There’s nothing quite like the delightful crunch of a perfectly crispy Korean Fried Chicken Wing to elevate any gathering. I vividly remember the first time I savored this dish at a local Korean BBQ joint—each bite was a harmonious blend of spicy, tangy, and sweet goodness. Now, you can recreate that magic right in your kitchen!
This recipe features wings that are double-fried to perfection, boasting an irresistibly crunchy coating that gives way to tender, juicy meat. Drenched in a homemade glaze that balances heat and sweetness, these wings are more than just food; they’re a celebration of flavors that will have everyone reaching for seconds. Whether it’s a cozy night in or a lively party, these wings are the ultimate crowd-pleaser and a fun way to break away from boring meals.
Join me as we dive into this easier-than-you-think recipe that brings the essence of traditional Korean cooking to your home—get ready to impress yourself and your guests with these scrumptious Korean Fried Chicken Wings!
Why are Korean Fried Chicken Wings so irresistible?
Crispiness: Experience the double frying technique that results in an utterly crispy exterior, setting these wings apart from ordinary fried chicken.
Flavor Explosion: Delight in the perfect balance of spicy, tangy, and sweet in every bite, bringing excitement to your taste buds.
Versatility: Whether paired with beer or side dishes like kimchi, these wings are a crowd-favorite for any occasion.
Easy to Master: This recipe simplifies traditional Korean cooking, making it accessible for home cooks at any skill level.
Endless Variations: Experiment with sauces and coatings to create your own signature take on this beloved dish.
Elevate your meal game and say goodbye to boring dinners!
Korean Fried Chicken Wings Ingredients
For the Chicken
• Chicken Wings – The star of the show; swap with chicken thighs if you prefer more juicy meat.
For the Crispy Coating
• Potato Starch (½ cup) – Essential for achieving that light, crispy coating; be sure to pick potato starch, not flour.
• Corn Starch (½ cup) – Aids in crispiness and helps batter adhere nicely to the wings.
• Baking Powder (½ teaspoon) – Contributes to a lighter texture in the coating for your Korean fried chicken wings.
• Salt (1 teaspoon) – Elevates all the flavors, ensuring deliciousness in each bite.
• Cold Water (½ cup) – Necessary for batter consistency; remember, warm water could compromise that crispiness.
For Frying
• Vegetable Oil (8 cups for frying) – The key to frying; can substitute with canola oil if desired.
• Dry Dredge (optional) – An additional mix of potato starch and baking powder for extra crunch.
For the Glaze
• Sesame Oil (1 tablespoon) – Infuses a rich, nutty aroma into the sauce.
• Garlic (1 tablespoon, chopped) – Adds a fragrant undertone to the glaze.
• Ginger (1 tablespoon, chopped) – Brings a hint of spice that beautifully complements the wings.
• Gochujang (3 tablespoons) – The secret ingredient for a rich, spicy depth; feel free to adjust according to your heat preference.
• Rice Vinegar (3 tablespoons) – Cuts through the richness, adding a bright acidity.
• Light Soy Sauce (3 tablespoons) – Deepens the flavor profile with its savory and umami notes.
• Honey (6 tablespoons) – Sweetens the glaze, balancing out the spice beautifully.
Garnishes
• Sliced Scallion (¼ cup, for garnish) – A refreshing touch that adds color and flavor.
• Toasted Sesame Seeds (1 tablespoon, for garnish) – Introduces texture and nutty flavor to the finished wings.
• Kimchi (½ cup, optional) – A fantastic traditional side that pairs well with these wings, providing a spicy kick.
How to Make Korean Fried Chicken Wings
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Prepare the Batter:
In a mixing bowl, combine potato starch, corn starch, baking powder, salt, and cold water until a smooth, thin paste forms. This is your magical batter that will create that crunchy coating. -
Make the Dry Dredge:
In a separate bowl, mix together a bit more potato starch with baking powder. This dry dredge adds an extra layer of crunch to your wings, so don’t skip this step! -
Fry the Wings (First Fry):
Heat vegetable oil in a heavy pot to about 325°F. Dip the chicken wings into the batter, ensuring they are well-coated, then dredge them in the dry mixture. Fry for 4-5 minutes until lightly golden, then drain on paper towels. -
Cool and Freeze:
Allow the fried wings to cool completely, then let them sit at room temperature before freezing for 2 hours. Freezing enhances their texture for the final fry, so be patient here! -
Prepare the Sauce:
In a saucepan over medium-high heat, heat sesame oil. Sauté chopped garlic and ginger for about 2 minutes until fragrant. Stir in gochujang, soy sauce, rice vinegar, and honey; whisk until boiling, then lower heat and let simmer for 10-12 minutes until thickened. -
Final Fry:
Increase the oil temperature to 375-400°F. Fry the frozen wings for an additional 4-5 minutes until they are deep golden brown and super crispy. Drain on paper towels, then toss in the sauce until well coated. -
Serve It Up:
Transfer your crispy wings onto a serving platter and garnish with sliced scallions and toasted sesame seeds. Pair with kimchi if you love that extra kick!
