Korean Chicken Wings with Spicy Gochujang Sauce Recipe
Flavorful Korean chicken wings with a flavorful Gochujang Sauce. Crispy and Spicy and full of flavor!
How to Make the Best Korean Chicken Wings with Spicy Gochujang Sauce
Crispy Korean Chicken Wings with Bold Gochujang Flavor
These Korean chicken wings deliver an irresistible combination of crispy exterior and bold, spicy flavor. The gochujang sauce—a staple of Korean cuisine—brings depth and heat that transforms simple chicken wings into a restaurant-quality appetizer. Coated in a light, crispy batter and finished with a glossy, complex sauce, these wings are perfect for entertaining or satisfying a serious craving for bold Asian flavors.
The Magic of Gochujang
Gochujang, a fermented Korean red chile paste, is the star of this dish. Combined with fresh ginger, garlic, and bright orange juice, it creates a sauce that’s simultaneously sweet, spicy, and deeply savory. The mirin adds subtle sweetness and depth, while the sesame oil brings a toasty finish that ties everything together. This sauce isn’t just about heat—it’s about building layers of umami-rich flavor.
Perfect Crispy-on-the-Outside Texture
The key to irresistible chicken wings is achieving that perfect crispy exterior while keeping the meat tender inside. The simple batter of flour and corn starch creates a light, shattering crust when fried to the perfect golden color. By finishing them in a hot oven after frying, you ensure they’re cooked through while maintaining their crispiness. Toss them in the warm gochujang sauce just before serving to keep that crucial textural contrast intact.
Korean Chicken Wings with Spicy Gochujang Sauce
Flavorful Korean chicken wings with a flavorful Gochujang Sauce. Crispy and Spicy and full of flavor!
Ingredients
For the Wings
For the Batter
For the Gochujang Sauce
For Serving
Instructions
Prepare the Wings
- Preheat oven to 375°F.
- Toss chicken wings with salt in a medium bowl, coating all sides well and set aside.
Make the Batter
- In a medium bowl, whisk together flour, corn starch, water, and salt until smooth.
- Set a wire rack over a foil-lined sheet pan near the stove.
Make the Gochujang Sauce
- Sauté the garlic and ginger in the oil over medium heat until fragrant and golden.
- Add the mirin and simmer for 2 minutes.
- Stir in the remaining ingredients: soy sauce, orange juice, Gochujang, red chili paste, brown sugar, vinegar, sesame oil and orange zest.
- Bring to a simmer again. Taste for heat, adding more chili paste if you like. Turn heat off.
Fry the Wings
- Heat one inch of oil in an extra-large skillet or dutch oven over medium-high heat until oil reaches 350°F (or until it sizzles loudly when you test it by dropping a drop of batter in).
- Working in batches, coat the chicken in the batter using tongs and place gently in hot oil, careful not to splatter. Be careful not to overcrowd.
- Fry 7-9 minutes or until golden, being patient, then gently turn over and fry 3 more minutes. They should be golden and crispy.
- Place on the wire rack set over a sheet pan and keep them in the oven while you fry all the remaining chicken.
Finish and Serve
- Once all the chicken wings are fried, keep them in the oven for 15 more minutes or until the last batch is cooked through.
- Double-check by cutting into one wing—juices should run clear with no red or pink.
- Reheat the sauce, then toss the crispy chicken wings in the sauce.
- Garnish with sesame seeds and scallions.
- Serve immediately so they stay crispy.
Notes
- Add more red chili paste if you prefer extra spice.
- The sauce can be prepared ahead of time and reheated before serving.
- For best results, fry the wings in batches to maintain oil temperature.
