Korean Barbecue Wings Recipe

Prep the wings

Pat the 10 chicken wings dry with paper towels. If whole wings, separate tips and discard or save for stock; keep 10 pieces (drumettes + flats).

Place wings in a bowl and season with 1 tsp kosher salt, 1 tsp black pepper and 1 tsp garlic powder. Toss to coat evenly.

Add 2 tablespoons cornstarch and toss until wings are evenly coated. This helps create a crisp exterior when frying or roasting.

If frying: heat 1 cup neutral oil in a heavy skillet or deep pan to 350°F (175°C). If oven-baking: preheat oven to 425°F (220°C) and line a baking sheet with a wire rack.

Cook wings until internal temperature reaches 165°F (74°C) and skin is crisp. Frying: carefully add wings in batches and fry 8–10 minutes until golden and crisp; drain on a wire rack lined with paper towels. Baking: place wings on the rack and bake 35–40 minutes, turning once halfway, until crispy and browned.

While wings cook, make the sauce. In a small saucepan or sauté pan over medium-low heat combine 3 tbsp gochujang, 1 tbsp soy sauce, 1 tsp rice vinegar, 2 tbsp honey, 1 tbsp brown sugar, 1 tsp sesame oil, 1 tsp grated fresh ginger, 1 minced garlic clove and 2 tbsp water.

Warm the mixture, stirring continuously until the sugar dissolves and the sauce becomes glossy and slightly thickened, about 3–5 minutes. Taste and adjust: add more honey for sweetness, more gochujang for heat, or a splash of water to thin.

Remove sauce from heat and let cool 1–2 minutes so it thickens slightly but remains pourable for tossing.

Place the cooked wings in a large warm bowl. Pour the warm gochujang sauce over the wings. Toss thoroughly with tongs until every wing is evenly coated (use as much or as little sauce as desired).

Transfer wings to a serving plate. Sprinkle 1 tsp toasted sesame seeds and 2 tbsp thinly sliced scallions over the top. Serve immediately with lime wedges on the side for optional brightness.