WATCH: How to Make Korean Chicken Wings

These chicken wings are not just crispy. It's incredibly crispy! Not only that, it's tossed in a delicious sticky sauce with a hint of chili that takes it over the top.  

Korean Chicken Wings 

  • Makes 8 servings
  • Takes 60 minutes
  • 1/4 cup brown sugar
  • 1/4 cup honey
  • 1/4 cup soy sauce
  • 1 tablespoon gochujang (Korean hot pepper paste)
  • 3 cloves garlic, chopped finely
  • 2 teaspoons fresh ginger, grated
  • 1 teaspoon sesame oil
  • 1 1/2 cups potato starch or cornstarch
  • 1 1/2 teaspoon salt, divided, or to taste
  • 3/4 teaspoon ground black pepper, divided, or to taste
  • 1 1/2 kilograms chicken wings, talons removed
  • 1 tablespoon sesame seeds, toasted
  • Oil, for deep frying
  • 1 Make the sauce: In a saucepan over medium heat, stir brown sugar, honey, soy sauce, gochujang, garlic, ginger, and sesame oil in a pan over Medium heat. Bring to a boil then let simmer 1 minute. Set aside.
  • 2 Heat enough oil in a deep pot over Medium-High heat for deep frying.
  • 3 In a shallow plate, lightly season potato starch with remaining seasoning. In a large bowl, season chicken with 1 teaspoon salt and 1/2 teaspoon ground black pepper. Dredge chicken wings in the potato starch. Set aside.
  • 4 Once oil is hot, deep fry chicken wings in batches until golden brown, 12 to 15 minutes. Drain on a wire rack over paper towels.
  • 5 Lower heat to Medium-Low and fry chicken wings again until cooked through. (Each chicken wing will feel lighter than when it was raw.) Drain on a wire rack again.
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  • 6 When ready to serve, in a large bowl, toss chicken in the soy-garlic sauce. Sprinkle with toasted sesame seeds, and serve immediately.


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