Easy Korean Chicken Wings
Savour every bite of these mouth-watering Easy Korean Chicken Wings. Make the wings with just a few ingredients and toss in a flavorful Gochujang sauce. Serve with sesame seeds and spring onions.
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As a foodie, my taste buds have recently embarked on a delightful journey through the vibrant world of Korean cuisine. From fiery viral buldak noodles to chewy rice cakes, each dish was delicious. Today, I want to share these finger-licking good Gochujang Chicken Wings. They are crispy on the outside and moist on the inside with a spicy coating. Serve as a side with noodles or an appetizer.
You'll also love this Gochujang Chicken with Bao Buns and Korean Cream Cheese Garlic Bread.
Why You Should Try This Recipe
- It celebrates Korean flavors thanks to the gochujang paste, soy sauce, honey and ginger.
- These wings are ready in less than 30 minutes.
- They are easy to prepare with just a few ingredients.
- The wings can be prepared in the oven, air fryer, or deep fryer.
Easy Korean Chicken Wings IngredientsÂ
See the recipe card for full information on ingredients and quantities.
- Chicken wings: Chop them into flats and drummettes, discarding the tail. Pat them dry for extra crispy chicken. You may also enjoy these Chinese Takeaway Salt and Pepper Chicken Wings.
- Baking powder: Make sure it has not expired. Do not use baking soda instead, as it has a metallic taste.
- Cornflour: To make the wings extra crispy.
- Salt: To taste.
- Paprika: To taste.
- Garlic powder: For flavor.
- Gochujang: Korean tomato paste.
- Soy sauce: To add umami flavor to the Korean chicken wings.
- Oil: For cooking.
- Sesame seeds: To garnish.
- Spring onions: To garnish.
Tips and Substitutions
- Chicken: Pat it dry to remove any moisture. This will ensure that the chicken has crispy skin. This recipe will also work with chicken drumsticks, fillets and thighs but you may need to cook them for a longer amount of time.
- Gochujang sauce: Taste the sauce and adjust it to your taste. For example, add less or more paprika, depending on your preference.
- Sauce: To thicken the sauce combine cornflour and 2 tablespoon of water in a bowl then add it to the sauce and cook until combined.
How to Make Easy Korean Chicken Wings
- Chop the wings and pat them dry with a paper towel. Mix baking powder, cornflour, salt, garlic powder, and paprika in a bowl. Toss the chicken wings in the mixture until well coated, then place them in an air fryer and spray with cooking oil.
2. Air fry the wings at 200°C/400°F for 30-35 minutes, flipping halfway through. Alternatively, heat oil in a saucepan, pan, or deep fryer and cook for 7-9 minutes until they are golden brown and fully cooked.
3. While the wings cook, combine gochujang, soy sauce, water, ginger, honey and rice wine into a small saucepan and stir on a low heat. Then add butter and mix until smooth. Once the wings are done pour gochujang sauce onto wings.
4. Toss the wings in the sauce.
5. Make sure the wings are fully coated.
6. Sprinkle sesame seeds on top.
7. Serve these mouth-watering Korean wings with scallions as a side or appetizer with Spicy Asian Cucumber Salad and Easy Carrot Salad with Asian Dressing.
Recipe FAQs
Korean chicken can be refrigerated in an airtight container for 3-4 days. When ready to serve, reheat it in the microwave.
More Tasty Chicken Wing Recipes
Easy Korean Chicken Wings
Equipment
- Air fryer
Ingredients
- 1 kg chicken wings chopped into flats and drums
- 5 teaspoon baking powder
- 1 teaspoon salt
- ½ teaspoon of garlic powder
- ¼ teaspoon of paprika
Korean Wings Sauce
- 4 tablespoon of gochujang paste
- 3-4 tablespoon of soy sauce
- â…“ cup of water
- 2 teaspoon of ginger
- 3 tablespoon of honey
- 1 tablespoon rice wine
- 2 tablespoon of butter
- 2 teaspoon of cornflour optional
- Sesame seeds
- Green onions chopped
Instructions
- Chop wings and pat dry using a paper towel.
- Add baking powder, cornflour, salt, garlic powder and paprika to a bowl and stir until combined. Next, combine the dry ingredients with the chicken wings, add them to an air fryer and spray with cooking oil.
- Air fry the wings for 30-35 minutes at 200C/400F, flipping them halfway through. Alternatively, heat oil in a saucepan, pan or deep fryer and cook for 7-9 minutes or until done and golden brown.
- As the wings cook, add gochujang, soy sauce, water, ginger, honey and rice wine into a small saucepan and mix on a low heat. Then add butter and mix until smooth. If you want to thicken the sauce combine cornflour and 2 tablespoon of water in a bowl then add it to the sauce and cook until combined.
- Finally, toss the cooked wings in the sauce, sprinkle sesame seeds on top and garnish with green onions.
You weren't kidding about these Korean chicken wings! The recipe is so easy, but the flavor makes it seem like it took hours to prepare. I loved them and plan to make these often!
My family devoured these wings and I LOVED the sauce on these wings so much I even made a little extra to marinate my chicken thighs in for this weekend! Thanks so much for the recipe!
I am a huge fan of Korean flavors and this recipe truly nailed it! Such an easy to follow recipe and the flavors on the chicken were simply irresistible! 10/10!