Name: Korean-Style Kimchi Gochujang Chicken Wings Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 12
Cuisine: Korean
Ingredients: 6 pounds fresh chicken wings; 2 cups kimchi with liquid; 1/4 cup gochujang sauce; 4 tablespoons melted butter; 1/2 teaspoon cumin; 1/2 teaspoon coriander; 1 tablespoon granulated sugar; vegetable oil for frying; chopped scallion greens for garnish; sesame seeds for garnish

Korean-style kimchi gochujang chicken wings recipe combines bold flavors with irresistible texture in one unforgettable appetizer.

Spicy, savory, and just a little funky, wings prepared in this style honor traditional Korean flavor profiles while remaining approachable for any occasion.

Game day gatherings and casual dinners alike benefit from dishes that pack serious punch without requiring hours of preparation.

The balance of heat and umami creates layers of complexity that keep everyone coming back for seconds.

Finger foods become memorable when they deliver authentic taste with minimal fuss.

Serving something unexpected at parties always sparks conversation and compliments around the table.

Make room on the menu for wings that prove comfort food can be exciting and full of personality.

Best Things About Kimchi Gochujang Chicken Wings

Restaurant-Quality Results At Home: Deep frying in batches gives the wings that crispy, golden exterior that rivals what you get from your favorite takeout spot.
Fermented Flavor Depth: Kimchi and gochujang create a tangy, spicy coating with complexity that store-bought sauces can’t match.
Crowd-Pleasing Dish: Korean-style wings work for game day, weeknight dinners, or casual entertaining because most people find them genuinely tasty.
Manageable Cooking Method: Frying wings is straightforward once your oil reaches temperature, and batching them means you’re not stressed about juggling multiple things at once.

What Ingredients Bring Korean Kimchi Gochujang Chicken Wings Together

Main Ingredients:

Chicken Wings (6 pounds): Fresh wings work best; remove and discard the wing tips or save them for making stock another time, then separate the wingettes from the drumettes.
Kimchi With Liquid (2 cups): A fermented cabbage condiment found in most supermarkets or online; the liquid is essential for the sauce, so do not drain it.
Gochujang Sauce (1/4 cup): Korean sweet and spicy hot pepper paste that brings the signature heat and flavor to this dish; look for it in the Asian section of supermarkets or order online.

Flavor And Cooking Components:

Melted Butter (4 tablespoons): Helps carry the spices and balances the heat from the gochujang.
Cumin (1/2 teaspoon), Coriander (1/2 teaspoon): Ground spices that add warmth and depth to complement the korean flavors.
Granulated Sugar (1 tablespoon): Dissolves into the butter to add a touch of sweetness that rounds out the spicy and tangy elements.
Vegetable Oil For Frying (enough to reach about three inches deep in pot): Used for deep frying the wings to golden, crispy perfection at 350 degrees Fahrenheit.

Garnish:

Chopped Scallion Greens (for garnish), Sesame Seeds (for garnish): Sprinkled on top just before serving for fresh color and a subtle nutty finish.

Which Tools Make Kimchi Chicken Wings Easier

Heavy Bottomed Pot: Essential for deep frying the wings evenly and maintaining consistent oil temperature throughout cooking.
Food Processor or High-Speed Blender: Pureed the kimchi completely smooth and combines it with the gochujang for the sauce.
Small Sauce Pan: Melts butter and toasts the spices before mixing them into the kimchi sauce.
Instant-Read Thermometer: Tracks oil temperature to ensure it stays at 350 degrees F for proper frying.
Sheet Pan with Rack: Drains excess oil from the fried wings as they come out of the pot.
Paper Towels: Dries the wings before frying so they crisp up properly.
Tongs: Safely places wings into hot oil and transfers them between stations without splashing.
Spider Strainer or Slotted Spoon: Lifts wings out of the hot oil quickly and drains them efficiently.
Large Bowl: Tosses the hot wings with the kimchi gochujang sauce to coat them evenly.
Serving Bowl or Platter: Displays the finished wings for serving.

