Experience a burst of bold and spicy flavors with these Korean Gochujang Glazed Chicken Wings. Perfect for game day or a casual dinner, these wings are crispy, sticky, and irresistibly delicious, offering a delightful mix of sweet, savory, and spicy notes that will have everyone coming back for more.
Ingredients
- 2 lbs chicken wings
- 1/4 cup soy sauce
- 2 tbsp rice vinegar
- 3 cloves garlic, minced
- 1 tbsp grated ginger
- 2 tbsp brown sugar
- 1/2 cup cornstarch
- 1/2 cup all-purpose flour
- 1 tsp baking powder
- Vegetable oil for frying
- 1/4 cup gochujang (Korean chili paste)
- 2 tbsp soy sauce
- 3 tbsp honey
- 2 cloves garlic, minced
- 1 tbsp rice vinegar
- Sesame seeds and sliced green onions for garnish
Steps
Marinating the Chicken: Start by marinating the chicken wings in a bowl with soy sauce, rice vinegar, minced garlic, grated ginger, and brown sugar. Mix well to coat the wings evenly. Cover the bowl with plastic wrap or transfer to a resealable plastic bag and refrigerate for at least an hour, or ideally overnight, to allow the flavors to fully infuse.
Coating and Frying: Prepare the coating mixture by combining cornstarch, all-purpose flour, and baking powder in a separate bowl. Heat vegetable oil in a deep frying pan or pot over medium-high heat until it reaches 350°F (175°C). Dredge each marinated chicken wing in the flour mixture, ensuring an even coating. Shake off any excess flour before gently placing the wings into the hot oil. Fry in batches for about 8-10 minutes, turning occasionally, until golden brown and cooked through. Use a thermometer to ensure the internal temperature reaches 165°F (74°C).
Making the Sauce: While the wings are frying, prepare the sauce. In a saucepan over medium heat, combine gochujang, soy sauce, honey, minced garlic, and rice vinegar. Stir continuously until the ingredients are well combined and the sauce slightly thickens, about 3-5 minutes. Adjust the sweetness and spiciness according to your preference by adding more honey or gochujang. Once the sauce reaches the desired consistency, remove it from heat and set aside.
Tossing and Serving: Once all the wings are fried to perfection, transfer them to a large bowl. Pour the prepared sauce over the hot wings and toss gently to coat each piece evenly. The heat from the wings will help the sauce adhere to the crispy exterior, creating a delightful contrast of textures. Garnish with sesame seeds and thinly sliced green onions for added flavor and a touch of freshness. Serve immediately and enjoy!
Tips for Variation
- Baking Instead of Frying: For a healthier option, bake the wings at 425°F (220°C) for 25-30 minutes, flipping halfway through, until crispy and cooked through.
- Different Marinades: Experiment with different marinades such as teriyaki sauce or a mixture of lime juice and chili powder for varied flavor profiles.
- Spice Level: Adjust the spice level by adding more or less gochujang, or include some sriracha for an extra kick.
- Honey Substitute: Use maple syrup or agave nectar as a substitute for honey to create a different sweetness profile.
- Crunchy Toppings: Add crushed peanuts or crispy fried garlic as an additional topping for extra texture.
- Gluten-Free Option: Use a gluten-free flour blend instead of all-purpose flour and tamari instead of soy sauce.
- Different Proteins: Try the same glaze on other proteins like tofu, shrimp, or pork for variety.
- Extra Citrus: Add a splash of lime or lemon juice to the sauce for a tangy twist.
Macros (4 servings)
- Calories: 350
- Protein: 18g
- Fat: 22g
- Carbohydrates: 20g
- Fiber: 1g
- Sugar: 10g
FAQs
- Can I make these wings ahead of time? Yes, you can marinate the wings ahead of time and keep them refrigerated for up to 24 hours. Fry and coat them with the sauce just before serving.
- What is gochujang and where can I find it? Gochujang is a Korean fermented chili paste known for its spicy, sweet, and savory flavor. It can be found in the Asian section of most grocery stores or at Korean specialty stores.
- Can I make the sauce less spicy? Yes, reduce the amount of gochujang and increase the honey to make the sauce milder.
- How do I store and reheat leftovers? Store leftover wings in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 375°F (190°C) until warm and crispy.
- Can I use boneless chicken for this recipe? Absolutely! Boneless chicken thighs or breast pieces can be used. Adjust the frying time accordingly to ensure they are cooked through.
Crispy Gochujang Glazed Chicken Wings: The Ultimate Korean Delight
Ingredients
- 2 lbs chicken wings
- ¼ cup soy sauce
- 2 tbsp rice vinegar
- 3 cloves garlic minced
- 1 tbsp grated ginger
- 2 tbsp brown sugar
- ½ cup cornstarch
- ½ cup all-purpose flour
- 1 tsp baking powder
- Vegetable oil for frying
- ¼ cup gochujang Korean chili paste
- 2 tbsp soy sauce
- 3 tbsp honey
- 2 cloves garlic minced
- 1 tbsp rice vinegar
- Sesame seeds and sliced green onions for garnish
Instructions
- Marinate the Chicken: In a bowl, mix soy sauce, rice vinegar, minced garlic, grated ginger, and brown sugar. Coat chicken wings evenly, cover, and refrigerate for at least 1 hour, preferably overnight.
- Coating and Frying: Combine cornstarch, flour, and baking powder in a bowl. Heat oil in a pan to 350°F (175°C). Dredge each wing in the flour mixture, shake off excess, and fry in batches for 8-10 minutes until golden and cooked through. Drain on paper towels.
- Prepare the Sauce: In a saucepan over medium heat, combine gochujang, soy sauce, honey, minced garlic, and rice vinegar. Stir until thickened, about 3-5 minutes. Adjust sweetness and spiciness to taste.
- Toss and Serve: Toss fried wings in the sauce until evenly coated. Garnish with sesame seeds and green onions. Serve hot.