To make the Korean Sticky sauce, saute garlic and ginger in a saute pan for few minutes.
The gochujang is really not a spicy as it looks,
but it does add an interesting flavor and depth.
Let this come to a simmer for 1-2 minutes and then turn off heat.
This will thicken and become nice and sticky. Set aside.
Season the wings with salt and set aside. I like to cut them into two pieces so they set more flat in the pan.
Make the Batter.
Whip up the easy batter in a medium sized bowl with cornstarch, flour and water.
FYI- I also experimented with using dry coating, but the batter was 100 times better!!!
Set up a frying station on your stove, with a deep saute pan or wide pot filled with 1 inch of canola oil.
Next to this, place a wire rack over a sheet pan.
Turn heat to med high and heat oil to 375F.
you may be able to do more or less. Don’t crowd! They should sizzle.
It’s a beautiful sound.
Working in batches, cook the chicken wings until golden before turning them over about 8-9 minutes….and then cook for a few more. A total of 10-12 minutes. Be patient, you want them golden!
Place on the rack then into the oven to finish cooking through.
Heat up your thickened delicious Korean Gochujang Sauce and using tongs, toss the chicken wings
coating all sides.
Garnish with sesame seeds and scallions.
Korean Chicken Wings with Spicy Gochujang Sauce
Flavorful Korean chicken wings with a flavorful Gochujang Sauce. Crispy and Spicy and full of flavor!
- Prep Time: 15 mins
- Cook Time: 35 mins
- Total Time: 50 minutes
- Yield: 10 servings 1x
- Category: Appetizer
- Method: Stove-top
- Cuisine: Korean
- 3 pounds chicken wings
- 2 teaspoons salt
Korean Gochujang Sauce:
- 1 Tablespoon oil (like peanut)
- 1 Tablespoon chopped ginger
- 3 Tablespoons chopped garlic
- ¼ cup mirin, or rice wine or Chinese wine ( not vinegar)
- ¼ cup soy sauce
- ¼ cup orange juice ( juice from half an orange-make sure to zest it first!)
- 3 tablespoons Gochujang (Korean red chile paste)
- 1–2 tablespoons red chili paste (like Sambal Oelek or sriracha), more to taste.
- 3 tablespoons brown sugar or honey
- 2 tablespoons rice wine vinegar, more to taste
- 1 tablespoon sesame oil
- zest of one orange
- 1/2 Cup flour
- 1/2 Cup corn starch
- 1 ⅓ cups water
- ½ teaspoon salt
Oil for frying
- Add 1 inch of peanut or canola oil to a large, tall sided skillet or dutch oven.
Preheat oven to 375 F
Toss chicken wings with salt in a medium bowl, coating all sides well and set aside.
Make the batter, whisking all ingredients together until smooth in a medium bowl.
Set a wire rack over a foil- lined sheet pan near the stove.
Make the sauce ( To save time, you can do this at the same time as frying the wings). Sauté the garlic and ginger in the oil over medium heat until fragrant and golden. Add the wine, simmer for 2 minutes, stir in the remaining and bring to a simmer again. Taste for heat, adding more if you like. Turn heat off.
Heat one inch of oil, in an extra large skillet or dutch oven, over medium high heat until oil is hot, 350F – or until heat sizzles loudly when you test it by dropping a drop of batter in.
Working in batches, coat the chicken in the batter, using tongs, and place gently in hot oil, careful not to splatter. Be careful not to over crowd. Fry 7-9 minutes or until golden, being patient, then gently turn over and fry 3 more minutes. They should be a golden and crispy. Place on the wire rack (set over over a sheet pan) and keep them in the oven while you fry all the remaining chicken. Once all the chicken wings are fried, keep them in the oven for 15 more minutes or until the last batch is cooked through. Double check by cutting into one- there should be no red or pink.
Reheat the sauce, then toss the crispy chicken wings in the sauce and garnish with sesame seeds and scallions.
Serve immediately so they stay crispy.
I like adding the chili paste to make this a little spicier.
- Serving Size: 3-4 wings
- Calories: 524
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