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Yard House Korean Wings Recipe

Yard House’s Korean Wings recipe is a delight for anyone who loves a mix of spice and tang in their wings!

The Korean chili garlic marinade brings an incredible depth of flavor that you’ll want to make again and again.

Remember to marinate the wings for at least 1 hour to let the flavors fully infuse; this step makes all the difference!

I love how these wings achieve a perfect balance of crispiness and juiciness.

You’ll find that the combination of gochujang, brown sugar, soy sauce, and garlic creates an irresistible glaze.

How to Make Yard House Korean Wings Recipe

yard house korean wings recipe feat

Ingredients

  • 2 lbs Chicken Wings
  • 1 tbsp Vegetable Oil
  • 1 tsp Salt
  • 1 tsp Black Pepper
  • 4 tbsp Gochujang
  • 2 tbsp Honey
  • 2 tbsp Brown Sugar
  • 4 tbsp Soy Sauce
  • 1 tbsp Sesame Oil
  • 2 cloves Garlic (minced)
  • 1 tbsp Ginger (minced)
  • 1 tsp Rice Wine Vinegar

Step-by-Step Instructions

Step 1:

Preheat your oven to 425°F (218°C).

Line a baking sheet with parchment paper or aluminum foil.

Step 2:

Pat the chicken wings dry with paper towels.

Toss them in a large bowl with vegetable oil, salt, and black pepper.

Step 3:

Place the wings in a single layer on the prepared baking sheet.

Bake for 20-25 minutes until the skin is crisp and golden.

Step 4:

While the wings are baking, combine gochujang, honey, brown sugar, soy sauce, sesame oil, garlic, ginger, and rice wine vinegar in a small saucepan.

Heat over medium-high flame, stirring occasionally until the sauce thickens.

Step 5:

Remove the wings from the oven and toss them in the warm sauce until well coated.

Return the wings to the baking sheet and bake for an additional 5-10 minutes.

Tips and Tricks for Making This Recipe

yard house korean wings closeup

Marinate the Wings:

Marinate the chicken wings in the oil and seasoning mixture for at least 20 minutes before cooking to enhance the flavor.

Use a Wire Rack:

Place a wire rack on the baking sheet to allow air to circulate under the wings, making them extra crispy.

Make the Sauce in Advance:

Prepare the Korean sauce ahead of time and refrigerate it. This way, you can quickly toss the wings in the sauce when they’re ready.

Adjust the Heat:

If you prefer spicier wings, add more gochujang. For milder wings, reduce the quantity of gochujang according to your taste.

Let Them Rest:

After baking, let the wings rest for a few minutes. This helps the juices redistribute, keeping them moist and tasty.

What to Serve with Yard House Korean Wings Recipe

Cucumber Salad

A refreshing cucumber salad is the perfect cool side to balance the spicy Korean wings.

Slice fresh cucumbers and toss them with rice vinegar, sesame oil, and a pinch of sugar.

Garnish with sesame seeds for a delightful crunch!

Kimchi

The fermented tang of kimchi pairs wonderfully with Korean wings.

Pick up some ready-made kimchi from your local Asian market or try making your own at home.

It adds a spicy and sour note that complements the wings fabulously.

Sweet Potato Fries

Sweet potato fries offer a sweet and savory twist alongside your wings.

Bake or fry them to crispy perfection, then sprinkle with salt and a pinch of chili powder.

They’re a hit and surprisingly easy to prepare!

Bao Buns

Soft, fluffy bao buns make for an interesting side.

Stuff them with a bit of pickled vegetables or just enjoy them plain.

They provide a tender, pillowy contrast to the crunchy wings.

Mango Salsa

Mango salsa is an unexpected yet delightful companion for Korean wings.

Dice fresh mango, red onion, and cilantro, then mix with lime juice and a pinch of salt.

Its sweet and zesty punch complements the wings brilliantly!

Variations and Substitutions

Different Proteins

You can easily swap chicken wings with drumsticks or thighs for a twist on the classic dish!

Just adjust the cooking times accordingly to ensure they are thoroughly cooked.

Sauce Options

Feel free to experiment with different sauces beyond the traditional gochujang sauce.

