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!

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

Find it online: https://www.heresyourdinner.com/korean-fried-chicken-wings-30-minutes/