Firecracker Korean-Inspired Chicken Wings

Ingredients

• 2 lbs (900 g) chicken wings, preferably split
• 3 tbsp (45 ml) gochujang (Korean red chili paste)
• 2 tbsp (30 ml) soy sauce
• 1 tbsp (15 g) brown sugar
• 2 cloves garlic, minced
• 1 tsp (5 ml) sesame oil
• 1 tsp (5 g) grated ginger
• 1 tbsp (15 ml) rice vinegar
• 1 cup (120 g) all-purpose flour
• 1 cup (120 g) cornmeal
• 1 tsp (5 g) salt
• 1/2 tsp (2 g) black pepper
• 2 green onions, chopped
• Sesame seeds, for sprinkling

Instructions

1. 1

   In a bowl, combine gochujang, soy sauce, brown sugar, garlic, sesame oil, ginger, and rice vinegar to prepare the marinade.

2. 2

   Add chicken wings to the marinade, ensuring they are well-coated. Cover and refrigerate for at least 30 minutes (or up to overnight for stronger flavor).

3. 3

   In a separate bowl, combine flour, cornmeal, salt, and pepper to prepare the coating.

4. 4

   Remove marinated wings from the fridge and shake off excess marinade. Dredge wings in the flour mixture, pressing lightly to adhere.

5. 5

   Preheat oven to 425°F (220°C) or heat oil in a deep pot for frying. For baking: Arrange wings on a wire rack over a baking sheet and bake until golden brown (about 40 minutes), flipping halfway.

6. 6

   For frying: Fry wings in batches until golden and crispy (about 10-12 minutes), ensuring the internal temperature reaches 165°F (74°C).

7. 7

   Once cooked, toss wings in remaining marinade (if desired). Garnish with green onions and sesame seeds before serving.