Ingredients:

  • 24 chicken wing drumettes and flats (about 3 lbs / 1.4 kg)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 cup cornstarch (120 g) – for coating
  • Vegetable oil, for frying (or for baking spray)
  • 3 tablespoons gochujang (Korean chili paste)
  • 2 tablespoons soy sauce (preferably low sodium)
  • 2 tablespoons honey or brown sugar
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • 3 garlic cloves, finely minced
  • 1 teaspoon grated fresh ginger
  • 1 tablespoon water (to adjust sauce consistency)
  • 1 teaspoon toasted sesame seeds (optional, for garnish)
  • 2 green onions, thinly sliced (optional, for garnish)

Instructions:

  1. Pat dry the wings with paper towels. Season with salt and pepper evenly. Toss wings in cornstarch until lightly coated. Shake off any excess.
  2. Frying method: Heat oil to 350°F (175°C). Fry wings in batches for 8-10 minutes until golden brown and crispy. Drain on paper towels.
  3. Baking method: Preheat oven to 425°F (220°C). Arrange wings on a wire rack over a baking sheet. Spray lightly with oil. Bake for 35-40 minutes, turning halfway, until crisp and cooked through.
  4. In a small saucepan over medium heat, combine gochujang, soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, and water. Whisk continuously until sauce is heated through and slightly thickened, about 3-5 minutes. Adjust sweetness or heat as desired.
  5. Transfer cooked wings into a large bowl. Pour the warm sauce over the wings and toss thoroughly until evenly coated.
  6. Garnish with sesame seeds and sliced green onions if using. Serve immediately.