Korean Chicken Wings
Experience the rich, fiery flavours of Korean Chicken Wings right at home. This recipe's complexity will engage cooks of all levels, as it combines traditional Korean ingredients with a crispy, fried finish for an unforgettable taste sensation.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 kg Chicken Wings
- 150 g Plain Flour
- 1 tsp Salt (adjust to taste)
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Paprika
- 1/2 tsp Cayenne Pepper
- 1/2 tsp Baking Powder
- Vegetable Oil (For frying)
- 4 tbsp Korean Red Chilli paste
- 2 tbsp Honey
- 2 tbsp Soy Sauce
- 1 tbsp Rice Vinegar
- 1 tbsp Sesame Oil
- 4 cloves Garlic (minced)
- 1 tbsp Ginger (grated)
- 2 tbsp Water
- 1 tbsp Sesame Seeds (garnish)
- 2 Spring Onions (garnish)
Instructions
- 1
Start by combining the flour, salt, garlic powder, onion powder, paprika, cayenne pepper, and baking powder in a large mixing bowl.
- 2
Mix the dry ingredients thoroughly, then add the chicken wings to the bowl and coat them evenly with the flour mixture.
- 3
Heat the vegetable oil in a large frying pan to 170°C.
- 4
Add the chicken wings to the pan and fry for around 10-12 minutes or until they turn golden brown and crispy.
- 5
Once done, take the chicken wings out of the pan and place them on a paper towel to eliminate excess oil.
- 6
In a separate saucepan, mix gochujang, honey, soy sauce, rice vinegar, sesame oil, garlic, ginger, and water.
- 7
Cook the sauce over medium heat for 3-4 minutes or until it thickens slightly.
- 8
Toss the fried chicken wings in the sauce until they are evenly coated, in a large mixing bowl.
- 9
Serve the chicken wings on a platter and garnish them with sesame seeds and sliced spring onions.