Korean-Style Chicken Wings

Ingredients

• 13 chicken wings (split into drumettes and flats (12-14 pieces))
• 1 cup all-purpose flour (for the dry dredge)
• 0.5 cup cornstarch (cornstarch)
• 1 tsp paprika (for the dry dredge)
• 1 tsp cayenne pepper
• 1 tsp salt
• 1 tsp black pepper (for the dry dredge)
• 1 tsp garlic powder
• 1 cup all-purpose flour (for the batter)
• 1 tsp paprika (for the batter)
• 0.5 tsp black pepper (for the batter)
• 0.75 cup cold water
• vegetable oil (for frying)
• 1 tbsp sesame oil
• 3 garlic (cloves, finely minced)
• 2 tbsp gochujang (Korean chili paste)
• 2 tbsp soy sauce
• 2 tbsp honey
• 1 tbsp brown sugar (brown sugar)
• 2 green onions (finely sliced)
• 1 tbsp sesame seeds

Steps

1. 1

   Pat the chicken wings dry with paper towels to remove excess moisture.

2. 2

   In a shallow bowl, combine the flour, cornstarch, paprika, cayenne pepper, salt, black pepper, and garlic powder to create the dry dredge.

3. 3

   In a separate bowl, whisk together the flour, paprika, black pepper, and cold water until a smooth batter with no lumps is formed.

4. 4

   Coat each chicken wing first in the seasoned flour mixture, then dip it into the liquid batter, and finally, dredge it once more in the seasoned flour. Gently press the coating onto the wings to create an extra crispy crust.

5. 5

   Heat the vegetable oil to 175°C (350°F). Deep-fry the wings for 10 to 12 minutes, or until they are golden brown, crispy, and fully cooked.

6. 6

   Transfer the wings to a wire rack to drain while you prepare the sauce.

7. 7

   In a large skillet over medium heat, combine the sesame oil, minced garlic, gochujang, soy sauce, honey, and brown sugar.

8. 8

   Cook the sauce for 2 to 3 minutes, stirring continuously, until it is smooth, glossy, and slightly thickened.

9. 9

   Add the crispy chicken wings to the skillet and toss until each wing is evenly coated with the Korean sauce.

10. 10

    Transfer to a serving plate and garnish with the sliced green onions and sesame seeds.

Notes

For best results, make sure the water for the batter is ice-cold, as this helps with the crispy texture. The wire rack is essential to prevent the wings from becoming soggy after frying.

Nutrition per serving

• appetizer
• main course
• chicken
• Korean
• fried
• spicy
• wings