Spicy Korean Dakgangjeong Crispy Chicken Wings

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.

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

2 pounds chicken wings
1 cup cornstarch
for frying, about 4 cups vegetable oil
3 tablespoons soy sauce
2 tablespoons Gochujang (Korean chili paste)
2 tablespoons honey
3 cloves minced garlic
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 tablespoon toasted sesame seeds
2 tablespoons chopped green onions

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Instructions

Step 1: Pat dry 2 pounds chicken wings and toss evenly with 1 cup cornstarch until fully coated.
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.
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.
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.