Crispy Sweet and Spicy Chicken Wings (Korean Style Recipe)

Sriracha sauce

🥗Healthier: hot sauce

💰Cheaper: ketchup + chili flakes

Hot sauce provides heat with fewer calories.

honey

🥗Healthier: agave syrup

💰Cheaper: brown sugar

Agave syrup is lower on the glycemic index.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free, suitable for more diets.

chicken wings

🥗Healthier: chicken breast

💰Cheaper: chicken drumsticks

Breast is leaner, while drumsticks are often less expensive.

Chop and puree 4 garlic cloves and 1 inch piece of ginger to make ginger garlic paste.

Transfer 24 pieces of chicken wings into a bowl.

Add ginger garlic paste, season with salt and black pepper, mix together, and set aside.

Chop 2 garlic cloves and 1 inch piece of ginger for the sauce and set aside.

In a bowl, combine 1 tablespoon Dijon mustard, 4 tablespoons light soy sauce, 1/4 cup honey, 1 tablespoon white granulated sugar, and 3 tablespoons gochujang paste.

Add 1.5 tablespoons rice vinegar to the sauce mixture, mix, and set aside.

In a bowl with chicken wings, add 3 cups corn starch and 1 tablespoon baking powder, and mix until wings are well coated.

Preheat oil to 340 degrees Fahrenheit for frying.

Fry the wings in batches for 7 to 8 minutes, ensuring not to overcrowd the pot, then transfer to a sheet pan with a wire rack.

Increase oil temperature to 360 degrees Fahrenheit and fry the wings a second time for 3 to 4 minutes for extra crispiness.

Transfer fried wings to a sheet pan.

In a wok or sauté pan, heat vegetable oil over high heat, then sauté chopped garlic and ginger without burning.

Carefully transfer the fried wings into the pan and add 1 dried chili pepper for extra spice.

Pour the sauce over the wings and mix well to coat all wings with the sauce.

Turn off the heat, then add 1 tablespoon sesame seeds and 1 tablespoon toasted sesame seed oil, mixing everything together.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens