Gochujang Chicken Wings
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!
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.
Tried this recipe?Let us know how it was!