Spicy Glazed Chicken Wings

Every time I make Spicy Glazed Chicken Wings, my kitchen fills with the delicious smell of savory spices. There’s something about these wings that feels so satisfying – crispy skin, juicy meat, and that spicy, tangy glaze that sticks just right. The journey of preparing these wings always starts with a flavorful marinade that infuses the chicken with salt, pepper, and grated ginger. It’s a simple step, but it’s essential for the best Spicy Glazed Chicken Wings, as it sets the stage for a perfect bite every time.

Building the Sauce

While the wings marinate, I get to work on the spicy glaze. The combination of soy sauce, gochujang, hot sauce, honey, and a touch of mustard creates an irresistible balance of heat and sweetness. As it simmers, the sauce thickens beautifully, turning into a sticky glaze that clings to each wing. This is where the magic of Spicy Glazed Chicken Wings lies – in the sauce! I love how versatile it can be, allowing me to switch out ingredients based on what I have, like using sambal oelek instead of gochujang or adding a dash of lime for a citrusy touch.

The Perfect Fry

When it’s time to fry, I coat the wings in cornstarch for an ultra-crispy texture. Double-frying is the secret that makes these wings so special. The first fry cooks them through, giving them a light golden color, while the second fry at a higher temperature crisps up the outside beautifully. It’s a little extra work, but for Spicy Glazed Chicken Wings, it’s worth every minute. Seeing that golden, crispy skin is always so rewarding, and I know they’re ready for their final toss in the glaze.

Once they’re out of the fryer, I toss the wings generously in the spicy glaze, making sure each one is fully coated. For a final touch, I sprinkle toasted sesame seeds and chopped green onions on top – they add a nice crunch and fresh flavor that balance the richness of the sauce. Every bite of these wings is a perfect mix of heat, sweetness, and crispiness, and it’s no wonder they’re a crowd favorite. I serve them up with a side of pickled veggies or a fresh salad, though honestly, they’re delicious all on their own!

Chef’s Notes- Spicy Glazed Chicken Wings

• Achieving Maximum Crispiness: To get perfectly crispy wings, make sure to pat the wings dry before seasoning and marinating. Moisture can prevent the batter from adhering properly and may reduce crispiness.
• Double-Frying for Extra Crunch: Double-frying is key to a light, crispy texture. First, cook at a lower temperature to cook through the wings, then refry at a higher temperature to achieve that golden, crispy finish.
• Sauce Consistency: Cook the glaze until it thickens slightly; a runny sauce won’t stick well to the wings. If it seems too thin, let it simmer a bit longer, or add a touch of cornstarch slurry if needed.
• Flavor Depth: Marinating the wings with ginger adds depth and a subtle warmth, balancing well with the spicy glaze. Try adding minced garlic to the marinade if you love bolder flavors.
• Customizing Heat Levels: Adjust the spice level to taste by reducing or increasing the amount of gochujang or hot sauce. You can also try using a milder or hotter chili paste based on your preference.

Spicy Glazed Chicken Wings

Recipe by Kimmy

Course: Appetizer, Main CourseCuisine: KoreanDifficulty: Medium

Servings

4

wings

Prep time

25

minutes

Cooking time

20

minutes

Calories

450

kcal

Resting Time

2

hours 

Total time

2

hours 

45

minutes

Dive into the irresistible world of Spicy Glazed Chicken Wings! Perfectly crispy on the outside and juicy on the inside, these wings are tossed in a tantalizingly sweet and spicy sauce that will have your taste buds dancing. Whether you’re hosting a game day, enjoying a cozy night in, or looking for a standout appetizer, this recipe is your go-to. Crafted with simplicity and flavor in mind, it’s a sure-fire hit for any occasion. Get ready to elevate your wing game with a recipe that’s as easy to make as it is delicious!

Ingredients

• Chicken and Seasoning

• 2 pounds chicken drumettes and wingettes

• 1.5 tsp sea salt use 1 teaspoon if opting for table salt

• freshly ground black pepper a dash

• 1 tsp freshly grated ginger root

• Frying Essentials

• 4-5 cups vegetable oil for deep frying (use a sturdy, heavy-bottomed pot)

• Batter Choices

• 1/2 cup cornstarch for dry coating

• 1/2 cup tempura batter mix or all-purpose flour combined with 1/2 teaspoon baking powder, 1/4 teaspoon salt, and optionally 1/2 teaspoon garlic or onion powder

• 1/4 cup cornstarch

• 3/4 cup cold water

• Sauce Components

• 1 tbsp soy sauce

• 2 tbsp mirin or rice cooking wine

• 1.5 tbsp gochujang

• 2 tbsp sriracha or your preferred hot sauce (alternative: 2 tablespoons ketchup with 1 teaspoon vinegar)

