Description
Delicious and spicy Korean-style wings coated in a sweet and savory glaze.
Ingredients
Scale
- 2 lbs chicken wings
- 1 cup all-purpose flour
- 1 cup cornstarch
- Vegetable oil for frying
- 1/2 cup soy sauce
- 1/4 cup gochujang (Korean red chili paste)
- 1/4 cup brown sugar
- 2 tablespoons rice vinegar
- 2 tablespoons honey
- 4 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons sesame oil
- Sesame seeds, for garnish
- Chopped green onions, for garnish
Instructions
- Prepare the Wings: Pat the chicken wings dry with paper towels. In a large bowl, combine the flour and cornstarch. Dredge the wings in the mixture, ensuring they are evenly coated. Shake off excess.
- Make the Sauce: In a saucepan over medium heat, combine soy sauce, gochujang, brown sugar, rice vinegar, honey, garlic, and ginger. Stir well and bring to a simmer. Let it cook for about 5 minutes, until slightly thickened. Remove from heat and stir in the sesame oil.
- Fry the Wings: Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Carefully fry the wings in batches for about 8-10 minutes, or until golden brown and crispy. Avoid overcrowding the pot. Remove the wings and drain on paper towels.
- Coat the Wings: Once all the wings are fried, place them in a large bowl. Pour the prepared sauce over the wings and toss until evenly coated.
- Garnish: Transfer the glazed wings to a serving platter. Sprinkle with sesame seeds and chopped green onions.
Notes
- Ensure the oil is at the correct temperature to achieve a crispy texture.
- You can adjust the spiciness by varying the amount of gochujang.
- For extra flavor, marinate the wings in soy sauce and ginger for an hour before coating.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Korean
Nutrition
- Serving Size: 6