Description
Korean Fried Chicken Wings
Ultra-Crispy • Sticky • Sweet & Savory
Ingredients
Wings
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2 lbs chicken wings, split into flats & drumettes
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½ cup cornstarch
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¼ cup all-purpose flour
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1 tsp salt
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½ tsp black pepper
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Neutral oil, for frying (vegetable, canola, or peanut)
Soy Garlic Glaze
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¼ cup soy sauce (low-sodium preferred)
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2 tbsp brown sugar or honey
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2 garlic cloves, minced
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1 tsp fresh grated ginger
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1 tbsp rice vinegar
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1–2 tsp gochujang (optional, to taste)
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1 tbsp sesame oil
Garnish
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Sliced scallions
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Toasted sesame seeds
Instructions
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Prep the Wings
Pat wings completely dry with paper towels.
In a large bowl, mix cornstarch, flour, salt, and pepper.
Toss wings until evenly coated. Let rest 5–10 minutes. -
First Fry (Cook Through)
Heat oil to 325°F / 165°C.
Fry wings in batches for 7–8 minutes, until pale and cooked through.
Remove and drain on a wire rack. -
Second Fry (Crisp Up)
Increase oil temperature to 375°F / 190°C.
Fry wings again for 2–3 minutes, until deep golden and very crispy.
Drain on rack. -
Make the Glaze
In a saucepan, combine soy sauce, sugar/honey, garlic, ginger, vinegar, and gochujang.
Simmer 3–4 minutes until glossy and slightly thick.
Remove from heat and stir in sesame oil. -
Toss & Serve
Place hot wings in a large bowl.
Pour glaze over wings and toss to coat evenly.
Garnish with scallions and sesame seeds. Serve immediately.
Notes
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Extra Spicy: Add more gochujang or a pinch of gochugaru
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Air Fryer: 400°F for 20–25 minutes, flipping halfway (less crispy than frying)
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Best Reheat: Air fryer 375°F for 3–4 minutes