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- 2 lbs chicken wings - 1 cup cornstarch - 1 teaspoon salt - 1/2 teaspoon black pepper - 1/2 teaspoon garlic powder - 1/2 teaspoon onion powder - 1/4 teaspoon cayenne pepper - Vegetable oil (for frying) For the BBQ Sauce: - 1/2 cup gochujang (Korean red pepper paste) - 1/4 cup honey - 2 tablespoons soy sauce (low sodium) - 2 tablespoons rice vinegar - 1 tablespoon sesame oil - 1 tablespoon grated ginger - 2 cloves garlic, minced - 1 teaspoon sesame seeds (for garnish) - Sliced green onions (for garnish) - Sesame seeds - Sliced green onions Gather these ingredients first. The chicken wings will be the star of this dish. The cornstarch mixture gives them that perfect crisp. The BBQ sauce adds a rich and spicy flavor that you will love. The garnishes are not just for looks; they add a nice crunch and flavor, too. - Rinse and Dry the Chicken Wings: Start by rinsing the chicken wings under cold water. This removes any unwanted bits. Next, pat them dry with paper towels. Dry wings help create that crispy skin we all love. - Prepare the Seasoned Cornstarch: In a large bowl, mix together 1 cup of cornstarch, 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1/2 teaspoon of garlic powder, 1/2 teaspoon of onion powder, and 1/4 teaspoon of cayenne pepper. This mix adds flavor and crunch. - Frying the Chicken Wings: In a deep frying pan, heat about 2 inches of vegetable oil. The oil should be at 350°F (175°C). Carefully add the wings, frying them in batches. Cook for 8 to 10 minutes until they are golden brown and crispy. Don’t overcrowd the pan, or they won’t cook right. - Preparing the BBQ Sauce: While the wings fry, make the BBQ sauce. In a small saucepan, mix 1/2 cup of gochujang, 1/4 cup of honey, 2 tablespoons of low-sodium soy sauce, 2 tablespoons of rice vinegar, 1 tablespoon of sesame oil, 1 tablespoon of grated ginger, and 2 cloves of minced garlic. Heat this over medium heat, stirring until it thickens a bit. - Coating the Wings with Sauce: Once your wings are golden and crispy, take them out of the oil and place them on a paper towel-lined plate. This removes extra oil. In a large bowl, toss the hot wings with the BBQ sauce until they are fully coated. - Presentation Tips: Transfer the wings to a serving platter. Sprinkle sesame seeds and sliced green onions on top for a nice touch. This not only looks great but adds more flavor. Importance of Drying Chicken Before you fry, drying the chicken is key. Pat the chicken wings dry with paper towels. This step helps the skin get crispy. Moisture on the wings can make them soggy. Dry wings will fry better. Oil Temperature Management Heat your oil to about 350°F (175°C). Use a thermometer for best results. If the oil is too cool, the wings will absorb grease. If it’s too hot, they will burn. Fry in small batches. This keeps the oil temperature steady and helps the wings cook evenly. Marinating the Chicken For extra flavor, consider marinating the wings. You can marinate them in the BBQ sauce before frying. Let them sit for at least 30 minutes. This step adds depth to the taste. Adjusting Spice Levels If you like heat, add more cayenne pepper to the cornstarch mix. For a milder taste, use less gochujang in the sauce. You can also add honey for sweetness. Adjust the flavors to fit your taste buds. Cooking is all about your preferences! {{image_2}} Sweet and Spicy Variation You can change the BBQ sauce to add more flavor. Mix in some brown sugar or maple syrup to make it sweeter. Add more gochujang for extra heat. This gives your wings a sweet and spicy kick. You can also add a splash of lime juice for a zesty twist. Soy-Garlic Glaze Option If you want a different taste, try a soy-garlic glaze. Combine soy sauce, minced garlic, and a bit of honey in a pot. Heat it until it thickens slightly. This sauce adds a savory flavor that pairs well with the crispy wings. Toss the cooked wings in this glaze for a unique twist. Oven-Baked Version You can bake the wings instead of frying them. Preheat your oven to 425°F (220°C). Arrange the coated wings on a baking sheet lined with parchment paper. Bake them for 40-45 minutes, flipping halfway through. This method gives you crispy wings with less oil. Air Fryer Instructions Using an air fryer is a quick and healthier option. Preheat your air fryer to 400°F (200°C). Place the wings in a single layer in the basket. Cook for about 25-30 minutes, shaking the basket halfway through. This method gives you crispy wings without all the oil. - Best Practices for Refrigeration: Store any leftover chicken wings in an airtight container. This keeps them fresh and tasty. Place them in the fridge within two hours of cooking. They will stay good for about three days. If you want to keep them longer, consider freezing. - Freezing Tips: For freezing, let the wings cool completely. Then, place them in a freezer-safe bag. Remove as much air as possible before sealing. Label the bag with the date. These wings can last up to three months in the freezer. - Oven vs. Microwave: I recommend using the oven for reheating. Oven reheating keeps the wings crispy. Preheat the oven to 375°F (190°C). Place the wings on a baking sheet and heat for about 10-15 minutes. If using the microwave, expect softer skin. Heat for one minute, check, then heat in 30-second bursts until warm. - Maintaining Crispiness when Reheating: To keep wings crispy, don’t cover them when reheating. Covering traps steam, making them soggy. If using the oven, a wire rack can help. Place wings on the rack over the baking sheet to allow air to circulate. Enjoy your crispy wings again! How to make wings extra crispy? To make wings extra crispy, start with dry wings. Rinse them and pat dry. Next, coat them well in seasoned cornstarch. Fry them in hot oil, around 350°F. Frying in small batches keeps them crispy. Can I use frozen chicken wings? Yes, you can use frozen chicken wings. Just make sure to thaw them completely. Dry them well before coating them. This helps achieve that crispy skin you want. What is gochujang? Gochujang is a Korean red pepper paste. It adds heat and a sweet flavor to dishes. It’s thick and rich, perfect for making BBQ sauce. You can find it in most grocery stores or Asian markets. Can I adjust the spice level in the BBQ sauce? Yes, you can adjust the spice level. To make it milder, use less gochujang. You can also add more honey for sweetness. If you like it spicier, add more gochujang or a dash of chili flakes. This article covered how to make tasty chicken wings from start to finish. You learned about the key ingredients, cooking methods, and fun garnishes. I shared tips for crispy wings and flavor tricks. You can try sauce variations and even different cooking methods. Remember, good storage helps keep leftovers fresh. With these steps, you can create mouth-watering wings. Enjoy your cooking and impress your friends with your skills!

