A homemade rendition of the popular sweet and spicy Korean Q wings, featuring crispy chicken coated in a vibrant gochujang-based sauce, perfect for emulating that famous Wingstop taste.
Spicy Korean Q Wings: Wingstop Flavor
A homemade rendition of the popular sweet and spicy Korean Q wings, featuring crispy chicken coated in a vibrant gochujang-based sauce, perfect for emulating that famous Wingstop taste.
Ingredients
- 2 lbs chicken wings drumettes and flats separated
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1/2 tsp ginger powder
- 2 cups vegetable oil for frying (or as needed to submerge wings)
- 1/4 cup gochujang (Korean chili paste)
- 2 tbsp soy sauce
- 2 tbsp honey or brown sugar
- 1 tbsp rice vinegar
- 2 cloves garlic minced
- 1 tsp fresh ginger grated
- 1 tsp sesame oil
- 1 tbsp water
- 1 tbsp toasted sesame seeds for garnish (optional)
- 2 tbsp green onions sliced
Instructions
- Pat the chicken wings thoroughly dry with paper towels. This is crucial for crispy skin.
- In a large bowl, whisk together the all-purpose flour, cornstarch, salt, black pepper, garlic powder, and ginger powder to create the dredge.
- Add the dried chicken wings to the dredge and toss until each wing is evenly coated. Shake off any excess.
- Heat the vegetable oil in a deep pot or Dutch oven to 350°F (175°C). Ensure the pot is at least half-filled with oil.
- Carefully add the wings to the hot oil in batches, ensuring not to overcrowd the pot. Fry for 15-20 minutes, or until the wings are golden brown, crispy, and cooked through (internal temperature should reach 165°F/74°C).
- Remove the fried wings from the oil and place them on a wire rack set over a baking sheet to drain excess oil. Keep warm.
- While the wings are frying, prepare the sauce: In a medium saucepan, whisk together the gochujang, soy sauce, honey (or brown sugar), rice vinegar, minced garlic, grated ginger, sesame oil, and water.
- Heat the sauce over medium-low heat, stirring constantly, until it simmers and slightly thickens, about 3-5 minutes. Do not boil vigorously.
- In a large clean bowl, add the crispy fried wings. Pour the warm Korean Q sauce over the wings and toss until they are thoroughly coated.
- Serve immediately, garnished with toasted sesame seeds and sliced green onions, if desired.
Notes
For extra crispy wings, consider a double-fry method: fry for 10 minutes at 325°F (160°C), rest for 5 minutes, then fry again for 5-7 minutes at 375°F (190°C) until golden brown. Adjust gochujang and honey to your preferred level of spice and sweetness. Garnish with toasted sesame seeds and sliced green onions for added flavor and visual appeal.
