Ingredients

For the Wings:

  • 2 lbs (900g) chicken wings, split into flats and drumettes
  • 1 tsp salt
  • 1 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/2 cup (60g) cornstarch
  • Vegetable oil, for frying

For the Korean Fire Sauce:

  • 1/4 cup (60ml) gochujang (Korean red chili paste)
  • 2 tbsp soy sauce
  • 2 tbsp honey
  • 1 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 2 cloves garlic, minced
  • 1 tsp grated fresh ginger
  • 1 tbsp gochugaru (Korean red chili flakes, optional for extra heat)
  • 2 tbsp water

For the Cream Cheese Dip:

  • 4 oz (115g) cream cheese, softened
  • 2 tbsp mayonnaise
  • 1 tbsp milk (or more for desired consistency)
  • 1 tsp garlic powder
  • 1 tsp sesame seeds, toasted
  • 1 green onion, finely chopped
  • Pinch of salt

Garnish (Optional):

  • Toasted sesame seeds
  • Chopped green onions
  • Fresh cilantro, chopped

Equipment Needed

  • Large mixing bowls
  • Deep fryer or large pot for frying
  • Tongs
  • Wire rack
  • Small saucepan
  • Whisk
  • Measuring cups and spoons

Instructions

Step 1: Prepare the Wings

  1. Pat the chicken wings dry with paper towels to remove excess moisture.
  2. In a large bowl, season the wings with salt, black pepper, and garlic powder. Toss to coat evenly.
  3. Add cornstarch to the wings and toss until they are fully coated. Shake off any excess cornstarch.
  4. Place the wings on a wire rack and let them sit for 10 minutes to allow the coating to set.

Step 2: Fry the Wings

  1. Heat 2-3 inches of vegetable oil in a deep fryer or large pot to 375°F (190°C).
  2. Fry the wings in batches, being careful not to overcrowd the pot, for 8-10 minutes or until golden brown and crispy. Ensure the internal temperature reaches 165°F (74°C).
  3. Remove the wings with tongs and place them on a wire rack over a baking sheet to drain excess oil.

Step 3: Make the Korean Fire Sauce

  1. In a small saucepan over medium-low heat, combine gochujang, soy sauce, honey, rice vinegar, sesame oil, minced garlic, grated ginger, gochugaru (if using), and water.
  2. Whisk until smooth and simmer for 3-5 minutes, stirring occasionally, until the sauce thickens slightly. Remove from heat.

Step 4: Toss the Wings in Sauce

  1. Place the fried wings in a large mixing bowl.
  2. Pour the Korean fire sauce over the wings and toss gently to coat evenly. Work quickly to keep the wings crispy.

Step 5: Prepare the Cream Cheese Dip

  1. In a medium bowl, combine softened cream cheese, mayonnaise, milk, garlic powder, and a pinch of salt. Whisk until smooth and creamy. Add more milk, 1 tsp at a time, if a thinner consistency is desired.
  2. Stir in toasted sesame seeds and chopped green onion.

Step 6: Serve

  1. Arrange the sauced wings on a serving platter.
  2. Sprinkle with toasted sesame seeds, chopped green onions, and cilantro (if using) for garnish.
  3. Serve the cream cheese dip on the side in a small bowl for dipping or drizzling.

Serving Suggestions

  • Pair with pickled radishes or cucumber slices to balance the heat.
  • Serve with steamed rice or a light salad for a complete meal.
  • Offer extra napkins—these wings are delightfully messy!

Notes

  • Spice Level: Adjust the gochujang or gochugaru to control the heat. For a milder version, reduce the gochujang to 2 tbsp and omit the gochugaru.
  • Make Ahead: The cream cheese dip can be prepared up to 2 days in advance and stored in the refrigerator. Stir before serving.
  • Air Fryer Option: Instead of deep frying, air fry the cornstarch-coated wings at 400°F (200°C) for 20-25 minutes, flipping halfway, until crispy.

Nutritional Information (Approximate, per serving, based on 4 servings)

  • Calories: 650 kcal
  • Protein: 35g
  • Fat: 45g
  • Carbohydrates: 25g

Enjoy your Korean Cream Cheese Fire Wings!