Korean Fried Chicken Wings with Spicy Chilli Glaze

Preparation info
  • Serves:


    as a Starter
    • Difficulty


    • Ready in

      1 hr 15

Appears in
My Street Food Kitchen

By Jennifer Joyce

Published 2015

  • About

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.