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.
These wings are a favorite because they pack in a little kick without being too spicy, and that sticky glaze clings just right!
How to Make Yard House Korean Wings
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)
Step-by-Step Instructions
Step 1:
Pat the chicken wings dry with paper towels so the coating sticks well.
Step 2:
In a big bowl, mix together the flour, cornstarch, salt, black pepper, and garlic powder.
Step 3:
Toss the wings in the flour mixture until they’re fully coated, then shake off the excess.
Step 4:
Heat oil in a Dutch oven or deep skillet over medium-high until it hits 350°F.
Step 5:
Fry the wings in batches for about 8-10 minutes until golden and crispy.
Set them on a wire rack or paper towels.
Step 6:
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.
Step 7:
Toss the crispy wings in the warm sauce until coated.
Sprinkle on sesame seeds and green onions right before serving.
Tips and Tricks for Making This Recipe
Get your wings extra crispy
If you want wings with serious crunch, try double-frying—let them cool for 5 minutes after the first fry, then fry again for 2-3 minutes.
Baked wings option
You don’t have to fry; you can bake the coated wings on a rack over a baking sheet at 425°F for 35-40 minutes until they’re crispy and golden.
Sauce consistency
If your sauce looks thin, just simmer it another minute or two—thicker sauce clings to wings way better.
Spice it up or tone it down
You can adjust the gochujang or honey in the sauce if you want your wings spicier or milder.
I always sneak a tiny taste before tossing the wings in.
Prep ahead
You can coat and sauce the wings right before guests arrive, but I find it easiest to have sauce ingredients pre-measured and ready.
What to Serve with Yard House Korean Wings
Kimchi and Pickled Vegetables
Serving traditional kimchi with these wings just works—the spicy, tangy crunch really complements the flavors.
Add some Korean pickled radish or cucumber for an extra pop of brightness on your table.
If you’ve got store-bought kimchi, just grab it from the fridge and you’re good to go.
Steamed Rice
A bowl of fluffy steamed white rice balances the bold flavors and heat from the wings.
Go for sticky or short-grain rice if you want some extra goodness with the sauce.
Rice soaks up all that extra sauce left on your plate after the wings are gone.
Veggies and Dip Platter
Fresh-cut celery, cucumber, or bell peppers cool things off and add a nice crunch next to crispy wings.
I like to serve veggies with a simple yogurt or ranch dip for something creamy and refreshing.
This isn’t a traditional Korean side, but honestly, it’s always a hit at my place.
Sweet Potato Fries with Gochujang Mayo
Instead of regular fries, try baking sweet potato fries and serve them with a spicy gochujang mayo dip.
The sweet and spicy combo from the fries and dip is a great match for the sticky glaze on these wings.
Your friends might be surprised by how good this combo is if they haven’t tried it before.
Pineapple Salsa
Pineapple salsa—diced pineapple, red onion, cilantro, jalapeño—brings a bright, fresh kick to the meal.
Spoon it on your wings or eat it on the side; either way, it adds a pop of flavor that just works with the sticky-sweet glaze.
If you want something light and refreshing, this is a good one to try.
Variations and Substitutions
Sauce Tweaks
If you want more heat, add extra gochujang or a pinch of red pepper flakes to the sauce.
If you’re out of honey, swap in brown sugar or agave—they both work and give a similar glaze and sweetness.
Protein Choices
You don’t have to stick with wings—this Korean sauce is great on boneless chicken thighs or crispy tofu bites, too.
If you’re skipping chicken, toss roasted cauliflower or shrimp in the sauce and you’ll still get those bold flavors.
Dietary Needs
For a gluten-free version, use tamari instead of regular soy sauce.
It’s an easy swap and the flavor stays the same.
Skip the sesame oil if there’s an allergy—honestly, the sauce still turns out flavorful!
How to Store Leftover Yard House Korean Wings
In the Refrigerator
Let leftover wings cool to room temperature before storing so they stay tasty.
Transfer wings to an airtight container or wrap them with foil or plastic wrap to keep moisture out and flavor in.
Store them in the fridge—they’ll stay good for about 3 to 4 days, which is usually plenty of time.
Freezing Tips
If you’ve got a lot of wings and can’t finish them soon, freezing works well.
Arrange wings in a single layer on a baking sheet and freeze until firm, then move them to a zip-top freezer bag.
Label the bag with the date.
They’ll keep for up to two months, so you can enjoy them later.
What Not to Do
Don’t put hot wings straight into the fridge—condensation makes the skin soggy, and nobody wants that.
Don’t leave wings out at room temperature for more than two hours since bacteria can multiply fast.
Common Mistakes to Avoid
Skipping the Marinade
If you rush or skip marinating, you’ll miss out on the bold flavors that make Korean wings special.
The sauce needs time to soak in.
Give the wings at least an hour in the marinade (overnight is even better) for the best taste.
Overcrowding the Pan or Fryer
Cooking too many wings at once leads to uneven doneness and soggy skin.
After all that work, that’s just disappointing.
Give each wing some space to crisp up and develop that amazing texture.
Try frying or baking in batches—you’ll definitely notice the difference.
Using Too Much Sauce Too Soon
When you add all your sauce while the wings are still cooking, the sugars can burn, turning the flavor bitter and making the coating sticky in a way nobody really wants.
I’ve found it’s better to toss the cooked wings in sauce right before serving.
That way, they stay nice and crispy instead of going soggy.
Yard House Korean Wings Recipe
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.