Optional: Serve hot with a cold beer for the ultimate treat!
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Korean Fried Chicken Wings are perfect for meal prep enthusiasts looking to save time on busy weeknights! You can fry the wings ahead of time and freeze them for up to 24 hours. After the first fry, let the wings cool completely, then place them in a single layer on a baking sheet and freeze for 2 hours before transferring to a freezer bag. When you’re ready to serve, simply reheat by frying them again at 375-400°F for 4-5 minutes until they reach a golden brown and crispy texture. This way, you’ll have delicious, homemade Korean Fried Chicken Wings that are just as tasty as when freshly made!
Expert Tips for Korean Fried Chicken Wings
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Double Frying: Ensure you fry the wings twice for unbeatable crispiness. The first fry at a lower temperature cooks them through, while the final fry at a higher temperature gives that perfect crunch.
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Potato Starch Matters: Use potato starch, not potato flour, for the coating. Potato flour can make your wings dense rather than light and crispy, which is essential for delicious Korean fried chicken wings.
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Cold Batter: Always use cold water to prepare your batter. Warm water can result in a less crispy texture, so keep it chilled for the best results.
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Fry in Batches: Avoid overcrowding the pot while frying; this can lead to uneven cooking and soggy wings. Fry in smaller batches to achieve that perfect golden finish.
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Rest and Freeze: Allow the wings to cool completely before freezing them for the final fry. This helps lock in moisture and enhances the overall crispiness of your wings.
Korean Fried Chicken Wings Variations
Feel free to customize your Korean Fried Chicken Wings with these exciting twists that will cater to your taste buds!
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Thigh Swap: Use chicken thighs instead of wings for extra juiciness and richness in flavor. The meat remains tender and flavorful after frying.
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Sweet Soy Glaze: Replace the spicy glaze with a sweet soy sauce. Combine equal parts soy sauce and honey for a luscious, sweet coating.
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Honey Butter Twist: Mix melted butter and honey for a richer sauce. This combination will give your wings a decadent and sweet finish that’s utterly irresistible.
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Garlic Parmesan Boost: After glazing, toss the wings with grated Parmesan and minced garlic for a delightful savory layer. This addition brings an Italian twist that’s hard to resist!
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Honey Mustard Delight: Blend honey with Dijon mustard for a tangy alternative. This vibrant sauce pairs beautifully with the crispy wings while adding a zesty punch.
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Crispy Gluten-Free Option: Substitute both starches with rice flour for a gluten-free coating. Enjoy every crunchy bite without worrying about gluten!
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Extra Heat: If you’re a spice lover, add chopped fresh chilis or cayenne pepper to the batter for an extra kick. This elevates your wings to a fiery flavor explosion.
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Coconut Flakes: For a tropical twist, coat your wings with sweetened coconut flakes after the glaze. The combination of flavors will transport your taste buds to paradise!
Let your imagination run wild and create the perfect version of these delicious wings just the way you like!
What to Serve with Korean Fried Chicken Wings?
There’s nothing quite like the sweet and savory crunch of these wings to inspire a delightful feast.
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Crispy Wedge Fries: The fluffy potato insides and crispy skins create a comforting pairing, complementing the wings’ crunch.
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Refreshing Cucumber Salad: This cool, tangy salad balances the deep flavors of the wings and adds a refreshing crunch.
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Steamed Rice: The neutral flavor of steamed rice works beautifully to soak up the spicy glaze, making every bite a delight.
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Pickled Radishes: These tangy bites cut through the richness of the wings, adding brightness and a satisfying crunch to your plate.
