7 Irresistible Korean Fried Chicken Wings Recipes

If you’ve ever craved the perfect mix of crispy, juicy, and boldly flavored chicken, then Korean Fried Chicken Wings are about to become your new obsession. These wings aren’t just fried—they’re double-fried for extra crunch, then coated with irresistible sauces that range from sweet and spicy to savory and tangy. Whether you’re looking to impress at your next game day gathering or simply enjoy a comforting treat, our collection of 7 irresistible Korean Fried Chicken Wings recipes is packed with bold flavors and crispy perfection to satisfy every craving.

Why You’ll Love This Recipe

• Crunchy Delight: Double frying locks in juiciness while delivering unbeatable crispiness that stays even after saucing.
• Flavor Explosion: Sauces range from fiery gochujang blends to sweet soy garlic, ensuring every bite bursts with layers of taste.
• Easy to Customize: From mild to spicy or sweet to savory, you can easily tweak flavors to match your cravings or dietary needs.
• Perfect Party Food: These wings are crowd-pleasers that suit any social setting, from casual nights to festive feasts.
• Authentic Yet Accessible: Uses simple ingredients commonly found in most kitchens or local Asian markets.

Ingredients You’ll Need

The beauty of Korean Fried Chicken Wings lies not only in how incredible they taste but also how straightforward the ingredients are. Every item plays a crucial role, delivering crunch, flavor, or that signature sticky glaze that makes these wings unforgettable.

• Chicken Wings: Fresh and preferably split at the joint for even cooking and extra crispy edges.
• Potato Starch or Cornstarch: Provides a light, crispy crust essential for that iconic crunch.
• Gochujang Paste: Korea’s famous red chili paste that brings umami, sweetness, and heat to the sauce.
• Soy Sauce: Adds a savory depth and balances out spice with saltiness.
• Honey or Corn Syrup: For the perfect sticky sweetness that locks flavors and keeps wings glossy.
• Garlic and Ginger: Fresh aromatics that build a fragrant and zesty foundation in the sauce.
• Vegetable Oil: Neutral oil with a high smoke point for deep frying without burning.

Variations for Korean Fried Chicken Wings

One of the best things about making Korean Fried Chicken Wings at home is that you can easily customize the flavors to meet your mood or diet. Feel free to experiment with these simple variations to keep your wings exciting every time.

• Spicy Garlic Wings: Add extra minced garlic and chili flakes for a fiery aromatic twist.
• Soy Garlic Classic: Skip the gochujang and create a savory soy and garlic glaze for a milder palate.
• Sweet and Tangy: Incorporate a splash of rice vinegar or lemon juice to brighten the sweet sauce with acidity.
• Gluten-Free Option: Use rice flour or gluten-free starch and tamari instead of soy sauce for those avoiding gluten.
• Extra Crispy Double Fry: For ultimate crunch, fry the wings twice, letting them rest in between.

How to Make Korean Fried Chicken Wings

Step 1: Prepare the Wings

Start by patting the chicken wings dry to remove any excess moisture—this helps the coating stick better and ensures a crisp texture. Optionally, divide the wings into drumettes and flats for even cooking.

Step 2: Coat with Starch

Toss the wings in potato starch or cornstarch evenly, making sure every part is lightly coated. This starch layer is the secret to that irresistible golden crunch.

Step 3: First Fry

Heat oil in a deep pot to around 320°F (160°C), then fry the wings in batches for 6-7 minutes until they start to turn light golden but are not fully cooked through. Remove and drain.

Step 4: Rest and Cool

Allow the wings to rest for 10-15 minutes after the first fry. This step helps render the fat and readies them for the crucial second fry that will make them ultra-crispy.

Step 5: Prepare the Sauce

While the wings rest, mix your preferred sauce ingredients—typically gochujang, soy sauce, honey, minced garlic, and ginger—in a small saucepan. Heat until thickened and aromatic.

Step 6: Second Fry

Increase oil temperature to 375°F (190°C) and fry the wings again for 2-3 minutes or until deeply golden brown and crispy. Drain on paper towels to remove excess oil.

Step 7: Toss Wings in Sauce

Quickly toss the hot wings in the prepared sauce so each bite is coated with that glossy, sticky goodness.

Pro Tips for Making Korean Fried Chicken Wings

• Dry Wings Thoroughly: Any moisture will steam the coating, so dry wings with paper towels before coating.
• Use a Thermometer: Maintaining correct oil temperature ensures even cooking and maximized crunchiness.
• Double Fry for Crunch: Don’t skip the second fry—it’s the secret to a crispy shell that holds up to sauce.
• Rest After Coating: Let coated wings sit 10 minutes before frying to get a better crust formation.
• Customize Heat Levels: Adjust the amount of gochujang or add chili powder for desired spiciness.

How to Serve Korean Fried Chicken Wings

Garnishes

Sprinkle with toasted sesame seeds and chopped green onions to add contrast in color and a subtle nutty crunch to balance the wings’ intense flavors.

Side Dishes

Pair these wings with refreshing sides like pickled radish cubes, a crisp cabbage slaw, or steamed rice to create a balanced meal that cuts through the richness.

Creative Ways to Present

Serve your Korean Fried Chicken Wings on a large platter garnished with lemon wedges and fresh herbs for a festive vibe, or try stacking them like sliders inside mini buns for a fun finger-food experience.

Make Ahead and Storage

Storing Leftovers

Place cooled wings in an airtight container and refrigerate for up to 3 days. The wings may soften but will still be flavorful and make a perfect snack.

Freezing

Freeze cooked wings on a baking sheet first for an hour, then transfer to freezer bags for up to 2 months. Thaw completely before reheating to retain texture.

Reheating

Reheat wings in a hot oven or air fryer at 375°F (190°C) for 8-10 minutes to refresh the crispiness while warming through, avoiding sogginess from the microwave.

FAQs

What makes Korean Fried Chicken Wings different from regular fried wings?

Korean Fried Chicken Wings are unique due to their double-frying technique, which creates an extra crispy exterior, paired with flavorful, often spicy, tangy, and sweet sauces distinct from traditional American-style wings.

Can I make Korean Fried Chicken Wings without a deep fryer?

Yes! You can achieve great results using a heavy-bottomed pot or skillet filled with enough oil for deep frying, but make sure to monitor the temperature closely for crispiness.

Is Korean Fried Chicken Wings spicy?

They can be, depending on the sauce. Recipes typically include gochujang, which adds moderate heat, but you can adjust spice by using less chili paste or additional peppers based on preference.

How do I keep wings crispy when saucing them?

Toss the wings in the sauce quickly while they’re still hot, and serve immediately. Avoid coating in large batches far in advance, as the sauce can soften the crust over time.

Are Korean Fried Chicken Wings gluten-free?

Traditional recipes use soy sauce and starches that contain gluten, but you can substitute tamari for soy sauce and use gluten-free starches like rice flour to make them suitable for gluten-free diets.

Final Thoughts

With their addictive crunch and irresistible sauces, Korean Fried Chicken Wings are the perfect way to bring bold flavors to your table. Whether you’re cooking for family, friends, or just treating yourself, these recipes deliver that mouthwatering experience every single time—so go ahead, dive in and enjoy the crispy, savory delight everyone’s talking about!

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