Korean Fried Chicken Wings (30 Minutes)

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This popular Korean dish is known for its unique qualities: crispy, juicy, and perfectly seasoned wings with a delightful balance of sweet, spicy, and savory flavors. The secret lies in the double frying technique, which creates an extra crispy exterior while keeping the meat tender and moist. Whether enjoyed as an appetizer, snack, or main course, Korean fried chicken wings are a crowd-pleasing favorite that’s sure to satisfy. Let’s begin!

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale
  • 2 pounds chicken wings
  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Vegetable oil for frying
  • 1/4 cup gochujang (Korean chili paste)
  • 2 tablespoons soy sauce
  • 2 tablespoons honey
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 2 cloves garlic, minced
  • 1 teaspoon grated ginger
  • 1 tablespoon toasted sesame seeds (optional)
  • 2 green onions, thinly sliced (optional)

Instructions

  1. In a large mixing bowl, combine the flour, cornstarch, salt, and black pepper. Toss the chicken wings in the flour mixture, ensuring they are well coated.
  2. In a deep skillet or pot, heat vegetable oil to 350°F (175°C) for frying.
  3. Working in batches, carefully place the coated chicken wings in the hot oil and fry for 8-10 minutes or until golden brown and crispy. Transfer the fried wings to a wire rack or paper towel-lined plate to drain excess oil.
  4. In a separate saucepan, combine the gochujang, soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger. Cook over medium heat for 2-3 minutes, stirring constantly, until the sauce thickens slightly and becomes glossy.
  5. Once the wings are fried and the sauce is ready, transfer the wings to a large mixing bowl. Pour the sauce over the wings and toss until evenly coated. Sprinkle with toasted sesame seeds and sliced green onions, if desired.
  6. Serve the Korean fried chicken wings immediately.

Notes

For best results, make sure the chicken wings are completely dry before coating them in the flour mixture. Pat them dry with paper towels to remove any excess moisture, as this will ensure a crispy exterior. Double frying is the key to achieving a crunchy texture. After the first fry, let the wings rest for a few minutes before frying them again at a slightly higher temperature to enhance crispiness. Feel free to adjust the level of spiciness by adding more or less gochujang to the sauce. If you prefer milder wings, reduce the amount of chili paste and balance it with a little extra honey. For an extra layer of flavor, marinate the chicken wings in a mixture of soy sauce, garlic, and ginger for 30 minutes before coating them in the flour mixture. Serve the wings with pickled radishes, kimchi, or a side of steamed rice for a complete meal.

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 420
  • Sugar: 9g
  • Sodium: 780mg
  • Fat: 22g
  • Carbohydrates: 29g
  • Fiber: 1g
  • Protein: 27g
  • Cholesterol: 90mg

Pair this with...

Homemade Spring Rolls

Start by grabbing some spring roll wrappers; you'll find them at most Asian grocery stores. For the filling, combine finely shredded cabbage, julienned carrots, sliced green onions, minced garlic, a splash of soy sauce, and some cooked minced chicken or shrimp, if you fancy. Lay out a wrapper, place a tablespoon of filling near the bottom corner, fold the sides in and roll up. Seal the edge with a bit of water or egg wash. Now, heat some oil in a deep-fryer or large pot to 350°F (175°C). Once hot, gently slide in the rolls, a few at a time, frying until golden and crispy, which is usually about 4-5 minutes. Drain on paper towels, serve with sweet chili or soy sauce, and enjoy the crunch!

Stir-Fried Veggie Medley

Grab some broccoli florets, fresh snow peas, and sliced mushrooms. Start by giving the broccoli a quick blanch in boiling water for a minute—it keeps them bright and green. Drain and set aside. In a hot wok or skillet with a dash of oil, start with the mushrooms since they release water. After they've browned a bit, toss in the broccoli, followed by the snow peas. Season with a sprinkle of salt, a splash of soy sauce, and a hint of sesame oil. Give them a good stir until they're nicely combined and the veggies are just tender.

Sea Salt Edamame

Begin with fresh or frozen edamame pods. If frozen, give them a quick rinse under cold water. Bring a pot of water to a rolling boil, toss in the edamame, and let them cook for a few minutes until they're tender and bright green. Drain the water and transfer the edamame to a serving bowl. While they're still hot and a tad steamy, sprinkle a generous pinch of coarse sea salt over them. The crystals will cling to the pods, giving them a delightful salty crunch. Serve immediately and enjoy the process of squeezing those succulent soybeans straight from the pods into your mouth.

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