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Hot Korean-Style Chicken Wings

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The best dishes are often those that only contain a few ingredients. This dish certainly fulfills those criteria. With only three core ingredients of gochujang paste, maple syrup and garlic, these wings are just in time for the start of football season. 

Chef and butcher Mary Poehnelt knows how to effectively utilize an entire chicken, as well as make simple and easy dishes out of each part. Wings are no exception. In under 20 minutes, a great spicy and crispy dish is made that is sure to be a hit at your next party or simply as an addition to a great meal with friends and family.


Hot Korean-Style Chicken Wings

10           Chicken wings

¼ c.        Gojuchang paste

¼ c.        Maple syrup

1 Tbs.    Fresh garlic, minced


  1. In a large bowl, mix gojchang paste, maple syrup and fresh minced garlic (mince or press before hand). Add vinegar if you want the paste consistency to be thinner.
  2. Heat the oil to 160 degrees.
  3. Carefully place the wings in the hot oil, frying for 3-4 minutes on each side or until crispy.
  4. Once fried, toss the wings in the sauce, coating thoroughly.
  5. Serve and enjoy.

About The Cook

Mary PoehneltMary Poehnelt is the season 11 runner up of FOX's hit reality television show, "Hell's Kitchen." Mary is passionate about food, cooking and creating French and Korean masterpieces. A

View this cook's complete profile →

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