Crispy Korean Chicken Wings with Sticky Sauce is a dish that captures the heart of Korean street food culture—bold flavors, satisfying crunch, and a glaze so addictive you will want to lick your fingers clean. These wings are double-fried for extra crispiness, then coated in a glossy, sweet, spicy, and garlicky sauce made from gochujang, honey, soy sauce, and aromatics.

With every bite, you get a perfect contrast between crackling skin and sticky, savory heat. Whether you’re preparing them for a weeknight craving, a party platter, or a family gathering, these wings guarantee excitement at the table.

Why I Love This Recipe

I love this recipe because it delivers restaurant-level flavor with simple ingredients and a straightforward cooking process. The double-frying technique creates a shattering crispness that holds up even after being drenched in sauce. The sticky Korean sauce is a beautiful balance of sweet, spicy, tangy, and umami.

This recipe also offers flexibility—you can make the sauce mild or fiery, glaze lightly or generously, or even serve the wings dry and offer the sauce on the side. It’s one of those dishes that tastes indulgent without feeling overly complicated.

Why This Dish Is a Must Try

This dish is a must try because it provides everything people love in comfort food: crunch, bold flavor, and irresistible aroma. Korean-style wings are internationally adored for their unique texture and vibrant taste, and making them at home feels both luxurious and rewarding.

If you enjoy wings, Asian flavors, or crave-worthy appetizers, this recipe should be at the top of your list. It’s also perfect for entertaining because it stays crispy longer than traditional fried wings.

Preparation and Cooking Information

Preparation Time: 20 minutes
Cooking Time: 25 minutes
Total Time: 45 minutes
Servings: 4 servings
Calories: Approximately 410 calories per serving
Course: Appetizer or Main Course
Cuisine: Korean

Ingredients

For the Chicken Wings

1 kg chicken wings, separated into drumettes and flats
1 cup cornstarch or potato starch
1 tsp salt
1 tsp black pepper
1 tsp garlic powder
Oil for deep frying

For the Sticky Korean Sauce

3 tbsp gochujang (Korean red chili paste)
3 tbsp soy sauce
3 tbsp honey or brown sugar
2 tbsp rice vinegar or apple cider vinegar
2 tbsp ketchup
2 garlic cloves, minced
1 tsp grated ginger
1 tbsp sesame oil
1 tbsp toasted sesame seeds (for garnish)
2 tbsp chopped scallions (for garnish)

Cooking Directions

1. Season wings with salt, pepper, and garlic powder. Coat evenly with cornstarch.
2. Heat oil in a deep pot or wok to medium-high heat.
3. Fry wings for 8–10 minutes until pale golden. Remove and rest for 5 minutes.
4. Increase oil heat and fry wings again for 6–8 minutes until deeply crispy.
5. Prepare sauce by mixing gochujang, soy sauce, honey, vinegar, ketchup, garlic, ginger, and sesame oil in a saucepan. Simmer for 3 minutes until thick.
6. Toss wings in the sticky sauce until fully coated.
7. Garnish with sesame seeds and scallions before serving.

Step-by-Step Preparation Method

Step 1: Prepare the Wings

Pat dry the chicken wings to remove moisture. This ensures maximum crispiness. Combine wings with salt, pepper, and garlic powder. Toss in cornstarch until evenly coated, shaking off excess starch.

Step 2: First Fry

Heat the oil to around 170°C. Carefully place wings into the oil and fry for 8–10 minutes. They will look pale and slightly crisp. Remove and let them rest on a wire rack.

Step 3: Second Fry

Increase oil temperature to 190°C. Fry wings again for 6–8 minutes until deeply golden, crunchy, and blistered. This double-frying technique is key to Korean-style crispness.

Step 4: Make the Sticky Sauce

In a small saucepan, combine gochujang, soy sauce, honey, vinegar, ketchup, garlic, ginger, and sesame oil. Simmer on low heat for a few minutes until the texture becomes thick and glossy.

Step 5: Coat the Wings

Transfer the wings to a mixing bowl. Pour the sticky sauce over them and toss until each piece is well coated and shiny.

Step 6: Garnish and Serve

Sprinkle sesame seeds and chopped scallions over the wings and serve immediately.

How to Serve

Serve the crispy wings hot and fresh. Pair them with steamed rice, pickled radish, kimchi, or a refreshing cucumber salad. These wings also work beautifully as a game-night snack or a party appetizer.

Recipe Tips

Coat wings evenly with starch for maximum crispiness.
Double fry for restaurant-quality texture.
If you prefer a thinner sauce, add 1–2 tbsp water.
For extra heat, add 1 tsp gochugaru (Korean chili flakes).
Let the wings rest between fry cycles to allow moisture to escape and skin to firm up.

Variations

Soy Garlic Wings: Skip gochujang and replace with extra soy sauce and honey.
Sweet and Mild Wings: Add extra honey and reduce gochujang by half.
Extra Spicy Wings: Add chili flakes, hot sauce, or more gochujang.
Baked or Air-Fried Version: Bake at 220°C for 45 minutes or air fry at 200°C for 25 minutes, flipping halfway.
Boneless Chicken: Use chicken strips or thighs instead of wings.

Freezing and Storage

Refrigeration: Store leftover wings in an airtight container for up to 3 days.
Reheating: Reheat in the oven or air fryer for 8–10 minutes to restore crispiness.
Freezing: Freeze fried but unsauced wings for up to 2 months. Thaw fully and re-fry or air fry before saucing.
Do not freeze sauced wings as they lose crispiness and become soggy.

Special Equipment Needed

Deep fryer or heavy-bottom wok
Tongs or spider strainer
Wire rack for resting wings
Saucepan for preparing glaze
Large mixing bowl for tossing wings

Frequently Asked Questions

Can I bake the wings instead of frying?
Yes, bake at high heat (220°C) or air fry for a similar crispy texture.

Is gochujang necessary?
It provides authentic flavor, but you can substitute with a mix of chili paste and a little extra soy sauce.

Why double fry?
Double frying removes extra moisture and builds a crunchy crust that stays crisp even after adding sauce.

Can I make the sauce ahead of time?
Yes, you can prepare the sauce up to 3 days in advance. Store in the refrigerator and warm before using.

Conclusion

Crispy Korean Chicken Wings with Sticky Sauce is a recipe that brings vibrant Korean flavors straight to your kitchen. With its crunchy double-fried wings and irresistible sweet-spicy glaze, this dish captures the essence of Korean street food in a way that is both fun and rewarding to make. Perfect for gatherings or a satisfying dinner, these wings deliver unforgettable flavor and texture. Enjoy the process, and savor every delicious bite.