Crispy Korean Gochujang Honey Wings (VIDEO)
These Gochujang Honey chicken wings are juicy on the inside and crispy on the outside, and the sauce is a wonderful balance of sweet, spicy, and tangy!
Servings: 4
Equipment
Ingredients
Chicken Wings
- 2 lbs chicken wings
- 1 tsp salt
- 1/2 tsp white pepper
- 4 cloves garlic grated
- 1 inch ginger grated
- 2 tbsp soy sauce
- 1 tsp sesame oil
Seasoning Mix
- 1 cup flour
- 1 cup cornstarch
- 1/2 tbsp kosher salt
- 1/2 tbsp white pepper
- 1/2 tbsp baking powder
Sauce
- 2 tbsp neutral oil
- 1/4 cup honey
- 1/4 cup gochujang
- 2 tbsp brown sugar
- 2 tbsp soy sauce
- 3 cloves garlic grated
- 1/2 tbsp ginger grated
- 2 tbsp rice vinegar
- 2 tbsp water
Neutral oil for frying
Instructions
- Marinate chicken wings in salt, white pepper, garlic, ginger, soy sauce, and sesame oil for 1-2 hours or overnight for best results.
- In a large bowl, add flour, cornstarch, kosher salt, white pepper, and baking powder. Mix together until combined, then add any leftover marinade (or 1-2 tbsp of water) into the seasoning mix. With your hands, rub the mix together with the liquid to create craggily bits in the seasoning mix.
- Coat your wings into the seasoning mix, and pack in the dredge well making sure to leave no dry spots. Shake off any excess and let rest on a sheet pan for 5-10 minutes while you heat up your frying oil.
- Fry the wings in batches at 350F for 6-8 minutes. Remove and set on a rack or paper towel to drain while you fry the rest of your wings.
- Fry the wings a 2nd time at 350F for 1-2 minutes. This will get the exterior super crispy.
- In a large wide pan, heat 2 tbsp of neutral oil over medium heat. Add your garlic, ginger, and gochujang and fry for 30-45 seconds until fragrant. Add soy sauce, brown sugar, honey, rice vinegar and water. Stir until the sauce bubbles and the sugar is dissolved, about 2-3 minutes.
- Add the wings to the sauce and toss to coat. Serve immediately & enjoy!
Video
Notes
Gochujang is a Korean pepper paste that is spicy, sweet, with a hint of umami. I would adjust this to your spice preference - if you are new to the flavor or don't enjoy spice as much, I would considering using half of the amount in the recipe.
Dredging Tips - Make sure to let any excess wet batter drip off before dredging the chicken in the seasoning flour. Pack in the dredge so the chicken is evenly coated (no bald spots!) I like to mix some of the leftover marinade (or 1-2 tbsp of water) to the seasoning mix to create 'craggily bits' for a crispy texture on the wings.
Frying Tips - I highly recommend using two tools for the best frying experience: an infrared thermometer to easily check the temperature of your oil during heating and frying and a heavy bottomed pot like a dutch oven that retains heat well.
If excess batter pieces are floating in the oil, strain them out with a strainer to prevent them from burning during the 2nd fry. Monitor the oil temperature (with a thermometer) to avoid dropping below 325°F - if it does remove the chicken wings and turn the heat up for the oil to reach back to 350°F. Fry the wings in batches if you find that the temperature cannot stay at 350°F. Do not overcrowd your pot and risk oil bubbling over! Use a heavy bottomed pot or dutch oven, as they retain heat better.
Storage and Reheating Tips - Store any leftover Gochujang Honey Wings in an airtight container in the refrigerator for up to 3-4 days. The wings will soften as they sit in the refrigerator - this is normal! Reheat in the air fryer at 375F for 6-8 mintues until warmed and crispy.
Nutrition
Calories: 710kcal | Carbohydrates: 86g | Protein: 29g | Fat: 28g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 13g | Trans Fat: 0.3g | Cholesterol: 94mg | Sodium: 2719mg | Potassium: 379mg | Fiber: 2g | Sugar: 25g | Vitamin A: 214IU | Vitamin C: 6mg | Calcium: 136mg | Iron: 4mg
