Korean chicken wings are an excellent way to spice up any meal. These chicken wings are coated in a beautifully sweet and spicy sauce that will have everyone begging for more.
Chicken wings are those things that taste good no matter how you make them. I have several recipes that I am sure anyone can find one to suit their tastebuds from spicy chicken wings to BBQ chicken wings to chicken tikka wings.
These chicken wings are my first Korean recipe, and they went down an absolute treat. Whenever I make any chicken wings recipe, I always use a mix of chicken wings and drumettes.
Unlike some of my other recipes, such as my Turkish wings recipe, these wings do not need to be marinated. This makes these wings ideal for a rapid appetiser that can be prepared in about 30 minutes.
It is very important that you pat the chicken wings completely dry before frying for the crispiest wings. This will help to remove any excess moisture from the skin, allowing it to crisp up properly.
Another way that I like to make sure that my chicken wings are extremely crispy is to deep fry them twice.
To do this what you need to do is fry them for 5 minutes, allowing them to cool for a few minutes, and then frying them for an additional 5-7 minutes, or until golden brown and crispy.
Although this recipe calls for deep frying, baked chicken wings are a healthier alternative. I have also tried this recipe in the oven and it works just as great.
To bake these wings in the oven, arrange the chicken wings on a wire rack set over a baking sheet, to allow air to circulate around the wings. This ensures that the chicken wings cook more evenly.
Then bake in a preheated oven at 400F (200C) for approximately 30-35 minutes, or until golden brown and crispy.
Toss the wings in the sauce while they are still hot. The sauce will thicken as it cools, so be sure to put the wings in it while they are still hot.
The Gochujang is the most crucial component of this sauce. Prior to making this recipe, I had never used gochujang before, but now that I’ve got it I absolutely love it.
Gochujang is a type of Korean chilli paste from Korea prepared from red chilli peppers, rice, and soybeans.
It has a thick, sticky texture and a rich, savoury flavour that is mild to moderately spicy. It is a common component in Korean cuisine and is used to season and spice foods.
Gochujang also doubles as a great marinade for basically everything or you can even use it as a dip.
It is available in most Asian grocery stores and is becoming more common in major supermarkets.
Top with sesame seeds and spring onions for more flavour and colour, then serve hot with a side of sticky rice and enjoy.
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Hi, I’m Nabeela and I love to cook! I want to share with you my favourite, delicious family-friendly recipes. I want to inspire you to create fantastic food for your family every day.
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