Do you love tasty chicken wings with big flavor? Then you will enjoy this Yard House Korean Wings Recipe.
These wings are crispy and covered in a sweet, spicy sauce. They taste just like the wings at Yard House, but you can make them at home.
You don’t need to be a chef to make this. You only need a few tools and ingredients. The wings are great for parties, game nights, or a fun dinner.
This easy recipe shows you how to make the wings step by step. Let’s start cooking these delicious wings!
When I First Got Introduced to It
I first tried the Yard House Korean Wings Recipe at a party. The flavor was amazing—sweet, spicy, and crunchy.
I had to make them at home for my family. Now, we eat them almost every weekend!
Tools You Need
- Mixing bowls
- Measuring spoons and cups
- Whisk
- Deep fryer or air fryer
- Tongs
- Baking sheet
- Saucepan
- Cooling rack
- Aluminum foil
- Parchment paper
Ingredients You Need
- 2 lbs chicken wings
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp black pepper
- Salt to taste
- 2 tbsp cornstarch
- 2 tbsp flour
- Vegetable oil for frying
- 1/4 cup gochujang (Korean chili paste)
- 2 tbsp soy sauce
- 2 tbsp honey
- 1 tbsp brown sugar
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp minced garlic
- 1 tsp grated ginger
- 1 tsp cornstarch + 2 tbsp water (mix together)
- Toasted sesame seeds
- Chopped green onions
How to Make It (Step-by-Step)
- Dry the wings with paper towels.
- Mix flour, cornstarch, and spices in a bowl.
- Coat the wings in this dry mix.
- Heat oil to 350°F (175°C) in a fryer.
- Fry the wings until golden brown and crispy.
- Take them out and let them cool on a rack.
- In a pot, mix all the sauce ingredients.
- Heat until it starts to bubble.
- Add the cornstarch mix to thicken the sauce.
- Stir until the sauce becomes sticky.
- Toss the wings in the sauce until coated.
- Add sesame seeds and green onions on top.
Helpful Cooking Tips
- Dry wings first for best crispiness.
- Fry them twice for extra crunch.
- Gochujang makes the sauce taste real.
- Add more chili paste if you like it spicy.
- Eat right away for best taste and texture.
What to Eat with Yard House Korean Wings Recipe
Pickled Cucumbers
These are cold, crunchy, and balance the spicy wings.
Steamed Jasmine Rice
Rice makes the meal filling and cools down the heat.
Asian Slaw
A crunchy side with cabbage and a sweet sesame dressing.
Conclusion
This Yard House Korean Wings Recipe is simple and tasty. Anyone can make it at home and enjoy bold flavors.
It’s perfect for a quick dinner or sharing with friends. Try this recipe today and enjoy every crispy bite!
More Amazing Recipes
- Tempura Fried Cheesecake Recipe
- Cava Garlic Dressing Recipe
- Brookville Hotel Fried Chicken Recipe
- Dark Side Of The Moon Cake Recipe
Yard House Korean Wings Recipe
Equipment
- Mixing bowls
- Measuring spoons and cups
- Whisk
- Deep fryer or air fryer
- Tongs
- Baking sheet
- Saucepan
- Cooling rack
- Aluminum foil
- Parchment paper
Ingredients
- 2 lbs chicken wings
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp black pepper
- Salt to taste
- 2 tbsp cornstarch
- 2 tbsp flour
- Vegetable oil for frying
- 1/4 cup gochujang Korean chili paste
- 2 tbsp soy sauce
- 2 tbsp honey
- 1 tbsp brown sugar
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp minced garlic
- 1 tsp grated ginger
- 1 tsp cornstarch + 2 tbsp water mix together
- Toasted sesame seeds
- Chopped green onions
Instructions
- Dry the wings with paper towels.
- Mix flour, cornstarch, and spices in a bowl.
- Coat the wings in this dry mix.
- Heat oil to 350°F (175°C) in a fryer.
- Fry the wings until golden brown and crispy.
- Take them out and let them cool on a rack.
- In a pot, mix all the sauce ingredients.
- Heat until it starts to bubble.
- Add the cornstarch mix to thicken the sauce.
- Stir until the sauce becomes sticky.
- Toss the wings in the sauce until coated.
- Add sesame seeds and green onions on top.
Notes
- Dry wings first for best crispiness.
- Fry them twice for extra crunch.
- Gochujang makes the sauce taste real.
- Add more chili paste if you like it spicy.
- Eat right away for best taste and texture.
