Korean fried chicken wings from A Bird in the Hand: Chicken Recipes for Every Day and Every Mood (page 62) by Diana Henry

  • spring onions
  • sesame seeds
  • fish sauce
  • rice flour
  • garlic
  • fresh ginger
  • sesame oil
  • rice vinegar
  • vegetable oil
  • chicken wings
  • gochujang
  • dark soy sauce

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Skamper on June 28, 2021

    This sauce was delicious, though I used the tried & true Alton Brown steam/bake method for the wings rather than deep frying. I toned down the gochujang to 3T and it was still on the edge of being too spicy. M says his favorite wings are still the Nagoya tebasaki from Japanese Soul Cooking.

  • monkeycounter on November 02, 2020

    One of the most delicious things I’ve ever cooked or eaten! The gochujang is a really important part of it, as it brings an umami depth which chili & paprika won’t achieve on their own. I’ve never managed to make too many of these - even doubling the recipe the whole lot was eaten by four people.

  • Melyinoz on April 09, 2020

    I usually try to follow a recipe faithfully the first time I make it, before making any tweaks to suit my personal taste. However, in these challenging times, it was not worth running to the shops to try and source gochujang, so I had to make do without. The internet advised me to substitute chilli flakes and paprika instead. I have no baseline to compare these to, so I am unsure how much they differ from the original. Though I can say that I really enjoyed the salty, garlicky, sticky wings. They were a lovely moment of respite from the world and it’s troubles.

  • blazin on April 01, 2020

    Incredible! I cooked all the wings according to the frying instructions (watching very carefully for necessary oil temp adjustments) and then used different seasonings on portions of them. I cut the sauce recipe in half and it was perfect for 6 wings. If I were making a full recipe of chicken with only this sauce I would probably double the sauce.

  • Nacey on February 11, 2018

    I baked my chicken wings first having tossed them in seasoned oil and flour. Then stirred them into the sauce and they were perfect. No frying needed!

  • mfranklin125 on March 08, 2017

    This was sooo yummy

  • lilham on October 08, 2016

    I made it with small pieces of skinless boneless chicken thigh fillets, cut into small pieces. The frying time I needed therefore was much shorter.I didn't use any thermometer. The sauce is delicious. Just the right balance of heat, sweetness and saltiness. The punch I expect from Korean food.

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