Gochujang wings

30 mins

4 servings


These wings will be your new favorite flavor. A balance of sweet, salty and spicey. Great for game days

Gochujang wings



· Heat cooking oil in a saucepan over medium high heat

· Sautee garlic and ginger until aromatic

· Add water, gochujang, soy, sesame oil, Fish sauce and brown sugar.

· Simmer until sauce coats the back of a spoon.

· Finish with sesame seeds and scallions.


· Pat chicken dry with paper towels

· Individually coat wing in starch and hold on resting rack

· Fry for 7 minutes at 350°F

· Remove from oil and rest of cooling rack for 3-5 minutes.

· Refry the wings in 350°F oil for 10 minutes or until coating is extra crispy

· Toss wings in gochujang sauce and serve.


The sauce can be salty so no need to add additional salt to the wings.



  • 2 Tbsp. Cooking oil 

  • 2 Tbsp.  Garlic (grated)

  • 4 Tsp.  Ginger (grated)

  • ½ Cup.  Gochujang pepper paste

  • ½ Cup.  Soy Sauce

  • 2 Tbsp.  Sesame oil

  • 4 Tsp.  Rice Wine Vinegar

  • ½ Cup.  Water

  • ½ Cup.  Brown Sugar

  • 4 Tsp.  Fish sauce


  • 2 Tbsp.  Sesame seeds

  • 4 Ea.  Scallions


  • 24 Ea.  Chicken Wing

  • 1 Cup.  Corn or Potato Starch

  • Oil to fry