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The first bite of these Spicy Sticky Korean Fried Chicken Wings takes me straight to a bustling street market in Seoul, where sizzling aromas dance through the air. Imagine perfectly crispy wings, coated in a tantalizing sticky glaze that balances heat and sweetness, making them the ultimate finger food for any gathering. This recipe stands out not just for its quick 30-minute prep time, but also for its ability to turn a simple meal into a flavor-packed experience. Plus, they’re egg-free and dairy-free, making them suitable for various dietary preferences. Whether you’re hosting a buffet or just looking for a delicious snack, these wings will leave everyone craving more. Ready to unleash your inner chef and impress your friends with a spicy twist on a classic? Let’s get cooking!
Why Are These Wings a Must-Try?
Flavor Explosion: These spicy sticky Korean fried chicken wings are not your average snack; they deliver a mouthwatering blend of heat and sweetness that will keep everyone reaching for more.
Quick & Easy: With just 30 minutes from kitchen to table, you’ll be serving up deliciousness in no time—perfect for busy evenings or impromptu gatherings!
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Diet-Friendly: Not only are these wings egg-free and dairy-free, but they also cater to various dietary needs, making them a versatile choice for any crowd.
Unique Twist: Unlike traditional fried wings, the addition of gochujang gives these wings a distinct Korean flavor that stands out at any party. Pair them with a side of Healthy Southwest Chicken Wraps for a complete feast!
Crowd-Pleaser: Whether at a buffet or a casual movie night, these sticky bites are sure to impress and satisfy your guests’ cravings!
Korean Fried Chicken Ingredients
• Create the perfect base for flavorful wings!
For the Chicken
- 500g chicken wings – Fresh wings are essential for achieving the best flavor and texture in these Korean fried chicken wings.
- 50g cornflour – This will give your wings that coveted crispy coating; feel free to use all-purpose flour if preferred.
For the Marinade
- Large chunk of ginger (peeled and finely grated) – Adds aromatic warmth to the wings; substituting with 1 tsp of ground ginger works in a pinch.
- Vegetable oil (for frying) – A neutral oil with a high smoke point is best for frying to perfect that crispy crust.
For the Sauce
- 6 tbsp dark brown soft sugar – Brings essential sweetness and caramelization; you can swap it out for light brown sugar if needed.
- 2 tbsp gochujang (Korean chili paste) – This is the key ingredient that packs a spicy punch; lessen the amount for milder wings.
- 2 tbsp soy sauce – Adds depth and umami; opt for tamari to keep it gluten-free.
- 2 large garlic cloves (crushed) – Infuses the sauce with rich flavor; pre-minced garlic can also do the trick for convenience.
- Small piece of ginger (peeled and grated) – Enhances the sauce; include this if you haven’t used ginger elsewhere.
- 2 tsp sesame oil – Provides a nutty aroma that’s characteristic of Korean cuisine; olive oil can work as a substitute, but expect a flavor shift.
For Garnish
- Sesame seeds (to serve) – These add a delightful nutty crunch; chopped peanuts can be a fun alternative for topping your wings!
Enjoy crafting these delicious Korean fried chicken wings, and remember, each bite is a step closer to a flavor adventure!
Step‑by‑Step Instructions for Spicy Sticky Korean Fried Chicken Wings
Step 1: Prepare the Sauce
In a medium saucepan, combine 6 tablespoons of dark brown soft sugar, 2 tablespoons of gochujang, 2 tablespoons of soy sauce, 2 crushed garlic cloves, and a small piece of grated ginger. Heat the mixture over medium heat for 3-4 minutes, stirring occasionally until it thickens and becomes syrupy. Remove from heat and set aside, allowing it to cool slightly as you prepare the chicken wings.
Step 2: Season Chicken
In a large bowl, add 500g of chicken wings, seasoning them generously with salt and pepper. Then, incorporate around 1 tablespoon of freshly grated ginger to enhance the flavor of the chicken. Mix everything well to ensure each wing is evenly seasoned, which will infuse a rich taste before they are coated in flour and fried.
