Asian Fried Chicken Wings



2 lbs. small chicken wings, tips removed, drumettes and wingettes separated

1 cup buttermilk

4 tbsps. Gochujang (Korean chile paste), divided

3 tbsps., plus 1 tbsp Tastic*

1½ cups cornstarch

⅓ cup ketchup

6 cloves garlic

1 orange

1 tablespoon low-sodium soy sauce1 tablespoon cider vinegar

2 tbsps. honey

1 tbsp. ginger, freshly grated

canola oil for frying

1 tablespoon black sesame seeds, garnish

1 scallion, finely chopped, garnish



  1. In a large zip-top bag, add the buttermilk, 1 tbsp Tastic, 1 tablespoon gochujang, and whisk to incorporate. Add the chicken, push out the air, seal well, and move the contents around to make sure each piece is coated well. Place in the refrigerator for 2 hours and up to 8, turning the bag occasionally to evenly distribute the marinade.

  2. When you're ready to cook the chicken, drain the marinated pieces thoroughly in a colander. Combine the cornstarch and 3 tbsps Tastic in a large bowl. Add the chicken and toss to coat, set aside.

  3. To make the sauce - in the bowl of a food processor, add the ketchup, garlic, the remaining gochujang, zest of one orange and its juice, soy sauce, cider vinegar, honey, and ginger. Puree until as smooth as possible. Transfer the contents to a sauté pan and bring to a simmer stirring occasionally. As soon as the sauce begins to bubble, immediately turn the heat down to medium-low and stir constantly for 2-3 minutes, until slightly thickened. Turn off the heat.

  4. Heat 2-inches of oil in a heavy bottomed pan to 320 degrees F. Working in 2-3 batches, shake the excess cornstarch mixture from the chicken and carefully add one piece at a time. Cook for 6 minutes. Using a spider or slotted spoon, remove the chicken and allow to drain on a cooling rack or a plate lined with a paper towel. Be sure to bring the oil back up to 320 degrees F before each new batch and monitor the temp as the wings cook.

  5. Increase the heat to 375 degrees F and fry the wings again, until golden brown, about 2-3 minutes. Transfer the wings to a cooling rack and allow to drain again.

  6. Reheat the sauce over medium-low heat and add the chicken. Toss to evenly coat. Serve immediately and garnish with sesame seeds and chopped scallion. Enjoy!


NOTE: In a pinch Gochujang may be substituted with Sriracha.  


* Tastic Spice is available HERE

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