Ingredients:

  • 1 lb (450 g) chicken wings, separated into flats and drumettes
  • 3 tbsp (45 ml) gochujang (Korean chili paste)
  • 2 tbsp (30 ml) soy sauce
  • 1 tbsp (15 ml) rice vinegar
  • 2 tbsp (30 g) honey
  • 1 tsp (5 g) garlic powder
  • 1 tsp (5 g) ginger powder
  • 1 tbsp (15 ml) sesame oil
  • Salt, to taste
  • Vegetable oil, for frying
  • Chopped green onions
  • Sesame seeds

Instructions:

  1. In a large bowl, whisk together gochujang, soy sauce, rice vinegar, honey, garlic powder, ginger powder, sesame oil, and salt.
  2. Add chicken wings to the marinade
  3. In a deep fryer or large skillet, heat vegetable oil to 350°F (175°C).
  4. Carefully add marinated wings in batches, avoiding overcrowding. Fry for 10-12 minutes or until golden brown and crispy, flipping halfway through.
  5. Use tongs to remove wings and place them on paper towels to drain excess oil.
  6. If you want extra stickiness, toss cooked wings in additional marinade (reheated).
  7. Sprinkle with chopped green onions and sesame seeds before serving.