Pan-Fried Korean Chicken Wings with Gochujang Glaze

By AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

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.

Juicy chicken wings pan-fried to crispy perfection and coated in a spicy-sweet gochujang sauce for a classic Korean street food experience. This Korean recipe, ready in about 30 minutes, pairs chicken wings, vegetable oil, gochujang (Korean chili paste) for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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: 10 min Cook: 20 min Serves 4 Korean cuisine 320 cal/serving

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Ingredients

1.5 pounds chicken wings
3 tbsp vegetable oil
3 tbsp gochujang (Korean chili paste)
2 tbsp soy sauce
2 tbsp honey
1 tbsp rice vinegar
2 cloves minced garlic
1 tbsp sesame seeds
2 tbsp chopped green onions

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Instructions

Step 1: Rinse and pat dry 1.5 pounds chicken wings, then trim tips and separate wings at the joint for even cooking.
Step 2: Heat 3 tablespoons vegetable oil in a large skillet over medium-high heat until shimmering, then add the chicken wings in a single layer. Cook for 6-7 minutes per side, turning occasionally, until golden brown and cooked through, reaching an internal temperature of 165°F.
Step 3: While wings cook, combine 3 tablespoons gochujang, 2 tablespoons soy sauce, 2 tablespoons honey, 1 tablespoon rice vinegar, and 2 cloves minced garlic in a small bowl, whisking until smooth.
Step 4: Once wings are cooked, reduce heat to medium and pour the gochujang sauce over the wings in the skillet. Toss and cook for 2-3 minutes, stirring constantly until the sauce thickens and evenly coats each wing.
Step 5: Transfer wings to a serving plate and garnish with 1 tablespoon toasted sesame seeds and 2 tablespoons chopped green onions for a fresh, nutty finish.