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