Hands down my favorite wings – EVER! And I’m not saying that, I legit scarfed these down in minutes! If you like Asian flavors I urge to try these wings the taste is incredible! I served the wings with extra sauce because I couldn’t get enough of it!
The sauce is a little bit sweet and a little bit spicy (add more gochujang more more heat) it hits all your taste buds just right! I deep fried the wings but I included directions to bake the wings in the oven too! Check out the recipe below!
Not crazy about buying a special ingredient for one recipe? I got you covered! Us that gochujang to make the most popular recipe on my blog – Korean Beef Bulgogi.
Korean Gochujang Chicken Wings
- Prep Time: 10 min
- Cook Time: 30 min
- Total Time: 40 minutes
- Yield: 2 adult servings 1x
- Cuisine: Korean
Ingredients
Scale
- 1.5 lbs of chicken wings
- 1 tablespoon gochujang +/- to your heat level
- 1/3 cup soy sauce
- 2 tablespoon rice wine vinegar
- 1 tablespoon sesame oil
- 1/2 teaspoon white sugar
- 1 garlic clove – grated on a microplane
- 1” ginger – grated on a microplane
- Canola or peanut oil (if deep frying)
- sesame seeds for garnish
Instructions
Deep Frying
- In a deep heavy skillet (or dutch oven) add about 4-5 inches of oil and heat to 350F. NOTE – If you do not have a thermometer use a wooden spoon. Place the handle end of the spoon in the oil until it touches the bottom. If the oil immediately boils around the spoon the oil is ready to fry.
- While the oil comes to temperature prepare the sauce. In a large bowl combine the gochujang, soy sauce, vinegar, sesame oil, sugar, garlic and ginger and whisk until well combined. Set to the side.
- Lay the wings on a couple of layers of paper towels and pat the wings dry. Be careful – if the wings are wet and you place them in the hot oil it will splatter everywhere, dry them REALLY well.
- Carefully place about 5 wings in the hot oil and fry for 10-12 minutes or until the internal temp reaches 165F. Then remove from the oil and place in the hot sauce, toss to coat. Repeat the process for the remaining wings.
- Plate and top with sesame seeds. I like to serve these with cucumber sticks and extra sauce for dipping.
Oven Baking
- Preheat oven to 425F. Line a rimmed baking sheet with foil and spray with nonstick spray. Lay the wings on a couple of layers of paper towels and pat the wings dry, this will help in making sure you get crispy wings.
- Place the wings in a single layer and bake for about 45 minutes, turning halfway through.
- While the wings bake, prepare the sauce. In a large bowl combine the gochujang, soy sauce, vinegar, sesame oil, garlic, and ginger and whisk until well combined. Set to the side.
- When the wings have cooked and reached an internal temp of 165F remove from the oven and toss in the sauce.
- Plate and top with sesame seeds. I like to serve these with cucumber sticks and extra sauce for dipping.
Keywords: Korean, hot wings, chicken wings, garlic, ginger, gochujang
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