Gochujang Honey Wings
This is my version of the double-fried Korean wings that are all over Instagram. The secret is frying them twice - first cook gets them done, second fry makes them shatteringly crispy. The gochujang sauce is sweet, spicy, and sticky. Warning: these are addictive and you'll want to make double.
Ingredients
- 3 lbs chicken wings
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 2 teaspoons garlic powder
- 1/2 teaspoon ground ginger
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- Vegetable oil for frying
Seasoning Mix
- 1 cup flour
- 1 cup cornstarch
- 1/2 tablespoon sea salt
- 1/2 tablespoon black pepper
- 3/4 teaspoon baking powder
Sauce
- 2 tablespoons vegetable oil
- 1/4 cup honey
- 1/4 cup gochujang
- 2 tablespoons brown sugar
- 2 tablespoons soy sauce
- 1 teaspoon garlic powder
- 1/4 teaspoon ground ginger
- 2 tablespoons rice vinegar
- 2 tablespoons water
Instructions
- Toss wings with salt, pepper, garlic powder, ginger, soy sauce and sesame oil. Marinate 1-2 hours.
- Mix flour, cornstarch, salt, pepper and baking powder. Add 2 tbsp marinade liquid to create lumps.
- Coat marinated wings in seasoned flour mixture. Rest 5-10 minutes on wire rack.
- Heat oil to 350F. First fry: 6-8 minutes in batches until cooked.
- Second fry: 1-2 minutes at 350F until golden brown and 165F internal.
- For sauce: Sauté garlic powder, ginger and gochujang in oil 30 seconds.
- Add honey, brown sugar, soy sauce, vinegar and water. Simmer 2-3 minutes until thickened.
- Toss hot wings in sauce until coated.
- Serve immediately while coating is still crispy.