Korean Fried Chicken Wings
by Brava Chef Erin
Serving Size 5
About this Recipe
These sweet and spicy wings make the perfect appetizer or party snack. The defining Korean flavor in these wings comes from the ingredient gochujang, a Korean fermented soy and chile paste, which can be found at any Asian supermarket, and most major grocery stores or online retailers. The wings are first coated with baking powder and salt mixture which gives the wings the same crispy texture as a deep-fried chicken wing. The longer the baking powder and salt mixture sits on the wings in the refrigerator, the more the skin will dry out and the crispier the wings will become. For spicier wings, add an additional tablespoon of gochujang when making the sauce.
2½ lbs chicken wings
2½ teaspoons baking powder
¼ cup brown sugar
¼ cup rice wine vinegar
3 tablespoons gochujang
2 tablespoons ketchup
2 tablespoons soy sauce
2 cloves garlic, smashed
1” piece ginger, peeled
½ teaspoon sesame seeds, to garnish (optional)
From Your Pantry
kosher salt and black pepper
Brava metal tray
Prep chicken wings
- Pat chicken wings dry with paper towels.
- Combine wings with baking powder, a couple pinches of kosher salt and black pepper. Toss to coat evenly.
- Place wings in single layer on baking sheet and refrigerate, uncovered, for 1–12 hours.
- Place wings in Zones 1, 2 and 3 of Brava metal tray.
- Slide metal tray into bottom shelf. Press green button to begin cooking.
- While food cooks, prepare sauce.
- In small saucepan, combine brown sugar, rice wine vinegar, gochujang, 3 tablespoons water, ketchup, soy sauce, garlic and ginger.
- Bring mixture to boil. Reduce heat and simmer for 5 minutes, stirring often. Remove garlic and ginger and discard.
- Transfer sauce to large bowl.
Toss wings with sauce & serve
- Once the cook is completed, transfer wings to bowl with sauce.
- Using tongs, toss wings in sauce until evenly coated.
- Arrange wings on serving platter.
- Sprinkle with sesame seeds and serve.