Mouthwatering doesn’t even begin to cover it. These Korean fried chicken wings are the perfect blend of crispy, sweet, and spicy, guaranteed to make your taste buds dance. Whether you’re a fried chicken aficionado or a newbie to Korean cuisine, this recipe is your ticket to flavor town.
Why This Recipe Works
- The double-frying technique ensures an ultra-crispy exterior while keeping the inside juicy and tender.
- Gochujang (Korean chili paste) and soy sauce create a deeply flavorful, umami-rich glaze that’s irresistibly sticky and sweet with a kick of heat.
- Cornstarch in the batter gives the wings an extra crunch that stands up to the bold sauce.
- It’s surprisingly easy to make, with most ingredients readily available in your pantry or local grocery store.
Ingredients
- 2 lbs chicken wings, split at joints, tips discarded
- 1 cup cornstarch
- 1/2 cup all-purpose flour
- 1 tsp salt
- 1 tsp black pepper
- 1 cup water
- Oil for frying
- 1/4 cup gochujang (Korean chili paste)
- 1/4 cup soy sauce
- 1/4 cup honey
- 2 tbsp brown sugar
- 2 cloves garlic, minced
- 1 tbsp ginger, grated
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- Sesame seeds and sliced green onions for garnish
Equipment Needed
- Deep fryer or large, deep pot
- Candy/oil thermometer
- Large mixing bowls
- Whisk
- Tongs
- Paper towels
- Baking sheet
Instructions
Step 1: Prep the Chicken
Pat the chicken wings dry with paper towels to ensure the batter sticks better. In a large bowl, mix cornstarch, flour, salt, and pepper. Gradually add water, whisking until you have a smooth batter. The consistency should coat the back of a spoon. Tip: Let the batter rest for 10 minutes for a crispier coating.
Step 2: First Fry
Heat oil in your deep fryer or pot to 350°F. Working in batches, dip each wing into the batter, letting excess drip off, then carefully lower into the hot oil. Fry for 6-8 minutes until lightly golden. Remove and drain on paper towels. Tip: Don’t overcrowd the pot to maintain oil temperature.
Step 3: Make the Sauce
While the wings rest, combine gochujang, soy sauce, honey, brown sugar, garlic, ginger, rice vinegar, and sesame oil in a saucepan over medium heat. Simmer for 5 minutes until slightly thickened. Stir occasionally to prevent burning.
Step 4: Second Fry
Increase oil temperature to 375°F. Fry the wings again, in batches, for another 4-5 minutes until deeply golden and crispy. Drain on fresh paper towels.
Step 5: Toss and Serve
Immediately toss the hot wings in the sauce until evenly coated. Transfer to a serving platter, garnish with sesame seeds and green onions, and serve hot. Tip: Serve with pickled radishes or cucumber slices to cut through the richness.
Tips and Tricks
- For an extra crispy texture, let the wings sit uncovered in the fridge for an hour before battering. This dries the skin further.
- If you’re sensitive to heat, reduce the gochujang by half and add more honey for balance.
- Use a wire rack over a baking sheet for draining after the second fry. It keeps the wings crisp by preventing steam buildup.
- Leftover sauce? It makes a great marinade for grilled meats or a dressing for salads.
- For a gluten-free version, substitute the flour with more cornstarch and use tamari instead of soy sauce.
Recipe Variations
- Cheesy Korean Wings: Sprinkle with grated mozzarella and broil for a minute until melted and bubbly.
- Sweet and Sour Version: Replace gochujang with ketchup and add a splash of pineapple juice to the sauce.
- Garlic Parmesan Twist: Skip the sauce and toss fried wings in melted butter, minced garlic, and grated Parmesan.
- BBQ Fusion: Mix the sauce with your favorite BBQ sauce for a smoky twist.
- Vegetarian Option: Use cauliflower florets instead of chicken for a veggie-friendly version.
Frequently Asked Questions
Can I bake these wings instead of frying?
Yes, though the texture will differ. Bake at 425°F on a wire rack over a baking sheet for 40-45 minutes, flipping halfway. Brush with sauce before serving.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat in the oven at 375°F for 10 minutes to maintain crispiness.
Can I make the sauce ahead?
Absolutely! The sauce can be made up to a week in advance and stored in the fridge. Gently reheat before tossing with the wings.
What’s the best oil for frying?
Peanut or vegetable oil are ideal for their high smoke points and neutral flavors, allowing the wings’ taste to shine.
How can I make the wings less spicy?
Reduce or omit the gochujang and increase the honey or add a bit of apple juice for sweetness without the heat.
Summary
This Korean fried chicken wings recipe delivers the perfect crunch with a sweet, spicy, and sticky glaze that’s utterly addictive. With tips for customization and FAQs to guide you, it’s a foolproof way to bring restaurant-quality wings to your kitchen.