How To Make Kimchi Gochujang Chicken Wings

Prepare The Wings

Start by taking your 6 pounds of chicken wings and removing the tips from each one. Save those tips in your freezer for making stock another time.

Then separate each wing into two pieces by cutting between the wingette and drumette sections. Set all your prepared pieces aside on a clean surface.

Make The Kimchi Puree

Take your 2 cups of kimchi with its liquid and place it in a small food processor or high-speed blender. Blend everything down until the kimchi turns into a smooth puree with no chunks remaining.

Once pureed, add the 1/4 cup gochujang sauce and pulse a few times until the two ingredients are well combined together.

Create The Spice Butter

In a small saucepan, melt 4 tablespoons of butter over medium to low heat.

As soon as the butter is melted and liquid, add these ingredients to create the spice mixture:

1/2 teaspoon cumin
1/2 teaspoon coriander
1 tablespoon granulated sugar

Stir everything together and keep heating until the sugar fully dissolves into the butter.

Combine The Sauce

Pour your spiced butter mixture into the bowl with your kimchi puree.

Blend or stir everything together until the sauce is smooth and uniform, with no streaks of either ingredient visible. Set your finished sauce aside in a bowl.

Heat Your Oven

Turn your oven on to 250 degrees F now. This lower temperature will keep your finished chicken wings warm as each batch comes out of the oil.

Heat Your Oil For Frying

Fill a heavy bottomed pot with vegetable oil until it reaches about 3 inches deep, which should be enough to cover your wings as they cook. Heat the oil to 350 degrees F.

Use a cooking thermometer to check the temperature so the oil is hot enough.

Prepare Your Draining Station

Set a wire rack on top of a sheet pan right next to where the oil is heating.

This setup catches any oil that drips off the wings right after they come out of the pot.

Fry The First Batch

When your oil reaches 350 degrees F, pat the first quarter of your chicken wings completely dry using paper towels.

Using tongs, carefully place one quarter of the wings into the hot oil. Let them fry for about 10 minutes.

The wings are ready when they turn brown and crispy and start to float to the surface. If you are uncertain, cut one open to check that the inside is cooked through.

Coat And Keep Warm

Use a spider strainer or slotted spoon to lift the first batch out of the oil and place the wings on your prepared rack to drain for just a minute. Transfer the drained wings into a large bowl, add one quarter of your kimchi sauce, and toss everything together until each wing is fully coated.

Put these wings on a pan and place them in the 250 degree F oven to stay warm.

Fry The Remaining Batches

Repeat the same process with the remaining three batches of wings.

Before adding each new batch to the pot, let the oil heat back up to 350 degrees F. Fry each batch for the same 10 minutes, drain them on the rack, coat them with one quarter of the sauce, and place them in the warm oven.

Finish And Serve

Once all four batches are cooked and coated, transfer every wing to a serving bowl or platter. Sprinkle the chopped scallion greens across the top of the wings, then add a generous amount of sesame seeds as your final garnish.

Serve right away while the wings are still warm.

How To Improve Kimchi Gochujang Wings

Pat Wings Dry: Moisture prevents proper crisping, so dry the wings thoroughly with paper towels before they hit the oil.
Fry In Batches: Crowding the pot drops the oil temperature and makes wings soggy instead of crispy – work through the chicken in quarters and let the oil recover between batches.
Sauce While Hot: Toss the wings with the gochujang mixture right after draining, while they’re still warm and the coating sticks better.
Check For Doneness: Cut into one wing to confirm the meat is cooked through before assuming the batch is finished – floatiness alone can be misleading.
Keep Warmth Consistent: The low oven holds finished wings at a safe temperature while later batches cook, so everything stays hot for serving.

How Can Kimchi Gochujang Chicken Wings Be Adapted?

