Korean fried chicken isn’t just food—it’s a religious experience. These 8 sweet and spicy wing recipes will make you question why you ever settled for plain old buffalo sauce. Get ready for sticky fingers, happy taste buds, and zero regrets.
1. Crack-Level Sticky Gochujang Wings
These wings are so addictive, we should probably warn your neighbors. The gochujang (Korean chili paste) gives them that perfect sweet-heat balance that’ll have you licking the plate. Perfect for when you need to impress people but don’t want to try hard.
Ingredients:
- 2 lbs chicken wings
- 1/4 cup gochujang
- 3 tbsp honey
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 3 cloves garlic, minced
- 1 tsp grated ginger
- Sesame seeds for garnish
Instructions:
- Bake wings at 400°F for 45 minutes until crispy (or air fry at 380°F for 20 minutes if you’re fancy).
- Whisk together gochujang, honey, soy sauce, vinegar, garlic, and ginger in a saucepan over medium heat until bubbly.
- Toss wings in sauce until fully coated—no wimpy drizzling allowed.
- Sprinkle with sesame seeds and try not to eat them all before serving.
Pro tip: Double the sauce. Trust me, you’ll want extra for dipping everything in sight.
2. Firecracker Korean BBQ Wings
These pack serious heat with a sneaky sweetness that creeps up on you. The secret? A splash of pear juice to balance the spice. Serve these when you want to watch your friends turn delightfully red-faced.
Ingredients:
- 2 lbs chicken wings
- 1/2 cup Korean BBQ sauce
- 2 tbsp gochugaru (Korean chili flakes)
- 1/4 cup pear juice (or sub apple juice)
- 1 tbsp brown sugar
- 1 tsp garlic powder
Instructions:
- Crisp up wings in oven or air fryer (see recipe #1 for temps/times—we’re not repeating ourselves).
- Simmer BBQ sauce, gochugaru, pear juice, sugar, and garlic powder for 5 minutes until thickened.
- Toss wings in sauce like you mean it. Garnish with sliced green onions if you’re feeling fancy.
FYI: Keep milk nearby. These have a delayed spicy kick that’ll sneak up on you.
3. Honey Butter Korean Wings (The Gateway Drug)
Not ready for full spice mode? These sweet, buttery wings are your training wheels. The brown butter takes them from basic to “why aren’t these sold at every sports bar?” level delicious.
Ingredients:
- 2 lbs chicken wings
- 4 tbsp unsalted butter
- 1/4 cup honey
- 1 tbsp soy sauce
- 1 tsp garlic powder
- Pinch of crushed red pepper (optional, for wimps)
Instructions:
- Cook wings until crispy (you know the drill by now).
- Brown butter in saucepan until nutty and golden, about 3 minutes.
- Whisk in honey, soy sauce, garlic powder, and red pepper until smooth.
- Drench wings in sauce and serve immediately—these don’t wait for polite company.
Variation: Add 1 tsp gochujang if you want to ease into the spicy life.
4. Kimchi-Brined Double Fried Wings
These are the overachievers of the wing world. Brining in kimchi juice gives them tangy depth, while double frying makes them shatteringly crisp. Warning: You might get marriage proposals after serving these.
Ingredients:
- 2 lbs chicken wings
- 1 cup kimchi juice (from jarred kimchi)
- 1/2 cup buttermilk
- 1 cup potato starch
- Oil for deep frying
- Gochujang sauce from recipe #1 (because we’re efficient like that)
Instructions:
- Soak wings in kimchi juice and buttermilk for 2 hours (or overnight if you’re patient).
- Drain, coat in potato starch, and fry at 350°F for 8 minutes. Drain on rack.
- Fry again at 375°F for 2 minutes until golden brown—this is the crispiness cheat code.
- Toss in your favorite sauce (we vote for the gochujang from #1).
Serving suggestion: With extra kimchi on the side, obviously. And soju. Lots of soju.
5. Lazy Person’s Air Fryer Korean Wings
For when you want maximum flavor with minimal effort. The cornstarch coating in this recipe gives you that craveable crunch without deep frying. Perfect for weeknights when your willpower is at an all-time low.
Ingredients:
- 2 lbs chicken wings
- 2 tbsp cornstarch
- 1 tsp salt
- 1/2 tsp black pepper
- 1/3 cup store-bought Korean wing sauce (we won’t judge)
Instructions:
- Toss wings with cornstarch, salt, and pepper until lightly coated.
- Air fry at 380°F for 12 minutes, flip, then 8 more minutes until golden.
- Toss with sauce straight from the bottle—we said lazy, remember?
Pro tip: Microwave the sauce for 20 seconds before tossing for better cling.
6. Black Garlic Korean Wings (The Sophisticated Sibling)
These taste like they belong in a Michelin-starred bar—but are stupid easy to make. Black garlic adds deep umami that makes basic garlic look amateur. Serve these when you want to flex your culinary cred without actually trying.
Ingredients:
- 2 lbs chicken wings
- 3 black garlic cloves, mashed
- 1/4 cup honey
- 2 tbsp soy sauce
- 1 tbsp gochujang
- 1 tsp sesame oil
Instructions:
- Cook wings until crispy (seriously, how many times do we have to say it?).
- Whisk together black garlic, honey, soy sauce, gochujang, and sesame oil.
- Toss wings in sauce until fully coated—this isn’t the time for restraint.
- Garnish with black sesame seeds if you’re extra.
FYI: Find black garlic at Asian markets or online. It’s worth the hunt.
7. Sweet Chili Lime Wings (The Refreshing One)
These are the poolside cocktail of wings—bright, zesty, and dangerously easy to consume in large quantities. The lime zest cuts through the sweetness like a flavor ninja. Perfect for summer cookouts where you want to pretend you’re being healthy.
Ingredients:
- 2 lbs chicken wings
- 1/2 cup sweet chili sauce
- Zest and juice of 2 limes
- 1 tbsp fish sauce
- 1/4 cup chopped cilantro
Instructions:
- Crisp up wings (you could probably do this in your sleep by now).
- Mix sweet chili sauce, lime zest/juice, and fish sauce.
- Toss wings in sauce, then sprinkle with cilantro like you’re on a cooking show.
Variation: Add sliced Thai chilies if you want to live dangerously.
8. Army Stew-Inspired Cheese Dip Wings
We took the best parts of Korean army stew (spicy, cheesy, glorious) and turned it into wing form. The cheese fondue dip takes these from great to “why aren’t you making these right now?” status. Best served with plenty of napkins and zero dignity.
Ingredients:
- 2 lbs chicken wings
- 1 cup shredded mozzarella
- 1/2 cup shredded cheddar
- 1/4 cup milk
- 1 tsp gochugaru
- 1/2 tsp garlic powder
- Gochujang sauce from recipe #1
Instructions:
- Coat wings in gochujang sauce (see recipe #1—we’re big on recycling here).
- For cheese dip: Melt cheeses with milk, gochugaru, and garlic powder in a saucepan.
- Serve wings with warm cheese dip for maximum indulgence.
Warning: These will ruin you for regular wings. You’ve been warned.
There you have it—8 Korean wing recipes that’ll make your taste buds do backflips. Whether you’re team sweet, team spicy, or team “why not both”, there’s a wing here with your name on it. Now go forth and make a glorious, sticky mess. Your future self (and your very lucky guests) will thank you.
