Spicy Korean Boneless Wings
These spicy Korean-style boneless wings are crispy, sauce, and full of bold flavor. Made with tender chicken breast and tossed with gochujang-based sauce, the work just as well as game-day chicken bites as they do served over rice for an easy dinner.
Korean-Inspired Flavor, Our Way
I introduced Keith to Korean food within weeks of our first date. I could not believe he had never experienced it before. After traveling to Seoul for work, I quickly fell in love with the bold, layered flavors that make Korean cuisine so distinctive.
These spicy Korean-style boneless wings are our take on that influence. They bring those bold flavors into a familiar, all-American format, similar to how we approach dishes like our Korean Glazed Pork Chops, keeping the flavors bold but approachable for home cooks.
Why We Love These Boneless Wings
Instead of traditional wings, this recipe uses boneless skinless chicken breast cut into bite-sized pieces. The result is crispy, saucy chicken that's easy to serve and even easier to eat, much like our Buffalo Chicken Dip.
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Ingredients
- Chicken: boneless chicken breast, cornstarch, oil for frying
- Sauce: butter, brown sugar, soy sauce, gochujang, rice vinegar, sesame oil, ginger, garlic, red pepper flakes
- To finish: green onion
👉 See recipe card below for exact measurements.
How These Come Together
- Prep the chicken. Cut the chicken into bite-sized pieces and lightly coat for crispness.
- Cook until golden. Fry the chicken until crisp and cooked through.
- Make the sauce. Whisk together the Korean-style sauce ingredients and warm until smooth.
- Toss and serve. Add the hot chicken to the sauce, toss to coat, and serve immediately.
🔪 Tips for the Best Spicy Boneless Wings
- Cut the chicken into even pieces for consistent cooking
- Toss the chicken while its hot so the sauce coats evenly
- Serve immediately for best texture
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Storage and Reheating
- Store leftovers in an airtight container in the refrigerator.
- Reheat in a skillet or air fryer to bring back some crispness.
- These wings are best fresh, but leftovers still pack great flavor.
🍗 More Game Day Chicken Recipes
FAQ
They have a noticeable kick, but they're balanced rather than overwhelming. The heat mainly comes from gochujang and red pepper flakes, and both can be adjusted to taste.
Yes. This recipe works perfectly as chicken bites. The boneless, bite-sized pieces are easy to serve and ideal for game day or casual entertaining.
Frying gives the crispiest result, but you can bake or air fry them if you prefer. Keep in mind the texture will be slightly different, and the sauce is best tossed with the chicken while it's still hot.
Gochujang gives these wings their signature Korean-style flavor. If you need a substitute, try a mix of chili paste and a little honey or brown sugar, though the flavor will be less complex.
These wings are best served fresh. If needed, you can prep the sauce ahead of time and cook the chicken just before serving for the best texture and flavor.
🍅 Making this recipe?
- Please feel free to reach out with questions. We're happy to help.
- If you enjoyed it, please leave us a comment with ⭐️⭐️⭐️⭐️⭐️
Spicy Korean Boneless Wings
These crispy boneless chicken wings are tossed in a spicy Korean-style gochujang sauce. They are easy to make and work just as well for game day as they do served over rice for a quick dinner.
- Total Time: 25 mins
- Yield: 4 servings 1x
Ingredients
- 2 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 Tbsp cornstarch
- Oil for frying
Sauce
- 2 tTbsp butter, melted
- ¼ cup brown sugar
- 2 Tbsp low-sodium soy sauce
- 2 Tbsp gochujang paste
- 2 Tbsp rice vinegar
- 2 tsp sesame oil
- 1 tsp fresh ginger, grated
- 1 garlic clove, minced
- 1 tsp red pepper flakes
For serving
- 1 green onion, thinly sliced
Instructions
- Cut chicken breasts into 1-inch pieces and place in a large bowl.
- Sprinkle the cornstarch over chicken and toss until evenly coated.
- Heat oil in a large skillet over medium-high heat. Fry the chicken in batches until golden brown and cooked through, about 8-10 minutes total. Transfer to paper towels to drain.
- In a medium bowl, whisk together the melted butter, brown sugar, soy sauce, gochujang, rice vinegar, sesame oil, ginger, garlic, and red pepper flakes until smooth.
- Add the cooked chicken to the sauce and toss until all pieces are well coated.
- Garnish with sliced green onion and serve immediately. Serve as an appetizer or over rice for a full meal.
Notes
- Chicken size matters. Cut the chicken into evenly sized pieces so everything cooks at the same rate and stays juicy.
- Adjust the heat. For less spice, reduce the gochujang slightly. For more heat, add extra red pepper flakes or a touch more gochujang.
- Serve immediately. These boneless wings are best right after tossing in the sauce, while they are hot and crispy.
- Make it a meal. Serve over steamed rice or alongside simple vegetables to turn these wings into an easy dinner.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Appetizer
- Cuisine: Korean
Nutrition
- Serving Size: 6 wings
- Calories: 762
- Sugar: 14.1 g
- Sodium: 441.8 mg
- Fat: 51 g
- Carbohydrates: 24.7 g
- Protein: 53.6 g
- Cholesterol: 180.7 mg
This is a great flavor of wings! I have never cooked with gochujang paste - is this the stuff that makes all Korean meat I have ever had taste SO GOOD? If yes, then I must get my hands on this immediately. Beautiful pictures!
thanks Kate for all of your kind words!! We are totally addicted to this stuff!!