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Crispy Gochujang Chicken Wings

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Crispy chicken wings meet a sticky gochujang, honey and garlic glaze. They make a bold main dish or a shareable snack.

TIEMPO DE PREPARACIÓN 10 min
TIEMPO DE COCCIÓN 20 min
PORCIONES 2
NIVEL DE PICANTE

INGREDIENTES

Sauce:

  • 4 Tbsp Sempio Gochujang Gluten Free
  • 2 Tbsp soy sauce
  • 2 Tbsp honey
  • 2 Tbsp rice vinegar
  • 1 Tbsp sesame oil
  • 1 Tbsp ginger, grated
  • 1 clove garlic, minced

Chicken:

  • 2 lb chicken wings
  • 1/2 cup cornstarch
  • 1/2 cup vegetable oil, for frying
  • Salt and black pepper, to taste

INGREDIENTES

Sauce:

  • 4 Tbsp Sempio Gochujang Gluten Free
  • 2 Tbsp soy sauce
  • 2 Tbsp honey
  • 2 Tbsp rice vinegar
  • 1 Tbsp sesame oil
  • 1 Tbsp ginger, grated
  • 1 clove garlic, minced

Chicken:

  • 2 lb chicken wings
  • 1/2 cup cornstarch
  • 1/2 cup vegetable oil, for frying
  • Salt and black pepper, to taste

INSTRUCCIONES

  1. Whisk the gochujang, soy sauce, honey, rice vinegar, sesame oil, ginger and garlic in a bowl.
  2. Pat the chicken wings dry with paper towels. Season with salt and pepper, then coat evenly with cornstarch.
  3. Heat the vegetable oil in a skillet over medium-high heat. Fry the wings in batches, about 5 minutes per side, until crisp and cooked to 165°F. Drain well.
  4. Heat the sauce in a clean skillet for about 2 minutes. Add the wings and toss until evenly glazed.
  5. Serve immediately while the coating is crisp.

INSTRUCCIONES
  1. Whisk the gochujang, soy sauce, honey, rice vinegar, sesame oil, ginger and garlic in a bowl.
  2. Pat the chicken wings dry with paper towels. Season with salt and pepper, then coat evenly with cornstarch.
  3. Heat the vegetable oil in a skillet over medium-high heat. Fry the wings in batches, about 5 minutes per side, until crisp and cooked to 165°F. Drain well.
  4. Heat the sauce in a clean skillet for about 2 minutes. Add the wings and toss until evenly glazed.
  5. Serve immediately while the coating is crisp.

PRODUCTO RELACIONADO

Sempio gluten-free gochujang Korean chili paste 250g

Gochujang Sin Gluten
Pasta de chile rojo coreana sin gluten

RECETAS RELACIONADAS

Pan-seared salmon glazed with gochujang sauce, topped with sesame seeds and sliced scallions, served with bok choy

Salmón glaseado con gochujang

Pan-seared salmon glazed with gochujang sauce, topped with sesame seeds and sliced scallions, served with bok choy

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Crispy Gochujang Chicken Wings

TIEMPO DE PREPARACIÓN 10 min
TIEMPO DE COCCIÓN 20 min
PORCIONES 2
NIVEL DE PICANTE

INGREDIENTES

Sauce:

  • 4 Tbsp Sempio Gochujang Gluten Free
  • 2 Tbsp soy sauce
  • 2 Tbsp honey
  • 2 Tbsp rice vinegar
  • 1 Tbsp sesame oil
  • 1 Tbsp ginger, grated
  • 1 clove garlic, minced

Chicken:

  • 2 lb chicken wings
  • 1/2 cup cornstarch
  • 1/2 cup vegetable oil, for frying
  • Salt and black pepper, to taste

INSTRUCCIONES

  1. Whisk the gochujang, soy sauce, honey, rice vinegar, sesame oil, ginger and garlic in a bowl.
  2. Pat the chicken wings dry with paper towels. Season with salt and pepper, then coat evenly with cornstarch.
  3. Heat the vegetable oil in a skillet over medium-high heat. Fry the wings in batches, about 5 minutes per side, until crisp and cooked to 165°F. Drain well.
  4. Heat the sauce in a clean skillet for about 2 minutes. Add the wings and toss until evenly glazed.
  5. Serve immediately while the coating is crisp.