Description
Crispy Korean Chicken Wings coated in a sweet and spicy sauce, perfect for any occasion.
Ingredients
Scale
- 1 kg (about 2.2 lbs) chicken wings
- 1/4 cup (60 ml) soy sauce
- 2 tablespoons (30 g) gochujang (Korean chili paste)
- 4 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons (30 g) honey
- 1 tablespoon (15 ml) sesame oil
- 1 tablespoon (15 ml) rice vinegar
- 2 tablespoons sesame seeds (for garnish)
- Salt to taste
- Black pepper to taste
- Vegetable oil for frying
Instructions
- Prepare the chicken wings by rinsing them under cold water and patting them dry with paper towels.
- Make the marinade by combining soy sauce, gochujang, minced garlic, grated ginger, honey, sesame oil, and rice vinegar in a large bowl.
- Marinate the wings by adding them to the marinade and refrigerating for at least 1 hour or overnight.
- Fry the wings in hot vegetable oil at 350°F (175°C) for 8-10 minutes until golden brown and crispy.
- Glaze the wings by boiling the remaining marinade until it thickens slightly, then toss the fried wings in the glaze.
- Garnish the wings with sesame seeds and serve hot.
Notes
- For gluten-free, use tamari instead of soy sauce.
- For a vegan version, substitute chicken wings with cauliflower florets.
- Store leftovers in an airtight container for up to three days or freeze for up to two months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Korean
Nutrition
- Serving Size: 4 wings
- Calories: 350
- Sugar: 8g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Korean chicken wings, crispy wings, spicy wings, appetizer, game day food