Fried Sesame Chicken Wings

  • Preparation 30 MIN
    Cooking 30 MIN
  • Servings 1
  • Makes 2 dozen
The trick is seasoning and frying the chicken wings crisp (thanks, potato starch) before dunking them in a sauce that not only teems with gochujang, but also garlic, soy sauce, sesame oil and the spiky acidity of mirin, rice vinegar and lemon. The result is a snack that bites back, worthy of any Korean barbecue near you.


Chicken Wings



Chicken Wings

  1. Preheat the oil in a deep fryer to 350°F (180°C). Line a baking sheet with paper towels or place a wire rack on a baking sheet.
  2. On a work surface, section the chicken wings by cutting at the joints to obtain 3 pieces. Discard the wing tips and keep the drumettes and wingettes. Pat dry with paper towels.
  3. In a large bowl, whisk together the potato starch, salt, chili powder, baking powder and pepper. Add the wings and coat well.
  4. Fry half of the wings at a time in the hot oil for 15 minutes or until cooked through and golden brown. Watch out for splattering. Drain on the paper towels and keep warm.


  1. Meanwhile, in a saucepan over medium heat, combine all the ingredients. Bring to a boil, then simmer for 5 minutes or until the sauce has reduced by half.
  2. Pour the sauce into a large bowl. Add the cooked wings and toss to coat. Sprinkle with sesame seeds and serve.


Chicken wings are sold whole or already sectioned. If buying sectioned wings, make sure there are 24 in total.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.