Crispy chicken wings with Korean BBQ sauce done sous vide.


This is one of those annoying blog posts where the author tells you get this piece of equipment and you can make this. I’m a bit embarrassed to be writing it actually. But here goes. Get a sous vide machine. Just do it. It’s time…

They have come way down in price. You can get one for around a hundred bucks. And they put you on an even footing with restaurant kitchens. It’s a secret weapon restaurants have been using for years. Now you can have it too. It’s good enough for the French Laundry. It’s good enough for you.

Seriously crispy chicken wings with spicy Korean dipping sauce.

Sous vide lets you cook perfectly. Every time. It lets you cook to exactly the degree of doneness you want. Every time. You can cook your steaks exactly right. Every time. You can make perfect fried chicken. Every time. Getting it? Restaurants need to get it right every time. Now you can do the same. Every time.

Ultra-crispy make ahead chicken wings with Korean BBQ sauce.

These chicken wings are way better than most restaurants make. These chicken wings are what would happen if good restaurants served chicken wings. The coating is ultra-crispy. The chicken super tender. The sauce sweet and salty and spicy. I actually surprised myself the first time I made them. I’m going way out there on this one. I know. But they are that good.

Ultra-crispy make ahead chicken wings with Korean BBQ sauce.

The great thing about this recipe is the chicken is cooked before you start deep frying. No worrying about whether the chicken is done here. It’s done when it come out of the sous vide. The frying is all about creating crunch and colour. 3 minutes per batch. No waiting. Perfect for parties.

Crispy chicken wings with Korean BBQ sauce is just a suggestion. You can take these almost anywhere you want. Teriyaki. Sweet Thai red chili. Anything asian inspired with a bit of sugar will work.

5 from 1 vote
Ultra-crispy make ahead chicken wings with Korean BBQ sauce.
crispy chicken wings with korean bbq sauce
Prep Time
20 mins
Cook Time
3 hrs
Total Time
3 hrs 20 mins
These are ultra-crispy, super-tender chicken wings with a spicy Korean dipping sauce. The best thing - they are absolutely foolproof and take only minutes for the final fry before serving.
Course: starter
Cuisine: asian
Servings: 2
The chicken
  • 2 lbs chicken wings cut into pieces, tips discarded
  • 1/2 cup flour
  • 1/2 cup corn starch
  • 2 tsp kosher salt
  • 1 tsp baking soda
  • oil for deep frying
The Korean BBQ sauce
  • 1 Tbsp rice vinegar
  • 1 Tbsp mirin
  • 2 Tbsp gochujang
  • 1 Tbsp soy
  • 1 tsp sesame oil
  • 1/4 tsp black pepper
  • 2 Tbsp sugar
Sous vide the wings
  1. Vacuum seal the wings.
  2. Cook, sous vide, for 2 1/2 hours at 144F.
  3. Remove from the water bath.
Make the Korean BBQ sauce
  1. Combine the rice vinegar, mirin, gochujang, soy, sesame oil, black pepper and sugar in a small saucepan. Bring to a gentle simmer, stirring to combine. Let cool.
Fry the wings
  1. Heat one inch of vegetable oil in a wok or cast iron pan. Alternately prepare your deep fryer. The target temperature is 375F but anywhere between 350F and 400F is OK. The chicken is already cooked. This is all about crisping up the skin.
  2. Thoroughly combine the flour, corn starch, salt and baking soda.
  3. Remove wings from the vacuum pack and toss with flour mixture. Place coated chicken wings on a wire rack while the oil heats.
  4. Fry the chicken in batches. If you are brave, just slip the chicken into the oil with your hands. If you aren't brave, use tongs. Tongs are more cumbersome but they works fine.
  5. Fry the chicken to colour them. They are already cooked. The frying is all about getting the coating right. That's the beauty of this recipe. It takes about 3 minutes for them to colour up nicely.
  6. Remove wings from oil with a slotted spoon. Drizzle with Korean BBQ sauce and serve hot and crispy.


21 thoughts on “crispy chicken wings with korean bbq sauce

  1. I was debating if i wanted a sous vide for Christmas, but unfortunately I opted for a Kitchenaid mixer but I wanted the meat grinder and a sausage maker attachments really badly. Now I’m wondering if I should have got the sous vide, since chicken wings are my ultimate fave snacky foods! These wings look SOOOO crispy and amazing. I love the sweetness from the gochujang you used as a drizzle! Deep frying FTW! haha 🙂

    • Joyce – when’s your birthday? I use my sous vide almost as much as my kitchen-aid. It doesn’t stop at chicken wings though. Think perfect fried chicken every time. Perfect steaks. It’s a whole wonderful new world of cooking.

      • Anova? I’ll look into this! Partially because I’m very limited in space in the kitchen, so a low space option is good. 🙂 and my birthday is the week following Christmas! Pahaha! But I’m seriously contemplating now. Steaks was my only reason for buying it but if I can do many things with it I will be a very happy duck. For the steak, would I need to sous vide it? I usually do a 2 min crazy hot sear per side, since I like the steaks almost blue. Sous vide! After I get my moon cake molds! 😀

        • I have a sous vide steak post coming up in a few weeks. It works really well. Perfect steaks every time. Confit of duck is another good one. I have a post on sous vide carnitas from a while back. There’s lots you can do with them.

    • Thank you! The gochujang used in the sauce is a pretty spicy Korean condiment. If you don’t like spicy, roll it back a bit or try a different sauce. The real gee whiz of this recipe is the sous vide and coating.

  2. These look sooo good. I prefer crispier wings with just the right amount of sauce, instead of those super messy ones. I don’t have equipment to sous vide – do you think I can get away with baking the chicken wings ahead of time and then frying to crisp?

    • I really don’t know if it would work baking them first. I’ve never tried. I don’t think you can rely on baking to ensure food safety like you can with sous vide so you probably be safest to cook them until just barely done and then proceed with the coating and frying step. I’d be very interested to hear how that works if you do try…

  3. Sold! Perfect cooking every time? Yes, please! Thanks for the great recommendation on the sous vide and for an excellent recipe. Chicken wings are one of my top favorite foods!

    • Chicken wings are right at the top of my list too. The sous vide technique lets you just focus on getting the coating done just right without having to worry about whether the chicken is cooked through. I love my Anova immersion circulator and it takes up almost no space in the kitchen.

  4. Yesss sous-vide! I watch a lot of Food Network competition shows and they always use the sous-vide machine when they need to inject tons of flavor into meat in a short amount of time. I’ve been considering getting one and after reading your post, I’m even more tempted! I do have a birthday coming up soon… Anyway, great recipe and awesome pictures, as usual! You’re making me hungry! 😉

    • Alyssa, go for it. They are such a handy toy in the kitchen. Not right for everything but when they are right sous-vide is so right.

    • It would be good anywhere you would normally use BBQ sauce although you have to use less as it’s spicy. I have a Korean grocery store near me so I’ve never had any trouble finding gochujang. It’s starting to show up in food publications more and more so it’s becoming more common.

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