The Art of Making Korean Fried Chicken Wings: A Simple yet Delicious Recipe

As we wait for parties to become safe again, I'm excited to share with you my latest culinary adventure – making Korean fried chicken wings! Who doesn't love the idea of crispy, flavorful chicken wings that are perfect for snacking or as an appetizer? In this article, I'll guide you through the process of making these delicious wings without deep-frying them. Yes, you read that right – we're going to bake them in the oven instead!

To start, let's talk about the ingredients needed for this recipe. I have two and a half pounds of chicken wings, which is a great amount for a group of people or for making a big batch of wings. Now, before we begin, I want to emphasize the importance of using high-quality ingredients. For this recipe, you'll need salt, pepper, cornstarch, and gochujang – a Korean red pepper paste that gives these wings their signature flavor.

Now, let's get started! First, preheat your oven to 450 degrees Fahrenheit. While the oven is heating up, it's time to season our chicken wings with some salt and pepper. I like to use a bit of coarse salt and freshly ground black pepper for this recipe. Once you've seasoned the wings, it's time to coat them in a thin layer of cornstarch. Now, here's the trick – you want to do a very thin coating of cornstarch. You don't want any excess cornstarch on your wings, or they'll be all caked up and unpleasant.

To get that perfect even coating, I like to pour the cornstarch into a zip-top bag. This way, I can easily knock off any excess cornstarch by tapping the wings against the counter. It's amazing how much of a difference this makes – you want your wings to be coated evenly, but not too heavily with cornstarch.

Once all the wings are coated in cornstarch, it's time to add some oil. The light coating of cornstarch plus the oil equals crispy chicken wings! You can use any type of oil you like for this recipe – I prefer a neutral-tasting oil like canola or grapeseed. Spray the wings with a bit of oil, and then place them on a parchment-lined baking sheet.

Now, it's time to pop those wings into the oven! Place the baking sheet in the oven and set the timer for 30 minutes. While the wings are baking, let's talk about our sauce. For this recipe, I'm using gochujang – a Korean red pepper paste that adds a nice spicy kick to these wings. Mix together some brown sugar, ketchup, soy sauce, and mirin (a sweet Japanese cooking wine) with the gochujang until you get a smooth, uniform sauce.

As soon as the wings come out of the oven, it's time to toss them in the sauce. You want to mix the wings quickly with the sauce so that it clings evenly to the chicken. This is where the cornstarch comes in – it helps the sauce stick to the wings. And let me tell you, these wings are now crispy on the outside and juicy on the inside!

Finally, garnish your wings with some extra sesame seeds and sliced scallions for added flavor and texture. You can also serve your wings with a side of napkins, because trust me – they're going to be messy! Wishing you all the best in making these delicious Korean fried chicken wings, and I hope you enjoy them as much as I do.

The Art of Making Korean Fried Chicken Wings: Tips and Variations

As you try out this recipe for yourself, here are a few tips and variations to keep in mind. First, make sure you use high-quality ingredients – fresh chicken wings and real gochujang will make all the difference in the flavor and texture of your wings.

One variation you can try is adding some crispy garlic on top of your wings. Simply mince some garlic and sauté it in a bit of oil until it's golden brown and fragrant. Then, sprinkle it over your wings before serving.

Another great way to customize this recipe is by adding different seasonings or spices to the cornstarch mixture. For example, you could add some Korean chili flakes (gochugaru) for an extra spicy kick, or some chopped fresh herbs like cilantro or parsley for added freshness.

If you're feeling adventurous, you can also try making these wings in a slow cooker! Simply place all the ingredients except the gochujang and soy sauce in the slow cooker and cook on low for 6-8 hours. Then, stir in the gochujang and soy sauce before serving.

No matter how you choose to make your Korean fried chicken wings, I hope you enjoy this recipe as much as I do!

