Ingredients
12 chicken wings
3/4 cup cornstarch
3/4 cup all-purpose flour
1 1/2 cups vegetable oil (for frying)
For the sauce: 1/4 cup gochujang
3 tbsp honey
2 tbsp soy sauce (low sodium)
2 cloves garlic (minced)
1 tbsp grated ginger
1 tbsp rice vinegar
1 tsp sesame oil
1 tsp sesame seeds (for garnish)
Instructions
Pat chicken wings dry and cut into drumettes/thighs
Mix cornstarch and flour in a bowl
Coat wings thoroughly with the dredge
Heat oil in a deep skillet to 350°F
Fry wings in batches until golden (5-6 minutes), drain
Increase oil to 400°F and fry 1-2 minutes for crispy skin
In a bowl, whisk gochujang, honey, soy sauce, garlic, ginger, and vinegar
Add fried wings, toss to coat
Transfer to a casserole dish and broil 5 minutes until sauce glazes
Notes
Double-frying ensures optimal crunch
Use a cornstarch-heavy dredge for extra crisp
Add rice vinegar to taste according to sauce balance
Use a broiler for richer sauce cling
- Prep Time: 15
- Cook Time: 25
- Category: Mediterranean Table
- Method: Frying
- Cuisine: Korean
- Diet: non-pork
Nutrition
- Serving Size: 3 wings
- Calories: 450
- Sugar: 8g
- Sodium: 1000mg
- Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 150mg