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Crispy Gochujang Chicken Wings

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Crispy chicken wings meet a sticky gochujang, honey and garlic glaze. They make a bold main dish or a shareable snack.

INGREDIENTS

Sauce:

  • 4 Tbsp Sempio Gochujang Gluten Free
  • 2 Tbsp soy sauce
  • 2 Tbsp honey
  • 2 Tbsp rice vinegar
  • 1 Tbsp sesame oil
  • 1 Tbsp ginger, grated
  • 1 clove garlic, minced

Chicken:

  • 2 lb chicken wings
  • 1/2 cup cornstarch
  • 1/2 cup vegetable oil, for frying
  • Salt and black pepper, to taste

INGREDIENTS

Sauce:

  • 4 Tbsp Sempio Gochujang Gluten Free
  • 2 Tbsp soy sauce
  • 2 Tbsp honey
  • 2 Tbsp rice vinegar
  • 1 Tbsp sesame oil
  • 1 Tbsp ginger, grated
  • 1 clove garlic, minced

Chicken:

  • 2 lb chicken wings
  • 1/2 cup cornstarch
  • 1/2 cup vegetable oil, for frying
  • Salt and black pepper, to taste

DIRECTIONS

  1. Whisk the gochujang, soy sauce, honey, rice vinegar, sesame oil, ginger and garlic in a bowl.
  2. Pat the chicken wings dry with paper towels. Season with salt and pepper, then coat evenly with cornstarch.
  3. Heat the vegetable oil in a skillet over medium-high heat. Fry the wings in batches, about 5 minutes per side, until crisp and cooked to 165°F. Drain well.
  4. Heat the sauce in a clean skillet for about 2 minutes. Add the wings and toss until evenly glazed.
  5. Serve immediately while the coating is crisp.

DIRECTIONS

  1. Whisk the gochujang, soy sauce, honey, rice vinegar, sesame oil, ginger and garlic in a bowl.
  2. Pat the chicken wings dry with paper towels. Season with salt and pepper, then coat evenly with cornstarch.
  3. Heat the vegetable oil in a skillet over medium-high heat. Fry the wings in batches, about 5 minutes per side, until crisp and cooked to 165°F. Drain well.
  4. Heat the sauce in a clean skillet for about 2 minutes. Add the wings and toss until evenly glazed.
  5. Serve immediately while the coating is crisp.
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Crispy Gochujang Chicken Wings

INGREDIENTS

Sauce:

  • 4 Tbsp Sempio Gochujang Gluten Free
  • 2 Tbsp soy sauce
  • 2 Tbsp honey
  • 2 Tbsp rice vinegar
  • 1 Tbsp sesame oil
  • 1 Tbsp ginger, grated
  • 1 clove garlic, minced

Chicken:

  • 2 lb chicken wings
  • 1/2 cup cornstarch
  • 1/2 cup vegetable oil, for frying
  • Salt and black pepper, to taste

DIRECTIONS

  1. Whisk the gochujang, soy sauce, honey, rice vinegar, sesame oil, ginger and garlic in a bowl.
  2. Pat the chicken wings dry with paper towels. Season with salt and pepper, then coat evenly with cornstarch.
  3. Heat the vegetable oil in a skillet over medium-high heat. Fry the wings in batches, about 5 minutes per side, until crisp and cooked to 165°F. Drain well.
  4. Heat the sauce in a clean skillet for about 2 minutes. Add the wings and toss until evenly glazed.
  5. Serve immediately while the coating is crisp.

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