Korean Fried Chicken Wings
Highlighted under: Globetrotter Food Guide
We had friends over for the weekend and wanted something crispy and flavorful to munch on while binge-watching our favorite show. I stumbled upon a recipe for Korean Fried Chicken Wings, and all I can say is that it was a hit! The combination of sweet, spicy, and savory notes really gave us that Korean BBQ vibe right at home. Honestly, the kitchen filled with an amazing aroma, and it was hard not to sneak a wing or two before serving.
When I first tried making Korean Fried Chicken Wings, I ended up with a gooey mess. The batter didn’t stick, and I thought I had ruined dinner. Turns out, the oil wasn’t hot enough, so the wings absorbed way too much grease and didn’t crisp up. I learned to make sure the oil is hot before adding the chicken, and the results were so much better!
This time around, I made sure to use my trusty deep-fryer and watch the temperature closely. The wings turned out golden and crispy, just as I hoped. I also liked experimenting with a few spices for that extra kick, and they really added a nice touch. It’s all about the balance in flavors and textures!
What I Love About This
- They come out super crispy without being greasy
- You can easily adjust the spice level to your liking
- They're a crowd-pleaser, everyone loves them
- The sauce is quick to make and so tasty
The Secret to This Korean Fried Chicken Wings
What really sets these wings apart is that they’re incredibly crispy without feeling greasy. The key is the combination of all-purpose flour and cornstarch, which creates that perfect coating. I've tried using rice flour before, and it adds a nice crunch too, so feel free to experiment. Just remember, the drier the wings before frying, the crispier they will be.
Adjusting the spice level in the sauce can really cater to everyone's taste. If you’re serving kids or anyone who prefers milder food, just use less cayenne or add a little extra honey to balance it out. You could even serve some extra gochujang on the side for those who like it fiery.
Ingredients
Here's what you'll need to get started on these delicious wings.
Korean Fried Chicken Wings Ingredients
- 2 lbs chicken wings
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon Diamond Crystal kosher salt, plus extra for seasoning
- 1 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper, adjust for heat
- 2 cups vegetable oil, for frying
- 1/3 cup gochujang (Korean red chili paste)
- 3 tablespoons honey
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 2 green onions, thinly sliced, for garnish
Once you have your ingredients ready, we can get cooking!
Instructions
Follow these steps for crispy, flavorful wings.
Prepare the Wings
Start by rinsing the chicken wings and patting them dry thoroughly. You want to make sure they aren't wet; otherwise, the batter won’t stick. After that, sprinkle them with a little extra salt and let them sit for about 15 minutes to come to room temperature.
Make the Batter
In a large bowl, mix together the flour, cornstarch, baking powder, salt, black pepper, garlic powder, onion powder, and cayenne. Once everything is well combined, coat each wing in the mixture, really getting into the crevices. Don’t be afraid to shake off excess flour; it helps them get crispy!
Heat the Oil
In a large pot, heat the vegetable oil to about 350°F. I usually use a thermometer because you want to keep it at the right temperature. If it’s too cool, the wings will soak up oil and be soggy. When it's ready, carefully add the wings in batches. Don’t overcrowd them!
Fry the Wings
Fry the wings for about 8-10 minutes until they’re golden brown and crispy. Use a slotted spoon to transfer them to a paper towel-lined plate to drain any excess oil. If you find they’re not crispy enough, you might want to give them a second fry after letting them rest for a few minutes.
Make the Sauce
While the wings are frying, combine the gochujang, honey, soy sauce, and rice vinegar in a bowl. Mix well until smooth. Honestly, I sometimes adjust the honey to add a bit more sweetness depending on my mood. Give it a taste to check if you need more heat or sweetness!
Toss and Serve
Once all the wings are fried and nice and crispy, toss them in the sauce until fully coated. I like to do this in a large bowl to make sure they all get covered without breaking anything. Top with green onions for an extra pop of color and flavor, then dive in!
Don't forget to serve these with extra napkins!
Pro Tips
- For extra crunch, try double-battering the wings by dipping them in the flour mixture, then in the egg wash, and back into the flour mixture.
- Always measure your oil for frying to ensure you have enough, about 2 inches should do.
- Letting wings rest after frying will help maintain their crispiness.
- If you have time, marinating the wings overnight in the fridge can help deepen the flavor.
