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Korean Fried Chicken Wings Recipe

Korean · Appetizer · 50 min total

Crispy, double-fried chicken wings coated in a sweet and spicy gochujang glaze, a popular Korean street food and bar snack.

Ingredients

• 2 lbs chicken wings, separated into drumettes and flats
• 1 tsp salt
• 1 tsp ground black pepper
• 1 cup cornstarch
• 1/2 cup all-purpose flour
• 1 tsp baking powder
• 1 cup water
• vegetable oil, for frying
• 1/4 cup gochujang (Korean chili paste)
• 3 tbsp honey
• 2 tbsp brown sugar
• 2 tbsp soy sauce
• 2 cloves garlic, minced
• 1 tbsp sesame oil
• 1 tbsp toasted sesame seeds
• 2 green onions, thinly sliced

Instructions

1. Pat chicken wings dry with paper towels. Season with salt and pepper. In a large bowl, whisk together cornstarch, flour, baking powder, and water to form a thin batter. Add chicken and toss to coat evenly.
2. Heat 2 inches of oil in a deep pot to 350°F (175°C). Working in batches, fry chicken for 8-10 minutes until light golden and cooked through. Drain on a wire rack. Let rest 5 minutes.
3. Increase oil temperature to 375°F (190°C). Fry chicken again for 2-3 minutes until deep golden and very crispy. Drain.
4. In a small saucepan, combine gochujang, honey, brown sugar, soy sauce, garlic, and sesame oil. Cook over medium heat, stirring, until bubbling and thickened, about 2 minutes. Remove from heat.
5. Toss fried wings in the sauce until well coated. Sprinkle with sesame seeds and green onions. Serve immediately.

Tips

• For extra crispiness, let the first fry rest for 10 minutes before double frying.
• Adjust the spiciness by adding more or less gochujang.
• Leftover wings can be reheated in an air fryer at 350°F for 5 minutes.

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