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Korean Coleslaw: A zesty blend of cabbage, carrots, and a sesame dressing provides a creamy contrast to the crispy wings, enhancing flavor dynamics.
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Cold Beer: The crispness of a chilled lager or light ale pairs perfectly with the spice of the wings, enhancing the overall experience.
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Sweet Soju Cocktails: Try a fruity soju cocktail that complements the heat with its sweetness, creating a balanced and refreshing sip.
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Kimchi: This traditional fermented side dish brings heat and tang, making each bite exciting and vibrant.
Each of these options enhances the experience, making your meal memorable and truly special!
How to Store and Freeze Korean Fried Chicken Wings
Room Temperature: Allow leftover wings to sit at room temperature for no more than 2 hours to keep them safe from bacteria.
Fridge: Store the cooked wings in an airtight container in the fridge for up to 3 days. For best flavor, reheat before serving.
Freezer: To keep them crispy, freeze the wings after the first fry. They can be stored for up to 2 months in a freezer-safe container or bag.
Reheating: Reheat frozen wings directly from the freezer by frying at 375°F for about 4-5 minutes until they are heated through and crispy again. Enjoy your Korean Fried Chicken Wings!
Korean Fried Chicken Wings Recipe FAQs
What kind of chicken should I use for Korean Fried Chicken Wings?
Absolutely! While this recipe specifically calls for chicken wings to achieve that classic Korean fried chicken experience, you can absolutely substitute them with chicken thighs if you’re looking for a juicier, more flavorful option. Just ensure that the cooking times are adjusted slightly, as thighs may take a bit longer to fry.
How should I store leftover Korean Fried Chicken Wings?
Very good question! You can store leftover wings in an airtight container in the fridge for up to 3 days. For the best flavor, it’s recommended to reheat them in the oven at 350°F for about 10-15 minutes. This method helps retain their crispy texture while warming them up.
Can I freeze Korean Fried Chicken Wings?
Yes! I often make a big batch and freeze the wings after the first fry. Allow them to cool completely, then place them in a freezer-safe container or bag, where they can stay fresh for up to 2 months. When you’re ready to enjoy them, fry them straight from the freezer at 375°F for an additional 4-5 minutes for that irresistible crunch.
What should I do if my wings aren’t crispy enough?
If you find your wings aren’t as crispy as desired, it’s likely due to not using cold batter or overcrowding the pot while frying. Make sure your batter is cold, as it contributes to a crunchy texture. Also, fry in smaller batches rather than all at once to ensure each wing gets enough oil and space to crisp up.
Is this recipe suitable for people with dietary concerns?
Certainly! If you have gluten sensitivities, you can easily make these Korean Fried Chicken Wings gluten-free by substituting the potato starch and corn starch with rice flour. Just be mindful of any additional allergens like sesame, which can be omitted from the glaze if necessary. Always check your sauce labels to ensure they meet your dietary needs.
How long do the wings stay good after cooking?
After cooking, Korean Fried Chicken Wings can be kept at room temperature for no longer than 2 hours to ensure food safety. After that, it is best to transfer them to the refrigerator, where they will last for up to 3 days if stored properly. If you want them to last a bit longer, freezing is your best bet!
Crispy Korean Fried Chicken Wings That Will Wow Your Guests
Ingredients
Equipment
Method
- In a mixing bowl, combine potato starch, corn starch, baking powder, salt, and cold water until a smooth, thin paste forms.
- In a separate bowl, mix together a bit more potato starch with baking powder for the dry dredge.
- Heat vegetable oil in a heavy pot to about 325°F. Dip the chicken wings into the batter, ensuring they are well-coated, then dredge them in the dry mixture. Fry for 4-5 minutes until lightly golden, then drain on paper towels.
- Allow the fried wings to cool completely, then let them sit at room temperature before freezing for 2 hours.
- In a saucepan over medium-high heat, heat sesame oil. Sauté chopped garlic and ginger for about 2 minutes until fragrant. Stir in gochujang, soy sauce, rice vinegar, and honey; whisk until boiling, then lower heat and let simmer for 10-12 minutes until thickened.
- Increase the oil temperature to 375-400°F. Fry the frozen wings for an additional 4-5 minutes until they are deep golden brown and crispy. Drain on paper towels, then toss in the sauce until well coated.
- Transfer your crispy wings onto a serving platter and garnish with sliced scallions and toasted sesame seeds. Pair with kimchi if desired.