Spicy Korean Fried Chicken Wings with Gochujang Glaze

Crispy and flavorful fried chicken wings coated in a sticky and spicy gochujang glaze. A perfect appetizer or snack for your Korean BBQ night in.

Prep Time

15 minutes

Total Time

45 minutes

Calories

950 kcal

Difficulty

Medium

Equipment

5 items

Cost

£1.88/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Cooking Style:

Mood:

Ingredients

Servings

2lbsChicken Wings(Cut into drumettes and wingettes)

£4.50

1tspSalt

£0.01

0.5tspBlack Pepper

£0.02

1tspGarlic Powder

£0.03

0.5tspGinger Powder

£0.04

0.5cupCornstarch

£0.15

0.5cupAll-Purpose Flour

£0.08

4cupsVegetable Oil(For frying)

£1.20

3tbspGochujang (Korean Chili Paste)

£0.40

2tbspSoy Sauce

£0.10

2tbspHoney

£0.25

1tbspRice Vinegar

£0.08

2clovesGarlic(minced)

£0.03

1tspGinger(grated)

£0.04

1tspSesame Oil

£0.12

1tbspSesame Seeds(For garnish)

£0.15

2stalksGreen Onions(Chopped, for garnish)

£0.30

Total Cost

£7.50

£1.88 per serving

Instructions

1.
In a large bowl, pat the chicken wings dry with paper towels. Season with salt, pepper, garlic powder, and ginger powder. Toss well to coat.
2.
In a separate bowl, combine cornstarch and flour. Dredge the seasoned chicken wings in the flour mixture, ensuring they are evenly coated. Shake off any excess.
3.
Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).
4.
Carefully add the chicken wings to the hot oil in batches, making sure not to overcrowd the fryer. Fry for 6-8 minutes, or until golden brown and cooked through.
5.
Remove the fried chicken wings from the oil and place them on a wire rack lined with paper towels to drain excess oil.
6.
While the chicken is frying, prepare the gochujang glaze. In a small saucepan, combine gochujang, soy sauce, honey, rice vinegar, minced garlic, and grated ginger.
7.
Bring the glaze to a simmer over medium heat, stirring occasionally. Cook for 3-5 minutes, or until the glaze has thickened slightly. Remove from heat and stir in sesame oil.
8.
In a large bowl, toss the fried chicken wings with the gochujang glaze, ensuring they are evenly coated.
9.
Garnish with sesame seeds and chopped green onions. Serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (284g)

950 kcal / 3974 kJ

Carbs

35g

13% of RDA

Fat

65g

93% of RDA

Protein

55g

110% of RDA

Detailed Breakdown

Fibre

2 g

7% of RDA

Sugar

15 g

17% of RDA

Sodium

1200 mg

52% of RDA

Saturated Fat

15 g

75% of RDA

Chef's Tips

For extra crispy wings, you can double fry them. After the first fry, let the wings cool slightly, then fry them again for 2-3 minutes just before tossing them in the glaze.

Adjust the amount of gochujang in the glaze to your desired level of spiciness. You can also add a pinch of red pepper flakes for extra heat.

If you don't have a deep fryer, you can use a large pot filled with enough oil to fully submerge the wings. Be careful when handling hot oil.

The glaze can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently before using.

Cooking Equipment

Large Bowl

Deep Fryer or Large Pot

Wire Rack

Paper Towels

Small Saucepan

Wine Pairings

No wine pairing suggestions available for this recipe.

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