Korean Fried Wings

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These spicy crispy chicken wings are tossed in a bbq sauce made with Korean gochujang (a flavorful red pepper paste), garlic, rice vinegar, ketchup, and sesame.

Serves 6–8


  • ½ cup yellow onion, peeled and minced
  • 4 garlic cloves, peeled and minced
  • 1 teaspoon salt
  • ½ teaspoon red pepper
  • ¼ cup rice vinegar
  • ¾ cup gochujang
  • ⅛ cup ketchup
  • ¼ cup brown sugar
  • 2 teaspoons sesame seeds
  • 1 pound chicken wings (24)
  • Oil for frying
  • Chopped scallions, for garnish


  1. In a medium sauce pan, whisk together, over medium heat, onion, garlic, salt, red pepper, rice vinegar, gochujang, ketchup, brown sugar, and sesame seeds until simmering, about 4–5 minutes. Remove from heat and set aside.
  2. Heat oil in a fryer or dutch oven to 350°F.
  3. Drain wings and pat dry with a paper towel. Gently place wings, in batches, in the fryer. Fry for 6–8 minutes or until crispy and cooked through. Remove from the fryer and place in a bowl.
  4. Toss wings with sauce and serve topped with chopped scallions.

Tip: You can cook the chicken wings in the oven instead of deep frying. Preheat oven to 400°F, and cook for 12 minutes or until golden brown and cooked through.

Try out these flavorful wings for the next big game, or as an appetizer anytime, and be sure to snap a photo to share on social media with the hashtag #ALMbites.

For more tasty appetizer ideas, visit www.americanlifestylemag.com/bites.