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Korean Fried Chicken Wings

Korean Fried Chicken Wings
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Korean Fried Chicken Wings are irresistibly crispy and juicy wings double-fried to perfection, then coated with flavorful sauces ranging from sweet and spicy to savory and tangy. Perfect for game days, parties, or a comforting treat, these wings deliver bold, authentic flavors while being easy to customize and made with simple, accessible ingredients.

Ingredients

Scale

Chicken Wings

  • Fresh chicken wings, split at the joint for even cooking and extra crispy edges (about 2 lbs)

Coating

  • Potato starch or cornstarch, enough to lightly coat wings (about 1 cup)

Sauce

  • 2 tablespoons gochujang paste
  • 2 tablespoons soy sauce
  • 2 tablespoons honey or corn syrup
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, minced

Frying

  • Vegetable oil for deep frying (enough to fill pot about 3 inches deep)

Optional Garnishes

  • Toasted sesame seeds
  • Chopped green onions

Variations (Optional)

  • Extra minced garlic and chili flakes for spicy garlic wings
  • Splash of rice vinegar or lemon juice for sweet and tangy flavor
  • Rice flour or gluten-free starch and tamari to make gluten-free version

Instructions

  1. Prepare the Wings: Pat the chicken wings dry with paper towels to remove all moisture. Optionally, divide the wings into drumettes and flats to ensure even cooking.
  2. Coat with Starch: Toss the wings evenly in potato starch or cornstarch, coating every part lightly. This creates the key crispy crust.
  3. First Fry: Heat vegetable oil in a deep pot to 320°F (160°C). Fry the wings in batches for 6-7 minutes until the wings start turning light golden but are not fully cooked. Remove and drain on paper towels.
  4. Rest and Cool: Let the wings rest for 10-15 minutes to render fat and prepare them for the second fry that will bring extra crunch.
  5. Prepare the Sauce: In a small saucepan, combine gochujang paste, soy sauce, honey (or corn syrup), minced garlic, and ginger. Heat gently until the sauce thickens and becomes aromatic.
  6. Second Fry: Increase oil temperature to 375°F (190°C). Fry the wings again for 2-3 minutes until deeply golden brown and ultra-crispy. Drain wings on paper towels to remove excess oil.
  7. Toss Wings in Sauce: Quickly toss the hot wings in the prepared sauce until each wing is thoroughly coated with the glossy, sticky glaze.

Notes

  • Dry wings thoroughly before coating to ensure crispiness.
  • Use a thermometer to maintain correct oil temperatures for even cooking.
  • Double frying is essential for a durable, crispy crust that stays crunchy after saucing.
  • Allow coated wings to rest 10 minutes before frying for better crust formation.
  • Customize heat by adjusting gochujang or adding chili flakes based on your preferred spice level.
  • Serve immediately after tossing in sauce to keep wings crispy.

Nutrition

Keywords: Korean fried chicken wings, double fried chicken, spicy wings, crispy chicken wings, Korean sauce wings, gochujang chicken, game day appetizers

Find it online: https://gourmetglazing.com/korean-fried-chicken-wings/