Ginger-Garlic Version: Replace the kimchi with 1 cup minced fresh ginger and 8 cloves minced garlic, reduce gochujang to 3 tablespoons, and follow the same butter and spice method to create a warming, aromatic coating instead of the fermented kick.
Soy-Honey Glaze: Swap out the kimchi and gochujang entirely for 1/2 cup soy sauce, 1/4 cup honey, and 2 tablespoons rice vinegar mixed with the melted butter and spices for a balanced sweet and savory result.
Coconut Milk Version: Combine 3/4 cup coconut milk with 1/4 cup gochujang and skip the kimchi to make the sauce creamier and milder, perfect if the fermented flavor feels too intense for your taste.
Dairy-Free Option: Use neutral oil instead of butter in the spice-blooming step, keeping all other measurements the same, and the wings develop the same golden-brown texture with the gochujang coating.

Best Pairings For Korean Style Kimchi Gochujang Chicken Wings

Serve As A Standalone Appetizer: Crispy wings coated in spicy kimchi sauce work perfectly on their own, especially when passed around at parties or laid out on a platter for casual gatherings.
Pair With Cooling Sides: Rice, cucumber salad, or steamed bok choy help balance the heat and give people something mild to eat between bites of the fiery wings.
Match With Cold Beverages: Beer or chilled ginger ale complement the bold flavors without competing with the spice and fermented kimchi notes.
Combine With Simple Starters: Serve alongside steamed dumplings or a light vegetable soup to round out a meal that feels complete but not heavy.

How To Store Kimchi Gochujang Chicken Wings

Refrigerate leftover wings in an airtight container for up to three days; reheat gently in a 300-degree oven to restore crispiness without drying them out.
Store the kimchi gochujang sauce separately in a glass jar in the fridge for up to a week, then toss with fresh fried wings whenever needed.
Freeze wing tips in a labeled freezer bag for future stock-making; they keep well for several months.
Cool wings completely before storing to prevent condensation that makes them soggy; pat them dry first if they seem oily.

FAQs

FAQ

Can I use a regular blender instead of a food processor for the kimchi?

Yes, a regular blender works fine. Just puree the kimchi until completely smooth before mixing in the hot pepper paste.

FAQ

What if my oil temperature drops while frying?

Let the oil return to 350 degrees F before adding the next batch. This ensures crispy wings and prevents them from absorbing too much oil.

FAQ

How do I know when the wings are done frying?

They’re ready when they’re golden brown and crispy and start to float in the oil. If unsure, cut one open to check that the inside is cooked through.

FAQ

Can I make the sauce ahead of time?

Yes, prepare the sauce up to a day before. Store it in an airtight container in the refrigerator and bring it to room temperature before tossing with the wings.

FAQ

Do I need to dry the wings before frying?

Yes, pat them completely dry with paper towels. Moisture prevents proper browning and can cause the hot oil to splatter.

FAQ

What’s the best way to handle the wings while frying?

Use tongs or a spider strainer to carefully place wings in the oil and remove them. This keeps your hands safe from the heat.

Julia Simon

Founder & Head Recipe Curator

Expertise

Seasonal and Globally Inspired Recipes, Flavor Pairing & Ingredient Creativity, Comfort Food with a Modern Twist, Recipe Testing & Home Kitchen Strategy, Simple Weeknight Ideas, Weekend Feast Ideas

Education

Tidewater Community College

Program: Culinary Arts Certificate
Focus: Hands-on culinary training including classic cooking techniques, kitchen safety, and menu prep in a professional kitchen environment.

Tri-C Culinary Arts – Cuyahoga Community College

Program: Professional Culinarian/Cook Certificate
Focus: Intensive coursework in food prep, nutrition fundamentals, and kitchen workflows with experienced chef instructors.

Based in Asheville, NC, Julia Simon leads Restaurante Kabuki with a love for seasonal ingredients and practical, flavor-forward cooking. She trained in Culinary Arts at Tidewater Community College and Tri-C Culinary Arts, building strong skills in classic techniques, kitchen safety, and professional prep. Julia has created 300+ original recipes designed for real home kitchens. Her style blends global inspiration with modern comfort food, making everyday meals and special occasions equally inviting. She believes cooking should feel joyful, approachable, and worth sharing.

Korean-Style Kimchi Gochujang Chicken Wings Recipe for Bold Flavor