Name: Gangnam Style Chicken Wings
Prep time: 10 min
Cook time: 2 min
Total time: 12 min
Yield: 4
Cuisine: Asian
Ingredients: 8 chicken wings; 3 garlic cloves, peeled and finely grated; 1 thumb-sized ginger, peeled and finely grated; ½ bunch fresh cilantro, leaves picked; 8 spring onions, trimmed and finely sliced; 1 fresh red chili, stemmed and finely sliced; 2 tbsp hot chili sauce; 2 tbsp runny honey; 150 ml cloudy apple juice; 2 tbsp sweet miso; 3 tbsp sesame seeds

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The Gangnam style chicken wings are a sticky spicy wing recipe with a nice mix of Korean and Chinese flavors. The wings have a delicious sweet and spicy flavor.

Gangnam style chicken wings

If you lack ingredients, the Miso is not critical and you can also substitute a hoisin sauce for a simpler sauce recipe, but it is the combination of hot chili sauce and honey that is really key to a good sweet and spicy Gangnam style wing.

It is good on ribs or other forms of pork or chicken too! For example, you could make these Air Fryer Crispy Chicken Legs and then use the Gangnam sauce on them.

Origins of Gangnam Style Chicken Wings

As the name suggests, “Gangnam Style Chicken Wings” draws inspiration from the vibrant district of Gangnam in Seoul, South Korea. The dish first emerged in the early 2010s, coinciding with the worldwide craze over Psy’s “Gangnam Style” music video. As K-pop culture gained global recognition, Korean cuisine became a trend, and chefs worldwide began experimenting with Korean flavors.

At the heart of dish are the chicken wings. Whether fried, baked, or grilled, the wings serve as a canvas for the bold flavors of the Gangnam marinade and sauce. That signature Korean-style marinade, typically includes a blend of soy sauce, ginger, garlic, sesame oil, and Korean chili paste (gochujang).

The marinade’s combination creates a perfect balance of sweet, savory, and spicy notes. The secret lies in letting the wings soak in the marinade for an adequate period, ensuring the wings are well infused with flavor.

Making Korean Chicken Wings

The key to making the wings is using the “Gangnam Style Sauce” both to marinade and coat the wings before serving. The marinade is reduced toa sauce before serving to make a sticky glaze for the wings.

Once marinated, the wings can be cooked using various methods, depending on personal preferences and the available equipment. Deep-frying is a popular choice for achieving a crispy and golden exterior, giving the dish an addictive texture. Alternatively, baking or grilling the wings can yield a slightly healthier option without compromising the taste. You can even cook them in your air fryer.

Serving Gangnam Wings

Gangnam Style Chicken Wings are often served with a side of pickled radish, a popular accompaniment in Korean cuisine. The mild sweetness and tanginess of the pickled radish provide a refreshing contrast to the richness of the wings, making the entire dining experience even more delightful.

Another popular dish to try for serving is this Spicy Korean Cucumber Salad, which is a standard side dish in Korea.

Below is a a recipe card

Gangnam Style Chicken Wings

Yield: 4

Prep Time: 10 minutes

Cook Time: 2 minutes

Total Time: 12 minutes

Gangnam style chicken wings are sweet and spicy Asian wings.

Ingredients

8 chicken wings
3 garlic cloves, peeled and finely grated
1 thumb-sized ginger, peeled and finely grated
½ bunch fresh cilantro, leaves picked
8 spring onions, trimmed and finely sliced
1 fresh red chili, stemmed and finely sliced
2 tbsp hot chili sauce
2 tbsp runny honey
150 ml cloudy apple juice
2 tbsp sweet miso
3 tbsp sesame seeds

Instructions

Dip 8 small bamboo skewers in a shallow bowl of water and let it soak for an hour.
Warm up your oven to 325 degrees F.
Slice off the tips from the chicken wings and spread them to their maximum limit.
Insert a skewer through the middle of each wing longitudinally to straighten it out.
Place the hot chili sauce, honey, apple juice as well as miso into a roasting pan and sprinkle the grated garlic, ginger and half of sliced spring onions into it.
Give them a nice stir to mix well and pour half of it into a small pan; set aside.
Arrange the skewered chicken on top of rest of the sauce in the tray and wrap its surface with a sheet of aluminum foil to seal tightly.
Cook them in the hot oven for 1 ½ hours or until the chicken is cooked through and appear slightly golden in colour.
Peel off the foil 15 minutes before the cooking time is over and roast for rest of the specified time.
Meanwhile, heat a skillet over moderate heat and throw in the sesame seeds to toast for a couple of minutes, stirring often, until they turn golden; remove from heat and set aside.
After the chicken is cooked through, cook the remaining sauce in the pan for 5 minutes, over slow flame, while stirring often until it thickens considerably.
Heat a griddle pan over high flame and arrange the chicken skewers on top to cook for 3-4 minutes, flipping them over halfway, until they are nicely seared and turn crisp.
Place them on a large serving platter and drizzle the pan drippings over them
Smother them with the thickened sauce and sprinkle the cilantro leaves, rest of the sliced spring onions, toasted sesame seeds as well as sliced chili on top.
Serve warm.

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 101Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 15mgSodium: 180mgCarbohydrates: 9gFiber: 1gSugar: 5gProtein: 4g