What to Serve with Korean Fried Chicken Wings
These wings are great all on their own, but serving them with some crunchy pickled vegetables can really complement the dish. I love making quick pickles with cucumbers and radishes, just sliced up and soaked in rice vinegar, sugar, and a pinch of salt for 20-30 minutes. The freshness and tanginess really balance the richness of the fried wings.
You might also want to throw together a simple salad with a sesame dressing to lighten things up a bit. Something like mixed greens tossed with a sesame oil and soy sauce dressing can really enhance the meal without overcomplicating your prep.
Make-Ahead Tips
These wings can definitely be a make-ahead option, which makes them even more convenient. I like to prep the batter and coat the wings a few hours beforehand, then pop them in the fridge. This lets the coating adhere better when you fry them later. Just remember to take them out and let them sit at room temperature before frying, so they’re not too cold.
If you want to make the sauce earlier, you can mix it up and store it in the fridge for a day or two. Just give it a little stir before you toss it with the wings. Personally, I’ve found that the flavors really meld nicely when made in advance, so don’t hesitate to let those ingredients hang out together for a bit.
Questions About Recipes
→ Can I bake these wings instead of frying?
You can, but I wouldn't recommend it if you're after that crispy texture. If you do bake, make sure to use a high temperature and maybe even a bit of oil to get them crispy.
→ What can I substitute for gochujang?
If you can't find gochujang, you can use a mix of red chili powder and a touch of honey, but the flavor won't be quite the same. It's worth trying to get the real deal if you can!
→ How do I know when the wings are done frying?
The wings should be golden brown and crispy, and if you're using a meat thermometer, aim for an internal temperature of at least 165°F. They smell so good when they're done!
Korean Fried Chicken Wings
Created by: The Globalbitesrecipes Team
Recipe Type: Globetrotter Food Guide
Skill Level: Intermediate
Final Quantity: 4.0
What You'll Need
Korean Fried Chicken Wings Ingredients
- 2 lbs chicken wings
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon Diamond Crystal kosher salt, plus extra for seasoning
- 1 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper, adjust for heat
- 2 cups vegetable oil, for frying
- 1/3 cup gochujang (Korean red chili paste)
- 3 tablespoons honey
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 2 green onions, thinly sliced, for garnish
How-To Steps
Start by rinsing the chicken wings and patting them dry thoroughly. You want to make sure they aren't wet; otherwise, the batter won’t stick. After that, sprinkle them with a little extra salt and let them sit for about 15 minutes to come to room temperature.
In a large bowl, mix together the flour, cornstarch, baking powder, salt, black pepper, garlic powder, onion powder, and cayenne. Once everything is well combined, coat each wing in the mixture, really getting into the crevices. Don’t be afraid to shake off excess flour; it helps them get crispy!
In a large pot, heat the vegetable oil to about 350°F. I usually use a thermometer because you want to keep it at the right temperature. If it’s too cool, the wings will soak up oil and be soggy. When it's ready, carefully add the wings in batches. Don’t overcrowd them!
Fry the wings for about 8-10 minutes until they’re golden brown and crispy. Use a slotted spoon to transfer them to a paper towel-lined plate to drain any excess oil. If you find they’re not crispy enough, you might want to give them a second fry after letting them rest for a few minutes.
While the wings are frying, combine the gochujang, honey, soy sauce, and rice vinegar in a bowl. Mix well until smooth. Honestly, I sometimes adjust the honey to add a bit more sweetness depending on my mood. Give it a taste to check if you need more heat or sweetness!
Once all the wings are fried and nice and crispy, toss them in the sauce until fully coated. I like to do this in a large bowl to make sure they all get covered without breaking anything. Top with green onions for an extra pop of color and flavor, then dive in!
Extra Tips
- For extra crunch, try double-battering the wings by dipping them in the flour mixture, then in the egg wash, and back into the flour mixture.
- Always measure your oil for frying to ensure you have enough, about 2 inches should do.
- Letting wings rest after frying will help maintain their crispiness.
- If you have time, marinating the wings overnight in the fridge can help deepen the flavor.
Nutritional Breakdown (Per Serving)
- Calories (kcal): 410
- Total Fat (g): 25.3
- Saturated Fat (g): 4.2
- Cholesterol (mg): 95
- Sodium (mg): 720
- Total Carbohydrates (g): 24.5
- Dietary Fiber (g): 1.8
- Sugars (g): 7.5
- Protein (g): 25.1