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

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.


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


    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.