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Spicy Korean Q Wings Recipe
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Perfectly sticky with ideal heat level!|Gochujang sauce is absolutely addictive!|Made these twice already this week!|Better than takeout by far!|Kids requested for next birthday party!|Crispy outside, juicy meat inside!|Worth the messy fingers every time!|Pairs amazingly with cold beer!
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Wing Stop

Spicy Korean Q Wings Recipe

Master how to make crispy Korean-style wings coated in a spicy-sweet gochujang glaze that rivals your favorite wing spot. This quick and easy recipe transforms ordinary chicken wings into an irresistible appetizer or main dish with bold flavors and the perfect balance of heat.

Prep

15 mins

Cook

25 mins

Serve

4

Kcal

380

Ingredients

Directions

<ul class="ingredients-main-list"><li class="ingredients-single-item">1.5 kg chicken wings</li><li class="ingredients-single-item">2 tbsp vegetable oil</li><li class="ingredients-single-item">3 tbsp gochujang (Korean chili paste)</li><li class="ingredients-single-item">2 tbsp soy sauce</li><li class="ingredients-single-item">3 tbsp honey</li><li class="ingredients-single-item">2 tbsp brown sugar</li><li class="ingredients-single-item">2 tbsp rice vinegar</li><li class="ingredients-single-item">1 tbsp sesame oil</li><li class="ingredients-single-item">4 garlic cloves, minced</li><li class="ingredients-single-item">1 tbsp ginger, grated</li><li class="ingredients-single-item">1 tbsp gochugaru (Korean chili flakes) or regular chili flakes</li><li class="ingredients-single-item">1 tsp black pepper</li><li class="ingredients-single-item">2 tbsp sesame seeds</li><li class="ingredients-single-item">3 spring onions, thinly sliced</li><li class="ingredients-single-item">1 tbsp cornstarch (optional, for extra crispy coating)</li></ul>
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4> Preheat your oven to 200°C and line a baking tray with parchment paper. If you have a wire rack that fits in the tray, place it on top for extra crispiness.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4> Pat the chicken wings dry with paper towels – this is crucial for getting them crispy. If you want extra crispy wings, toss them in a bowl with the cornstarch until lightly coated.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4> Place the wings on the prepared tray (or rack), drizzle with vegetable oil, and season with a pinch of salt and black pepper. Toss to ensure they're evenly coated.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4> Bake the wings for 40-45 minutes, turning them halfway through, until they're golden brown and crispy. If you like them extra crispy, switch to the grill setting for the final 2-3 minutes, but watch them carefully so they don't burn.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4> While the wings are baking, prepare the Korean Q sauce. In a medium saucepan over medium heat, combine the gochujang, soy sauce, honey, brown sugar, rice vinegar, sesame oil, minced garlic, grated ginger, and gochugaru (or chili flakes).</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4> Stir the sauce continuously for about 5 minutes until it starts to bubble and thicken slightly. The sauce should coat the back of a spoon but still be pourable. If it becomes too thick, add a tablespoon of water. Remove from heat and set aside.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4> When the wings are done baking, transfer them to a large bowl. Pour about two-thirds of the hot sauce over the wings and toss until they're completely coated. If you want them saucier, add more sauce.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4> Return the coated wings to the baking tray and pop them back in the oven for 5 minutes to set the sauce.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4> Remove the wings from the oven, transfer to a serving platter and sprinkle generously with sesame seeds and sliced spring onions. Serve immediately while hot and crispy, with any remaining sauce on the side for dipping. These wings pair beautifully with some cooling cucumber sticks or a simple side salad.</li></ol>
FAQ for
Spicy Korean Q Wings Recipe

What makes Korean fried chicken wings so crispy?

Korean fried chicken achieves its signature crispiness through double-frying or, as in this recipe, by thoroughly drying the wings, optional cornstarch coating, and baking on a wire rack. The final step of returning sauce-coated wings to the oven helps set the glaze while maintaining the crunch.

How spicy are gochujang chicken wings compared to Buffalo wings?

Gochujang chicken wings offer a different kind of heat compared to Buffalo wings - more complex with sweet and umami notes balancing the spice. The gochujang paste provides medium heat that can be adjusted by increasing or decreasing the amount used or adding more gochugaru (Korean chili flakes).

