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crispy korean bbq wings glazed with sweet and spicy gochujang sauce and sesame seeds

Korean BBQ Chicken Wings

Crispy double-fried wings tossed in a bold, sticky Korean BBQ glaze — sweet, spicy, garlicky, and absolutely addictive. The perfect fusion of street-food crunch and deep gochujang flavor.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 5
Course: Main Course
Calories: 720
Ingredients Method Notes

Ingredients
  

Sauce
  • 288 g gochujang
  •  135 ml honey
  • 10.5 tbsp dark soy sauce or regular soy sauce
  • 10.5 tbsp white distilled vinegar
  • 165 ml sweet soy sauce
  • 180 g ketchup
  • 7–8 cloves garlic finely minced
Wings
  • 1.36 kg chicken wings drums and flats
  • 12 g kosher salt
  • 8 g granulated sugar
  • 4.5 g MSG
  • 4.5 g ground black pepper
  • Toasted sesame seeds for garnish
  • 4-5 Green onions thinly sliced, for garnish
Dry Dredge
  • 450 g potato starch
  • 225 g all-purpose flour
  • 12 g kosher salt
  • 3 g granulated sugar
  • 4.5 g MSG
  • 15 g garlic powder
  • 4.5 g ground white pepper
Wet Batter
  • 75 g reserved dry drege mix
  • 7 g baking powder
  • 240 ml cold water plus more as needed
FRYING
  • 3.8 L vegetable oil

Method
 

Make the Sauce
  1. In a small saucepan, combine gochujang, honey, soy sauce, vinegar, sweet soy sauce, and ketchup. Bring to a boil, then reduce to a simmer for 2–3 minutes. Remove from heat and stir in the minced garlic. Optionally steep 5 minutes and strain for a smoother glaze. Set aside.
Separate the Wings
  1.  Using a sharp knife, cut each whole wing at the joint to divide it cleanly into drums and flats. Discard wing tips or save them for stock.
Marinate the Wings
  1. Add the wings to a large bowl with salt, sugar, MSG, black pepper, and grated ginger. Toss thoroughly, cover, and refrigerate for at least 1 hour — overnight is ideal for deeper flavor.
Prepare the Dry Dredge
  1.  In a large bowl, whisk together potato starch, flour, salt, sugar, MSG, garlic powder, and white pepper until uniform. Reserve ½ cup (75 g) for the wet batter.
Prepare the Wet Batter
  1.  In another bowl, combine the reserved dry dredge with baking powder. Gradually whisk in cold water until smooth and pourable.
Heat the Oil
  1.  Add vegetable oil to a heavy pot and heat to 325°F (163°C). Set a cooling rack over a tray nearby.
Coat the Wings
  1. Pat the wings completely dry. Flick a few spoonfuls of wet batter into the dry dredge to create crispy clusters. Dip each wing into the wet batter, allow excess to drip off, then coat thoroughly in the dry dredge, pressing to adhere.
First Fry
  1. Fry wings in batches for 8–10 minutes, until light golden and cooked through. Transfer to the rack. Skim debris from the oil between batches.
Second Fry
  1. Raise the oil temperature to 350°F (177°C). Fry the wings again for 2 minutes, until deeply golden and ultra-crispy. Drain on the rack for 1–2 minutes to set the crust.
Sauce the Wings
  1.  Add wings to a large mixing bowl, pour over the Korean BBQ glaze, and toss gently until every wing is fully coated. Plate and garnish with toasted sesame seeds and sliced green onions. Enjoy immediately.

Notes

  • Double-frying is essential — first cooks the chicken, second locks in the crunch.
  • Cold water = lighter, crispier batter. Don’t use room-temperature water.
  • Wet batter should cling but still flow; adjust with a teaspoon of water if needed.
  • Let wings drain on a rack, not paper towels — paper traps steam and softens the crust.