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Nutrition Facts
Serving Size 225 g
(Approx. 6 Servings)
Amount Per Serving
Calories 570 Calories From Fat 250
% Daily Value*
Total Fat 28 g 43%
Saturated Fat 6 g 30%
Trans Fat 0.0 g
Cholesterol 65 mg 22%
Sodium 1520 mg 63%
Total Carbohydrate 60 g 20%
Dietary Fiber 2 g 8%
Sugars 27 g
Protein 20 g
Vitamin A 2% Iron 15%
Vitamin C 2% Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Crispy Boneless Gochujang Chicken Wings

Prep Time
10 minutes
Cook Time
6 minutes
Total Time
16 minutes
6  People


Recipe makes 6 Servings

1 cup(s) flour
2 Tsp kosher salt
1/4 Tsp crushed red pepper
1/4 Tsp paprika
1 cup(s) whole milk
1 large egg
1 Lb chicken tenders, cut in half for more of a wing size piece of chicken
1/2 cup(s) Food Trk Fusion Gochujang Unchained Glaze
1/2 cup(s) honey
1 Qt vegetable oil
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Combine flour, kosher salt, crushed red pepper and paprika in a bowl.
In a separate bowl, combine milk and egg. Whisk until combined.
Using one hand coat chicken tenders with flour mixture, with your other hand dip chicken in egg wash, then back in flour mixture. For extra crispy wings, repeat this step.
Place wings on a plate without letting them touch.
Place a pot over medium heat and add gochujang and honey.
Stir and bring to a light simmer, then remove from heat and set aside.
Meanwhile, heat a quart of oil to 350°F to 375°F.
Fry chicken 3 to 5 minutes or until golden brown and cooked through.
Place on a wire rack set and on a cookie sheet to drain oil.
Coat chicken with sauce and place in a 450°F oven 2 to 3 minutes.
Serve with additional sauce or your favorite dip.


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