Yard House Korean Wings Recipe
These Korean wings done Yard House style hit you with crispy texture, sticky glaze, and just the right balance of sweet heat!Now, I'll show you how I do it ya'll.I always double-fry the wings to get that thin, shattering crunch—first at a lower temp, then again hotter just before saucing.The glaze uses gochujang, soy sauce, brown sugar, garlic, and rice vinegar—it thickens quickly, so keep the pan heat low.I toss the wings in the sauce while they’re still hot from the second fry so the coating sticks evenly.Use toasted sesame oil sparingly; too much and it overpowers the glaze instead of rounding it out.
Servings: 4
Ingredients
- 2 lbs Chicken Wings
- 1 cup All-Purpose Flour
- 1/2 cup Cornstarch
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 1/2 tsp Garlic Powder
- 2 cups Vegetable Oil for frying
- 3 tbsp Gochujang Korean Chili Paste
- 2 tbsp Soy Sauce
- 3 tbsp Honey
- 2 tbsp Brown Sugar
- 1 tbsp Rice Vinegar
- 1 tbsp Sesame Oil
- 2 cloves Garlic minced
- 1 tsp Ginger grated
- 1 tbsp Sesame Seeds
- 2 tbsp Green Onion sliced
Instructions
- Pat the chicken wings dry with paper towels so the coating sticks well.
- In a big bowl, mix together the flour, cornstarch, salt, black pepper, and garlic powder.
- Toss the wings in the flour mixture until they’re fully coated, then shake off the excess.
- Heat oil in a Dutch oven or deep skillet over medium-high until it hits 350°F.
- Fry the wings in batches for about 8-10 minutes until golden and crispy.
- Set them on a wire rack or paper towels.
- In a small saucepan, stir together the gochujang, soy sauce, honey, brown sugar, rice vinegar, sesame oil, garlic, and ginger.
- Simmer for 2-3 minutes on low heat until it thickens a bit.
- Toss the crispy wings in the warm sauce until coated.
- Sprinkle on sesame seeds and green onions right before serving.