Description
Crispy Korean Spicy Fried Chicken wings coated in a flavorful gochujang-based sauce, topped with a creamy melted cheese sauce and garnished with fresh green onions. This indulgent dish combines the perfect balance of spicy, sweet, and savory flavors for a satisfying snack or meal.
Ingredients
Scale
Chicken and Coating
- 2 lbs chicken wings
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 cup buttermilk
Spicy Sauce
- 1/2 cup gochujang (Korean chili paste)
- 1/4 cup honey
- 1/4 cup soy sauce
Cheese Sauce and Garnish
- 1 cup shredded cheese (mozzarella or cheddar)
- 1/2 cup heavy cream
- 2 green onions, chopped
Instructions
- Prepare the Dry Mix: In a large bowl, combine flour, cornstarch, garlic powder, onion powder, paprika, salt, and pepper thoroughly to create the seasoned coating mixture.
- Coat the Chicken: Dip each chicken wing into the buttermilk, allowing excess to drip off, then dredge them evenly in the flour mixture to ensure a crisp crust when fried.
- Heat the Oil: Preheat oil in a deep fryer or a large heavy-bottomed pot to 350°F (175°C), ensuring it’s hot enough for frying but not smoking.
- Fry the Chicken: Carefully add the coated wings in batches to the hot oil, frying each batch for 8-10 minutes or until they turn golden brown and are cooked through with an internal temperature of 165°F (74°C).
- Make Spicy Sauce: While frying, in a separate saucepan over medium heat, whisk together gochujang, honey, and soy sauce until the mixture is smooth and heated through.
- Toss Wings in Sauce: Once fried, immediately toss the crispy wings in the spicy gochujang sauce to coat them evenly, allowing the flavors to meld.
- Prepare Cheese Sauce: In another saucepan, warm the heavy cream over medium heat then add shredded cheese, stirring continuously until the cheese is completely melted and the sauce is smooth and creamy.
- Serve and Garnish: Plate the spicy coated wings, drizzle or pour the warm cheese sauce over the top, and finish with chopped green onions for freshness and color.
Notes
- For extra crispiness, double fry the chicken wings by frying them initially, resting briefly, and frying again for a couple of minutes.
- Adjust the spiciness by modifying the amount of gochujang according to your heat preference.
- Use a thermometer to maintain consistent oil temperature to avoid greasy or undercooked wings.
- Substitute buttermilk with milk and a tablespoon of vinegar if buttermilk is unavailable.
- The cheese sauce can be varied with different cheeses like Monterey Jack or a mix for different flavor profiles.
