Honey garlic chicken wings are a modern Korean‑American street‑food favorite that blends traditional Korean sweet‑savory flavors with the American love of fried chicken. The glaze’s honey, garlic, soy, and mirin echo classic Korean sauces, while double‑frying gives the crisp texture popular in U.S. wing joints.

In Korea, a similar dish called "yangnyeom chicken" uses gochujang for heat. Some regions add toasted sesame seeds or a splash of rice wine. The version on Chef Chris Cho’s channel omits gochujang for a milder, sweeter profile.

They are usually served hot on a paper tray, sprinkled with toasted sesame seeds and thinly sliced green onions, and eaten with a side of pickled radish to cut the sweetness.

The wings are a popular party snack for birthdays, sports gatherings, and Korean‑American barbecues because they are easy to share and combine sweet, salty, and umami flavors that please many palates.

Authentic ingredients include Korean mirin (or sweet rice wine), soy sauce, and potato starch for coating. Substitutes can be regular rice vinegar with a pinch of sugar for mirin, cornstarch for potato starch, and low‑sodium soy sauce if needed.

They pair nicely with kimchi fried rice, Korean corn salad (maeuntang), or a simple cucumber‑soy dressing side. A cold barley tea or light lager also complements the sweet‑savory glaze.

Chef Chris Cho’s version uses a sweet honey‑garlic glaze and a double‑fry technique for extra crunch, whereas classic buffalo wings rely on a hot pepper‑based sauce and a single fry. The Korean‑inspired glaze adds depth with mirin and soy sauce.

Common errors include frying at too low a temperature, which yields soggy wings; overcrowding the pot, which drops oil temperature; and over‑cooking the sauce, which can become bitter. Follow the double‑fry method and keep the sauce at a gentle simmer.

Potato starch creates a light, crisp coating that stays crunchy after the second fry, whereas flour can become gummy. The thin slurry also helps the sauce cling without making the wings heavy.

Yes. Season and coat the wings, then refrigerate up to 12 hours before frying. After cooking, store in an airtight container in the refrigerator for up to 3 days and reheat in a hot oven (375°F) to restore crispness.

The YouTube channel Chef Chris Cho focuses on approachable Asian‑inspired home cooking, especially Korean and fusion dishes, with clear step‑by‑step video tutorials that emphasize technique and flavor balance.

Chef Chris Cho blends traditional Korean flavors with Western cooking tools and shortcuts, such as using a deep pot for double frying instead of a professional fryer, making the recipes more accessible for home cooks in the U.S.