spicy & sweet fried korean chicken wings

3 cloves garlic
1 tbsp ginger
1 tbsp sugar
1 tbsp gochujang
hot pepper paste
1 tbsp sesame oil
2 tbsp lime juice
2 tbsp soy sauce
1 tbsp fish sauce
2 lbs chicken wings
3 tbsp gochugaru
Korean red pepper powder
1 tbsp sesame seeds
3 tbsp gochujang
hot pepper paste
2 tbsp honey
2 tbsp rice vinegar
vegetable oil
coarse salt
  • large bowl (2)
  • saucepan
  • whisk
These wings are a more advanced version of the basic Korean chicken wings we used to make. This recipe is adapted from Marja Vongerichten's The Kimchi Chronicles. The wings are sticky, slightly sweet, spicy, and they pack a punch! These are most delicious when eaten immediately... with beer. :)
Start by marinating the wings. Whisk the sugar, lime juice, soy sauce, fish sauce, sesame oil, red pepper paste, garlic, and ginger together in a large bowl. Add the chicken wings and toss to coat. Cover the bowl and marinate for 20 minutes at room temp.
Prepare the sauce by combining the red pepper powder, sesame seeds red pepper paste, honey, and vinegar in a large bowl.
Heat 1 inch of oil in the saucepan. Bring to frying temp.
Dredge the wings in flour. Fry the wings in batches, about 10 minutes per batch. Transfer to a paper towel-lined plate to drain.
Add the wings to the large bowl with sauce and toss to coat. Transfer wings to serving platter and top with coarse salt.
source: Marja Vongerichten's The Kimchi Chronicles