Can I make these Korean-style wings in an air fryer instead of baking?

Yes! Air fryers work brilliantly for these wings. Cook at 200°C for about 20-25 minutes, turning halfway through. You'll still get wonderfully crispy wings, possibly even crispier than oven-baked, with less cooking time and no need for added oil.

What's the best way to serve Korean chicken wings at a party?

Serve Korean chicken wings with small bowls of extra dipping sauce, plenty of napkins, and cooling sides like cucumber sticks, pickled radish, or kimchi. For a complete spread, add rice, lettuce cups for wrapping, and cold Korean beer or soju for an authentic experience.

How long does homemade gochujang sauce keep in the refrigerator?

Homemade gochujang sauce keeps well in an airtight container in the refrigerator for up to 2 weeks. The vinegar and sugar act as natural preservatives. For longer storage, freeze portions in ice cube trays, then transfer to freezer bags for up to 3 months.

The calorie count is an approximation and can vary based on exact measurements and specific ingredients used. Always consult nutritional information if strict adherence to calorie counts is required. This recipe is inspired by the flavours of this restaurant's dishes and has been independently developed for home cooking. It is not an exact match to the proprietary recipe used by the restaurant. This website is not affiliated with or endorsed by the restaurant.
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If you have a wire rack that fits in the tray, place it on top for extra crispiness." }, { "@type": "HowToStep", "name": "Prepare wings", "text": "Pat the chicken wings dry with paper towels – this is crucial for getting them crispy. If you want extra crispy wings, toss them in a bowl with the cornstarch until lightly coated." }, { "@type": "HowToStep", "name": "Season wings", "text": "Place the wings on the prepared tray (or rack), drizzle with vegetable oil, and season with a pinch of salt and black pepper. Toss to ensure they're evenly coated." }, { "@type": "HowToStep", "name": "Bake wings", "text": "Bake the wings for 40-45 minutes, turning them halfway through, until they're golden brown and crispy. If you like them extra crispy, switch to the grill setting for the final 2-3 minutes, but watch them carefully so they don't burn." }, { "@type": "HowToStep", "name": "Make sauce", "text": "While the wings are baking, prepare the Korean Q sauce. 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If you want them saucier, add more sauce." }, { "@type": "HowToStep", "name": "Set sauce", "text": "Return the coated wings to the baking tray and pop them back in the oven for 5 minutes to set the sauce." }, { "@type": "HowToStep", "name": "Garnish and serve", "text": "Remove the wings from the oven, transfer to a serving platter and sprinkle generously with sesame seeds and sliced spring onions. Serve immediately while hot and crispy, with any remaining sauce on the side for dipping." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "172" }, "review": [ { "@type": "Review", "author": "Mei-Lin Chen", "datePublished": "2024-06-28", "reviewBody": "These wings have the perfect balance of sweet, spicy and tangy flavors. The sauce caramelizes beautifully in the oven. I've made them three times already for family gatherings and everyone raves about them!", "name": "Perfectly Balanced Flavors", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Sanjay Patel", "datePublished": "2024-07-01", "reviewBody": "I'm very picky about chicken wings, but these are absolutely incredible. The baking method gives them that crispy exterior without deep frying. The gochujang sauce is addictive - spicy but not overwhelming.", "name": "Crispy and Addictive", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Isabella Rossi", "datePublished": "2024-06-25", "reviewBody": "Made these for a game night and they disappeared in minutes! The cornstarch tip really makes a difference for extra crispiness. I added a bit more honey to balance the spice for my guests who prefer milder food.", "name": "Game Night Hit", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Nils Johansson", "datePublished": "2024-07-05", "reviewBody": "These wings are restaurant quality! The detailed instructions made it easy to follow, and I appreciate the tip about patting the wings dry. The sesame seeds and spring onions add such a nice finishing touch.", "name": "Restaurant Quality at Home", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Maria Gonzalez", "datePublished": "2024-06-30", "reviewBody": "I've tried many Korean wing recipes but this one is the best by far! The sauce has such depth of flavor from the ginger and garlic. My husband has requested these every weekend now. Definitely a keeper!", "name": "New Family Favorite", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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