Spicy and Saucy Korean Chicken Wings are totally delicious and addictive. These Korean Wings are fried and tossed in a sweet, spicy, and sticky sauce. Finally, it's topped with sesame seeds and green onions and served aside an Asian Salad.
Korean Wings are extremely delicious. These are fried until crispy and then tossed in a Red Pepper Based Sauce or Gochujang. The Gochujang Paste brings in a spicy touch to these wings. Also, the Brown Sugar and Soy Sauce bring sweetness to the Wings.
Crispy Wings for Game Day
After Honey Garlic Wings, Lemon Pepper Wings, and Cajun Wings, if there is any other crispy wing recipe for Game Day that you should be making it is this Sticky and Spicy Korean Chicken Wings. The Gochujang paste or the spicy red pepper paste is seriously addictive.
And, when you are looking for some Quick and Easy Game Day recipes, then try this Gochujang Chicken Wings. It is slightly spicy with a depth of sweetness.
Gochujang Chicken Wings
All you need for Chicken wings is this spicy Korean Sauce. And, trust me you are all sorted. Chicken wings with Gochujang sauce are one of the most delicious wing recipes that you must have tried at a fancy restaurant but it's high time that you try it at home.
The crispy Korean Fried Chicken wings coated in a sweet and slightly spicy Gochujang sauce is sure to make you want to try this recipe again and again.
What Does Gochujang taste like?
This is my first recipe with Gochujang paste and I am totally swooned by the sauce. It is spicy, it is sweet. It is salty and it is simply great. Well, it tastes nothing like Sriracha or any other hot sauce. In fact, it has so deep and complex flavors that words fall short to explain it. It is supposed to be spicy but the amount of heat can vary depending upon the brand of Gochujang paste you use.
So, Gochujang Paste is generally used for complex protein items like chicken or pork, or fish. The thick and spicy sauce pairs incredibly well with this complex meat.
How to make Spicy Korean Chicken Wings
Making these Korean Wings is easy. It involves two basic steps:
Frying the Chicken Wings
Coat the Chicken Wings with Salt & Pepper and fry them in hot canola oil until crispy and golden brown. Take them out in a parchment paper-lined plate
Baking the Chicken Wings
Of course, you can bake these wings. Season the Wings, place them, skin side down in a parchment paper-lined baking dish. Roast at 450F or 230C for 45-50 minutes. tossing in between.
Air Fryer Chicken Wings
As long as it comes to Air Fryer Wings they are surely healthy and get you crispy Chicken Wings in the flash of a second. You can cook these wings in the Air Fryer at 160C or 350F for 12 minutes, each side.
Making the Sticky Korean Gochujang Sauce
To make the sticky, sweet, and savory Korean Gochujang Sauce, heat some sesame oil in the same pan. Add some minced garlic. As the garlic gets aromatic, add the sauces.
Start with Soy Sauce, followed by Rice Wine Vinegar, Water, Brown Sugar, Gochujang Paste, and, Cayenne Pepper. Cook over low heat for 3-4 minutes or until it gets sticky and saucy.
Toss the Chicken Wings in the sticky Korean Gochujang Sauce and serve with chopped Cilantro, Green Leaves, and Sesame seeds on top.
You can make the Korean Gochujang Sauce in advance and store it in the refrigerator for up to 1 week. You can also fry the Chicken and store them in an air-tight bag in the refrigerator. Before serving, toss them together, reheat them in the stovetop and serve hot with the garnish.
Other Asian Inspired Recipes you will love
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Sticky and Spicy Korean Chicken Wings
- 2 lbs Chicken Wings
- 1 teaspoon Salt
- 1 teaspoon Cracked Black Pepper
- 3 tablespoon Canola Oil
For The Sticky Korean Sauce
- 1 tablespoon Sesame Oil
- 6-7 cloves Garlic minced
- 3 tablespoon Gochujang Paste
- 1 teaspoon Cayenne Pepper
- 2 tablespoon Soy Sauce
- 1 tablespoon Rice Wine Vinegar
- 2 tablespoon Brown Sugar
- ¼ cup Water
- 1 teaspoon Sesame Seeds
- ½ cup Green Onions chopped
- Season the Chicken Wings with Salt and Pepper. Heat oil in a pan and deep fry the Chicken Wings until they get crispy. Keep them out on a paper towel-lined plate to soak out the excess oil.
- Wipe the pan clean of the remaining oil. In the same pan, add Sesame Oil, As the Oil shimmers, add the minced Garlic, Gochujang Paste, Cayenne Pepper, Soy Sauce, Rice Wine Vinegar, Brown Sugar, and Water. Simmer on low heat for 5 minutes until the sauce gets sticky and saucy.
- Toss the fried Chicken Wings in the sticky Asian Sauce. Top with sesame seeds and green onions for garnish and serve.
- Season the Chicken with Salt and Pepper. Preheat the oven to 450F or 230C.
- Line the Chicken Wings in a parchment paper lined plate and roast for 45-50 minutes.