Fried chicken is one of my favorite foods, so when it comes to chicken wings, if they are battered and fried, I’m obsessed. One of my local restaurants used to have an appetizer similar to the recipe below. Their chicken wings were large and battered and had an amazing Korean hot sauce- One week I bought it three different times.

Gochujang paste should be available in your larger grocery stores. I got this paste at Trader Joe’s, but if it’s not at your normal grocery store, check out some local asian markets if you have them.

Enjoy this recipe, it’s a great football season meal!

Some Cooking Essentials:

Gochujang Fried Chicken Wings

Yield: 6-8

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Ingredients

Wings

3-4 pounds bone-in chicken wings
Salt
Pepper

Breading & Frying

2 cups flour
1/3 cup cornstarch
Canola oil or other frying oil- about 2 liters
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon smoked paprika
1 teaspoon salt
1 teaspoon black pepper
4 eggs
4 tablespoons water

Gochujang Sauce

1/2 cup gochujang (Korean chili paste)
1/4 cup soy sauce
1/4 cup rice vinegar
1/4 cup honey
2 tablespoons sesame oil
4 garlic cloves, grated
2 tablespoons grated ginger
2 tablespoons sesame seeds (optional for garnish)
2 green onions, finely sliced (optional for garnish)

Instructions

Gochujang Sauce

In a small saucepan over medium heat, combine gochujang, soy sauce, rice vinegar, honey, sesame oil, garlic, and ginger.
Simmer for 3-5 minutes until the sauce thickens slightly.
Remove from heat and set aside.

Chicken

Pat the chicken wings thoroughly dry with paper towels.
Season heavily with salt and pepper. Place in refrigerator.
In a bowl, mix the flour, cornstarch, garlic powder, onion powder, smoked paprika, salt, and pepper.
In another bowl, whisk the eggs with 4 tablespoons of water.
Dip each marinated wing into the egg mixture, then coat thoroughly with the flour mixture. Shake off any excess flour.
Let the coated wings rest on a wire rack for 15-20 minutes to allow the coating to adhere before frying.

Frying

Heat oil in large heavy duty pan or deep fryer to 350°F
Fry the wings in batches for 5-7 minutes, or until golden brown and extra crispy. You'll need to watch the temperature while frying because once the wings go into the oil, the temperature will drop. Keep an eye on the speed of the wings cooking and the temperature, and increase or lower the heat depending on what is displayed. Internal temperature of chicken should be at least 165°F
Drain on a wire rack or paper towels.

To Serve

In a large bowl, drizzle wings with gochujang sauce and lightly toss until evenly coated.
Garnish with sesame seeds and sliced green onions and serve with your favorite ranch. Enjoy!