Crispy Korean-Style Fried Chicken Wings with Gochujang Glaze
Juicy chicken wings double-fried to a crispy crunch and tossed in a spicy-sweet Korean gochujang glaze for game day or dinner. This korean-inspired chicken ready in about 40 minutes pairs kosher salt, black pepper, cornstarch for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 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.
Ingredients
- 2 lbs, split into flats and drumettes chicken wings
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 cup cornstarch
- for frying, about 4 cups vegetable oil
- 3 tbsp gochujang (Korean chili paste)
- 2 tbsp honey
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp garlic powder
- 1 tbsp toasted sesame seeds
- 2 sliced thinly green onions
Instructions
- Step 1: Pat dry 2 lbs chicken wings and season with 1 tsp kosher salt and 1/2 tsp black pepper.
- Step 2: Toss the wings in 1 cup cornstarch until evenly coated, shaking off excess.
- Step 3: Heat 4 cups vegetable oil in a deep pot or fryer to 350°F.
- Step 4: Fry the wings in batches for 8 minutes until golden and cooked through. Remove and drain on paper towels.
- Step 5: Increase oil temperature to 375°F and fry wings again for 2-3 minutes until extra crispy. Drain again.
- Step 6: In a small saucepan over medium heat, combine 3 tbsp gochujang, 2 tbsp honey, 1 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp garlic powder. Cook, stirring, for 2 minutes until sauce thickens slightly.
- Step 7: Toss the double-fried wings in the warm gochujang glaze until fully coated.
- Step 8: Plate wings and garnish with 1 tbsp toasted sesame seeds and 2 sliced green onions before serving.
Frequently asked questions
How long does Crispy Korean-Style Fried Chicken Wings with Gochujang Glaze take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Crispy Korean-Style Fried Chicken Wings with Gochujang Glaze?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep kosher salt from drying out.
Can I substitute ingredients in Crispy Korean-Style Fried Chicken Wings with Gochujang Glaze?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Crispy Korean-Style Fried Chicken Wings with Gochujang Glaze for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Crispy Korean-Style Fried Chicken Wings with Gochujang Glaze?
Korean chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
Related recipes
Equipment for this recipe
Top-rated tools to make this recipe successfully.
