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: Erin Berdan
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
Fill a deep, heavy pot with oil to a depth of 3 inches. Heat the oil over medium-high heat to 375F.
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.
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.
Recipe can be prepared up to this point a few hours ahead.
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.
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).
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.
Serve immediately.
Recipe by white plate blank slate at https://whiteplateblankslate.com/sweet-spicy-wings/