Craving a flavor-packed dish that’s sure to impress your taste buds? Look no further than these tantalizing Korean Chicken Wings!

Originating from the vibrant culinary landscape of Korea, this recipe brings together the bold flavors of Korean cuisine with the crispy goodness of fried chicken wings. Whether you’re hosting a game day gathering or simply looking for a delightful meal, these wings are guaranteed to be a hit.

While the concept of chicken wings might be familiar, the magic lies in the sauce. Our Korean-inspired sauce is a harmonious blend of sweet, savory, and spicy notes, featuring Gochujang Korean chili paste, honey, soy sauce, and a hint of sesame oil.

Each ingredient plays a crucial role in elevating the taste, creating a symphony of flavors that dance on your palate.

Don’t be intimidated by the thought of frying chicken wings at home. With a few simple steps and pantry staples, you can achieve crispy perfection right in your kitchen.

Whether you’re a seasoned home cook or just starting your culinary journey, this recipe offers a delightful balance of simplicity and flavor complexity.

Expert Tip: For extra crispy wings, ensure the oil is hot enough before frying. You can test the temperature by dropping a small piece of bread into the oil.

Ingredients

Chicken Wings: These offer juicy and tender meat that pairs perfectly with the crispy coating and flavorful sauce.

Plain Flour: Coats the chicken wings, creating a crispy exterior when fried.

Salt: Enhances the overall flavor of the wings and helps to season the flour mixture.

Garlic Powder: Adds a savory depth of flavor to the wings, complementing the other spices in the coating.

Onion Powder: Provides a subtle sweetness and depth of flavor to the coating, enhancing the overall taste.

Paprika: Imparts a mild, smoky flavor and adds a vibrant color to the coating.

Cayenne Pepper: Offers a gentle kick of heat to the wings, balancing the sweetness of the sauce.

Baking Powder: Helps to achieve an extra crispy texture when frying the wings.

Vegetable Oil: Used for frying the wings to golden perfection.

Gochujang: Korean chili paste adds a rich, spicy flavor base to the sauce, essential for authentic Korean cuisine.

Honey: Balances the heat of the Gochujang with its natural sweetness, creating a harmonious flavor profile.

Soy Sauce: Provides depth of flavor and umami richness to the sauce.

Rice Vinegar: Adds a tangy brightness to the sauce, cutting through the richness of the other ingredients.

Sesame Oil: Infuses the sauce with a nutty aroma and depth of flavor, characteristic of Korean cuisine.

Garlic: Contributes aromatic pungency and savory notes to the sauce.

Ginger: Offers a fresh, zesty flavor that complements the other ingredients in the sauce.

Water: Helps to adjust the consistency of the sauce, ensuring it coats the wings evenly.

Sesame Seeds: Garnish for the wings, adding visual appeal and a hint of nuttiness.

Spring Onions: Another garnish that provides a pop of color and a mild onion flavor to the dish.

Expert Tip: Don’t overcrowd the frying pan when cooking the wings. Fry them in batches.

Serving Suggestions

• Serve the Korean Chicken Wings as a delightful appetizer at your next gathering, accompanied by refreshing cucumber and carrot sticks for a crunchy contrast.
• Pair the wings with steamed white rice and a side of kimchi for a satisfying Korean-inspired meal.
• For a casual weeknight dinner, serve the wings alongside a crisp green salad dressed with a sesame-ginger vinaigrette.

Expert Tip: For a glossy finish, brush the cooked wings with a little extra sauce before serving.

Frequently Asked Questions

Can I bake the chicken wings instead of frying them?

Yes, you can bake the chicken wings for a healthier alternative. Place them on a baking sheet lined with parchment paper and bake in a preheated oven at 200°C (400°F) for approximately 45-50 minutes, or until they are cooked through and crispy.

Can I adjust the level of spiciness in the sauce?

