Sweet and spicy wings
 
Prep time
Cook time
Total time
 
These sweet and spicy chicken wings are way better than Buffalo wings and so easy to make. The sauce is loaded with gochujang and garlic for tons of flavor.
Author:
Recipe type: Appetizer
Cuisine: Korean
Serves: 4 servings
Ingredients
  • Canola oil for frying
  • ½ cup cornstarch
  • 2 pounds chicken wings
  • ½ cup Chung Jung One Gochujang sauce or traditional gochujang
  • 3 Tbsp. soy sauce
  • 2 Tbsp. rice vinegar
  • 1 Tbsp. mirin
  • 1 Tbsp. honey
  • 1 Tbsp. brown sugar
  • 6 cloves garlic, minced
  • Greens from 2 scallions, thinly sliced
  • 1 tsp. sesame seeds, preferably a mix of black and plain
Instructions
  1. Fill a deep, heavy pot with oil to a depth of 3 inches. Heat the oil over medium-high heat to 375F.
  2. Season the wings with salt. Place the cornstarch in a gallon-sized Ziploc bag. Working in batches, shake the wings in the conrstarch to coat. Shake off excess and fry the wings for 8 minutes. Transfer to a wire rack to drain.
  3. Meanwhile, combine the gochujang, soy sauce, rice vinegar, mirin, honey, brown sugar and garlic in a small saucepan. Bring to a simmer and let cook for 10 minutes. Remove from heat and set aside.
  4. Recipe can be prepared up to this point a few hours ahead.
  5. To finish the wings, bring oil back to 375F. Fry wings a second time for about 6 minutes or until golden and cooked through. If your wings are big, you might need an extra minute or two.
  6. Let them drain on a rack in a warm oven. (I put the oven at 200 just to keep them hot while I fry the remaining wings).
  7. When all the wings are fried, place them all in a large bowl and toss with the sauce to coat. Transfer to a serving platter and sprinkle with the scallions and sesame seeds.
  8. Serve immediately.
Recipe by white plate blank slate at https://whiteplateblankslate.com/sweet-spicy-wings/