Chicken wings are my favorite dish. Here’s a super easy recipe for gochujang chicken wings that’s so good, you’ll want to make it again and again. They’re perfect for game nights or casual dinners. Let’s get started!
What you’ll need
Main Ingredients:
- 10 chicken wings
- 2 cups frying oil
Batter:
- ⅛ cup cornstarch or potato starch
- ¼ cup flour
- 1 egg
Chicken Seasoning:
- 1 tsp ginger powder
- 1 tsp garlic powder
- ¼ tsp black pepper
- ½ tsp salt
Sauce:
- 1 tbsp minced garlic
- 2 tbsp gochujang (Korean chili paste)
- 1 tbsp gochugaru (Korean chili flakes), optional for extra heat
- ½ tbsp soy sauce
- 1 tbsp ketchup
- 1 tbsp honey
- ½ tbsp vinegar
- ¼ tsp sesame oil
- ¼ cup water
Gochujang is a Korean chili paste that’s like the ultimate flavor bomb in cooking. It’s a spicy, sweet, and savory mix like a BBQ sauce but with a kick. Gochujang used in this chicken wings brings the rich and umami sauce that coats the wings and gives them that addictive Korean flavor. The sauce is the star of the show here.
Aside from gochujang, Gochugaru is Korean red chili pepper flakes. It has a smoky, spicy kick and is a key ingredient in a lot of Korean dishes. If you like your food with a bit of heat, gochugaru is the way to go!
Other recipes I think you might like
How to make Gochujang Chicken Wings
- Prepare the Chicken:
- In a large bowl, mix the chicken with ginger powder, garlic powder, black pepper, and salt. Marinate for at least 1 hour.
- Make the Batter:
- The batter is a mixture of cornstarch (or potato starch), flour, and egg. Combine it with the seasoned chicken wings. Make sure each wing is thoroughly coated with the batter.
- Frying:
- Heat the frying oil in a large pot or deep fryer to about 350°F (175°C).
- Fry the battered chicken wings in batches, making sure not to overcrowd the pot. Fry for about 8-10 minutes until they are lightly golden.
- Remove the wings and let them drain on a wire rack or paper towel.
- Increase the oil temperature to about 375°F (190°C).
- Fry the wings again for 2-3 minutes until they are extra crispy and golden brown.
- Remove and drain any excess oil.
- Prepare the Sauce:
- In a bowl, mix gochujang, gochugaru (if using), soy sauce, ketchup, honey, vinegar, sesame oil, and water. Stir well to combine.
- In a skillet over medium heat, sauté the minced garlic until fragrant.
- Add the sauce to the skillet and simmer for a few minutes until it thickens slightly.
- Coat the Wings:
- Toss the fried wings in the sauce until fully coated.
- Serve hot and enjoy.
You can also air fry the wings for a healthier option.
Make sure to preheat your air fryer, and set your air fryer to 20 minutes, spray the wings with oil before frying, and flip them halfway through. Serve them hot with a side of veggies like cucumber or celery. These wings are great with a cold drink and some friends. Enjoy!
What to serve with these wings:
- Kimchi: Adds a spicy and tangy contrast.
- Pickled radishes: Refreshing and crunchy.
- Steamed rice: Classic accompaniment to balance the heat.
- Cucumber salad: Cool and crisp.
- Beer or soju: Perfect for washing down the flavors.
Tips for Perfect Gochujang Chicken Wings
- Double Frying: This step is to achieve that crispy layer. The first fry cooks the chicken, and the second fry crisps up the outer layer.
- Sauce Consistency: If the sauce gets too thick, add a splash of more water to reach your desired consistency.
- Cornstarch and potato starch are both used to coat foods for frying, but potato starch gives a much crispier texture. Many Korean recipes, like these wings, use potato starch for that extra crunch. So, use potato starch if you can find it at the store.
- Make sure to pat them dry well before you start marinating.
- If you use an air fryer, make sure to lay them out and give each wing enough space. Good airflow helps them get nice and crispy.
These gochujang chicken wings are the perfect blend of spicy, sweet, and umami. Super easy to make and absolutely delicious. Give them a try next time you’re craving something tasty. Enjoy!
Gochujang Chicken Wings
Ingredients
Main ingredients:
- 10 chicken wings
- 2 cups frying oil
Batter:
- ⅛ cup cornstarch or potato starch
- ¼ cup flour
- 1 egg
Chicken Seasoning:
- 1 tsp ginger powder
- 1 tsp garlic powder
- ¼ tsp black pepper
- ½ tsp salt
Sauce:
- 1 tbsp minced garlic
- 2 tbsp gochujang Korean chili paste
- 1 tbsp gochugaru Korean chili flakes, optional for extra heat
- ½ tbsp soy sauce
- 1 tbsp ketchup
- 1 tbsp honey
- ½ tbsp vinegar
- ¼ tsp sesame oil
- ¼ cup water
Garnishing
- Sesame seeds
- Scallion thinly sliced
Instructions
Prepare the Chicken:
- In a large bowl, mix the chicken with ginger powder, garlic powder, black pepper, and salt. Marinate for at least 1 hour.
- Make the Batter:
- The batter is a mixture of cornstarch (or potato starch), flour, and egg. Combine it with the seasoned chicken wings. Make sure each wing is thoroughly coated with the batter.
Frying:
- Heat the frying oil in a large pot or deep fryer to about 350°F (175°C).
- Fry the battered chicken wings in batches, making sure not to overcrowd the pot. Fry for about 8-10 minutes until they are lightly golden.
- Remove the wings and let them drain on a wire rack or paper towel.
- Increase the oil temperature to about 375°F (190°C).
- Fry the wings again for 2-3 minutes until they are extra crispy and golden brown.
- Remove and drain any excess oil.
Prepare the Sauce:
- In a bowl, mix gochujang, gochugaru (if using), soy sauce, ketchup, honey, vinegar, sesame oil, and water. Stir well to combine.
- In a skillet over medium heat, sauté the minced garlic until fragrant.
- Add the sauce to the skillet and simmer for a few minutes until it thickens slightly.
Coat the Wings:
- Toss the fried wings in the sauce until fully coated.
- Serve hot and enjoy.