Step 3: Coat Chicken
Take 50g of cornflour and sprinkle it over the seasoned chicken wings. Toss the wings in the cornflour until they are completely coated; this step is essential to achieving that coveted crispy texture. Once coated, shake off any excess flour, ensuring that the wings are ready to fry while maintaining a nice crust.
Step 4: Fry Wings
In a large frying pan, heat about 2cm of vegetable oil over medium-high heat until it reaches around 180°C (350°F). Carefully add the coated wings in batches, frying them for 8-10 minutes. Turn them halfway through frying to achieve an even golden-brown color. The wings are done when they are crispy and have a lovely golden hue.
Step 5: Drain and Cool
Once cooked, use a slotted spoon to carefully remove the fried wings from the oil and transfer them to a plate lined with kitchen paper. Allow them to drain and cool for about 2 minutes. This step helps to retain their crispiness and prevents the wings from becoming greasy.
Step 6: Combine and Serve
Reheat the prepared sauce briefly over low heat, then toss the crispy chicken wings in the sauce until they are completely coated. Transfer the wings to a serving bowl, garnishing with sesame seeds for added texture and visual appeal. Enjoy your Spicy Sticky Korean Fried Chicken Wings as a delicious finger food at your next gathering!
How to Store and Freeze Korean Fried Chicken
Fridge: Store leftover wings in an airtight container in the refrigerator for up to 3 days. This helps maintain the flavor and texture of your delicious Korean fried chicken.
Freezer: For longer storage, place cooled wings in a freezer-safe bag or container. They can be frozen for up to 3 months. Just remember to remove as much air as possible to prevent freezer burn.
Reheating: To reheat, place the wings on a baking sheet in a preheated oven at 180°C (350°F) for about 10-15 minutes or until heated through. This method helps keep them crispy and delicious.
Note: Avoid reheating in the microwave, as it can make the wings soggy instead of maintaining that crispy finish you love!
Make Ahead Options
These Spicy Sticky Korean Fried Chicken Wings are perfect for meal prep enthusiasts! You can season the chicken wings and coat them in cornflour up to 24 hours in advance, allowing the flavors to meld beautifully. Simply place the seasoned wings in an airtight container and refrigerate. When you’re ready to serve, heat the oil and fry the wings until golden and crispy. For the sauce, you can prepare it 3 days in advance and store it in the refrigerator; just remember to reheat briefly before tossing with the wings. This way, you can enjoy restaurant-quality wings with minimal effort, saving precious time on busy weeknights while still delivering that deliciously sticky taste!
Korean Fried Chicken Variations
Feel free to get creative with these variations and make these wings your own!
- Dairy-Free: Use non-dairy butter for a rich, buttery finish in your sauce without the dairy.
- Spicy Twist: Add hot chili flakes or a splash of sriracha to the sauce to elevate the heat for spice enthusiasts.
- Baked Option: For a healthier alternative, bake the coated wings at 200°C (400°F) for 25-30 minutes, flipping halfway through for even crispiness.
- Sweet Heat: Mix in a tablespoon of honey or maple syrup to add a sweet layer on top of the spicy glaze.
- Gochujang Chicken: Instead of wings, coat chicken thighs in gochujang for a heartier option that’s just as flavorful and tender.
- Savory Delight: Whip up some Korean-style savory pancakes as a side, providing a perfect complement to the fried wings.
- Gluten-Free: Swap soy sauce for gluten-free tamari to keep the flavor without the gluten, perfect for those with dietary restrictions.
- Nuts for Crunch: Finish with a sprinkle of chopped peanuts for an added crunch and nutty flavor that pairs beautifully with the sticky glaze.
These variations will help you tailor your dish to suit your taste buds or dietary needs, ensuring everyone at your table can enjoy a taste of Korea! Pair them with Healthy White Chicken Chili for a fun and vibrant meal!
Expert Tips for Korean Fried Chicken
Hot Oil: Ensure your oil is hot enough before frying; a temperature of around 180°C (350°F) is ideal for crispy wings.
Avoid Sogginess: Don’t overcrowd the frying pan; frying in batches allows heat to circulate around the wings, keeping them crispy.
Flour Coating: Ensure the chicken wings are well-coated in cornflour for optimal crispiness when frying—shake off excess flour for the best results.
