Spicy Korean Dakdak Wings with Gochujang Glaze

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

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 bold, spicy-sweet gochujang glaze, perfect for game day or a flavorful snack. This Korean recipe, ready in about 35 minutes, pairs chicken wings, cornstarch, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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: 20 min Serves 4 Korean cuisine 450 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

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

Chef’s knives that make the prep fast → Best Chef's Knives for 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Pat dry 2 lbs chicken wings and toss evenly in 1/2 cup cornstarch until fully coated. Let rest for 10 minutes.
Step 2: Heat 4 cups vegetable oil in a deep pot to 350°F. Fry the wings in batches for 8-10 minutes until golden brown and crisp. Drain on paper towels.
Step 3: In a small saucepan, combine 3 tbsp gochujang, 2 tbsp honey, 2 tbsp soy sauce, 1 tbsp rice vinegar, 2 minced garlic cloves, and 1 tsp sesame oil. Simmer over medium heat for 3-4 minutes until fragrant and thickened.
Step 4: Toss the fried wings in the warm gochujang glaze until evenly coated. Sprinkle with 1 tbsp toasted sesame seeds and 2 tbsp thinly sliced green onions before serving.