Spicy Korean Dakgangjeong Crispy Chicken Wings

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Sweet and spicy Korean-style crispy chicken wings glazed with a sticky chili garlic sauce for a perfect snack or appetizer. This Korean recipe, ready in about 40 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 400 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 400 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 2 pounds chicken wings and toss evenly with 1 cup cornstarch until fully coated.
  2. 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 crispy, then drain on paper towels.
  3. Step 3: In a saucepan over medium heat, combine 3 tablespoons soy sauce, 2 tablespoons Gochujang, 2 tablespoons honey, 3 cloves minced garlic, 1 tablespoon rice vinegar, and 1 teaspoon sesame oil. Simmer for 3-4 minutes until the sauce thickens and becomes glossy.
  4. Step 4: Toss the fried wings in the sauce until fully coated, then garnish with 1 tablespoon toasted sesame seeds and 2 tablespoons chopped green onions before serving.

Frequently asked questions

How long does Spicy Korean Dakgangjeong Crispy Chicken Wings 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 Spicy Korean Dakgangjeong Crispy Chicken Wings?

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 chicken wings from drying out.

Can I substitute ingredients in Spicy Korean Dakgangjeong Crispy Chicken Wings?

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 Spicy Korean Dakgangjeong Crispy Chicken Wings 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 Spicy Korean Dakgangjeong Crispy Chicken Wings?

Korean korean 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.

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