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Crispy Gochujang Honey Chicken Wings

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These crispy chicken wings are coated in a spicy-sweet gochujang honey glaze, perfect for Labor Day barbecues and casual get-togethers. They offer a perfect balance of heat and sweetness with a crunchy texture.

Ingredients

Scale
  • 2 pounds fresh chicken wings, tips removed and wings separated at the joint
  • 3 tablespoons gochujang (Korean spicy chili paste)
  • 2 tablespoons honey (raw or wildflower)
  • 2 tablespoons soy sauce (low sodium recommended)
  • 1 tablespoon rice vinegar
  • 3 cloves garlic, minced
  • 1 teaspoon freshly grated ginger (optional)
  • ½ cup cornstarch (60g)
  • 1 teaspoon salt (or to taste)
  • ½ teaspoon freshly ground black pepper
  • About 2 cups vegetable oil (peanut or canola oil works well) for frying

Instructions

  1. Rinse the chicken wings under cold water and pat dry with paper towels. Removing moisture is key for crispiness (about 5 minutes).
  2. In a large mixing bowl, combine cornstarch, salt, and black pepper. Toss wings in the mixture until each piece is evenly coated. Shake off excess cornstarch to avoid a gummy coating (about 5 minutes).
  3. Heat vegetable oil in a deep fryer or large heavy-bottomed pot to 350°F (175°C). Use a thermometer if available to maintain consistent temperature (about 10 minutes).
  4. Carefully add wings in batches to avoid overcrowding. Fry for 8-10 minutes per batch until golden brown and crispy. Wings will float when done. Drain on a wire rack set over a baking sheet (15-20 minutes total frying time).
  5. While the wings fry, combine gochujang, honey, soy sauce, rice vinegar, minced garlic, and grated ginger in a small saucepan. Simmer over low heat for 3-5 minutes, stirring occasionally until the sauce thickens slightly and becomes glossy.
  6. Place fried wings in a large bowl, pour the warm sauce over them, and toss gently to coat evenly. Avoid overmixing to keep the wings crispy (about 2 minutes).
  7. Serve wings immediately, hot off the stove. Optionally, sprinkle with toasted sesame seeds or sliced green onions.

Notes

For extra crispy wings, double fry: fry once to cook through, rest for 5 minutes, then fry again for 2-3 minutes. Maintain oil temperature at 350°F to avoid greasy or burnt wings. For a gluten-free version, substitute soy sauce with tamari and cornstarch with arrowroot powder. Wings can also be baked at 425°F for 40 minutes on a wire rack-lined baking sheet, flipping halfway.

Nutrition

Keywords: chicken wings, gochujang, honey, crispy wings, Labor Day recipe, spicy wings, sweet and spicy, fried chicken wings

Find it online: https://gleamgulp.com/crispy-gochujang-honey-chicken-wings-easy-labor-day-recipe/