• 2 tbsp granulated sugar

• 2 tbsp honey or substitute with corn or rice syrup

• 1 tbsp finely minced garlic

• 1/2 tsp honey dijon mustard optional

• 4 tbsp water

• 2 tbsp soy sauce

• 2 tbsp mirin or rice wine

• 2 tbsp brown sugar

• 2 tbsp honey or syrup alternative

• 1 tbsp minced garlic

• 1 tsp vinegar (white, rice, or apple cider)

• 2 tsp oyster sauce optional

• 4 tbsp water

• Garnish

• 1/2 tsp toasted sesame seeds optional

• 1 tbsp finely chopped green onions optional

• Alternative Ingredients:

• Chicken Wings: Substitute with chicken drumsticks or thighs for a different texture.

• Gochujang: Use sambal oelek or another chili paste if unavailable.

• Mirin: Replace with a mixture of rice vinegar and sugar.

• Honey: Maple syrup or agave nectar can be used as alternatives.

• Soy Sauce: Tamari for a gluten-free option.

• Potato Starch: Cornstarch can be used interchangeably.

• Rice Wine: Dry sherry or sake can substitute.

• Hot Sauce: Any preferred hot sauce like Tabasco or Frank’s can be used.

• Oyster Sauce: Hoisin sauce or mushroom sauce for a vegetarian option.

• Baking Powder: Use self-rising flour if tempura mix is not available.

Directions

• Marinating the Wings – Begin by washing and thoroughly drying the chicken wings. In a large mixing bowl, combine the sea salt, black pepper, and grated ginger, then toss the wings in this mixture to ensure even seasoning. Cover and refrigerate for at least 2 hours, allowing the flavors to penetrate the meat deeply.
• Preparing the Sauce – Choose your preferred glaze: for a spicy option, mix soy sauce, mirin, gochujang, Sriracha, sugar, honey, minced garlic, and honey dijon mustard in a saucepan. Bring to a boil over medium heat, stirring continuously until the sauce thickens slightly, approximately 4-5 minutes. Turn off the heat and set aside. For the soy garlic glaze, combine soy sauce, mirin, brown sugar, honey, minced garlic, vinegar, oyster sauce, and water, then simmer similarly until thickened.
• Coating the Wings – For a dry batter, evenly coat the marinated wings with cornstarch, shaking off any excess. Alternatively, for a wet batter, prepare the mixture by combining tempura mix, cornstarch, and cold water until smooth.
• First Frying – Heat vegetable oil in a deep fryer or large pot to 320°F (160°C). Carefully add the wings in batches to avoid overcrowding. Fry for about 6 minutes until they achieve a light golden color. Remove the wings using a wire skimmer and drain on a wire rack or large mesh strainer.
• Second Frying – Increase the oil temperature to 350°F (175°C). Return the drained wings to the oil in a single batch and fry for an additional 5 minutes until crispy and golden brown. Drain again on a wire rack.
• Tossing with Sauce – Place the fried wings in a large bowl and toss them thoroughly in your chosen sauce until well-coated. For an extra touch, hand-brush the wings with the glaze for an even distribution. Garnish with toasted sesame seeds and chopped scallions before serving.

Equipment

• deep fryer
• large pot
• wire rack
• mixing bowls
• measuring cups and spoons
• tongs
• wire skimmer
• slotted spoon

Nutrition Facts

• Calories: 450kcal
• Carbohydrates: 25g
• Protein: 30g
• Fat: 25g
• Saturated Fat: 5g
• Cholesterol: 90mg
• Sodium: 800mg
• Potassium: 300mg
• Fiber: 2g
• Sugar: 18g
• Vitamin A: 200IU
• Vitamin C: 3mg
• Calcium: 40mg
• Iron: 1.5mg

FAQs- Spicy Glazed Chicken Wings

Can I bake the wings instead of frying them?

Yes! Bake at 425°F (220°C) for 35-40 minutes, flipping halfway, then broil for 2-3 minutes to crisp up the skin before tossing in sauce.

How do I make these wings less spicy?

Reduce the gochujang and hot sauce in the glaze, or swap out some of the hot sauce for ketchup for a milder flavor.

Can I prepare the wings in advance?

Yes! Marinate the wings up to 24 hours in advance and prepare the sauce a day ahead. Store both in the fridge, then fry and toss the wings just before serving.

What if I don’t have potato starch?

Cornstarch works just as well as potato starch for a crispy coating, so feel free to substitute.

Can I freeze the fried wings?

Yes, freeze the fried (but unsauced) wings, then reheat in an oven or air fryer until crispy and toss in fresh sauce before serving.