Spicy Korean-Inspired Boneless Chicken Wings with Gochujang Glaze

By AislePrompt Editorial · Published 2026-06-25 · Updated 2026-06-25

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 developed and reviewed.

Tender boneless chicken wings tossed in a sticky, spicy gochujang glaze balanced by a hint of sweetness and garlic. This Korean-inspired chicken recipe, ready in about 35 minutes, pairs boneless chicken wings, cornstarch, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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 420 cal/serving

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Ingredients

1 lb boneless chicken wings
1/3 cup cornstarch
for frying, about 2 cups vegetable oil
3 tbsp gochujang (Korean chili paste)
2 tbsp honey
1 tbsp soy sauce
2, minced garlic clove
1 tbsp rice vinegar
1 tsp sesame seeds
1 stalk, thinly sliced green onion

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Instructions

Step 1: Pat dry 1 lb boneless chicken wings and toss with 1/3 cup cornstarch until evenly coated.
Step 2: Heat 2 cups vegetable oil in a deep skillet or pot to 350°F, then carefully fry the wings in batches for 6-7 minutes until golden and crispy; drain on paper towels.
Step 3: In a small saucepan over medium heat, combine 3 tbsp gochujang, 2 tbsp honey, 1 tbsp soy sauce, 2 minced garlic cloves, and 1 tbsp rice vinegar; simmer for 3-4 minutes until the sauce thickens and becomes glossy.
Step 4: Toss the fried wings in the warm gochujang glaze until fully coated, then sprinkle with 1 tsp sesame seeds and 1 thinly sliced green onion before serving.