Crispy chicken wings meet a sticky gochujang, honey and garlic glaze. They make a bold main dish or a shareable snack.
PREP TIME10
mins
COOK TIME20
mins
SERVES2
HEAT LEVEL
INGREDIENTS
Sauce:
2 Tbsp Sempio Gochujang Gluten Free
1 Tbsp soy sauce
1 Tbsp honey
1 Tbsp rice vinegar
1/2 Tbsp sesame oil
1/2 Tbsp ginger, grated
1/2 clove garlic, minced
Chicken:
1 lb chicken wings
1/4 cup cornstarch
1/4 cup vegetable oil, for frying
Salt and black pepper, to taste
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
Sauce:
8 Tbsp Sempio Gochujang Gluten Free
4 Tbsp soy sauce
4 Tbsp honey
4 Tbsp rice vinegar
2 Tbsp sesame oil
2 Tbsp ginger, grated
2 cloves garlic, minced
Chicken:
4 lb chicken wings
1 cup cornstarch
1 cup vegetable oil, for frying
Salt and black pepper, to taste
INGREDIENTS
Sauce:
2 Tbsp Sempio Gochujang Gluten Free
1 Tbsp soy sauce
1 Tbsp honey
1 Tbsp rice vinegar
1/2 Tbsp sesame oil
1/2 Tbsp ginger, grated
1/2 clove garlic, minced
Chicken:
1 lb chicken wings
1/4 cup cornstarch
1/4 cup vegetable oil, for frying
Salt and black pepper, to taste
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
Sauce:
8 Tbsp Sempio Gochujang Gluten Free
4 Tbsp soy sauce
4 Tbsp honey
4 Tbsp rice vinegar
2 Tbsp sesame oil
2 Tbsp ginger, grated
2 cloves garlic, minced
Chicken:
4 lb chicken wings
1 cup cornstarch
1 cup vegetable oil, for frying
Salt and black pepper, to taste
DIRECTIONS
Whisk the gochujang, soy sauce, honey, rice vinegar, sesame oil, ginger and garlic in a bowl.
Pat the chicken wings dry with paper towels. Season with salt and pepper, then coat evenly with cornstarch.
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.
Heat the sauce in a clean skillet for about 2 minutes. Add the wings and toss until evenly glazed.
Serve immediately while the coating is crisp.
DIRECTIONS
Whisk the gochujang, soy sauce, honey, rice vinegar, sesame oil, ginger and garlic in a bowl.
Pat the chicken wings dry with paper towels. Season with salt and pepper, then coat evenly with cornstarch.
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.
Heat the sauce in a clean skillet for about 2 minutes. Add the wings and toss until evenly glazed.
Pan-seared salmon glazed with gochujang sauce, topped with sesame seeds and sliced scallions, served with bok choy
Crispy Gochujang Chicken Wings
PREP TIME10
mins
COOK TIME20
mins
SERVES2
HEAT LEVEL
INGREDIENTS
Sauce:
2 Tbsp Sempio Gochujang Gluten Free
1 Tbsp soy sauce
1 Tbsp honey
1 Tbsp rice vinegar
1/2 Tbsp sesame oil
1/2 Tbsp ginger, grated
1/2 clove garlic, minced
Chicken:
1 lb chicken wings
1/4 cup cornstarch
1/4 cup vegetable oil, for frying
Salt and black pepper, to taste
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
Sauce:
8 Tbsp Sempio Gochujang Gluten Free
4 Tbsp soy sauce
4 Tbsp honey
4 Tbsp rice vinegar
2 Tbsp sesame oil
2 Tbsp ginger, grated
2 cloves garlic, minced
Chicken:
4 lb chicken wings
1 cup cornstarch
1 cup vegetable oil, for frying
Salt and black pepper, to taste
DIRECTIONS
Whisk the gochujang, soy sauce, honey, rice vinegar, sesame oil, ginger and garlic in a bowl.
Pat the chicken wings dry with paper towels. Season with salt and pepper, then coat evenly with cornstarch.
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.
Heat the sauce in a clean skillet for about 2 minutes. Add the wings and toss until evenly glazed.