place hot wings in a large bowl and toss gently but thoroughly with the gochujang glaze until coated.
- Garnish with toasted sesame seeds and sliced green onions. Serve immediately.
Notes
Keep oil temperature steady between 350-375°F to avoid greasy or burnt wings. Dry wings thoroughly before coating with baking powder for best crispiness. Double frying is essential for crunch. Simmer glaze gently to avoid bitterness. Toss wings while hot for best glaze adhesion. For gluten-free, use tamari instead of soy sauce and ensure gochujang is gluten-free. Leftovers can be reheated in a 375°F oven for 8-10 minutes to restore crispiness.
Nutrition
- Serving Size: About 4 wings per se
- Calories: 300
- Fat: 20
- Carbohydrates: 6
- Protein: 20
Keywords: Korean chicken wings, crispy chicken wings, gochujang glaze, spicy chicken wings, double fried wings, Korean appetizer