Ingredients
Scale
- 2 lbs chicken wings
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper (adjust for spice preference)
- Vegetable oil for frying
- 1/2 cup gochujang (Korean chili paste)
- 1/4 cup honey
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- Sesame seeds for garnish (optional)
Instructions
- Start by marinating the chicken wings. In a large bowl, combine the chicken wings with garlic powder, onion powder, salt, black pepper, and cayenne pepper. Let them sit for about 30 minutes to soak in the flavors.
- While the wings are marinating, prepare the batter. In another bowl, mix the flour and cornstarch together. This combination gives the wings that extra crunch.
- Heat the vegetable oil in a deep fryer or a large pot to 350°F (175°C). Make sure there’s enough oil to fully submerge the wings.
- Dredge each wing in the flour mixture, shaking off any excess. This step is key to achieving that perfect crispy texture.
- Fry the wings in batches for about 8-10 minutes or until golden brown and fully cooked. You’ll know they’re done when they reach an internal temperature of 165°F (75°C).
- While the wings are frying, prepare the spicy sauce. In a small saucepan, combine gochujang, honey, soy sauce, and rice vinegar. Heat over medium heat until it’s well blended and slightly thickened.
- Once the wings are cooked, drain them on paper towels to remove excess oil. Transfer them to a large bowl and toss them in the spicy sauce until they’re well coated.
- Garnish with sesame seeds if desired, and serve immediately. Enjoy the crunch and the kick!
- Prep Time: 30
- Cook Time: 20