Korean Fried Chicken Wings
Ingredients
Chicken
chicken wings (raw)
1000 g
Batter
all-purpose flour
120 g
cornstarch
60 g
baking powder
5 g
salt
5 g
black pepper
2 g
Sauce
gochujang
45 g
honey
60 g
soy sauce
30 ml
rice vinegar
15 ml
garlic (minced)
3 clove
ginger (grated)
10 g
sesame oil
10 ml
chili flakes
5 g
Garnish
sesame seeds
10 g
green onion (sliced)
2 stalk
Instructions
Prepare the wings
Pat the chicken wings dry with paper towels. This helps achieve maximum crispiness.
Make the batter
In a large bowl, whisk together flour, cornstarch, baking powder, salt, and pepper.
Coat the wings
Toss the wings in the dry batter until evenly coated. Shake off excess.
Fry the wings
Heat oil to 175°C. Fry wings in batches for 10-12 minutes until golden and cooked through. Drain on a wire rack.
Prepare the sauce
In a saucepan over medium heat, combine gochujang, honey, soy sauce, rice vinegar, minced garlic, grated ginger, sesame oil, and chili flakes. Stir until smooth and slightly thickened.
Toss wings in sauce
Place fried wings in a large bowl. Pour hot sauce over them and toss until fully coated.
Garnish and serve
Sprinkle with sesame seeds and sliced green onions. Serve immediately.
Original recipe
Storage
Reheat in oven or air fryer to restore crispiness. Avoid microwave as it makes wings soggy.
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