These spicy, addictive chicken wings are made with my favourite Korean ingredient, Gochujang red chili paste. Seared without oil, then cooked in beer and topped with sesame seeds, these are a hit as a starter at any gathering!
- 500g chicken wings, wingettes, and drumettes only (with skin)
- 3 cloves garlic, minced
- ½ tablespoon brown sugar click here to buy brown sugar
- ½ cup beer
- ½ teaspoon chili powder
- 1 teaspoon sesame oil click here to buy
- 1 tablespoon soy sauce click here to buy our favorite soy sauce
- 2 teaspoons apple cider vinegar click here to buy some great apple cider
- ¼ teaspoon black pepper, finely ground
- 2 tablespoons red chili pepper paste (Gochujang Paste) click here to buy our favorite chili paste
- ½ teaspoon salt
- 2 tablespoons roasted white sesame seeds for garnishing
- 1 green onion, thinly sliced for garnishing (optional)
- Heat the nonstick pan on high heat.
- Wash, dry, and add the chicken wings in a non-stick pan without oil, moving often until they are golden brown and crisp on the sides for about 7-8 minutes.
- Add garlic, brown sugar, and beer and raise heat to high.
- When liquid starts to boil add chili powder, sesame oil, soy sauce, vinegar, black pepper, red chili pepper paste, and salt.
- Let the sauce boil and thicken for about 8-10 minutes until wings are well coated with sauce.
- Top with sesame seeds.
Korean Gochujang paste has a unique flavor. But if it’s not available, use any Asian red chili paste. No sesame seeds or allergic to them, leave them out! You can use maple syrup or honey instead of brown sugar, or just regular old white sugar.
Spicy Chicken Korean Wings – Perfect side dish for lunch and dinner.