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Korean

Korean Fried Chicken Wings

Shatteringly crispy double-fried wings glazed in sweet-spicy gochujang sauce - K-fried chicken at its finest.

hot_biteMediumKorean
Prep20 minCook30 minTotal50 minServes4Temphot
✓ dairy-free
⚠ Contains: 🌾 Gluten, 🫘 Soy
Recipe
Ingredients
  • 2 lbchicken wings(split into flats and drumettes)
  • 1/2 cupcorn starch
  • 1/2 cuprice flour
  • 1 tspkosher salt
  • 4 cupsvegetable oil(for frying)
  • 3 tbspgochujang
  • 2 tbspsoy sauce
  • 1 tbsprice vinegar
  • 3 tbsphoney
  • 1 tbspsesame oil
  • 3 clovesgarlic(minced)
  • 1 tbspsesame seeds(for garnish)
Make Ahead

Wings can be first-fried up to 2 hours ahead. Second fry and sauce just before serving.

Instructions
  1. 1Pat wings completely dry, season with salt
  2. 2Mix corn starch and rice flour, toss wings to coat evenly
  3. 3Heat oil to 325°F, fry wings in batches 10 minutes until cooked through but pale
  4. 4Remove and rest on rack for 10 minutes
  5. 5Increase oil to 375°F, fry wings again 3-4 minutes until golden and very crispy
  6. 6Meanwhile, whisk gochujang, soy sauce, vinegar, honey, sesame oil, and garlic in a large bowl
  7. 7Toss hot wings in sauce until completely coated
  8. 8Transfer to platter, sprinkle with sesame seeds, serve immediately
Notes
Pro Tips

Double-frying is the secret to Korean fried chicken's legendary crunch. Let wings rest between fries for maximum crispiness.

History & Origin

Korean fried chicken emerged in the 1970s but exploded globally in the 2000s. The technique of double-frying creates an impossibly crispy coating that stays crunchy even under sauce.

Pairs Well With
sojukorean-beerwhisky
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