Korean Fried Chicken Wings | Korean Fried Chicken Recipe | Queens Kitchen

gochujang

🥗Healthier: sriracha

💰Cheaper: red chili paste

Sriracha offers a similar heat with fewer calories.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cornmeal

Whole wheat flour adds fiber, while cornmeal can be less expensive.

honey

🥗Healthier: agave syrup

💰Cheaper: sugar syrup

Agave syrup is lower on the glycemic index.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil provides healthy fats, while canola oil is more affordable.

Prepare chicken wings by patting them dry with paper towels.

Mix flour, cornstarch, baking powder, garlic powder, onion powder, salt, and pepper in a bowl.

Coat each chicken wing in the flour mixture until evenly covered.

Heat vegetable oil in a deep pan over medium-high heat until shimmering.

Fry the chicken wings in batches until golden brown and crispy, about 8-10 minutes per batch.

Remove wings and drain on paper towels.

In a separate bowl, combine gochujang, soy sauce, honey, rice vinegar, and sesame oil to create the sauce.

Toss the fried wings in the sauce until well coated.

Garnish with chopped green onions and sesame seeds before serving.

Serve hot with pickled radishes or a side of beer.

Cooking Techniques

Spice Level:

Allergens