These Crispy Korean BBQ Chicken Wings are a real treat! They’re tangy, sweet, and a little spicy, making them perfect for game day or any party. Who can resist that crispy skin?
I love making these for friends because they disappear so fast! Pair them with some veggies or a cold drink, and you’re all set for a fun evening. Enjoy each crispy bite! 😋
Key Ingredients & Substitutions
Chicken Wings: Buy fresh or frozen wings; ensure to thaw them completely if frozen. You can use drumsticks if that’s what you have on hand. They will work just as well!
Cornstarch: Essential for that crispy texture, cornstarch is your best bet. If you need a gluten-free option, potato starch makes a great substitute. It also adds a nice crunch!
Gochujang: This red chili paste gives the wings their signature flavor. In a pinch, you can use Sriracha mixed with miso paste, but it won’t be quite the same. If you need a milder option, look for mild gochujang or skip it altogether.
Soy Sauce: I prefer using low-sodium soy sauce to control the saltiness. If you’re avoiding soy, try coconut aminos for a similar flavor.
How Can I Achieve Extra Crispy Wings?
The secret to crispy wings lies in both the cornstarch and proper frying techniques. Remember to heat the oil adequately, about 350°F (175°C), to get that perfect crunch.
- Pat the wings dry before seasoning. This helps remove excess moisture.
- Coat evenly in cornstarch; don’t skip this step! It’s vital for crunchiness.
- Fry in batches, making sure the wings aren’t crowded. This helps maintain the oil temperature and ensures they fry evenly.
- Use a wire rack to drain the wings. This keeps them crispy rather than soggy.
How to Make Crispy Korean BBQ Chicken Wings
Ingredients You’ll Need:
For the Chicken Wings:
- 2 lbs chicken wings, separated into flats and drumettes
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup cornstarch (for dredging)
- Vegetable oil, for frying
For the Korean BBQ Sauce:
- 1/4 cup gochujang (Korean red chili paste)
- 2 tbsp soy sauce
- 2 tbsp honey
- 1 tbsp rice vinegar
- 1 tbsp brown sugar
- 2 cloves garlic, minced
- 1 tsp grated ginger
- 1 tbsp sesame oil
- 1/4 cup water
For Garnish:
- Toasted sesame seeds
- Chopped green onions
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and approximately 20 minutes to cook. For a total time of around 35 minutes, you’ll have a delicious and crispy Korean BBQ chicken wings ready to enjoy!
Step-by-Step Instructions:
1. Prepare the Wings:
Begin by patting the chicken wings dry with paper towels. This step helps ensure they fry up nice and crispy. Season them evenly with salt and black pepper to add flavor.
2. Dredge the Wings:
In a large bowl or zip-top bag, add the cornstarch. Toss the chicken wings in the cornstarch until they are evenly coated. Make sure to shake off any excess cornstarch before frying!
3. Fry the Wings:
Heat vegetable oil in a deep fryer or a large deep skillet to 350°F (175°C). Fry the chicken wings in batches for about 8-10 minutes, keeping an eye on them until they turn golden brown and crispy. Remember not to overcrowd the pan. Once done, transfer the wings to a wire rack or a paper towel-lined plate to drain any excess oil.
4. Make the Sauce:
While the wings are frying, prepare the Korean BBQ sauce. In a small saucepan, combine gochujang, soy sauce, honey, rice vinegar, brown sugar, minced garlic, grated ginger, sesame oil, and water. Warm it over medium heat, stirring constantly, and let it simmer for about 3-4 minutes until it thickens slightly. Remove from heat.
5. Coat the Wings:
Once the wings are done frying and are nice and crispy, place them in a large bowl. Pour the Korean BBQ sauce over them and toss until they are well coated in that delicious sauce.
6. Serve:
Arrange the saucy wings on a serving platter. For a finishing touch, garnish with toasted sesame seeds and chopped green onions. Serve immediately and watch them disappear!
Enjoy your delicious, crispy Korean BBQ chicken wings! Perfect for sharing (or not)!
Can I Use Frozen Chicken Wings for This Recipe?
Yes, you can! Just make sure to completely thaw them before proceeding. The best way to thaw chicken wings is to leave them in the refrigerator overnight. If you’re short on time, you can also use a cold-water method: place the wings in a sealed plastic bag and submerge them in cold water until thawed.
What Can I Substitute for Gochujang?
If you don’t have gochujang on hand, you can mix an equal amount of Sriracha and miso paste for a similar flavor profile. However, it won’t be exactly the same, so if available, gochujang is recommended for the best taste!
How Do I Store Leftover Chicken Wings?
Store any leftover chicken wings in an airtight container in the refrigerator for up to 3 days. For best results, reheat them in the oven at 375°F (190°C) for about 10-15 minutes to regain their crispiness, rather than using the microwave, which can make them soggy.
Can I Make the Sauce Ahead of Time?
Absolutely! You can make the BBQ sauce a day in advance. Just store it in an airtight container in the refrigerator. When you’re ready to use it, reheat it gently on the stove over low heat, adding a little water if it thickens too much.
