Crispy Deep Fried Korean Chicken Wings
Crispy and flavorful, these Korean chicken wings are double-fried for extra crunch and tossed in a sweet and spicy glaze.
Equipment
- 1 deep fryer
- 1 Mixing bowl
- 1 wire rack
Ingredients
Chicken Wings
- 2 pounds chicken wings cut into drumettes and flats
- 1 tsp salt
- 1/2 tsp black pepper
Batter
- 1/2 cup cornstarch
- 1/2 cup all-purpose flour
- 1 tsp baking powder
- 1 cup cold water
Glaze
- 1/4 cup soy sauce
- 2 tbsp gochujang
- 2 tbsp honey
- 2 cloves garlic minced
- 1 tsp ginger grated
Instructions
Preparation
- Pat dry the chicken wings with paper towels. Season with salt and pepper. Let them marinate for at least 2 hours in the refrigerator.
- In a mixing bowl, combine cornstarch, flour, and baking powder. Gradually add cold water, whisking until smooth.
- Heat oil in a deep fryer to 350°F.
- Dip each wing into the batter, allowing excess to drip off.
- Fry wings in batches for 8-10 minutes. Remove and let them drain on a wire rack.
- Return wings to the fryer for a second fry, 5-7 minutes, until golden and crispy.
- In a saucepan, combine soy sauce, gochujang, honey, garlic, and ginger. Cook over medium heat until slightly thickened.
- Toss the fried wings in the glaze until evenly coated.
Serving
- Serve immediately, garnished with sesame seeds and chopped green onions, if desired.
Storage
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in an oven to re-crisp before serving.
Notes
Pro Tips: Double-frying ensures extra crispiness. Keep the oil temperature consistent to avoid soggy wings. Experiment with different glazes for variety. Ingredient Substitutions: Use rice flour for a gluten-free option. Substitute gochujang with sriracha and sugar if unavailable. How to Serve: Serve with kimchi or pickled radishes for a traditional touch. Storage & Freshness: Store in an airtight container and reheat in the oven. Make-Ahead Tips: Marinate wings in advance for enhanced flavor.