A soy garlic sauce can be just as flavorful and offers a milder alternative.

Baking vs. Frying

If you’re looking for a healthier option, you can bake the wings at 400°F for about 40-45 minutes.

Turn them halfway through to get an even, crispy texture.

Spice Levels

Adjust the heat by varying the amount of gochugaru (Korean chili powder) or adding extra chili garlic sauce.

For those who prefer milder wings, reduce the amount of gochujang in the sauce.

Vegan and Vegetarian

To make a vegan version, consider using cauliflower florets or tofu.

Both can mimic the crispy texture of chicken wings when cooked properly.

Air Fryer Tips

Air frying is a great alternative that provides a crispy texture without the extra oil.

Set your air fryer to 400°F and cook the wings for around 20 minutes, flipping them halfway through.

How to Store Leftover Yard House Korean Wings

Storing leftover Korean wings is easy and keeps them fresh for another meal!

First, let the wings cool to room temperature to avoid condensation in storage.

Then, place the wings in an airtight container or zip-top bag.

Refrigerating Wings

In the refrigerator, store the wings for up to four days.

Make sure the container is sealed tightly to keep out moisture and prevent contamination.

Freezing Wings

If you want to keep them longer, consider freezing the wings.

Place them in a single layer on a baking sheet and freeze until solid.

After they’re frozen, transfer the wings to a zip-top bag or airtight container.

Label and Date

Don’t forget to label the bags or containers with the date!

This helps you track how long they’ve been stored.

Enjoy those delicious Korean wings all over again!

Common Mistakes to Avoid

Overcrowding the Pan

One of the most common mistakes is overcrowding the frying pan or baking sheet.

If you overcrowd the wings, they won’t cook evenly and will turn out soggy instead of crispy.

Make sure to give each wing enough space to crisp up properly.

Skipping the Marinade

Marinating the wings adds depth and complexity to the flavor.

Some might skip this step to save time, but it’s essential for the perfect taste.

Let the wings marinate for at least 30 minutes to soak up all those amazing flavors.

Incorrect Sauce Consistency

Getting the sauce consistency wrong can really mess up the texture and flavor of your wings.

Make sure the sauce is thick enough to coat the wings but not too thick that it clumps.

Simmer the sauce until it reaches the right consistency and taste it frequently to make adjustments.

yard house korean wings recipe feat

Yard House Korean Wings Recipe

The Korean chili garlic marinade brings an incredible depth of flavor that you'll want to make again and again.
Remember to marinate the wings for at least 1 hour to let the flavors fully infuse; this step makes all the difference!
I love how these wings achieve a perfect balance of crispiness and juiciness.
You’ll find that the combination of gochujang, brown sugar, soy sauce, and garlic creates an irresistible glaze.
 
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings 4
Ingredients
  
  • 2 lbs Chicken Wings
  • 1 tbsp Vegetable Oil
  • 1 tsp Salt
  • 1 tsp Black Pepper
  • 4 tbsp Gochujang
  • 2 tbsp Honey
  • 2 tbsp Brown Sugar
  • 4 tbsp Soy Sauce
  • 1 tbsp Sesame Oil
  • 2 cloves Garlic minced
  • 1 tbsp Ginger minced
  • 1 tsp Rice Wine Vinegar
Instructions
 
  • Preheat your oven to 425°F (218°C).
  • Line a baking sheet with parchment paper or aluminum foil.
  • Pat the chicken wings dry with paper towels.
  • Toss them in a large bowl with vegetable oil, salt, and black pepper.
  • Place the wings in a single layer on the prepared baking sheet.
  • Bake for 20-25 minutes until the skin is crisp and golden.
  • While the wings are baking, combine gochujang, honey, brown sugar, soy sauce, sesame oil, garlic, ginger, and rice wine vinegar in a small saucepan.
  • Heat over medium-high flame, stirring occasionally until the sauce thickens.
  • Remove the wings from the oven and toss them in the warm sauce until well coated.
  • Return the wings to the baking sheet and bake for an additional 5-10 minutes.

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Passionate chef, in love with everything related to food and cooking it to perfection!
Michael Cook
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