Description
A highly crispy fried chicken wing recipe featuring a sweet and spicy Gochujang Honey-Lime Glaze, with a buttermilk marinade to ensure juicy and tender meat.
Ingredients
Scale
- 1.5 kg chicken wings, separated into flats and drumettes
- 240 mL buttermilk
- 5 mL garlic powder
- 2.5 mL ground ginger
- 5 mL salt
- 2.5 mL black pepper
- 200 g all-purpose flour
- 60 g cornstarch
- 7.5 mL smoked paprika
- 5 mL onion powder
- 5 mL salt
- 2.5 mL black pepper
- 1.5 L vegetable oil, for frying
- 80 g gochujang (Korean chili paste)
- 60 mL honey
- 45 mL fresh lime juice
- 30 mL light soy sauce
- 15 mL minced garlic
- 10 mL sesame oil
- 5 mL toasted white sesame seeds, for garnish
- 15 mL fresh cilantro, chopped, for garnish
Instructions
- Marinate Wings: Thoroughly pat the chicken wings dry. Combine buttermilk, garlic powder, ginger, salt, and black pepper in a large bowl. Add wings, toss to coat, and refrigerate for at least 30 minutes, or up to 2 hours.
- Prepare Dredge: In a shallow dish, whisk together the all-purpose flour, cornstarch, smoked paprika, onion powder, salt, and black pepper.
- Coat Wings: Remove wings from the marinade, letting excess drip off. Dredge each wing individually in the flour mixture, pressing firmly to coat. Place coated wings on a wire rack to rest for 10-15 minutes before frying.
- Heat Oil: Pour vegetable oil into a heavy-bottomed pot to a depth of 3 inches. Heat oil over medium-high heat to 175°C (350°F).
- Fry Wings: Carefully lower wings into hot oil in batches, avoiding overcrowding the pot. Fry for 8-10 minutes per batch, turning occasionally, until golden brown and crispy. Remove fried wings and drain on a wire rack.
- Make Glaze: While wings fry, whisk gochujang, honey, lime juice, soy sauce, minced garlic, and sesame oil in a small saucepan. Bring to a gentle simmer for 3-5 minutes, stirring constantly until slightly thickened and glossy.
- Glaze and Serve: Toss the warm fried wings in the glaze until fully coated. Arrange on a platter and sprinkle generously with toasted sesame seeds and chopped cilantro.
Notes
To achieve extra crispy results, ensure the wings are completely dry before marinating, and allow the coated wings to rest on a wire rack for 10-15 minutes before frying. Avoid overcrowding the pot when frying to maintain oil temperature. If substituting buttermilk, use 1 tablespoon of white vinegar or lemon juice mixed with 1 cup of regular milk.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Deep Frying
- Cuisine: Korean-American
Nutrition
- Serving Size: 6 wings (approx. 250g)
- Calories: 650 kcal
- Sugar: 15 g
- Sodium: 800 mg
- Fat: 45 g
- Saturated Fat: 10 g
- Unsaturated Fat: 30 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 40 g
- Cholesterol: 100 mg