Korean gochujang was originally made without chili peppers—they weren't introduced to Korea until Portuguese traders arrived in 1592.
Korean-style Chicken Wings (but without chicken!)
Craving a crispy, flavorful snack with a Korean flair? These mouthwatering Korean-style wings swap out traditional chicken for hearty textured soy protein, delivering a satisfying crunch and rich taste. Tossed in a zesty gochujang glaze and baked to perfection, they’ll have your taste buds dancing with delight!
Prep
15
min
Cook
15
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- 1 gousse d'ail
- un peu de vert de cébetteoptional
- 2 càs d'eau (30 ml)
🫙Pantry Staples(4)
- 1 càs de sucre brun (15 ml)
- 1 càs d'amidon de maïs (15 ml)
- 1 càc d'huile neutre (5 ml)
- 1 càc d'huile de sésame (5 ml)
🧂Spices & Seasonings(1)
- un peu de sel
🍯Sauces & Condiments(2)
- ~ 3 càs de gochujang (45 ml)
- 1 càs de sauce soja (15 ml)
📦Other(2)
- des graines de sésameoptional
- 20 médaillons de protéines de soja texturées
👨🍳 Instructions
- 1
Pour boiling water over the textured soy protein to cover (let sit for about 10 minutes).
- 2
Blend the sauce ingredients together.
- 3
Drain, press, and tear the textured soy protein in half.
- 4
Add salt and cornstarch, then mix well.
- 5
Place in the oven for 15 minutes on a rack (not on a tray, both sides need to dry to be crispy!) at 200°C (392°F) with convection.
- 6
Remove from the oven, pour the sauce over, and add green onion and sesame seeds.
💡 Pro Tips
- ✓Rehydrate textured soy protein with boiling water at a 1:1.5 ratio by weight because the high temperature (212°F) breaks down anti-nutritional factors and creates better texture absorption.technique1:1.5 ratio, 212°F
- ✓Press the rehydrated TSP for 2-3 minutes under a weighted plate to remove 60-70% of excess moisture, preventing soggy coating and improving crispiness.timing2-3 minutes, 60-70% moisture removal
- ✓Use a 2:1 ratio of cornstarch to salt for coating because cornstarch creates a glass-like crispy shell through starch gelatinization at high heat.ingredient2:1 ratio
- ✓Convection at 392°F on a wire rack creates 25% more surface area contact with hot air, ensuring even moisture evaporation from all sides for maximum crispiness.equipment392°F, 25% more surface contact
- ✓Apply sauce immediately after the 15-minute bake while TSP surface temperature is above 300°F so sauce caramelizes on contact rather than making coating soggy.timing300°F surface temp
Share this recipe
Prep
15
min
Cook
15
min
Serves
4
people
Level
beginner
Share this recipe
Korean gochujang was originally made without chili peppers—they weren't introduced to Korea until Portuguese traders arrived in 1592.
Korean-style Chicken Wings (but without chicken!)
Craving a crispy, flavorful snack with a Korean flair? These mouthwatering Korean-style wings swap out traditional chicken for hearty textured soy protein, delivering a satisfying crunch and rich taste. Tossed in a zesty gochujang glaze and baked to perfection, they’ll have your taste buds dancing with delight!
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- 1 gousse d'ail
- un peu de vert de cébetteoptional
- 2 càs d'eau (30 ml)
🫙Pantry Staples(4)
- 1 càs de sucre brun (15 ml)
- 1 càs d'amidon de maïs (15 ml)
- 1 càc d'huile neutre (5 ml)
- 1 càc d'huile de sésame (5 ml)
🧂Spices & Seasonings(1)
- un peu de sel
🍯Sauces & Condiments(2)
- ~ 3 càs de gochujang (45 ml)
- 1 càs de sauce soja (15 ml)
📦Other(2)
- des graines de sésameoptional
- 20 médaillons de protéines de soja texturées
👨🍳 Instructions
- 1
Pour boiling water over the textured soy protein to cover (let sit for about 10 minutes).
- 2
Blend the sauce ingredients together.
- 3
Drain, press, and tear the textured soy protein in half.
- 4
Add salt and cornstarch, then mix well.
- 5
Place in the oven for 15 minutes on a rack (not on a tray, both sides need to dry to be crispy!) at 200°C (392°F) with convection.
- 6
Remove from the oven, pour the sauce over, and add green onion and sesame seeds.
💡 Pro Tips
- ✓Rehydrate textured soy protein with boiling water at a 1:1.5 ratio by weight because the high temperature (212°F) breaks down anti-nutritional factors and creates better texture absorption.technique1:1.5 ratio, 212°F
- ✓Press the rehydrated TSP for 2-3 minutes under a weighted plate to remove 60-70% of excess moisture, preventing soggy coating and improving crispiness.timing2-3 minutes, 60-70% moisture removal
- ✓Use a 2:1 ratio of cornstarch to salt for coating because cornstarch creates a glass-like crispy shell through starch gelatinization at high heat.ingredient2:1 ratio
- ✓Convection at 392°F on a wire rack creates 25% more surface area contact with hot air, ensuring even moisture evaporation from all sides for maximum crispiness.equipment392°F, 25% more surface contact
- ✓Apply sauce immediately after the 15-minute bake while TSP surface temperature is above 300°F so sauce caramelizes on contact rather than making coating soggy.timing300°F surface temp