Korean BBQ Wings (Crispy & Saucy)

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Plate of crispy Korean BBQ wings drizzled with savory sauce
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Why Make This Recipe

Korean BBQ Wings are a fun and tasty dish that everyone loves. They are crispy on the outside and saucy on the inside. This recipe is perfect for any party, game day, or family dinner. The combination of flavors and the crunch of the wings will surely impress anyone who tries them.

How to Make Korean BBQ Wings

Ingredients

  • 2 lbs chicken wings, cleaned & patted dry
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 1⁄2 cups all-purpose flour
  • 1⁄2 cup cornstarch
  • Oil, for deep frying
  • 1⁄2 cup of the seasoned flour mix
  • 1⁄4 cup water
  • 2 tbsp butter
  • 2 tbsp Momofuku Chili Crunch Sauce
  • 1⁄2 cup Momofuku Korean BBQ Sauce

Directions

  1. In a large bowl, toss the chicken wings with salt, pepper, garlic powder, and paprika. Set aside.
  2. In another bowl, mix the flour and cornstarch together, adding the seasonings for extra flavor.
  3. Create a wet batter by mixing 1/2 cup of the seasoned flour with enough water for consistency. Dip each wing in this batter, then coat it in the dry flour.
  4. Heat oil to 350°F (175°C) and fry the wings in batches for 8–10 minutes until golden brown. Once done, drain them.
  5. In a saucepan, melt the butter and stir in the Chili Crunch Sauce and BBQ Sauce. Simmer until warm.
  6. Toss the sauce over the hot fried wings and serve immediately. You can add optional sesame seeds or green onions for garnish.

How to Serve Korean BBQ Wings

Serve the Korean BBQ wings hot right after cooking. They are great on their own or can be served with dipping sauces. You can add a side of pickled vegetables or a fresh salad for a nice touch.

How to Store Korean BBQ Wings

If you have leftovers, let the wings cool completely. Place them in an airtight container and store them in the fridge for up to 3 days. To reheat, pop them back in the oven or air fryer for a crispy finish.

Tips to Make Korean BBQ Wings

  • Make sure to pat the chicken wings dry before seasoning. This helps them get crispy when frying.
  • Don’t overcrowd the frying pot; fry the wings in batches to maintain the oil temperature.
  • For an extra kick, adjust the amount of Chili Crunch Sauce in the recipe to suit your taste.

Variation

You can try different sauces for the wings. Instead of the Korean BBQ Sauce, use a sweet chili sauce or a spicy buffalo sauce for a twist.

FAQs

1. Can I bake the wings instead of frying them?
Yes, you can bake them! Preheat the oven to 400°F (200°C), place the wings on a baking sheet, and bake for about 40-45 minutes, flipping halfway through, until crispy.

2. What can I serve with Korean BBQ Wings?
They go well with various sides like cucumber salad, coleslaw, or even fried rice.

3. Can I freeze Korean BBQ Wings?
Yes, you can freeze the cooked wings. Place them in an airtight container or freezer bag for up to 3 months. Thaw and reheat before serving.

Korean BBQ Wings

Crispy on the outside and saucy on the inside, Korean BBQ Wings are perfect for parties and family dinners.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Appetizer, Main Course
Cuisine Korean
Servings 4 servings
Calories 300 kcal

Ingredients
  

For the wings

  • 2 lbs chicken wings, cleaned & patted dry Make sure to pat the chicken wings dry before seasoning.
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1.5 cups all-purpose flour
  • 0.5 cups cornstarch
  • Oil, for deep frying Heat to 350°F (175°C)

For the batter and sauce

  • 0.5 cups of the seasoned flour mix Use from the flour and cornstarch mixture.
  • 0.25 cups water Add enough to achieve desired batter consistency.
  • 2 tbsp butter
  • 2 tbsp Momofuku Chili Crunch Sauce Adjust to taste for extra kick.
  • 0.5 cups Momofuku Korean BBQ Sauce Can substitute with other sauces.

Instructions
 

Preparation

  • In a large bowl, toss the chicken wings with salt, pepper, garlic powder, and paprika. Set aside.
  • In another bowl, mix the flour and cornstarch together, adding the seasonings for extra flavor.
  • Create a wet batter by mixing 1/2 cup of the seasoned flour with enough water for consistency.

Cooking

  • Dip each wing in the batter, then coat it in the dry flour.
  • Heat oil to 350°F (175°C) and fry the wings in batches for 8–10 minutes until golden brown. Once done, drain them.

Sauce Tossing

  • In a saucepan, melt the butter and stir in the Chili Crunch Sauce and BBQ Sauce. Simmer until warm.
  • Toss the sauce over the hot fried wings and serve immediately.

Notes

Serve the wings hot right after cooking. They can be served on their own or with dipping sauces. Adding sesame seeds or green onions as garnish is optional. If you have leftovers, let the wings cool completely and store in an airtight container in the fridge for up to 3 days. To reheat, use an oven or air fryer for a crispy finish.

Nutrition

Serving: 4gCalories: 300kcalCarbohydrates: 20gProtein: 25gFat: 15gSaturated Fat: 5gSodium: 800mgFiber: 1gSugar: 2g
Keyword chicken wings, Crispy Wings, Game Day Snacks, Korean BBQ Wings, Party Food
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