By Saira Malhotra | February 2, 2012

Photo: moonberry

By: Saira Malhotra

Bonchon chicken is all the rage in New York and for good reason. This franchise has made its name by pumping out consistently delicious little crispy drumsticks that flaunt some classic Korean flavors. These do-it-yourself Korean chicken wings are finger-licking-good, as their combination of sweet and spicy flavor gives the Southern alternative a run for its money. This double-fried chicken is crunchier, more explosively flavorful and a lot less greasy.

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Korean Chicken Wings

Servings: 4
Calories: 400 per serving
Prep Time: 3 hrs
Cook Time: 20 mins
Total Time: 3 hrs 20 mins


Korean chicken wings
  • Oil for frying
  • 5 cloves garlic, minced
  • 2"" piece peeled ginger, minced
  • 3 tbspsoy sauce
  • 4 tbspgojujang (Korean chili paste)
  • 1 tbsprice vinegar
  • 1 tbspAsian sesame oil
  • 1 tbspketchup
  • 1 tbsphoney
  • 1/2 cupflour
  • 1/2 cupcornstarch
  • 1 tablespoontoasted sesame seeds
  • 20 chicken wings
  • Salt and pepper


1. Make a mixture of the garlic, ginger, soy sauce, 1 tbsp. chili paste, vinegar, marinade the wings in the mixture for 3 hours (the longer, the better).
2. Make a sauce combining the sesame oil, ketchup, honey and 3 tbsp. chili paste and sesame seeds.
3. Heat the oil to 350 degrees.
4. Mix the 2 flours and season with salt and pepper.
5. When you are ready to fry the chicken, dredge the wings in the flour (for a light coating).
6. Fry in small batches for 7 minutes, remove and drain on paper towels. *Fry again for another 7 minutes before serving and coat in the sticky chili sauce

If you don't wish to fry the wings twice, finish in an oven preheated to 350 degrees.

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