How to make
The chicken wings are first washed and thoroughly dried with paper towels to ensure maximum crispiness. They are then seasoned evenly with salt, black pepper, and garlic powder. The wings are lightly coated in cornstarch, making sure each piece is covered for a crispy texture when fried.
A deep pan or fryer is heated with oil to about 170°C (340°F). The wings are fried in batches so they do not overcrowd, allowing them to cook evenly. They are fried for about 7-8 minutes until lightly golden, then removed and rested briefly.
The oil temperature is increased to 190°C (375°F), and the wings are fried again for 2-3 minutes to achieve that signature Korean ultra-crispy texture.
Meanwhile, the sauce is prepared by combining gochujang, soy sauce, honey, brown sugar, garlic, ginger, rice vinegar, and sesame oil in a pan. It is gently heated until it thickens slightly and becomes glossy.
The crispy wings are then tossed in the warm sauce until fully coated. Finally, they are sprinkled with sesame seeds and chopped green onions.
Serve the wings hot with lime wedges, pickled radish, or fresh salad for balance. They pair perfectly with cold drinks or rice. Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or air fryer to keep them crispy.
If you loved these Korean chicken wings, be sure to try our crispy chicken bites, sticky BBQ wings, and spicy honey glazed chicken for even more irresistible flavors.
