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