How I Nailed Crispy Korean Gochujang Honey Wings for Game Day
- Prep
- 60 min
- Cook
- 30 min
- Total
- 100 min
- Serves
- 4
- Calories
- 710 kcal
- Protein
- 29.00 g
- Carbs
- 86.00 g
- Fat
- 28.00 g
Ingredients
- 2 lbschicken wings
- 1 tspsalt
- 1/2 tspwhite pepper
- 4 clovesgarlic (grated)
- 1 inchginger (grated)
- 2 tbspsoy sauce
- 1 tspsesame oil
- 1 cupflour
- 1 cupcornstarch
- 1/2 tbspkosher salt
- 1/2 tbspwhite pepper
- 1/2 tbspbaking powder
- 2 tbspneutral oil
- 1/4 cuphoney
- 1/4 cupgochujang
- 2 tbspbrown sugar
- 2 tbspsoy sauce
- 3 clovesgarlic (grated)
- 1/2 tbspginger (grated)
- 2 tbsprice vinegar
- 2 tbspwater
Instructions
- 1
Marinate chicken wings in salt, white pepper, garlic, ginger, soy sauce, and sesame oil for 1-2 hours or overnight for best results.
- 2
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.
- 3
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.
- 4
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.
- 5
Fry the wings a 2nd time at 350F for 1-2 minutes. This will get the exterior super crispy.
- 6
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.
- 7
Add the wings to the sauce and toss to coat. Serve immediately & enjoy!