Ingredients:

  • 2 lbs (900 g) chicken wings, preferably split
  • 3 tbsp (45 ml) gochujang (Korean red chili paste)
  • 2 tbsp (30 ml) soy sauce
  • 1 tbsp (15 g) brown sugar
  • 2 cloves garlic, minced
  • 1 tsp (5 ml) sesame oil
  • 1 tsp (5 g) grated ginger
  • 1 tbsp (15 ml) rice vinegar
  • 1 cup (120 g) all-purpose flour
  • 1 cup (120 g) cornmeal
  • 1 tsp (5 g) salt
  • 1/2 tsp (2 g) black pepper
  • 2 green onions, chopped
  • Sesame seeds, for sprinkling

Instructions:

  1. In a bowl, combine gochujang, soy sauce, brown sugar, garlic, sesame oil, ginger, and rice vinegar to prepare the marinade.
  2. Add chicken wings to the marinade, ensuring they are well-coated. Cover and refrigerate for at least 30 minutes (or up to overnight for stronger flavor).
  3. In a separate bowl, combine flour, cornmeal, salt, and pepper to prepare the coating.
  4. Remove marinated wings from the fridge and shake off excess marinade. Dredge wings in the flour mixture, pressing lightly to adhere.
  5. Preheat oven to 425°F (220°C) or heat oil in a deep pot for frying. For baking: Arrange wings on a wire rack over a baking sheet and bake until golden brown (about 40 minutes), flipping halfway.
  6. For frying: Fry wings in batches until golden and crispy (about 10-12 minutes), ensuring the internal temperature reaches 165°F (74°C).
  7. Once cooked, toss wings in remaining marinade (if desired). Garnish with green onions and sesame seeds before serving.