Ingredients

For the chicken wings

• 2 lbs (900 g) Al Maaedah chicken wings, split into flats & drumettes
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp garlic powder
• ½ cup cornstarch
• ½ cup all-purpose flour
• 1 cup cold water (adjust as needed)
• Oil, for frying

For the Korean sauce

• 2 tbsp gochujang (Korean chili paste)
• 2 tbsp soy sauce
• 2 tbsp rice vinegar
• 3 tbsp honey (or brown sugar)
• 1 tbsp sesame oil
• 3 garlic cloves, minced
• 1 tsp grated ginger
• 2 tbsp ketchup (adds tang & shine)
• 1 tbsp toasted sesame seeds (for garnish)
• 2 green onions, thinly sliced (for garnish)

Instructions

1. Prep the wings

1. Pat chicken wings dry with paper towels.
2. Season with salt, pepper, and garlic powder.

2. Make the batter

1. In a bowl, whisk cornstarch, flour, and cold water until smooth (should be slightly thin).
2. Dip wings into the batter, letting excess drip off.

3. Double-fry the wings

1. Heat oil in a deep pot to 325°F (165°C). Fry wings in batches for 6–7 minutes until pale golden. Remove and drain.
2. Increase oil temp to 375°F (190°C). Fry wings again for 2–3 minutes until deep golden brown and extra crispy.

4. Make the sauce

1. In a saucepan over medium heat, combine gochujang, soy sauce, rice vinegar, honey, sesame oil, garlic, ginger, and ketchup.
2. Simmer 2–3 minutes until thick and glossy.

5. Toss & serve

• Place wings in a large bowl, pour sauce over, and toss to coat evenly.
• Garnish with sesame seeds and green onions.

🔥 Pro tips:

• Double-frying is key for the shatteringly crispy crust.
• If you like extra heat, add 1–2 tsp gochugaru (Korean chili flakes) into the sauce.
• Serve with pickled radish and cold beer (classic Korean pairing).