Korean Chicken Wings
Korean Chicken Wings
5 from 1 vote
Prep: 10 minutes
Cook: 20 minutes
Total Time 30 minutes
Servings: 4
These Korean chicken wings are a spicy twist on the classic chicken wing recipe. Whip up this exotic starter for the ideal finger food. Garnish with spring onions and sesame seeds for a kick of extra flavour and crunch.

Nutrition: per serving



For the Wings:

  • 1 kg Chicken Wings
  • 150 g Plain Flour
  • 1 tsp Salt
  • 1 tsp Paprika
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1/2 tsp Cayenne Pepper
  • 1/2 tsp Baking Powder
  • Vegetable Oil For frying

For The Sauce:

  • 4 tbsp Gochujang Korean chili paste
  • 2 tbsp Honey
  • 2 tbsp Soy Sauce
  • 1 tbsp Rice Vinegar
  • 1 tbsp Sesame Oil
  • 4 cloves Garlic Minced
  • 1 tbsp Ginger Grated
  • 2 tbsp Water
  • 1 tbsp Sesame Seeds Garnish
  • 2 Spring Onions Garnish


  • In a large mixing bowl, combine the flour, salt, garlic powder, onion powder, paprika, cayenne pepper, and baking powder.
  • Mix the dry ingredients well, then add the chicken wings to the bowl and coat them with the flour mixture.
  • In a large frying pan, heat the vegetable oil to 170°C.
  • Add the chicken wings to the pan and fry for about 10-12 minutes or until golden brown and crispy.
  • Remove the chicken wings from the pan and place them on a paper towel to remove excess oil.
  • In a separate saucepan, combine the gochujang, honey, soy sauce, rice vinegar, sesame oil, garlic, ginger, and water.
  • Cook the sauce over medium heat for 3-4 minutes or until the sauce thickens slightly.
  • In a large mixing bowl, toss the fried chicken wings in the sauce until they are coated evenly.
  • Serve the chicken wings on a platter and sprinkle with sesame seeds and sliced spring onions for garnish.

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