Name: Spicy Korean Fried Chicken Wings
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 20 pieces
Cuisine: Korean
Ingredients: 2 lb chicken wings (drumettes and flats, patted dry); 0.75 cup cornstarch; 1 tsp salt; 0.5 tsp black pepper; 4 cup vegetable oil (for frying); 0.25 cup gochujang (Korean chili paste); 3 pcs garlic (cloves, minced); 1 tbsp ginger (freshly grated); 2 tbsp soy sauce; 1 tbsp rice vinegar; 1 tsp sesame oil; 2 tbsp honey (or corn syrup); 2 tbsp water; 1 tbsp sesame seeds (toasted); 2 pcs scallions (thinly sliced)

Spicy Korean Fried Chicken Wings - Image 1

Experience an explosion of flavor with these irresistible Korean-style fried chicken wings. Each piece is double-fried to achieve an ultimate crispy exterior that stays crunchy even when coated in the signature sweet and spicy gochujang glaze. The irresistible sauce gets its depth from garlic, ginger, soy sauce, and a touch of honey or corn syrup for that perfect sticky finish. These wings are perfect as an appetizer for game day, a party, or a satisfying dinner served with pickled radishes and cold beer. The magic lies in the technique of double-frying, which creates an unparalleled crispiness that is the hallmark of Korean fried chicken, setting it apart from its Southern American counterpart. This recipe balances heat, sweetness, and savory notes for a truly addictive bite, making it an ideal candidate for any fried chicken enthusiast.

Preparation time: 25 min
Cooking time: 30 min
Total time: 55 min
Servings: 20

Instructions

Prepare the Chicken

1In a large bowl, toss the patted dry chicken wings with cornstarch, salt, and black pepper until evenly coated. Ensure each wing is thoroughly covered for maximum crispiness.

First Fry

1Heat vegetable oil in a large deep pot or Dutch oven to 325 F (160 C). Carefully add half of the chicken wings, ensuring not to overcrowd the pot. Fry for 6-8 minutes until cooked through but not yet golden brown. Remove wings and place them on a wire rack set over a baking sheet to drain. Repeat with the remaining chicken wings.

Prepare the Glaze

1While the chicken is resting, combine gochujang, minced garlic, grated ginger, soy sauce, rice vinegar, sesame oil, honey (or corn syrup), and water in a small saucepan. Bring to a simmer over medium heat, stirring occasionally, until the sauce thickens slightly, about 3-5 minutes. Keep warm over low heat.

Second Fry

1Increase the oil temperature to 375 F (190 C). Carefully return all the par-fried chicken wings to the hot oil. Fry for another 5-7 minutes, or until the wings are deep golden brown and exceptionally crispy. This double-frying technique is crucial for achieving the signature Korean fried chicken texture.

Coat and Serve

1Remove the crispy wings from the oil and place them back on the wire rack to drain any excess oil for a minute. Immediately transfer the hot wings to a large bowl. Pour the warm gochujang glaze over the wings and toss gently until each wing is thoroughly coated.
2Garnish with toasted sesame seeds and thinly sliced scallions. Serve immediately as a delicious appetizer or main course, perhaps with pickled radishes for a refreshing contrast.