Double-dredged crispy chicken wings tossed in a shiny, sweet, and fiery Korean chili glaze.
AI illustrationTechnique to learn
Frying chicken in two stages to render subcutaneous fat completely, forming a shatteringly crisp outer crust.
Step 1: Pat chicken wings completely dry with paper towels to ensure maximum crispiness.
Step 2: Toss wings thoroughly in cornstarch until each piece is evenly coated in a thin layer.
Step 3: Heat vegetable oil in a large skillet over medium-high heat (350°F / 175°C) and pan-fry wings in batches for 12 minutes, turning occasionally until golden.
Step 4: Combine gochujang, rice syrup, soy sauce, garlic, and apple vinegar in a small saucepan over medium heat; bring to a brief bubble for 2 minutes and turn off heat.
Step 5: Return all fried wings to the skillet for a final 3-minute high-heat crisping pass, then drain on a wire rack for 1 minute.
Step 6: Transfer hot wings into a large bowl, pour the gochujang glaze over them, toss quickly to coat evenly, and garnish with sesame seeds.
Sign in to save this recipe, plan it, and log it when you cook it.
Sign in