Swicy Korean Chicken Wings
This recipe for Korean-Style Spicy-Sweet Chicken Wings features crispy fried wings coated in a mouthwatering swicy (sweet and spicy) sauce. This dish offers a perfect balance of heat and sweetness, and it is garnished with sesame seeds and spring onions for an added crunch and freshness.
Ingredients
ingredient For Chicken Wings
- Chicken Wings: 1 kg 2.2 lbs, cleaned and patted dry
- Cornstarch: 1/2 cup for coating
- Vegetable Oil: For frying
Ingridents For the Swicy Sauce
- Gochujang Korean Chili Paste: 2 tbsp
- Soy Sauce: 2 tbsp
- Honey: 3 tbsp
- Brown Sugar: 1 tbsp
- Garlic: 2 cloves minced
- Ginger: 1 tsp grated
- Rice Vinegar: 1 tbsp
- Sesame Oil: 1 tsp
Ingredients For Garnish
- Sesame seeds
- Chopped spring onions
Instructions
- Prepare the Chicken Wings: Start by coating the wings in cornstarch to make them extra crispy. Heat oil in a deep pan or fryer to 350°F (175°C). Fry the wings in batches for 8–10 minutes, or until golden brown. Set them aside on a paper towel-lined plate.
- Make the Swicy Sauce: Combine gochujang, soy sauce, honey, brown sugar, garlic, ginger, rice vinegar, and sesame oil in a small saucepan. Stir well and cook over medium heat until the sauce thickens, about 3–4 minutes.
- Coat the Wings: Toss the fried wings in the prepared sauce until they are fully coated.
- Serve and Garnish: Arrange the wings on a serving platter. Sprinkle with sesame seeds and chopped spring onions. Serve hot and enjoy!