Crispy Korean BBQ Chicken Wings

Satisfy your cravings with these Crispy Korean BBQ Chicken Wings! With a perfect blend of spices and a mouthwatering sauce, this recipe is easy to follow and delivers a delightful crunch with every bite. Discover how to fry the wings to golden perfection and whip up a savory gochujang sauce that will impress your family and friends. Click to explore the full recipe and elevate your next meal!
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Ingredients
  

2 lbs chicken wings

1 cup cornstarch

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon cayenne pepper

Vegetable oil (for frying)

For the BBQ Sauce:

1/2 cup gochujang (Korean red pepper paste)

1/4 cup honey

2 tablespoons soy sauce (low sodium)

2 tablespoons rice vinegar

1 tablespoon sesame oil

1 tablespoon grated ginger

2 cloves garlic, minced

1 teaspoon sesame seeds (for garnish)

Sliced green onions (for garnish)

Instructions
 

Prep the Chicken: Rinse the chicken wings under cold water and pat them dry with paper towels. This step is essential for achieving crispy skin.

    Season the Cornstarch: In a large bowl, mix the cornstarch, salt, black pepper, garlic powder, onion powder, and cayenne pepper.

      Coat the Wings: Add the chicken wings to the bowl of seasoned cornstarch, making sure they are evenly coated. Shake off excess cornstarch.

        Heat the Oil: In a deep frying pan or heavy skillet, heat about 2 inches of vegetable oil over medium-high heat until it reaches 350°F (175°C).

          Fry the Wings: Working in batches, carefully add the wings to the hot oil. Fry them for 8-10 minutes or until they turn golden brown and crispy. Make sure not to overcrowd the pan.

            Make the BBQ Sauce: While the wings are frying, combine the gochujang, honey, soy sauce, rice vinegar, sesame oil, ginger, and minced garlic in a small saucepan. Cook over medium heat until the sauce is heated through and slightly thickened, stirring occasionally.

              Coat the Cooked Wings: Once the wings are crispy, remove them from the oil and place them on a paper towel-lined plate to drain excess oil. In a large mixing bowl, toss the hot wings with the prepared BBQ sauce until fully coated.

                Serve: Transfer the BBQ-coated wings to a serving platter, sprinkle with sesame seeds and sliced green onions for garnishing.

                  Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4