Korean fried chicken wings

Gochujang paste is often used in Korean recipes. It has a sweet, spicy umami flavor that is incredibly delicious. Gochujang paste is a fermented Korean chili paste made from glutinous rice, fermented soybeans, red chili pepper flakes, and salt. Here, the pasta has been mixed with other flavors to create a sauce that lifts the whole dish. The crispy fried chicken wings brushed with the sauce are a real hit! Serve as a tapas, at a buffet or picnic.

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You will need

2.2 lbs chicken wings

Sea salt

Freshly ground black pepper

0.85 – 1.27 cups cornstarch

Oil for deep frying

Gochujang Sauce

1/2 tsp honey

1/4 cup Hellman’s mayonnaise

1 tbsp ketchup

1 tbsp gochujang paste

1 tbsp lime juice

1 tsp sesame oil

1/2 tsp Worcestershire sauce

1 tsp rice vinegar

Decoration

Spring onion, thinly sliced

Toasted sesame seeds

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How to make it

1. Mix all the ingredients for the sauce well and set aside.

1/2 tsp honey

1/4 cup Hellman’s mayonnaise

1 tbsp ketchup

1 tbsp gochujang paste

1 tbsp lime juice

1 tsp sesame oil

1/2 tsp Worcestershire sauce

1 tsp rice vinegar

2. Cut off the very outer wing tip at the joint with a sharp chef’s knife or poultry shears. Clip off the triangular piece of skin between the two joints and trim/pull off as much of the skin and fat as possible. Cut or clip the wing at the joint so that each wing becomes two pieces.

3. Pour cornstarch into a plastic bag and add a few wings at a time. Shake around so that the wings are covered with cornstarch. Shake off the excess and place them on a large plate. Continue until all wings are covered.

0.85 – 1.27 cups of cornstarch

4.  Salt and pepper both sides of the wings.

Sea salt

Freshly ground black pepper

5. Heat up enough oil in a small wok or pot to cover a layer of wings. The oil is ready when bubbles form around a wooden handle or a wooden chopstick. Add a few chicken wings at a time and fry

them in batches for 15 minutes. Remove them with a slotted spoon and let them drain on paper towels. Continue until all wings are fried.

Oil for frying

6. Add the wings in batches and fry them a second time for 7 minutes. Let them drain on paper towels. Continue until all wings are fried.

7. When it’s time to serve, the sauce can be brushed on the wings or they can be tossed in the sauce. I prefer to brush so that it doesn’t get too saucy. Sprinkle over thinly sliced spring onions and toasted sesame seeds.

Spring onions, thinly sliced

Toasted sesame seeds

Serve the wings as a tapas or as part of a buffet.