Crispy Korean-Style Chicken Wings with Gochujang Garlic Glaze

By AislePrompt Editorial · Published 2026-06-09 · Updated 2026-06-09

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Crispy fried chicken wings coated in a sticky, spicy-sweet gochujang and garlic sauce, perfect for game day or a flavorful appetizer. This Korean-inspired chicken recipe, ready in about 40 minutes, pairs chicken wings, cornstarch, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 560 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 25 min Serves 4 Korean cuisine 560 cal/serving

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Ingredients

2 lbs, split at joints chicken wings
1/2 cup cornstarch
1 tsp salt
1/2 tsp black pepper
for frying, about 4 cups vegetable oil
3 tbsp gochujang (Korean chili paste)
2 tbsp honey
1 tbsp soy sauce
4, minced garlic cloves
1 tbsp rice vinegar
1 tbsp, toasted sesame seeds
2, thinly sliced green onions

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Instructions

Step 1: Pat dry 2 lbs chicken wings with paper towels. In a large bowl, toss wings with 1/2 cup cornstarch, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
Step 2: Heat 4 cups vegetable oil in a deep pot or fryer to 350°F. Fry wings in batches for 8-10 minutes until golden brown and crispy. Drain on paper towels.
Step 3: In a small saucepan over medium heat, combine 3 tbsp gochujang, 2 tbsp honey, 1 tbsp soy sauce, 4 minced garlic cloves, and 1 tbsp rice vinegar. Cook, stirring frequently, for 3-4 minutes until sauce thickens and is fragrant.
Step 4: Toss the fried chicken wings in the warm gochujang garlic glaze until fully coated.
Step 5: Garnish with 1 tbsp toasted sesame seeds and 2 thinly sliced green onions before serving.