Spicy Korean Chicken Wings

Ingredients

• 12 pieces Chicken wings
• 2 tablespoons Gochujang (Korean chili paste)
• 1 tablespoon Soy sauce
• 2 cloves, minced Garlic
• 1 teaspoon, grated Fresh ginger
• 1 tablespoon Honey
• 1 tablespoon Cornstarch
• 2 tablespoons Vegetable oil
• 1 teaspoon Sesame seeds(optional)
• 1 stalk, sliced Green onion(optional)

Instructions

1. 1

   Pat the chicken wings dry with paper towels; toss them with cornstarch to coat evenly.

2. 2

   Heat the vegetable oil in a large skillet over medium‑high heat and fry the wings for about 8‑10 minutes, turning until golden and crispy; transfer to a plate and set aside.

3. 3

   In a small bowl combine gochujang, soy sauce, minced garlic, grated ginger, and honey; stir until smooth.

4. 4

   Return the wings to the skillet, pour the glaze over them, and toss to coat; cook for another 5‑7 minutes, allowing the sauce to thicken and cling to the wings.

5. 5

   Remove from heat, sprinkle with optional sesame seeds and sliced green onion, and serve immediately.