The RV Chronicles — There’s some Seoul happening in the ‘Jimmy Rockford’ (Recipe: Crispy Korean-style Chicken Wings)

Let’s face it. Despite that multiple flights  leave here weekly, the closest I’ll likely ever get to Seoul (as in South Korea) is by watching M*A*S*H.  But thanks to the information age, I can eat similarly to our 7,000 mile-away friends.

Write this down: Gochujang.  Now, say it out loud three times:  guh – chew – jahng.

Memorize both and call your stock broker with a buy order, because this is the next sriracha. Don’t believe me? Head to your nearest Asian market and pick up a tub of this sublime deliciousness.  It’s available in some larger grocery stores, or you can buy it online. (You’ll need it for the recipe anyway.)

Gochujang is a traditional Korean condiment made with hot chiles, fermented black beans, rice powder and salt. It is used similarly to tahini or even garlic, in that you don’t eat it on its on, rather you use it to alter whatever its added to — for the better.  And its spicy-smoky-earthiness lends a lively zest to a variety of authentic Korean dishes, including soups and stews, marinade and sauces.

I don’t know that folks are walking around the streets of Changwon or Goyang devouring anything similar to the Korean-style Wings that I’m featuring, but I do know someone who’s had his fair share of them — cooked in his RV no less — in Houston.  The crispy crunch and spicy sweetness are so addicting, you’ll wish you’d made a double batch.

Say it again: guh – chew – jahng.  Now, go get the paste and make this recipe.  Then call your broker. Just wash the sticky off your hands first.

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Crispy Korean-style Chicken Wings


Crispy Korean-style Wings — The crispy crunch and spicy sweetness are downright addicting


5.0 from 2 reviews
Crispy Korean-style Wings
The crispy crunch and spicy sweetness are downright addicting
Recipe type: Appetizer
Cuisine: Asian
The Wings
  • 3 lbs — Chicken wings, disjointed (save the tips for stock)
  • 1 TB — Kosher salt
  • 1 TB — Black pepper
  • 1 cup — Self-rising flour
  • Vegetable oil, for frying
The Sauce
  • 5 — Garlic cloves, minced
  • 4 TB — Soy sauce
  • 3 TB — Gojujang (Korean chile paste)
  • 2 TB — Rice vinegar
  • 2 TB — Honey
  • 1 TB — Minced ginger
  • 1 TB — Toasted sesame oil
  • 1 TB — Chopped fresh cilantro (optional)
The Garnish
  • Toasted sesame seeds
  • Chopped green onions or scallions
Prepare the chicken
  1. Wash chicken and pat dry; season with salt and pepper.
  2. In a large skillet or wok, heat about 2 inches of oil to 350ºF.
  3. Dredge chicken pieces in self-rising flour, shaking off excess.
  4. Fry in batches — without crowding the pan — until lightly golden about 6-8 minutes, turning frequently. Set cooked pieces aside on a paper plate (or paper towel-lined plate) while you cook the other batches. (You'll fry them again, so don't turn off the heat.)
  5. While the chicken is cooking, make the sauce (directions below) and set aside.
  6. Fry chicken pieces again in batches in 350ºF oil until deep golden brown, about 6 minutes longer. Set cooked pieces on paper plate or paper-towel lined plate.
  7. When batches are done, toss chicken pieces in the sauce.
  8. Garnish, if desired, and served immediately.
The Sauce
  1. In a large bowl (you'll be tossing the chicken and sauce in this bowl), combine all sauce ingredients.
  2. Microwave for 1 minute.
  3. Set aside.
  4. Microwave for another minute just prior to tossing chicken in the sauce.



  1. Nom nom nom! I could eat a ton of these right now! I’m just looking at lame leftovers for the night.

  2. Sold. However, stating that this is the next sriracha is a bold statement, my friend.

  3. Well alrightie … I’ll try to find that sauce.

  4. I love this stuff! Another wonderful item is Korean Chili Powder, Gochugaru, which Lee (my daughter’s mother in law) generally uses in kimchi. Both those items make Korean or really any Asian food taste fabulous, right? Man those wings look delish!

    • adamjholland says:

      I’ve never had Korean chile powder, but I do keep a bottle of Ichimi Togarashi in both my spice drawer and my desk at the office. Excellent stuff!

  5. Adam, oh my gosh! these wings look amazing!! on the top of my to-do list!!! yum yum

  6. Gonna have to find this sauce. Not sure where yet, but….. I will find it eventually.
    The wings look good, I am not much of a wing person, but I am guessing I could adapt these to chicken thighs perhaps?
    I am probably the only person I know that is not fond of wings.

    • adamjholland says:

      Jill – This paste/sauce is available at most larger grocery stores, at Asian markets or online. And no, I’m not a big wing fan. In fact, I categorize wings up there with crawfish — they’re a pain in the ass to eat. I’m a thigh guy myself and this would work just fine on thighs or legs. It would also be a dream on slow-cooked pork ribs, used just as you would barbecue sauce. Hopefully, I’ve inspired you. 🙂

      • You have. I do not get wings and crawfish, too much work for what you get. The only thing I eat that takes real work to eat is Dungeness crab, (no explanation needed pure heaven on a plate or table as they serve it up here) and steamed artichokes.
        I am excited to try this out. And yes, I will use thighs, pork ribs or even as a baste on a pork loin. I thought I found it today at my tiny little hometown Safeway store but what I got was Bulgogi BBQ sauce.
        I knew I should have put the list with the name in my phone but did not have time. I have not had a chance to taste the Bulgogi yet but no loss. It is a new taste that I will play with and the Go….. whatever it is, will be another.

        • adamjholland says:

          Bulgogi is nothing like gochujang, but it’s delicious in its own right. My best description of it is that it tastes just like the aroma that wafts from a Korean restaurant or Korean food truck. Delicious indeed. You’ll love it.

  7. One of my all time favorite summer recipes is thin sliced boiled pork and chopped tomatoes with a sauce made of gochujang, Kewpie mayonnaise, vinegar and sesame oil served on beefsteak plant leaves. Sounds absurd but is absurdly delicious, especially with French bread for dipping. You can’t get much more fusion than that.

  8. Well I think I’ve got the guy-chew part of it but my mouth just can’t say the jhang part of it. However, my mouth says these look pretty darn good!

  9. I always have a hard time with this word. My daughter has a friend from Korea and I always ask him how to pronounce it. One day I will get it right. And this sauce sure looks right!

    • adamjholland says:

      I confirmed my pronunciation with a Korean friend of mine — then I confirmed it again in line at one of the Disney attractions earlier this week. There was a group speaking Korean behind me in line and I turned to them and said “What language are you speaking?” They responded “Korean. We’re exchange students.” So I said “Korean, as in guh – chew – jahng?” They laughed. We did some fist bumps. And all was good. 😉

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