Korean-style Spicy Chicken Wing Stew

Delicious Korean-style spicy chicken wing stew is perfect as a hearty meal. This stew is made with chicken wings, potatoes, carrots, onions, and an array of Korean-style seasonings to make up the stew stock base.

Using a blend of Korean-style spices to make up this stew base gives it a great umami flavor with a spicy kick. This chicken wing stew is great when you want a light but hearty lunch or dinner. 

Key features and tips

This stew recipe is pretty straight forward and really easy to make. The hardest part about making this chicken wing stew will be to gather or purchase all of the ingredients to make the stew sauce base. If you make a lot of Korean or Asian style recipes, you probably have everything you need. 

We used chicken wings in this recipe. However, you could use any cut of chicken you prefer. Choosing cuts of meat with the skin on and with the bones will you give a deeper flavor stew.

Ingredients needed to make our spicy chicken wing stew

• Chicken wings (sectioned wingette vs drumette)
• Potatoes
• Carrot
• Korean garlic chives (buchu)
• Scallions
• Large-sized dried anchovies
• Onion
• Salt
• Ground black pepper
• Water
• Avocado oil

For the stew sauce:

• Red hot chili pepper powder (gochugaru)
• Salted/brined shrimp
• Fish sauce
• Garlic
• Ginger
• Soy sauce
• Ground black pepper
• Dasida beef powder soup stock

How to make Korean-style spicy chicken wing stew

Step 1: Prepare the chicken wings

Rinse off the sectioned chicken wings. Pat dry with paper towels. Poke the chicken wings with a fork. Season liberally with salt and pepper. Set aside in the fridge to marinate for about 2 hours.

Step 2: Toast the anchovies & brown the wings

Add avocado oil to a large pot on medium-high heat. Add the dried anchovies and stir-fry/toast the anchovies for 2 minutes. Then add in the chicken wings to the pot and brown for about 2-3 minutes. 

Step 3: Add the water & vegetables

Add the water to the pot (with the chicken wings and anchovies). Next, add in the carrots, potatoes, and onions to the pot. 

Step 4: Bring to a boil & add the stew sauce 

Bring it to a boil. Mix the sauce ingredients and add to the pot after it reaches a boil. 

Step 5: Continue to boil

Cover the pot with a vented lid. Continue to cook for 40 minutes on medium-high heat. The chicken will be fully cooked and potatoes should be tender.

Step 6: Add in the garlic chives (buchu) & enjoy

Then add the Korean garlic chives (buchu) to the pot and stir in. Cook for about 2 minutes. Remove from heat. Add the freshly chopped scallions on top of each bowl when serving. Enjoy!  

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Korean-style Spicy Chicken Wing Stew

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 45 minutes

Additional Time: 2 hours

Total Time: 2 hours 55 minutes

Delicious Korean-style spicy chicken wing stew is perfect as a hearty meal. This stew is made with chicken wings, potatoes, carrots, onions, and an array of Korean-style seasonings to make up the spicy stew stock base.

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Ingredients

• 4 chicken wings (sectioned wingette vs drumette)
• 3 potatoes (chopped, about 3 cups)
• 1 large-sized carrot, chopped
• 1 cup Korean garlic chives (buchu), chopped
• 2 Large-sized dried anchovies
• 1 medium-sized onion (chopped, about 1 cup)
• 2 scallions, chopped
• 1 tsp salt
• ½ tsp ground black pepper
• 3 cups water
• 1 Tbsp Avocado oil

For the stew sauce:

• 2 Tbsp Red hot chili pepper powder (gochugaru)
• 1 tsp salted/brined shrimp
• 1 tsp fish sauce
• 1 tsp garlic, minced
• ½ tsp ginger, minced
• 2 Tbsp soy sauce
• 1 tsp ground black pepper
• 1 tsp Dasida beef powder soup stock

Instructions

1. Rinse off the sectioned chicken wings. Pat dry with paper towels. Poke the chicken wings with a fork. Season liberally with salt and pepper. Set aside in the fridge to marinate for about 2 hours.
2. Add avocado oil to a large pot on medium-high heat. Add the dried anchovies and stir-fry/toast the anchovies for 2 minutes. Then add in the chicken wings to the pot and brown for about 2-3 minutes.
3. Add the water to the pot (with the chicken wings and anchovies). Next, add in the carrots, potatoes, and onions to the pot.
4. Bring it to a boil. Mix the sauce ingredients and add to the pot after it reaches a boil.
5. Cover the pot with a vented lid. Continue to cook for 40 minutes on medium-high heat. The chicken will be fully cooked and potatoes should be tender.
6. Then add the Korean garlic chives (buchu) to the pot and stir in. Cook for about 2 minutes. Remove from heat. Add the freshly chopped scallions on top of each bowl when serving. Enjoy!  
   

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