Golden, double-fried chicken wings tossed in a sticky gochujang-honey glaze, finished with scallions and sesame seeds. Cool buttermilk maple ranch balances the sweet heat.
Serves: 4
Prep Time: 25 minutes
Cook Time: Approximately 50 minutes
Marinate Time: 1 hour or overnight
Ingredients
Wings & Marinade
3 lbs chicken wings, tips removed and separated into drumettes and flats
3 tablespoons soy sauce
1 1/2 teaspoons toasted sesame oil
10 garlic cloves, finely grated
2 tablespoons finely grated fresh ginger
2 teaspoons Diamond Crystal kosher salt
1 teaspoon ground white pepper
Crisp Coating
3/4 cup all-purpose flour
3/4 cup cornstarch
1 teaspoon baking powder
1/2 teaspoon Diamond Crystal kosher salt
1/2 teaspoon ground white pepper
1–2 tablespoons water
Neutral oil, such as canola, for deep-frying
Gochujang Honey Glaze
1 1/2 tablespoons neutral oil
1/4 cup gochujang sauce
1/4 cup honey
1 tablespoon plus 2 teaspoons packed light brown sugar
1 1/2 tablespoons soy sauce
2 tablespoons seasoned rice vinegar
2 tablespoons water, plus more as needed
Buttermilk Maple Ranch
1/4 cup buttermilk
1/4 cup mayonnaise
3 tablespoons sour cream
1 tablespoon pure maple syrup
1 teaspoon apple cider vinegar
1 tablespoon finely chopped flat-leaf parsley
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Kosher salt and freshly ground black pepper, to taste
To Finish
3 scallions, thinly sliced
1 tablespoon toasted sesame seeds
Instructions
Marinate the wings: In a large bowl, whisk together the soy sauce, sesame oil, garlic, ginger, salt and white pepper. Add the chicken wings and toss until evenly coated. Cover and refrigerate for at least 1 hour or overnight.
Make the ranch: While the wings marinate, whisk together all the buttermilk maple ranch ingredients until smooth. Season to taste with salt and black pepper. Cover and refrigerate until ready to serve.
Make the glaze: Heat the oil in a small saucepan over medium-low heat. Add the gochujang sauce and stir for 30 seconds. Stir in the honey, brown sugar, soy sauce, rice vinegar and water. Simmer gently for 2–3 minutes, stirring until the sugar dissolves and the sauce is glossy. Remove from heat.
Coat the wings: In a wide bowl, combine the flour, cornstarch, baking powder, salt and white pepper. Drizzle in 1 tablespoon of water and stir with a fork to create small, irregular clumps. Add a little more water if needed. Remove the wings from the marinade, allowing any excess to drip off. Press firmly into the coating, shake off loose excess and place on a wire rack over a tray. Refrigerate for 5–10 minutes while the oil heats. Discard the used marinade and leftover coating.
Fry the wings: Heat approximately 2 inches of oil in a large, deep, heavy pot to 350°F, keeping the pot no more than half full. Fry the wings in batches of 5–6 for approximately 8–10 minutes, until lightly golden and the thickest part of the meat reaches an internal temperature of 165°F, without touching the bone. Transfer to a clean wire rack to drain. Allow the oil to return to 350°F between batches and skim out any loose crumbs.
Fry again for extra crunch: Return the oil to 350°F. Fry the wings a second time in batches for 1–2 minutes, until deeply golden and crispy. Drain on a wire rack in a single layer, uncovered.
Glaze and serve: Gently rewarm the glaze, adding a splash of water if it has thickened. Transfer the freshly fried wings to a large bowl and toss with enough glaze to coat, adding more as desired. Garnish with sliced scallions and toasted sesame seeds. Serve immediately with the chilled buttermilk maple ranch on the side.
For the crispiest wings, toss with the glaze just before serving and keep the ranch on the side.
