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–+ servings

Korean Chicken Wings

These Korean chicken wings are a spicy twist on the classic chicken wing recipe. Whip up this exotic starter for the ideal finger food. Garnish with spring onions and sesame seeds for a kick of extra flavour and crunch.
5 from 1 vote
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Appetiser
Cuisine Korean
Servings 4
Calories 556 kcal

Ingredients
  

For the Wings:

  • 1 kg Chicken Wings
  • 150 g Plain Flour
  • 1 tsp Salt
  • 1 tsp Paprika
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1/2 tsp Cayenne Pepper
  • 1/2 tsp Baking Powder
  • Vegetable Oil For frying

For The Sauce:

  • 4 tbsp Gochujang Korean chili paste
  • 2 tbsp Honey
  • 2 tbsp Soy Sauce
  • 1 tbsp Rice Vinegar
  • 1 tbsp Sesame Oil
  • 4 cloves Garlic Minced
  • 1 tbsp Ginger Grated
  • 2 tbsp Water
  • 1 tbsp Sesame Seeds Garnish
  • 2 Spring Onions Garnish

Instructions

  • In a large mixing bowl, combine the flour, salt, garlic powder, onion powder, paprika, cayenne pepper, and baking powder.
  • Mix the dry ingredients well, then add the chicken wings to the bowl and coat them with the flour mixture.
  • In a large frying pan, heat the vegetable oil to 170°C.
  • Add the chicken wings to the pan and fry for about 10-12 minutes or until golden brown and crispy.
  • Remove the chicken wings from the pan and place them on a paper towel to remove excess oil.
  • In a separate saucepan, combine the gochujang, honey, soy sauce, rice vinegar, sesame oil, garlic, ginger, and water.
  • Cook the sauce over medium heat for 3-4 minutes or until the sauce thickens slightly.
  • In a large mixing bowl, toss the fried chicken wings in the sauce until they are coated evenly.
  • Serve the chicken wings on a platter and sprinkle with sesame seeds and sliced spring onions for garnish.

Notes

  • To make the chicken wings extra crispy, you can double-fry them by frying them once for 5 minutes, letting them cool for a few minutes, then frying them again for an additional 5-7 minutes until golden brown and crispy.
  • This recipe can be adjusted to be spicier or less spicy depending on your preference by adjusting the amount of cayenne pepper and gochujang used.
Nutritional facts:
The provision of nutritional information is done so merely as a courtesy and should not be taken as a guarantee.

Nutrition

Calories: 556kcalCarbohydrates: 46gProtein: 31gFat: 28gSaturated Fat: 7gTrans Fat: 0.3gCholesterol: 104mgSodium: 1244mgPotassium: 402mgFiber: 2gSugar: 11gVitamin A: 435IUVitamin C: 8mgCalcium: 76mgIron: 4mg
Keyword Chicken, Chicken Wings, Cooking, Finger Food, Food, Ramadan, Recipe
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