Spicy Korean Chicken Wings
Prep Time
15 minutes

Cooking Time
30 minutes

Total Time
45 minutes

4 servings


Chicken Wings: 2 lbs (about 10-12 wings)
Salt: 1 teaspoon
Black Pepper: 1 teaspoon
Garlic Powder: 1 teaspoon
Cornstarch: 2 tablespoons
Vegetable Oil: for frying

For the Spicy Korean Sauce:

Gochujang (Korean Red Chili Paste): 3 tablespoons
Soy Sauce: 2 tablespoons
Honey: 2 tablespoons
Rice Vinegar: 1 tablespoon
Sesame Oil: 1 teaspoon
Garlic (minced): 2 cloves
Ginger (minced): 1 teaspoon
Sesame Seeds: 1 tablespoon
Green Onions (sliced): 2 tablespoons (for garnish)


Prepare the Chicken Wings:
In a large bowl, season the chicken wings with salt, black pepper, and garlic powder.
Add cornstarch to the bowl and toss the wings until they are evenly coated.

Fry the Chicken Wings:
Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).
Fry the chicken wings in batches until they are golden brown and crispy, about 10-12 minutes per batch.
Remove the wings and drain on paper towels.

Make the Spicy Korean Sauce:
In a small saucepan, combine gochujang, soy sauce, honey, rice vinegar, sesame oil, minced garlic, and minced ginger.
Cook over medium heat, stirring constantly, until the sauce is smooth and slightly thickened, about 5 minutes.

Coat the Chicken Wings:
Place the fried chicken wings in a large bowl.
Pour the spicy Korean sauce over the wings and toss until they are evenly coated.

Garnish and Serve:
Sprinkle sesame seeds and sliced green onions over the coated chicken wings.
Serve hot and enjoy your delicious Spicy Korean Chicken Wings!

Nutritional Information (per serving)

Calories: 480
Protein: 28g
Fat: 24g
Carbohydrates: 36g
Cholesterol: 120mg