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Korean Gochujang Wings

Korean Gochujang Honey Wings with sweet heat from honey and gochujang, balanced by savory soy, ginger, and garlic, wrapped in a crispy, twice-fried coating. Perfectly addictive.
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Ingredients

  • 2.5 lbs chicken wings
  • 1 teaspoon salt
  • 1/2 teaspoon white pepper
  • 2 teaspoons garlic powder
  • 1/2 teaspoon ground ginger
  • 2 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • neutral oil for frying

Seasoning Mix

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

Sauce

  • 2 tablespoons neutral oil
  • 1/4 cup honey
  • 1/4 cup gochujang
  • 2 tablespoons brown sugar
  • 2 tablespoons soy sauce
  • 1 teaspoon garlic powder
  • 1/4 teaspoon ground ginger
  • 2 tablespoons rice vinegar
  • 2 tablespoons water

Instructions

  • Marinate chicken wings with salt, white pepper, garlic powder, ground ginger, soy sauce, and sesame oil. Let sit for 1-2 hours or overnight.
  • Combine flour, cornstarch, kosher salt, white pepper, and baking powder. Add leftover marinade or water to form coarse bits.
  • Press wings into the seasoning mix, coat well, and shake off excess. Let rest 5-10 minutes.
  • Heat oil to 350°F. Fry wings in batches 6-8 minutes. Drain.
  • Refry at 350°F for 1-2 minutes until golden and crispy.
  • In a skillet, heat oil. Add garlic powder, ground ginger, and gochujang. Cook 30-45 seconds.
  • Add soy sauce, brown sugar, honey, rice vinegar, and water. Simmer 2-3 minutes until thickened.
  • Toss fried wings in the sauce. Serve hot.