Gochujang Fried Chicken Wings
About These Gochujang Fried Chicken Wings
Fried chicken is one of my absolute favorite foods, and when it comes to wings, I’m fully obsessed with the battered-and-fried kind. One of my local restaurants used to serve a version of these — giant, crispy wings tossed in a Korean-style hot sauce — and I bought them three times in one week. This recipe recreates that same vibe: super crunchy wings coated in a flavorful breading, then tossed in a sticky, spicy, sweet gochujang sauce. It’s messy, addictive, and PERFECT for football season, game days, or anytime you want a restaurant-level wing at home.
Why You’ll Love It
Extra-crispy wings thanks to a flour + cornstarch breading
Sticky, sweet, spicy gochujang sauce that coats beautifully
Perfect balance of heat, umami, tang, and crunch
Great for parties, football food, or weeknight cravings
Gochujang is easy to find (Trader Joe’s or Asian markets)
Wings stay crispy even after saucing
Customizable spice level — add more or less gochujang
Ingredients You’ll Need
Chicken Wings
Bone-in chicken wings
Salt + pepper
Breading & Frying
Flour
Cornstarch
Garlic powder
Onion powder
Smoked paprika
Salt + pepper
Eggs + water
Canola or neutral oil
Gochujang Sauce
Gochujang
Soy sauce
Rice vinegar
Honey
Sesame oil
Fresh garlic + ginger
Sesame seeds (optional)
Green onions (optional)
How to Make Them
Make the sauce by simmering gochujang, soy sauce, vinegar, honey, sesame oil, garlic, and ginger until slightly thickened. Pat wings dry and season generously with salt and pepper. Mix the dry breading ingredients, then whisk eggs and water separately. Dip wings in egg, then coat thoroughly in the flour mixture. Let the battered wings rest so the coating sticks. Fry in hot oil at 350°F until golden, crispy, and cooked through. Toss the hot wings in the gochujang sauce and garnish with sesame seeds and green onions.
Tips for Success
Pat wings VERY dry — moisture prevents crispiness.
Let the breaded wings rest to help the coating adhere.
Monitor oil temperature — wings cool the oil quickly.
Use cornstarch for an extra-light and extra-crispy crust.
Toss wings in sauce right before serving to keep them crisp.
Adjust spice level by modifying how much gochujang you use.
Serve with ranch (trust me) or blue cheese if you’re into that.
Frequently Asked Questions
Can I bake or air-fry these?
You can, but they won’t be as crispy as deep-fried. Air fry at 400°F for 18–22 minutes, flipping halfway.
Can I use boneless wings?
Yes — follow the same breading and frying method.
Can I make the sauce ahead?
Absolutely — store it in the fridge up to 5 days and warm gently before tossing.
What if I can’t find gochujang?
Look at Trader Joe’s, Whole Foods, or any Asian market — it’s widely available.
Can I freeze the cooked wings?
Yes, but they’re best fresh. Re-crisp in the oven before saucing.
What to Serve With These Wings
Ranch or blue cheese
Celery & carrot sticks
Fried rice or kimchi fried rice
Pickled cucumbers
Sweet potato fries
More Recipes You’ll Love
Gochujang Fried Chicken Wings
Ingredients
- 3-4 pounds bone-in chicken wings
- Salt
- Pepper
- 2 cups flour
- 1/3 cup cornstarch
- Canola oil or other frying oil- about 2 liters
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1 teaspoon black pepper
- 4 eggs
- 4 tablespoons water
- 1/2 cup gochujang (Korean chili paste)
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 1/4 cup honey
- 2 tablespoons sesame oil
- 4 garlic cloves, grated
- 2 tablespoons grated ginger
- 2 tablespoons sesame seeds (optional for garnish)
- 2 green onions, finely sliced (optional for garnish)
Instructions
- In a small saucepan over medium heat, combine gochujang, soy sauce, rice vinegar, honey, sesame oil, garlic, and ginger.
- Simmer for 3-5 minutes until the sauce thickens slightly.
- Remove from heat and set aside.
- Pat the chicken wings thoroughly dry with paper towels.
- Season heavily with salt and pepper. Place in refrigerator.
- In a bowl, mix the flour, cornstarch, garlic powder, onion powder, smoked paprika, salt, and pepper.
- In another bowl, whisk the eggs with 4 tablespoons of water.
- Dip each marinated wing into the egg mixture, then coat thoroughly with the flour mixture. Shake off any excess flour.
- Let the coated wings rest on a wire rack for 15-20 minutes to allow the coating to adhere before frying.
- Heat oil in large heavy duty pan or deep fryer to 350°F
- Fry the wings in batches for 5-7 minutes, or until golden brown and extra crispy. You'll need to watch the temperature while frying because once the wings go into the oil, the temperature will drop. Keep an eye on the speed of the wings cooking and the temperature, and increase or lower the heat depending on what is displayed. Internal temperature of chicken should be at least 165°F
- Drain on a wire rack or paper towels.
- In a large bowl, drizzle wings with gochujang sauce and lightly toss until evenly coated.
- Garnish with sesame seeds and sliced green onions and serve with your favorite ranch. Enjoy!
Some Cooking Essentials:
9 Qt Dutch Oven
Shun Cleaver
All Clad Measuring Cups
Pyrex Glass Cups
All-Clad 4 Quart
*Some of the links on this site are affiliate links. This means if you click on the link and make a purchase, I may receive a small commission, at no extra cost to you. I only recommend products or services that I use and trust.
