Ingredients:

  • 2 lbs (900 g) chicken wings, tips removed and wings separated
  • 1 tsp (5 g) garlic powder
  • 1 tsp (5 g) onion powder
  • 1/2 tsp (2 g) black pepper
  • 1/2 tsp (2 g) salt
  • 1/4 tsp (1 g) cayenne pepper (optional, for extra heat)
  • 1/2 cup (120 ml) gochujang (Korean chili paste)
  • 1/4 cup (60 ml) soy sauce
  • 1/4 cup (60 ml) honey
  • 1 tbsp (15 ml) rice vinegar
  • 1 tbsp (15 g) sesame oil
  • 2 cloves garlic, minced
  • 1 tsp (5 g) freshly grated ginger

Instructions:

  1. In a large mixing bowl, combine garlic powder, onion powder, black pepper, salt, and cayenne pepper. Add chicken wings and toss until evenly coated. Cover and refrigerate for at least 1 hour.
  2. In another bowl, whisk together gochujang, soy sauce, honey, rice vinegar, sesame oil, minced garlic, and ginger until well combined.
  3. For Baking: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Arrange wings in a single layer and bake for 30-40 minutes, turning halfway through, until crispy and an internal temperature of 165°F (74°C) is reached.
  4. For Frying: Heat oil in a frying pan over medium-high heat. Fry wings in batches for about 8-10 minutes per side until golden brown and cooked through. Drain on paper towels.
  5. In a large bowl, add the cooked wings and toss with the Spicy Korean Q sauce until evenly coated. Optionally, return the wings to the oven for an extra 5 minutes to caramelize the sauce.
  6. Plate your wings and drizzle any remaining sauce over the top. Garnish with sesame seeds or chopped green onions if desired.