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Spicy Korean Chicken Wings

Spicy Korean Chicken Wings

Catalina T
These Spicy Korean Chicken Wings are crispy, sticky and super messy to eat but it's totally worth it! Are you ready to get addicted?
5 from 1 vote
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Prep Time 5 minutes
Cook Time 15 minutes
Resting time 30 minutes
Total Time 50 minutes
Course Appetiser, Main Course
Cuisine Asian, Korean
Servings 4 Servings
Calories 615 kcal

Ingredients
 
 

For frying the chicken

  • 1000 gm chicken wings
  • 2 tsp garlic powder
  • 2 tsp ground cayenne pepper (NOTE 1)
  • 1 tsp salt
  • ¼ cup cornflour (cornstarch)
  • oil for deep frying

For the sauce

  • 2 tsp oil
  • 3 cloves garlic (minced)
  • 1 tsp minced ginger
  • ¼ cup gochujang (NOTE 2)
  • 2 tbsp brown sugar
  • ¼ cup tomato sauce (ketchup)
  • 2 tbsp soy sauce (NOTE 3)
  • ¼ cup honey
  • 2 tsp sesame oil (NOTE 4)
  • 2 small red chillies (Bird's eye or Thai) (NOTE 1)

Garnish

  • ⅓ cup sliced spring onions (scallions)
  • 1 tbsp roasted sesame seeds

Instructions
 

  • For a detailed guide with photos for frying the wings, please refer to my Fried Crispy Hot Wings post. Place the wings into a large bowl with cayenne pepper, garlic powder and salt. Rub the seasoning into the wings and cover, set aside at room temperature for 30 minutes. Dust the wings in cornflour and shake off excess flour. Heat oil to 180°C (356°F) and fry the wings for 8 to 10 minutes or until golden and cooked through.
    spice rub
  • In a large wok or deep fry pan, heat the oil over medium to high heat. Add in the garlic and ginger, stir to cook for 30 seconds, then add in gochujang, sugar, tomato sauce, soy sauce, honey, sesame oil and chillies. Coating method - When the sauce bubbles add in the fried chicken. Quickly stir to coat each wing with the sauce. Remove from heat and sprinkle the sesame seeds and spring onions over the wings. Dipping sauce method - Once the sauce bubbles, pour it into a bowl. Serve it with the fried chicken wings with little bowls of sesame seeds and spring onions.
    sauce bubbling

Notes

For a detailed guide with photos for frying the wings, please refer to my Fried Crispy Hot Wings post.
(NOTE 1) Chillies - The overall heat level of these wings is pretty high because there is cayenne pepper in the seasoning and fresh chillies in the sauce. Adjust the amounts of cayenne pepper and fresh chillies to your personal taste.
(NOTE 2) Gochujang chilli paste is the heart of many Korean dishes. It’s so popular nowadays that you should be able to pick it up from the supermarket. Gochujang is a chilli paste with sweet, savoury and spicy flavours. The chilli paste gives Korean dishes that spicy red colour, but it’s actually not super hot. The heat level (to me) is in the medium range. However, different brands of Gochujang have different levels of spiciness.
(NOTE 3) Light soy sauce or regular soy sauce but avoid the dark or sweet soy sauce varieties, as these are not interchangeable.
(NOTE 4) Sesame oil is very aromatic with a roasted nutty flavour and aroma. They usually stock sesame oil in the oil or international section of the supermarket.
Cooking measurements are in Australian standard spoon and cup measurements.
A Third-Party Application calculated the calories and nutritional information. Please use this as an approximate guide only.

Nutrition

Serving: 1servingCalories: 615kcalCarbohydrates: 38gProtein: 28gFat: 41gSaturated Fat: 18gPolyunsaturated Fat: 7gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 104mgSodium: 1330mgPotassium: 513mgFiber: 2gSugar: 30gVitamin A: 1023IUVitamin C: 40mgCalcium: 66mgIron: 3mg