Flavor Boost: For intensified flavor, allow the seasoned chicken to marinate for 15-30 minutes before coating and frying.
Perfect Sauce: Toss the wings in the sauce while they are still hot to ensure maximum flavor absorption. Serve immediately for that sticky goodness!
What to Serve with Spicy Sticky Korean Fried Chicken Wings
Transform your gathering into a full culinary experience with delightful sides that enhance these flavorful wings.
- Crispy Vegetable Spring Rolls: These crunchy bites bring a fresh crunch, perfectly balancing the spicy wings with their lightness.
- Cool Cucumber Salad: The refreshing, crisp texture of cucumbers tossed in a tangy dressing offers a soothing contrast to the heat of the chicken.
- Garlic Fried Rice: This fragrant dish is ideal for soaking up the delicious sauce, blending perfectly with the wings’ savory flavors.
- Korean-Style Savory Pancakes: Packed with green onions and served with a spicy dipping sauce, these pancakes complement the wings’ taste harmoniously.
- Spicy Kimchi Slaw: A zesty slaw with a kick will add a fabulous crunch to your plate while harmonizing with the wings’ South Korean flair.
- Asian-Inspired Coleslaw: Combining cabbage and carrots with sesame dressing, this slaw provides a creamy yet crunchy contrast to the sticky wings.
- Sweet Potato Fries: Their natural sweetness and fluffy interior offer a delightful contrast to the spiciness of the wings, creating a perfect harmony of flavors.
- Craft Beer or Soju: These beverages can enhance the eating experience, providing a refreshing accompaniment that pairs well with the heat and richness of the chicken.
Korean Fried Chicken Wings Recipe FAQs
How do I select the best chicken wings?
Absolutely! When choosing chicken wings, look for fresh wings that are plump and without any dark spots or discoloration. Skin should also appear smooth and not have a slimy texture. Fresh wings will yield the best flavor and texture once cooked.
What’s the best way to store leftover wings?
Very important! Leftover wings should be stored in an airtight container in the refrigerator. They will maintain their quality for up to 3 days. Make sure they’ve cooled down before sealing to minimize moisture, which can make them soggy.
Can I freeze Korean fried chicken wings?
Of course! For freezing, allow the wings to cool completely after frying. Place them in a freezer-safe bag or an airtight container, and make sure to remove as much air as possible to prevent freezer burn. They can be stored for up to 3 months. When you’re ready to enjoy them again, just reheat in the oven for the best crispy result!
What can I do if my wings turn out soggy?
Ah, here’s a common issue! If your wings are soggy, it might be due to overcrowding in the frying pan or if the oil wasn’t hot enough. Next time, ensure that the oil has reached 180°C (350°F) before frying. Also, let the wings drain properly on kitchen paper after frying—this will help remove excess oil and keep them crisp!
Are these wings suitable for people with dietary restrictions?
Yes, indeed! These Korean fried chicken wings are both egg-free and dairy-free, making them a great option for those with allergies or dietary preferences. However, if you’re cooking for someone with gluten intolerance, you can substitute soy sauce with tamari to keep the dish gluten-free.
What if I can’t find gochujang?
Not a problem! If you can’t find gochujang, you can either use sriracha as a milder alternative or mix red chili powder with a bit of sugar to mimic the sweet heat profile. The flavor won’t be exactly the same, but it will still create a delicious glaze!
Crispy Korean Fried Chicken Wings That Bring the Heat
Ingredients
Equipment
Method
- In a medium saucepan, combine dark brown sugar, gochujang, soy sauce, crushed garlic, and grated ginger. Heat over medium for 3-4 minutes until syrupy.
- In a large bowl, add chicken wings and season generously with salt, pepper, and grated ginger. Mix well.
- Sprinkle cornflour over the wings and toss until completely coated.
- In a large frying pan, heat vegetable oil to 180°C (350°F). Fry chicken wings in batches for 8-10 minutes until golden-brown.
- Remove wings with a slotted spoon, letting them drain on kitchen paper for about 2 minutes.
- Reheat sauce briefly, then toss wings in the sauce until coated. Garnish with sesame seeds and serve.