"WEBVTTKind: captionsLanguage: enget him grape juice it's all about the grapes i really hope by the time you see this video that it's safe to have parties again because these wings are a crowd pleaser but even if not they're so good you won't have trouble finishing them on your own today we're gonna make korean fried chicken wings except i'm not gonna fry them i'm gonna bake them in this bowl i have two and a half pounds of chicken wings i'm gonna season them with some salt and pepper and then we're going to coat them in a thin coat of cornstarch before i mix these up i'm actually just going to pour the cornstarch into a zip top bag because you want to do a very thin coat you kind of want to knock off all the excess and i find that this is the cleanest way to do that so we have this right in here and then toss the seasoning onto the chicken now working with one wing at a time you just coat it in the cornstarch and then tap it onto the counter to knock off all the excess cornstarch you don't want it to be caked on you want a very very thin coating and then place it on a parchment lined baking sheet and repeat until you're done once all of the wings are coated in the cornstarch you just want to spray them with some oil so this is what's going to give you that oven fried effect the light coating of the cornstarch plus the oil equals crispy chicken wings and now we pop them into a 450 degree oven for 30 minutes a real metal baking pan is actually very important in this step so if you have one this is the time to use it while the wings are in the oven we're going to put together our sauce this is gochujang a korean red pepper paste if you can't find it locally you can definitely find it on amazon so this goes right in here it is nice and spicy but it has a flavor to it so it's kind of like sriracha but with more flavor we've got some brown sugar ketchup soy sauce and mirin and we finish it off with some sesame seeds stir everything until it is nice and uniform and then it just waits to coat the wings oh it smells so good do you smell that that's it that's the whole recipe it's it's it's mind-boggling that's something so simple tastes so huge it is so so good absolutely delicious really really spicy but also complex i love love love these wings as soon as the wings come out of the oven you can see that they're nice and crispy that's thanks to the cornstarch you just toss them right into the sauce mix them really quickly to coat them on all sides and that actually is what the cornstarch is really good for it helps that sauce cling to those wings no sauce dripping off the wings on this one look at that oh it's so good how good does that look no honestly it looks amazing it smells amazing i came together in five seconds it's actually really you can obviously whisk the sauce ingredients in a bowl and you're probably wondering why you have to do it in a frying pan but actually when it's warm it's a lot easier to coat the wings so definitely using a frying pan helps with that oh it's so pretty garnish with some extra sesame seeds and some sliced scallions and this is all you need and probably napkins you're going to want to get some napkins wishing you a very happy perimeter but you didn't see it that but you can leave them whole no i don't like that okay does it look normal yeah okay okay it might be a good idea to get some napkins help me just do it againget him grape juice it's all about the grapes i really hope by the time you see this video that it's safe to have parties again because these wings are a crowd pleaser but even if not they're so good you won't have trouble finishing them on your own today we're gonna make korean fried chicken wings except i'm not gonna fry them i'm gonna bake them in this bowl i have two and a half pounds of chicken wings i'm gonna season them with some salt and pepper and then we're going to coat them in a thin coat of cornstarch before i mix these up i'm actually just going to pour the cornstarch into a zip top bag because you want to do a very thin coat you kind of want to knock off all the excess and i find that this is the cleanest way to do that so we have this right in here and then toss the seasoning onto the chicken now working with one wing at a time you just coat it in the cornstarch and then tap it onto the counter to knock off all the excess cornstarch you don't want it to be caked on you want a very very thin coating and then place it on a parchment lined baking sheet and repeat until you're done once all of the wings are coated in the cornstarch you just want to spray them with some oil so this is what's going to give you that oven fried effect the light coating of the cornstarch plus the oil equals crispy chicken wings and now we pop them into a 450 degree oven for 30 minutes a real metal baking pan is actually very important in this step so if you have one this is the time to use it while the wings are in the oven we're going to put together our sauce this is gochujang a korean red pepper paste if you can't find it locally you can definitely find it on amazon so this goes right in here it is nice and spicy but it has a flavor to it so it's kind of like sriracha but with more flavor we've got some brown sugar ketchup soy sauce and mirin and we finish it off with some sesame seeds stir everything until it is nice and uniform and then it just waits to coat the wings oh it smells so good do you smell that that's it that's the whole recipe it's it's it's mind-boggling that's something so simple tastes so huge it is so so good absolutely delicious really really spicy but also complex i love love love these wings as soon as the wings come out of the oven you can see that they're nice and crispy that's thanks to the cornstarch you just toss them right into the sauce mix them really quickly to coat them on all sides and that actually is what the cornstarch is really good for it helps that sauce cling to those wings no sauce dripping off the wings on this one look at that oh it's so good how good does that look no honestly it looks amazing it smells amazing i came together in five seconds it's actually really you can obviously whisk the sauce ingredients in a bowl and you're probably wondering why you have to do it in a frying pan but actually when it's warm it's a lot easier to coat the wings so definitely using a frying pan helps with that oh it's so pretty garnish with some extra sesame seeds and some sliced scallions and this is all you need and probably napkins you're going to want to get some napkins wishing you a very happy perimeter but you didn't see it that but you can leave them whole no i don't like that okay does it look normal yeah okay okay it might be a good idea to get some napkins help me just do it again\n"