Absolutely! Feel free to adjust the amount of Gochujang and cayenne pepper according to your spice preference. If you prefer a milder sauce, reduce the amount of Gochujang and omit the cayenne pepper altogether.

How long can I store the leftover chicken wings?

Store any leftover chicken wings in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or microwave until heated through before serving.

Can I use chicken drumsticks instead of wings?

Yes, you can use chicken drumsticks or even chicken thighs for this recipe. Adjust the cooking time accordingly, as drumsticks and thighs may require slightly longer cooking.

Can I make the sauce ahead of time?

Certainly! You can prepare the sauce in advance and store it in an airtight container in the refrigerator for up to a week. Simply reheat it gently on the stove or in the microwave before tossing with the cooked chicken wings.

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Korean Chicken Wings

by Nabeela Kauser

Experience the rich, fiery flavours of Korean Chicken Wings right at home. This recipe's complexity will engage cooks of all levels, as it combines traditional Korean ingredients with a crispy, fried finish for an unforgettable taste sensation.

5 from 2 votes

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Appetiser

Cuisine Korean

Servings 4

Calories 556 kcal

Cook ModePrevent your screen from going dark

Ingredients

For the Wings:

• ▢ 1 kg Chicken Wings
• ▢ 150 g Plain Flour
• ▢ 1 tsp Salt
• ▢ 1 tsp Garlic Powder
• ▢ 1 tsp Onion Powder
• ▢ 1 tsp Paprika
• ▢ 1/2 tsp Cayenne Pepper
• ▢ 1/2 tsp Baking Powder
• ▢ Vegetable Oil For frying

For The Sauce:

• ▢ 4 tbsp Gochujang Korean chili paste
• ▢ 2 tbsp Honey
• ▢ 2 tbsp Soy Sauce
• ▢ 1 tbsp Rice Vinegar
• ▢ 1 tbsp Sesame Oil
• ▢ 4 cloves Garlic Minced
• ▢ 1 tbsp Ginger Grated
• ▢ 2 tbsp Water
• ▢ 1 tbsp Sesame Seeds Garnish
• ▢ 2 Spring Onions Garnish

Instructions

• Start by combining the flour, salt, garlic powder, onion powder, paprika, cayenne pepper, and baking powder in a large mixing bowl.
• Mix the dry ingredients thoroughly, then add the chicken wings to the bowl and coat them evenly with the flour mixture.
• Heat the vegetable oil in a large frying pan to 170°C.
• Add the chicken wings to the pan and fry for around 10-12 minutes or until they turn golden brown and crispy.
• Once done, take the chicken wings out of the pan and place them on a paper towel to eliminate excess oil.
• In a separate saucepan, mix gochujang, honey, soy sauce, rice vinegar, sesame oil, garlic, ginger, and water.
• Cook the sauce over medium heat for 3-4 minutes or until it thickens slightly.
• Toss the fried chicken wings in the sauce until they are evenly coated, in a large mixing bowl.
• Serve the chicken wings on a platter and garnish them with sesame seeds and sliced spring onions.

Notes

If you desire extra crispiness in the chicken wings, you can double-fry them by frying them for 5 minutes, letting them cool for a few minutes, and then frying them again for an additional 5-7 minutes until they turn golden brown and crispy.

You can adjust the level of spiciness in the recipe by altering the amount of cayenne pepper and gochujang used.

Nutritional facts:

The provision of nutritional information is done so merely as a courtesy and should not be taken as a guarantee.

Nutrition

Calories: 556kcalCarbohydrates: 46gProtein: 31gFat: 28gSaturated Fat: 7gTrans Fat: 0.3gCholesterol: 104mgSodium: 1244mgPotassium: 402mgFibre: 2gSugar: 11gVitamin A: 435IUVitamin C: 8mgVitamin D: 0.1µgCalcium: 76mgIron: 4mg

Keyword Chicken, Chicken Wings, Cooking, Finger Food, Food, Ramadan, Recipe

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