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Crispy Korean Gochujang Honey Wings Recipe

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4.2 from 13 reviews

These Crispy Korean Gochujang Honey Wings feature a perfect balance of spicy, sweet, and savory flavors, achieved through a double-frying technique for ultimate crispiness and a rich gochujang-based sauce. Marinated and coated in a seasoned flour and cornstarch mixture, these wings are fried twice to get an irresistibly crunchy exterior before being tossed in a silky, sticky honey and gochujang glaze. Ideal for game day, parties, or any occasion that calls for finger-licking, bold Korean-inspired wings.

  • Total Time: 1 hour 30 minutes (including marinating time)
  • Yield: 4 servings

Ingredients

Chicken Wings and Marinade

  • 2 lbs chicken wings
  • 1 tsp salt
  • 1/2 tsp white pepper
  • 4 cloves garlic, grated
  • 1 inch ginger, grated
  • 2 tbsp soy sauce
  • 1 tsp sesame oil

Breading Mixture

  • 1 cup flour
  • 1 cup cornstarch
  • 1/2 tbsp kosher salt
  • 1/2 tbsp white pepper
  • 1/2 tbsp baking powder

Sauce Ingredients

  • 2 tbsp neutral oil (such as vegetable or canola oil)
  • 1/4 cup honey
  • 1/4 cup gochujang
  • 2 tbsp brown sugar
  • 2 tbsp soy sauce
  • 3 cloves garlic, grated
  • 1/2 tbsp ginger, grated
  • 2 tbsp rice vinegar
  • 2 tbsp water

Instructions

  1. Marinate the Wings: In a large bowl, combine chicken wings with salt, white pepper, grated garlic, grated ginger, soy sauce, and sesame oil. Mix well to coat the wings evenly. Cover and marinate in the refrigerator for 1-2 hours, or preferably overnight for best flavor penetration.
  2. Prepare the Breading Mix: In a separate large bowl, whisk together flour, cornstarch, kosher salt, white pepper, and baking powder until well combined. Add any leftover marinade or 1-2 tablespoons of water to the dry mix and use your hands to rub the mixture together, creating craggily bits within the seasoning.
  3. Coat the Wings: Dredge each marinated wing thoroughly in the breading mixture, pressing the coating so it adheres well and covers all surfaces with no dry spots. Shake off any excess coating. Place the coated wings on a sheet pan and let them rest for 5-10 minutes while heating the oil for frying.
  4. First Fry: Heat oil in a deep fryer or large pot to 350°F (175°C). Fry the wings in batches to avoid overcrowding, cooking them for 6-8 minutes until they are cooked through and light golden brown. Remove wings and let them drain on a wire rack or paper towels.
  5. Second Fry for Crispiness: Return the wings to the hot oil at 350°F and fry them a second time for 1-2 minutes. This quick second fry crisps the exterior to a delicious crunch. Drain again on a rack or paper towels.
  6. Make the Sauce: In a large wide skillet or pan, heat 2 tablespoons of neutral oil over medium heat. Add grated garlic, grated ginger, and gochujang. Sauté for 30-45 seconds until fragrant. Stir in soy sauce, brown sugar, honey, rice vinegar, and water. Cook and stir for 2-3 minutes until the sauce is bubbling and the sugar has fully dissolved, creating a smooth glaze.
  7. Toss Wings in Sauce and Serve: Add the crispy double-fried wings into the pan with the sauce. Toss thoroughly to coat each wing in the sticky, flavorful glaze. Serve immediately and enjoy the perfect balance of spicy, sweet, and crispy textures.

Notes

  • For maximum flavor, marinate wings overnight.
  • The double frying technique is crucial for achieving extra crispiness.
  • Gochujang paste can vary in spiciness, adjust quantity based on your heat preference.
  • Use a thermometer to maintain consistent oil temperature while frying to avoid greasy wings.
  • Resting coated wings before frying helps the breading adhere better and improves texture.
  • Serve immediately after tossing to keep wings crispy.
  • Leftovers can be reheated in an oven or air fryer to maintain crispiness.
  • Author: Monica
  • Prep Time: 20 minutes (plus 1-2 hours marinating)
  • Cook Time: 20 minutes (frying and sauce preparation)
  • Category: Appetizer
  • Method: Frying
  • Cuisine: Korean

Find it online: https://monicarecipes.com/crispy-korean-gochujang-honey-wings-recipe/