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Korean Chicken Wings

Korean Chicken Wings

by Nabeela Kauser
Experience the rich, fiery flavours of Korean Chicken Wings right at home. This recipe's complexity will engage cooks of all levels, as it combines traditional Korean ingredients with a crispy, fried finish for an unforgettable taste sensation.
5 from 2 votes
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Appetiser
Cuisine Korean
Servings 4
Calories 556 kcal

Ingredients

For the Wings:

  • 1 kg Chicken Wings
  • 150 g Plain Flour
  • 1 tsp Salt
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1 tsp Paprika
  • 1/2 tsp Cayenne Pepper
  • 1/2 tsp Baking Powder
  • Vegetable Oil For frying

For The Sauce:

  • 4 tbsp Gochujang Korean chili paste
  • 2 tbsp Honey
  • 2 tbsp Soy Sauce
  • 1 tbsp Rice Vinegar
  • 1 tbsp Sesame Oil
  • 4 cloves Garlic Minced
  • 1 tbsp Ginger Grated
  • 2 tbsp Water
  • 1 tbsp Sesame Seeds Garnish
  • 2 Spring Onions Garnish

Instructions

  • Start by combining the flour, salt, garlic powder, onion powder, paprika, cayenne pepper, and baking powder in a large mixing bowl.
  • Mix the dry ingredients thoroughly, then add the chicken wings to the bowl and coat them evenly with the flour mixture.
  • Heat the vegetable oil in a large frying pan to 170°C.
  • Add the chicken wings to the pan and fry for around 10-12 minutes or until they turn golden brown and crispy.
  • Once done, take the chicken wings out of the pan and place them on a paper towel to eliminate excess oil.
  • In a separate saucepan, mix gochujang, honey, soy sauce, rice vinegar, sesame oil, garlic, ginger, and water.
  • Cook the sauce over medium heat for 3-4 minutes or until it thickens slightly.
  • Toss the fried chicken wings in the sauce until they are evenly coated, in a large mixing bowl.
  • Serve the chicken wings on a platter and garnish them with sesame seeds and sliced spring onions.

Notes

If you desire extra crispiness in the chicken wings, you can double-fry them by frying them for 5 minutes, letting them cool for a few minutes, and then frying them again for an additional 5-7 minutes until they turn golden brown and crispy.
You can adjust the level of spiciness in the recipe by altering the amount of cayenne pepper and gochujang used.
Nutritional facts:
The provision of nutritional information is done so merely as a courtesy and should not be taken as a guarantee.

Nutrition

Calories: 556kcalCarbohydrates: 46gProtein: 31gFat: 28gSaturated Fat: 7gTrans Fat: 0.3gCholesterol: 104mgSodium: 1244mgPotassium: 402mgFibre: 2gSugar: 11gVitamin A: 435IUVitamin C: 8mgVitamin D: 0.1µgCalcium: 76mgIron: 4mg
Keyword Chicken, Chicken Wings, Cooking, Finger Food, Food, Ramadan, Recipe
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