Gochujang Wing Bomb Recipe

Prep and Season Wings

Pat the 24 chicken wing pieces dry with paper towels. In a large bowl, toss wings with 2 tsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder and 2 tbsp vegetable oil until evenly coated. Let rest 15 minutes at room temperature while you prepare other components (or refrigerate up to 2 hours).

Optional Light Batter for Crispy Skin

If you want extra-crispy wings, make a light batter by mixing 50 g all-purpose flour, 30 g cornstarch and 1/2 tsp baking powder. Whisk in about 60 ml cold water until a slightly thick but pourable batter forms. Dip each seasoned wing into the batter, letting excess drip off.

Fry Wings

Heat 800 ml neutral oil in a deep pot or deep fryer to 175°C (350°F). Fry wings in batches (do not overcrowd) for 8–10 minutes until golden and internal temperature reaches 74°C (165°F). For unbattered wings, fry 10–12 minutes until crisp. Remove to a wire rack or paper-towel-lined tray to drain. Alternatively, for a healthier option, roast at 220°C (425°F) on a rack for 30–35 minutes, turning once, until crisp.

Make the Sauce

In a small bowl, whisk together 6 tbsp gochujang, 2 tbsp soy sauce, 3 tbsp honey, 1 tbsp brown sugar, 2 tbsp rice vinegar, 1 tsp sesame oil, 3 cloves minced garlic and 1 tsp minced fresh ginger. In a separate small cup, dissolve 1 tsp cornstarch into 60 ml water. Transfer the gochujang mixture to a small saucepan and warm over medium-low heat, stirring. Once it simmers gently, stir in the cornstarch slurry and cook 1–2 minutes until glossy and slightly thickened. Remove from heat and keep warm.

Toss Wings in Glaze

Place the drained hot wings into a large mixing bowl. Pour the warm gochujang glaze over the wings and toss with tongs until every piece is evenly coated. Return glazed wings to a wire rack for a minute to let excess sauce set. Garnish with thinly sliced green onions and 1 tsp toasted sesame seeds.

Cook Noodles

Bring a large pot of water to a boil. Add 200 g dangmyeon (sweet potato glass noodles) and cook according to package directions, typically 6–8 minutes, until tender but slightly chewy. Drain and rinse under cold water. Cut the noodles with kitchen shears into shorter lengths (optional). Toss with 1 tsp sesame oil to prevent sticking.

Saute Vegetables

Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add 1 clove minced garlic and 1/2 sliced yellow onion; sauté 1–2 minutes until fragrant. Add julienned carrot and sauté 2–3 minutes until softened. Add spinach and cook just until wilted, about 1 minute. Season vegetables with 2 tbsp soy sauce and 1 tsp sugar.

Combine Noodles and Finish

Add the drained noodles to the skillet with the vegetables and toss to combine over medium heat for 1–2 minutes so the flavors meld. Adjust seasoning with a little extra soy sauce or sugar if needed. Finish with 1 tsp sesame oil and 1 tsp toasted sesame seeds. Keep warm until plating.

Steam Broccoli

Steam 200 g broccoli florets for 4–5 minutes until bright green and tender-crisp. Season lightly with a pinch of salt or a drizzle of sesame oil if desired.

Boil Eggs

Place 2 large eggs in a small saucepan and cover with cold water. Bring to a gentle boil, then reduce heat and simmer for 7 minutes for jammy yolks. Immediately transfer eggs to an ice bath, cool for 5 minutes, then peel and halve.

Cook Mandoo

Prepare 2 mandoo dumplings according to package or fresh instructions: pan-fry in a lightly oiled skillet over medium heat 2–3 minutes per side until golden and cooked through, or steam for 6–8 minutes. Keep warm.

Prep Fresh Veggies

Wash and arrange 8 lettuce leaves for wraps and slice 1 cucumber into matchsticks. Portion pickled radish or kimchi if using.

On a large platter or individual plates, arrange a bed of japchae on one side. Place glazed gochujang wings prominently, sprinkle with sliced green onions and toasted sesame seeds. Arrange steamed broccoli, cucumber matchsticks, lettuce leaves, halved eggs and the two mandoo dumplings around the wings. Serve immediately so wings remain warm and slightly sticky. Provide extra gochujang glaze on the side for dipping and optional kimchi or pickled radish.