Korean Fried Chicken Wings with Spicy Chilli Glaze


Preparation info

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There are fast-food chains and trucks whose menus are solely devoted to this addictive chicken. Generally it’s fried twice to crisp the skin and then rolled in a sweet vinegary chilli glaze made from the insanely good gochujang chilli paste. Since frying chicken on the bone can be a bit messy, I played around with the method to bake them crisp first. The end result is just as salivatingly good.

Preparation: 15 Minutes, Plus Overnight Brining
Cooking: 1 Hour


  • 1 kg (2 lb 4 oz) chicken wings, halved, tips removed


  • 2 tablespoons caster (superfine) sugar
  • 2 tablespoons rock or sea salt
  • 3 garlic cloves, chopped
  • 1 tablespoon soy sauce

Chilli glaze

  • 60 g ( oz/¼ cup) gochujang (Korean chilli paste)
  • 4 tablespoons honey
  • 2 tablespoons sake
  • 4 tablespoons mirin (rice wine)
  • 4 tablespoons rice vinegar
  • 1 tablespoon black or white sesame seeds, toasted


Put the chicken wings in a resealable plastic bag or large bowl. Add all of the brine ingredients, combine well, then seal or cover with plastic wrap and refrigerate overnight.

Preheat the oven to 220°C (425°F) or 200°C (400°F) fan forced. Drain, rinse and pat dry the chicken wings using paper towel. Place in a single layer in a large roasting tin and bake for 45 minutes, tossing several times during cooking.

Meanwhile, to make the glaze, combine all of the ingredients in a small bowl.

After the wings have roasted, drain off the excess oil and pour the glaze over the top. Bake for another 10-15 minutes until golden and sticky. Serve on a big platter.