Best 2 Korean Sweet Spicy Sticky Wings Recipes

Korean sweet spicy sticky wings are a delectable dish that blends the perfect balance of sweet and spicy flavors. Originating from South Korea, these wings have become a popular culinary delight worldwide. The wings are coated in a tantalizing glaze made from gochujang (Korean chili paste), gochugaru (Korean chili powder), soy sauce, honey, and sesame oil, creating a symphony of flavors that dance on your palate. Whether you're hosting a party or simply craving a flavorful snack, these wings are sure to satisfy your taste buds and leave you craving more.

Here are our top 2 tried and tested recipes!

KOREAN SPICY CHICKEN WINGS - RESTAURANT RECIPE!

Korean Spicy Chicken Wings - Restaurant Recipe! image

This is a fantastic recipe I came across whilst roaming the 'net! It comes from the owner of a popular Korean restaurant where these chicken wings were the most popular of all his special order dishes. Time to make doesn't include chilling time.

Provided by Um Safia

Categories Chicken

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 16

Ingredients

1 lb chicken wings (sectioned)
1/3 cup potatoes or 1/3 cup cornstarch
1/2 cup milk
1 teaspoon salt
1 tablespoon ground black pepper
vegetable oil (for deep frying)
2 tablespoons fine ground red chili pepper
2 tablespoons soy sauce
2 tablespoons sugar (or honey, or corn syrup)
1 tablespoon rice vinegar (or wine)
4 cloves peeled garlic
1/2 inch peeled fresh gingerroot
2 tablespoons korean red pepper paste (gochujang)
water, as needed to obtain a thin paste
1 spring onion
1 tablespoon toasted sesame seeds

Steps:

Rinse the wings in cold water, then lightly salt and pepper them. Let stand about 10 to 15 minutes. Place wings in a large bowl and pour the milk over them, then place in refrigerator for about one hour, turning three to four times.
For the Stir Fry Sauce: Place the ginger and garlic into a blender with just enough water to liquefy the mix. Pour into a small mixing bowl and add all other sauce ingredient & mix well. Finely chop the green/spring onion and set aside.
Chicken Wings: Discard the milk and let wing section drain until just damp. Heat oil in a large cooking pot. (350ºF or use the bread test) Roll wings in starch and deep fry until golden brown then drain.
Transfer the chicken to a large stir fry pan or wok over medium to medium high heat, add the sauce, and stir fry until all liquid is gone.
Place onto a serving tray and garnish with the green onion and sesame seed. Serve as an appetizer or with sticky rice and ban chan for a meal.

Nutrition Facts : Calories 286.8, Fat 14.2, SaturatedFat 4.1, Cholesterol 61.1, Sodium 821.5, Carbohydrate 22.8, Fiber 2.5, Sugar 5, Protein 18.6

SWEET AND SPICY STICKY WINGS RECIPE BY TASTY

Sweet And Spicy Sticky Wings Recipe by Tasty image

These are the ultimate wings when you're willing to go the extra mile. First, they're dry brined to season them from the inside out and keep them juicy. Next, they're cooked low and slow in oil and aromatics to make them fall-off-the-bone tender and incredibly moist. Lastly, they're deep fried for crunch and tossed in a sweet and spicy sauce for that perfect glazed finish. Enjoy!

Provided by Matt Ciampa

Categories Appetizers

Time 8h40m

Yield 4 servings

Number Of Ingredients 21

Ingredients

½ cup kosher salt
¼ cup sugar
1 tablespoon gochugaru, (Korean chile flakes)
2 lb chicken wings
1 ginger, peeled and sliced - 3 in (7 cm)
8 cloves garlic, peeled
4 scallions, cut into 2 in (5 cm)
3 cups olive oil, plus more as needed
¼ cup rice vinegar
¼ cup soy sauce
½ cup honey
4 cloves garlic, minced
2 tablespoons fresh ginger, grated
¼ cup gochujang, (Korean chile paste)
2 cups cornstarch, divided
1 cup all purpose flour
2 teaspoons kosher salt
1 ¾ cups water
toasted sesame seed
fresh cilantro leaf
scallion, sliced

Steps:

Dry brine the wings: Set a wire rack inside a rimmed baking sheet.
In a small bowl, combine the salt, sugar, and gochugaru.
Add the wings to a large bowl and sprinkle with the dry brine, tossing to coat evenly. Arrange the wings right side up on the wire rack and refrigerate, uncovered, for at least 4 hours, or overnight.
Confit the wings: Preheat the oven to 300°F (150°C).
Transfer the brined wings to an 8 x 11-inch baking dish. Scatter the ginger, garlic, and scallions around the wings. Pour the olive oil into the baking dish, adding more oil if needed to ensure the wings are fully submerged.
Cover the baking dish with aluminum foil and place on a rimmed baking sheet. Bake for 2½-3 hours, until the meat starts to pull away from the bones, but is still intact and tender.
Line a baking sheet with foil. Remove the wings from the oven and let cool slightly. Lift out of the oil and drain well, then set on the prepared baking sheet. Transfer to the refrigerator and chill for at least 1 hour. If desired, reserve the leftover oil to confit more wings. The oil will keep in an airtight container in the freezer for up to 2 month.
Meanwhile, make the sauce: In a medium pan over medium heat, combine the rice vinegar, soy sauce, honey, garlic, ginger, and gochujang. Cook, stirring often, until the sauce is bubbling and thickened, 3-4 minutes. Remove the pan from the heat and set aside.
Fry the wings: Heat the canola oil in a large Dutch oven over high heat until it reaches 350°F (180°C).
Make the batter: Add 1 cup of cornstarch to a large bowl and set aside. Add the remaining cup of cornstarch to a separate large bowl, along with the flour, salt, and water and whisk until smooth with no lumps.
Coat a chicken wing in the cornstarch, shaking off excess, then gently dredge the wing in the batter, letting any excess drip off.
Working in 2 batches, add the wings to the hot oil and fry for 4-5 minutes, until golden brown and crispy. Transfer to a paper towel-lined baking sheet to drain.
Transfer the wings to a large bowl and pour the sauce over. Toss to coat well.
Transfer the wings to a serving platter and pour more sauce over, then garnish with toasted sesame seeds, cilantro, and scallions.
Enjoy!

Tips:

To ensure crispy wings, make sure they are dry before frying. Pat them dry with paper towels or let them air dry for a few minutes.
For a spicier sauce, add more gochujang or red pepper flakes. You can also add a pinch of cayenne pepper for an extra kick.
If you don't have gochujang, you can substitute it with sriracha or chili sauce. However, the taste will be slightly different.
To make sure the sauce coats the wings evenly, toss them in a large bowl or Ziploc bag.
Don't overcrowd the pan when frying the wings. This will cause them to steam instead of fry and result in soggy wings.
Use a thermometer to ensure the wings are cooked to an internal temperature of 165°F (74°C).
Serve the wings immediately with your favorite dipping sauce, such as ranch or blue cheese.

Conclusion:

These Korean sweet and spicy sticky wings are the perfect party appetizer or game-day snack. They are crispy, flavorful, and sure to be a hit with everyone who tries them. The combination of sweet and spicy flavors is irresistible, and the sticky sauce is the perfect finishing touch. So next time you're looking for a delicious and easy-to-make appetizer, give these Korean sweet and spicy sticky wings a try. You won't be disappointed!