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Korean Sticky Chicken Wings

Korean Sticky Chicken Wings
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Crispy chicken wings coated in a sweet and spicy Korean-inspired glaze.

Ingredients

Scale
  • 2 pounds chicken wings, separated into drumettes and flats
  • 1 tablespoon sesame oil
  • 1/2 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Oil for frying
  • For the sauce:
  • 1/4 cup soy sauce
  • 1/4 cup rice vinegar
  • 2 tablespoons gochujang (Korean chili paste)
  • 1 tablespoon honey
  • 1 tablespoon brown sugar
  • 1 teaspoon grated fresh ginger
  • 2 cloves garlic, minced
  • 1 teaspoon sesame seeds (for garnish)
  • 2 green onions, sliced (for garnish)

Instructions

  1. Pat the chicken wings dry with paper towels. In a large bowl, toss the wings with sesame oil.
  2. In a separate bowl, whisk together the flour, cornstarch, salt, and pepper. Add the dry mixture to the wings and toss until evenly coated.
  3. Heat oil for frying in a large pot or deep fryer to 350°F (175°C).
  4. Fry the chicken wings in batches for 6-8 minutes, or until golden brown and cooked through. Remove and place on a wire rack to drain excess oil.
  5. To make the sauce, combine soy sauce, rice vinegar, gochujang, honey, brown sugar, ginger, and garlic in a small saucepan. Bring to a simmer over medium heat, stirring until the sugar dissolves and the sauce thickens slightly.
  6. Add the fried chicken wings to the sauce and toss until evenly coated.
  7. Transfer the sticky chicken wings to a serving platter. Garnish with sesame seeds and sliced green onions.

Notes

  • For extra crispy wings, fry them twice. Fry for 5 minutes, remove, increase oil temperature to 375°F (190°C), then fry again for 2-3 minutes.
  • Adjust the amount of gochujang to your preferred spice level.
  • These wings are best served immediately.

Nutrition

Find it online: https://kitchenvan.com/korean-sticky-chicken-wings/