Crispy Korean-Style Chicken Wings with Gochujang Honey Glaze

By AislePrompt Editorial · Published 2026-07-01 · Updated 2026-07-01

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 developed and reviewed.

Golden-fried chicken wings tossed in a sticky, spicy-sweet gochujang and honey sauce for a bold Korean-inspired snack. This Korean-inspired chicken recipe, ready in about 40 minutes, pairs chicken wings, kosher salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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 520 cal/serving

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Ingredients

2 pounds, split chicken wings
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 cup cornstarch
for deep frying, about 4 cups vegetable oil
3 tablespoons gochujang (Korean chili paste)
2 tablespoons honey
1 tablespoon soy sauce
1 tablespoon rice vinegar
2 cloves minced garlic
1 teaspoon sesame seeds
2, thinly sliced scallions

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Instructions

Step 1: Pat dry 2 pounds split chicken wings with paper towels. Season with 1 teaspoon kosher salt and 1/2 teaspoon black pepper, then toss wings in 1/2 cup cornstarch until evenly coated.
Step 2: Heat about 4 cups vegetable oil in a deep fryer or large pot to 350°F (175°C). Fry the wings in batches for 8-10 minutes until golden brown and cooked through, transferring to a wire rack to drain.
Step 3: In a small saucepan over medium heat, combine 3 tablespoons gochujang, 2 tablespoons honey, 1 tablespoon soy sauce, 1 tablespoon rice vinegar, and 2 minced garlic cloves. Simmer for 2-3 minutes until the sauce thickens slightly.
Step 4: Place the fried wings in a large bowl, pour the hot gochujang honey glaze over them, and toss well to coat each wing evenly.
Step 5: Garnish with 1 teaspoon sesame seeds and 2 thinly sliced scallions before serving immediately.