Spicy Korean-Style 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-sweet gochujang sauce, perfect for game day or casual gatherings. 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 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

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Ingredients

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

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Instructions

Step 1: Pat dry 2 lbs boneless chicken wings with paper towels. Toss them in 1/2 cup cornstarch until evenly coated.
Step 2: Heat 1/4 cup vegetable oil in a large skillet over medium-high heat until shimmering. Fry the coated wings in batches for 5-6 minutes until golden and cooked through, then drain on paper towels.
Step 3: In a separate 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 the sauce thickens slightly.
Step 4: Toss the fried chicken wings in the warm gochujang glaze until fully coated.
Step 5: Garnish with 1 tbsp toasted sesame seeds and 2 sliced green onions before serving.