Korean · intermediate
Crispy Gochujang Glazed Korean Chicken Wings
Double-dredged crispy chicken wings tossed in a shiny, sweet, and fiery Korean chili glaze.
- PREP TIME
- 15 min
- COOK TIME
- 25 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Pat chicken wings completely dry with paper towels to ensure maximum crispiness.
- 02
Toss wings thoroughly in cornstarch until each piece is evenly coated in a thin layer.
- 03
Heat vegetable oil in a large skillet over medium-high heat (350°F / 175°C) and pan-fry wings in batches for 12 minutes, turning occasionally until golden.
- 04
Combine gochujang, rice syrup, soy sauce, garlic, and apple vinegar in a small saucepan over medium heat; bring to a brief bubble for 2 minutes and turn off heat.
- 05
Return all fried wings to the skillet for a final 3-minute high-heat crisping pass, then drain on a wire rack for 1 minute.
- 06
Transfer hot wings into a large bowl, pour the gochujang glaze over them, toss quickly to coat evenly, and garnish with sesame seeds.
A LITTLE KITCHEN KNOW-HOW
Double Pan-Crisping
Frying chicken in two stages to render subcutaneous fat completely, forming a shatteringly crisp outer crust.
Notes from the kitchen
- Drying wings meticulously with paper towels before dusting with cornstarch prevents soggy patches when frying.
- Double crisping wings ensures they stay crunchy even after being tossed in sticky sauce.
- Original home-cooking adaptation inspired by Korean; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
