Regular buffalo wings are fine. These are unforgettable.
Korean spicy chicken wings are in a league of their own. Crazy crispy. Gloriously sticky. Perfectly balanced between spicy, sweet, and savory. The secret is double-frying (or baking) and a glossy gochujang glaze that’ll have you licking your fingers shamelessly. Game night? Date night? Solo night? Yes to all.
Ingredients
Serves 4 (about 20-24 wings).
- 2 lbs (900g) chicken wings (drumettes and flats)
- ½ cup cornstarch (for crispiness)
- 1 teaspoon salt
- ½ teaspoon black pepper
- Oil for frying (or baking sheet if baking)
For the Gochujang Glaze:
- ¼ cup gochujang (Korean chili paste)
- 3 tablespoons honey
- 2 tablespoons soy sauce
- 2 cloves garlic, minced
- 1 tablespoon rice vinegar (or apple cider vinegar)
- 1 teaspoon sesame oil
Garnish:
- Sesame seeds and sliced green onions
Step-by-Step Instructions
Step 1: Prep the Wings
- Pat wings dry. Toss with salt, pepper, and cornstarch until coated.
Step 2: Cook ‘Em Crispy
- Fry method: Heat oil to 350°F (175°C). Fry wings for 8-10 minutes. Drain. Fry again for 2-3 minutes (extra crispy).
- Bake method: Bake at 425°F (220°C) for 40-45 minutes, flipping halfway. Add 2 minutes under broiler at the end.
Step 3: Make the Glaze
- In a saucepan, combine gochujang, honey, soy sauce, garlic, rice vinegar, and sesame oil.
- Simmer for 3 minutes until thick and bubbly.
Step 4: Toss and Serve
- Toss hot wings in the glaze until fully coated.
- Sprinkle with sesame seeds and green onions.
- Serve immediately. Have napkins ready.
Summary
Prep Time: 10 minutes | Cook Time: 15 minutes (fry) or 45 minutes (bake) | Total Time: 25-55 minutes
Yield: 20-24 wings
Difficulty: Medium
Storage Notes
- Fridge: Keep for 3 days in an airtight container. Glaze will soften the crispiness.
- Reheat: Air fryer or oven at 375°F for 6-8 minutes to restore crunch.
- Make ahead: Fry the wings plain, cool, and refrigerate. Re-crisp in oven, then toss in fresh glaze.
