Korean Hot Wings
Korean Hot Wings are crispy chicken wings coated in a spicy Korean-style sauce.The wings are seasoned and cooked until golden brown and crunchy.Gochujang provides deep fermented chili flavor and savory richness.Gochugaru adds Korean chili heat without overpowering the sauce.Honey or brown sugar creates a glossy, sticky, slightly sweet coating.Serve these wings hot with Korean pickled radish, rice, or your favorite sides.
Ingredients
For the Chicken Wings
- 1 kg chicken wings
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- ½ teaspoon ginger powder
- 1 tablespoon soy sauce
- ½ cup cornstarch
- ¼ cup all-purpose flour
- 1 teaspoon baking powder
- Vegetable oil, for frying
For the Korean Hot Sauce
- 3 tablespoons gochujang
- 1 tablespoon gochugaru
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 4 cloves garlic, minced
- 1 teaspoon freshly grated ginger
- 2 tablespoons water
- 1 teaspoon sesame seeds
For Garnish
- 2 green onions, thinly sliced
- 1 teaspoon toasted sesame seeds
- Thinly sliced fresh chili, optional
Instructions
Prepare the Chicken
- Pat the chicken wings thoroughly dry with paper towels. Removing excess moisture helps create a crispier coating.Place the wings in a large bowl and season with salt, black pepper, garlic powder, ginger powder, and soy sauce.Mix well until evenly coated.
Rest the Chicken
- Cover the seasoned wings and refrigerate for about 30 minutes.This allows the seasoning to penetrate the chicken and improves the overall flavor.
Prepare the Coating
- In another bowl, combine cornstarch, all-purpose flour, and baking powder.Mix thoroughly.Add the seasoned chicken wings and toss until every piece is lightly and evenly coated.
Heat the Oil
- Heat vegetable oil in a deep, heavy-bottomed pan to approximately 175°C / 350°F.Work carefully when frying and avoid filling the pan too much at once.
Fry the Wings
- Add the chicken wings in batches.Fry for approximately 8–10 minutes, depending on their size, until cooked through and lightly golden.Remove the wings and place them on a wire rack or paper towels.
Double-Fry for Extra Crispiness
- For exceptionally crispy wings, increase the oil temperature to approximately 190°C / 375°F.Return the wings to the hot oil and fry for another 2–3 minutes until deeply golden and crisp.Transfer them to a wire rack.
Make the Korean Hot Sauce
- Place a saucepan over medium-low heat.Add gochujang, gochugaru, soy sauce, honey, brown sugar, rice vinegar, sesame oil, minced garlic, ginger, and water.Stir continuously and simmer gently for approximately 2–3 minutes.The sauce should become smooth, glossy, and slightly thickened.Do not cook it too aggressively because the sugars can burn.
Toss the Wings
- Add the freshly fried chicken wings to a large bowl.Pour the warm Korean sauce over the wings.Toss quickly until every wing is evenly coated with the sticky sauce.
Garnish and Serve
- Transfer the Korean Hot Wings to a serving platter.Sprinkle with toasted sesame seeds and sliced green onions.Add fresh chili slices for extra heat if desired.Serve immediately while the wings are still crispy and hot.
Notes
- Chicken wings: Both whole wings and separated drumettes and flats work well.
- Dry chicken: Patting the wings dry is important for achieving a crisp coating.
- Gochujang: This gives the sauce its characteristic Korean fermented chili flavor.
- Gochugaru: Adjust the amount according to your preferred level of heat.
- Double frying: This produces a noticeably crispier exterior.
- Sauce: Simmer the sauce gently to prevent the honey and sugar from burning.
- Coating: Cornstarch helps create a light, crunchy crust.
- Serving: Toss the wings with sauce immediately before serving for the best texture.