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Crispy, golden, and packed with flavor, these Korean chicken wings are the perfect combination of sweet, spicy, and savory. Fried to get that perfect crunch on the exterior, they’re tossed in a gochujang sauce and garnished with sesame seeds and green onion for a delicious Korean-inspired twist on classic wings.
For more bold flavors, check out my Grilled Korean Short Ribs or these Fried Chicken Wings!
Why We Love This Recipe
We love this twist on classic chicken wings, and this sauce is so delicious you’ll be licking your fingers when you’re done!
- Incredible Flavor – A perfect spicy, sweet, and savory blend in every bite.
- Crispy Perfection – The cornstarch and baking powder create an irresistible crunch.
- Great for Gatherings – These wings are crowd-pleasers, ideal for game nights or parties.
- Customizable Heat – Adjust the gochujang to suit your family’s preferences on heat levels.
recipe walkthrough
Before You Begin
The only specialty ingredient in this list that you’ll likely need to pick up in the Gochujang. You’ll love having this spicy Korean ingredient in your fridge, though! It works well in so many different dishes!
- Sauce Ingredients: Honey and brown sugar balance the heat of the gochujang, while rice vinegar adds a tangy kick.
- Chicken Wings – Split wings work best for even frying and easier coating. If you only have whole wings, you can split them manually (see FAQ).
- Gochujang – Found in the Asian section of most grocery stores or online, it’s a spicy, fermented chili paste. Adjust the amount for more or less heat.
- Cornstarch and Baking Powder – Essential for a light, crispy coating. Avoid substitutions for best results.
How to Make Korean Chicken Wings
See the recipe card below for full, detailed instructions
Heat the Oil – Fill a Dutch oven with oil and heat to 370°F. Maintain this temperature for even frying.
Season the Wings – Massage garlic, ginger, salt, and pepper into the wings for maximum flavor.
Coat the Wings – Combine flour, cornstarch, and baking powder. Toss the wings until coated with a thin layer of the mixture.
Fry the Wings – Fry in batches for 8–9 minutes, and make sure the oil returns to 370°F between batches. Transfer to a wire rack in a warm oven to stay crisp.
Make the Sauce – In a saute pan, simmer the soy sauce, gochujang, sesame oil, garlic, honey, brown sugar, and rice vinegar until thickened.
Toss and Garnish – Coat the fried wings in the hot sauce, then garnish with sesame seeds, green onion, and optional cilantro. Serve immediately.
Where can I find Gochujang?
Gochujang can be found in the Asian section of most major supermarkets or can be purchased online. It comes in a sauce form or a paste form. Either will work here. It can be spicy and comes in different heat levels, so you can add more or less to suit your family’s tastes and preferences.
Storage Tips
The Best Way to Store and Reheat Korean Chicken Wings
These wings are best served fresh but can be refrigerated for up to 4 days. They can be reheated in an air fryer or a 375°F oven on a wire rack to maintain the texture.
Recipe Tips
This recipe is so simple to make, even a beginner cook can put out an amazing meal. Here are some tips to make sure you are successful!
- Gochujang Options – Both sauce and paste forms work. Adjust the quantity for the heat level. Gochujang also comes in various heat levels, so choose accordingly.
- Splitting Wings – If starting with whole wings, remove the tips and separate the flat and drumette sections for even frying and saucing.
- Coating Tips – Cornstarch and baking powder are crucial for crunch. Flour alone results in a heavier, less crisp coating.
- Sauce Tossing: If your saute pan isn’t large enough, toss wings and sauce together in a large bowl.
More Great Chicken Wings
- Lemon Pepper Wings
- Garlic Parmesan Chicken Wings
- Crispy Baked Chicken Wings
- Boneless Buffalo Wings
- Garlic Chicken Wings
- Huli Huli Chicken Wings
Korean Chicken Wings
Ingredients
- 3 pounds Split chicken wings patted dry
- 2 Garlic cloves minced
- 1 piece Fresh ginger minced
- 1 ½ teaspoons Salt
- 1 teaspoon Black pepper
- ¼ cup All-purpose flour
- ¾ cup Cornstarch
- 1 teaspoon Baking powder
For the sauce
- 2 tablespoons Soy sauce
- 3 tablespoons Gochujang
- 2 teaspoons Sesame oil
- 3 Garlic cloves minced
- 3 tablespoons Honey
- 1 tablespoon Brown sugar
- 1 tablespoon Rice vinegar
- 1 teaspoon Sesame seeds
- 2 Green onions sliced thin
Optional garnish
- Sesame seeds
- Green onion
- Cilantro
Instructions
- Fill a large Dutch oven with 3” of canola or peanut oil.
- Heat over medium high heat until the oil reaches 370℉. You will want to maintain this temperature throughout the frying process, so keep a close eye on the oil temperature, and adjust the heating element as needed.
- While the oil heats, massage the garlic, ginger, salt and pepper into the wings until well coated.
- In a small bowl, whisk together the flour, cornstarch and baking powder until combined. Pour over the chicken wings and toss until all of the wings are coated in a thin layer of the dry mixture.
- When oil is ready, shake off the excess flour and fry the wings in 3 separate batches. It will take about 8-9 minutes per batch, and the wings should be golden brown and the bubbling of the oil should slow down as most of the moisture is driven from the wings. Make sure the oil comes back up to 370℉ between each batch to ensure even cooking.
- When wings are done, remove them to a sheet pan fitted with a cooling rack and store in a 170℉ oven until all the wings are cooked.
- As the last batch of wings is cooking, start the sauce. In a large, deep saute pan combine all of the sauce ingredients and bring to a boil. Boil for 2 to 3 minutes, or until the sauce thickens and reduces.
- Toss the wings, green onion and sesame seeds into the hot sauce until completely coated.
- Serve immediately topped with extra sesame seeds, chopped green onions and cilantro for garnish.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
