Quick Meals

Korean Spicy Chicken Wings (Sticky, Fiery, Finger-Licking Insanity)

2 min

Pat the wings bone-dry before they ever touch the cornstarch, because any surface moisture turns that coating gummy instead of crisp. The half cup of cornstarch, the salt, the pepper, that's the whole dry side of this, and it's what lets the gochujang glaze grip instead of slide off. I fry mine twice, once low to cook through and once hot to set the shell, then toss them while they're still hot enough to drink the sauce in. Skip the second fry and you get wings that go soft under the glaze within minutes.

By Nora Calloway

A little backstory

Gochujang-glazed fried chicken belongs to the Korean fried chicken tradition that took off in the decades after the Korean War, when frying oil and seasoning became more available and pubs started serving crisp, sauced wings alongside beer. The pairing got its own nickname, chimaek, a mashup of chicken and maekju, the Korean word for beer. The double-fry that keeps the crust crisp under a wet sauce is the part that style is best known for.

Regular buffalo wings are fine. These are unforgettable.

Korean spicy chicken wings are in a league of their own. Crazy crispy. Gloriously sticky. Perfectly balanced between spicy, sweet, and savory. The secret is double-frying (or baking) and a glossy gochujang glaze that’ll have you licking your fingers shamelessly. Game night? Date night? Solo night? Yes to all.

Step-by-Step Instructions

1 1

Prep the Wings

Pat wings dry. Toss with salt, pepper, and cornstarch until coated.

2 2

Cook 'Em Crispy

Fry method: Heat oil to 350°F (175°C). Fry wings for 8-10 minutes. Drain. Fry again for 2-3 minutes (extra crispy).

Bake method: Bake at 425°F (220°C) for 40-45 minutes, flipping halfway. Add 2 minutes under broiler at the end.

3 3

Make the Glaze

In a saucepan, combine gochujang, honey, soy sauce, garlic, rice vinegar, and sesame oil.

Simmer for 3 minutes until thick and bubbly.

4 4

Toss and Serve

Toss hot wings in the glaze until fully coated.

Sprinkle with sesame seeds and green onions.

Serve immediately. Have napkins ready.

Summary

Prep Time: 10 minutes | Cook Time: 15 minutes (fry) or 45 minutes (bake) | Total Time: 25-55 minutes

Yield: 20-24 wings

Difficulty: Medium

Storage Notes

Fridge: Keep for 3 days in an airtight container. Glaze will soften the crispiness.
Reheat: Air fryer or oven at 375°F for 6-8 minutes to restore crunch.
Make ahead: Fry the wings plain, cool, and refrigerate. Re-crisp in oven, then toss in fresh glaze.

The Ingredients

Everything you need.

Prep

10 minutes

Cook

15 minutes (fry) or 45 minutes (bake)

Total

25-55 minutes

Yield

20-24 wings

Ingredients

Serves 4 (about 20-24 wings).

2 lbs (900g) chicken wings (drumettes and flats)
½ cup cornstarch (for crispiness)
1 teaspoon salt
½ teaspoon black pepper
Oil for frying (or baking sheet if baking)

For the Gochujang Glaze:

¼ cup gochujang (Korean chili paste)
3 tablespoons honey
2 tablespoons soy sauce
2 cloves garlic, minced
1 tablespoon rice vinegar (or apple cider vinegar)
1 teaspoon sesame oil

Garnish:

Sesame seeds and sliced green onions

Instructions

1
Prep the Wings. Prep the Wings. Pat wings dry. Toss with salt, pepper, and cornstarch until coated. 2 2
2
Cook 'Em Crispy. Cook 'Em Crispy. Fry method: Heat oil to 350°F (175°C). Fry wings for 8-10 minutes. Drain. Fry again for 2-3 minutes (extra crispy). Bake method: Bake at 425°F (220°C) for 40-45 minutes, flipping halfway. Add 2 minutes under broiler at the end. 3 3
3
Make the Glaze. Make the Glaze. In a saucepan, combine gochujang, honey, soy sauce, garlic, rice vinegar, and sesame oil. Simmer for 3 minutes until thick and bubbly. 4 4
4
Toss and Serve. Toss and Serve. Toss hot wings in the glaze until fully coated. Sprinkle with sesame seeds and green onions. Serve immediately. Have napkins ready

Swaps & Substitutions

Gochujang → no real substitute for the fermented depth, but in a pinch use sriracha plus a teaspoon of white miso and a pinch of sugar; it'll be hotter and less rounded
Honey → brown sugar or maple syrup work; with maple the glaze stays a touch thinner, so simmer it an extra minute
Soy sauce → tamari keeps it gluten-free, or coconut aminos if you need soy-free (cut the added nothing, it's already sweeter so taste before adding honey)
Cornstarch → potato starch fries up even crisper; all-purpose flour works but the shell is denser and less shattery
Rice vinegar → apple cider vinegar is the listed backup; plain white vinegar works too, just use a little less since it's sharper
Frying → bake at 425F for 40 to 45 minutes flipping once, then 2 minutes under the broiler; you lose some crunch but it's hands-off and far less oil

Questions & Answers

Can I make these ahead for a party?

Fry or bake the wings ahead and keep them unsauced. Reheat in a 400F oven for 8 to 10 minutes to re-crisp, then toss in warm glaze right before serving. Sauced wings sitting around go soft.

Why did mine turn out soggy?

Usually wet wings going into the cornstarch, or skipping the second fry. Pat them dry, and give them that short hot second fry to set the crust before the glaze hits.

How spicy is this, and can I dial it back?

Gochujang has real heat but it's tempered by the honey and soy. For milder wings, cut the gochujang to 3 tablespoons and add an extra teaspoon of honey.

My glaze got too thick in the pan. What happened?

Honey-based glazes tighten fast once they're off the heat. Simmer just to bubbly and slightly thickened, around 3 minutes, and if it stiffens up loosen it with a splash of water before tossing.

Can I use frozen wings?

Thaw them completely and pat very dry first. Frozen-then-fried wings throw water into the oil and steam the coating, so you won't get a crisp shell.

Korean Spicy Chicken Wings (Sticky, Fiery, Finger-Licking Insanity)