korean fried chicken wings

What could be tastier than these Korean Fried Chicken Wings. Crunchy, fried chicken wings, coated in a sticky, spicy and sweet gochujang sauce. For totally addictive finger food, these wings are always a winner.

Korean Fried Chicken Wings

chicken wings (split at joint, tips discarded)

onion

garlic

ginger

soy sauce ((note 1))

mirin ((80 milliliters))

tomato sauce (ketchup) ((60 milliliters))

gochujang (to your taste) ((notes 1 & 2))

honey ((60 milliliters))

sesame oil

salt

baking soda

litres vegetable oil (or enough to fill a large saucepan to 4cm depth) ((2 quarts))

Sesame seeds and sliced spring onions (scallions) to serve

Lay the wing pieces out on a large tray so they are all separated. Place in the fridge for 24 hours, uncovered (this step is to dry them out). You can do it a shorter time and still get great results but the longer they dry out the crispier the end result will be.

Heat 2 tablespoons of the oil in medium saucepan over medium heat, then add garlic, onion and ginger. Stir-fry until fragrant (a minute or two).

Add the remaining sauce ingredients - soy sauce, mirin, tomato sauce, gochujang, honey and sesame oil - and simmer 7 - 10 mins until thick & syrupy.

While the sauce is simmering, heat the remaining vegetable oil in a deep saucepan to 160C and heat the oven to a warm setting (roughly 70C).

Mix together the cornflour, salt and baking soda. Roll 8 of the wing pieces in the cornflour to coat then gently lower them into the hot oil. Deep fry for 5 minutes until just starting to get golden. Remove from the oil and drain on rack over paper towel.

Repeat with two more batches, keeping them warm in oven between batches.

Raise the heat of the oil to 200C

Recoat pieces in the cornflour mix and fry for another 5 minutes until golden. Add to the warm sauce and stir to coat thoroughly.

Sprinkle with sesame seeds and sliced spring onions. Serve immediately with rice and pickled vegetables or sliced cucumber.

Super crunchy, twice fried chicken wings that are coated in a soy garlic sauce. These wings are perfect for an appetizer, snack, side dish or game day dish.

Korean Fried Chicken

chicken drummettes

all-purpose flour

cornstarch

water

green scallions (thinly sliced (optional, for garnish))

soy sauce

mirin

tbsp brown sugar

tsp Gochujang

Pour enough oil into the pot being used for frying so that it is about 2 inches deep. Heat until oil reaches 350°F.

In a medium bowl, whisk flour, cornstarch, and water until a smooth slurry forms. Pat chicken wings dry with paper towel. Dip chicken in slurry until evenly coated. Add a few chicken wings at a time to the hot oil. Make sure to not overcrowd your pot. I usually fry 6-8 at a time, but how many you can fit will depend on the size of your pot.

Fry chicken for 8 minutes. Remove chicken from the hot oil. The wings should be a light golden brown. Drain excess oil from wings. Repeat the cooking process with the rest of your chicken until all your wings have been fried once for 8 minutes. Then place the chicken wings back into the hot oil (no need to coat them again in the slurry) and fry chicken a second time for 8 minutes. (The second fry time may vary slightly depending on the size of your wings. If you find the chicken is getting dry you can reduce the time on the second fry by 1-2 minutes). Chicken should have a deeper golden brown color after the second fry. Repeat process until all your wings are fried twice.

To make the soy garlic sauce, add all sauce ingredients except cornstarch and water to a small saucepan. Stir to evenly mix and bring sauce to a simmer for about 1 minute. Taste and adjust as needed.

In a small bowl, stir cornstarch and water until cornstarch is fully dissolved. Add to the sauce and immediately stir it in so the cornstarch does not clump. Stir until cornstarch is fully mixed into the sauce. Allow sauce to simmer until thickened (about 1 minute). Remove from heat.

Coat fried chicken with sauce. You can either toss the wings in the sauce, spoon the sauce over the wings, or I like to use a basting brush and brush the sauce onto the wings to ensure that every crevice is covered in sauce. Garnish chicken with sesame seeds and scallions before serving.

https://content.jwplatform.com/videos/3ENQnckP.mp4

Korean-style fried chicken; this chicken is double fried making the skin extra crunchy

Our Korean fried chicken wings feature a crispy, crunchy coating smothered in a spicy, tangy, sweet glaze.

chicken wings

potato starch / katakuriko ((not potato flour))

corn starch

baking powder

vegetable oil oil

gochujang ((more or less depending on your tolerance))

rice vinegar

honey

scallion

sesame seeds

kimchi ((optional))

To make the batter, in a bowl whisk together potato starch, corn starch, baking powder, salt, and water until it becomes a thin paste.

In a separate bowl,  whisk together the potato starch and baking powder for the dry dredge.

Heat about 3 inches of vegetable oil over low heat in a heavy pot until the oil registers 325 degrees F on a thermometer.

Dip chicken wings in batter until evenly coated, shaking off excess batter.

Dredge them again in the dry potato starch baking powder mixing and shake off any excess flour before placing them in the hot oil. Fry for about 4-5 minutes until lightly golden.

Use a slotted spoon and remove the wings and drain them on the paper-towel-lined tray.

Allow them to cool to room temperature then freeze them for 2 hours and up to 24 hours.

To make the sauce, add sesame oil to a large sauce pan and increase heat to medium-high.

Add garlic and ginger and let them saute until fragrant, about 2 minutes.

Add gochujang, soy sauce, rice vinegar, and honey to the sauce pan and whisk to combine. Bring everything to a boil.

Turn the heat down to medium and let it simmer for 10-12 minutes until the sauce becomes syrupy. Transfer the sauce to a large bowl and set aside until ready to use.

When ready to fry the chicken, bring the same pot of oil over high heat to 375-400 degrees F on a thermometer.

Carefully add the cold, partially fried chicken wings in the hot oil and cook for 4 to 5 minutes, until deep golden brown and cooked through. 

Transfer the wings to the sauce bowl and toss to coat evenly.

Transfer the wings to a serving platter, garnish with scallions and sesame seeds. Serve immediately along with kimchi (optional).

Delicious wings with just the right amount of heat!

I can only speak to the coating as I used as different sauce but the coating is spot on. I actually used these to make cauliflower wings and it worked really well. Stayed pretty crispy even after sitting in sauce for awhile!

The amount of heat and crunch are perfect. Thanks for the recipe!

If you have not made these wings, you HAVE to!  They are the best wings I’ve ever had, hands down. My husband agrees and we’ve had many wings. What we like most about these wings, is that while they are sticky in the sauce they are still very crispy and very moist. Great job, Vy!  Thank you for sharing this recipe.

It was my first time trying the double fry and it worked really well!

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Top 3 korean fried chicken wings recipes from across the web

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Korean Fried Chicken Wings

Korean Fried Chicken

Korean Fried Chicken Wings

The most viewed korean fried chicken wings recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine