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Korean-Style Kimchi Gochujang Chicken Wings

Korean-Style Kimchi Gochujang Chicken Wings

  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 4-6 servings


6 pounds fresh chicken wings, see Tips below in Notes

2 cups Kimchi with liquid, available at most supermarkets or online here

¼ cup Gochujang sauce (Korean sweet and spicy hot pepper paste), available in most supermarkets online here

4 tablespoons melted butter

½ teaspoon cumin

½ teaspoon coriander

1 tablespoon granulated sugar

Vegetable oil for frying

Chopped scallion greens, for garnish

Sesame seeds, for garnish


Remove wing tips and save in the freezer for the next time you make stock. Separate the wingette from the drumette. Set aside.

In a small food processor or high-speed blender, puree kimchi until completely pureed. Add hot pepper paste and pulse to combine.

In a small sauce pan, melt butter over medium to low heat and once melted, add cumin, coriander and sugar and stir to combine.

Once sugar dissolves, add to kimchi mixture and blend to combine. Set aside.

Heat oven to 250 degrees F to keep chicken warm between batches.

Heat a heavy bottomed pot with enough oil to cover the wings as they fry, about three inches deep. Heat to 350 degrees F.

Place a rack over a sheet pan to collect oil drips.

Once the oil is hot, dry the wings with paper towels. Then using tongs, place one quarter of the wings in the hot oil and fry for about ten minutes, or when they are brown and crispy and start to float. Cut one open if you are not sure.

Using a spider or strainer, remove batch one to the rack just to drain slightly then using tongs, place in a large bowl, add one quarter of the sauce and toss to coat. Place on a pan and keep warm in the oven.

Repeat for the remaining three batches, letting the oil come back to 350 degrees F before adding more chicken.

Once all of the wings are done, place in a serving bowl or platter and top with chopped scallions and sesame seeds as garnish.



  • When separating the wings, slide a sharp knife down towards the inside of the bend, keeping the back of the knife flat against the drum stick. Cut down until you feel the bone or knuckle. Grab the drumette and wingette and bend backwards, exposing the bone and cartilage. From there, just run the knife through the center between the two and they will come apart.
  • To gauge the correct oil temperature, use a candy thermometer if you do not have any other way to control the temperature.


If Korean hot pepper paste is not available, any brand of chili paste will work as a substitute.