Korean Chicken Wings
If you’ve never tried Korean Fried Chicken Wings at home, you’re about to discover your new obsession. These wings are double-fried for that signature shatteringly crisp bite, then coated in a sticky-sweet, spicy gochujang glaze that’ll have you licking your fingers clean. Whether you’re serving these for game day, dinner, or a weekend treat, they deliver the perfect balance of crunchy, sweet, savory, and heat — just like your favorite Korean pub.
Servings: 6 people
Equipment
- Large Mixing Bowls
- Small Saucepan
- Deep Fryer or Heavy Pot
- Wire Rack
- Thermometer for Oil
- Whisk or Spoon
Ingredients
For the Chicken
- 2½ lbs chicken wings drums and flats
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 cup potato starch or cornstarch, but potato starch is best!
- ½ cup all-purpose flour
- Neutral oil for deep frying vegetable or peanut oil
For the Signature Sauce
- 3 tablespoons gochujang Korean chili paste
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 2 teaspoons sesame oil
- 1 teaspoon garlic and ginger paste
- 1-2 tsps gochugaru Optional: Korean chili flakes for extra heat
Instructions
Step 1 — Season the Wings
- Pat your wings nice and dry with paper towels — dry wings fry up crispier.
- Season with salt, black pepper, and garlic powder, then set them aside while you heat up your oil and prepare your dredge.
Step 2 — Make the Sticky Gochujang Sauce
- In a small saucepan, combine the gochujang, soy sauce, honey, brown sugar, rice vinegar, sesame oil, and the garlic & ginger paste.
- Bring it to a gentle simmer over medium heat for about 2–3 minutes until slightly thickened. It’ll thicken more as it sits — so you can make this ahead and let those flavors develop even more.
Step 3 — Coat the Chicken
- In a large bowl, mix the potato starch and all-purpose flour.
- Dredge each wing well in the dry mix, pressing it on firmly to get that good crust.
- Shake off any excess and rest the coated wings on a wire rack for 10–15 minutes — this helps set the dredge so it doesn’t slide off when frying.
Step 4 — The Famous Double-Fry
- Heat your oil to 325°F in a deep fryer or heavy pot.
- Fry the wings in batches for 6–8 minutes until lightly golden and cooked through.
- Remove them to a wire rack and let them rest for about 5 minutes.
- Then, crank the oil up to 375°F and refry the wings for 2–3 minutes until they’re deeply golden, extra crispy, and that crust snaps when you bite in. This double-fry is the secret weapon — don’t skip it!
Step 5 — Toss & Serve
- While the wings are still hot, toss them in the Gochujang sauce (or brush it on for a neater finish).
- Garnish with sesame seeds and sliced green onions for that classic Korean touch.
Notes
Tips for the Crispiest, Most Flavorful Korean Fried Chicken
- Potato starch beats cornstarch — it’s the secret to that signature crackle.
- Double-fry or bust — you want that texture to survive the sticky sauce.
- Make your sauce early — letting it rest deepens the flavors.
- Heat tweak: Add gochugaru or a drizzle of sriracha if you want to turn up the fire!
Nutrition
Calories: 426kcal | Carbohydrates: 43g | Protein: 23g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 80mg | Sodium: 491mg | Potassium: 515mg | Fiber: 2g | Sugar: 11g | Vitamin A: 267IU | Vitamin C: 3mg | Calcium: 41mg | Iron: 2mg
