Print

Korean Fried Chicken Wings

Korean Fried Chicken Wings
Print Recipe

Korean Fried Chicken Wings are crispy, juicy, and bursting with flavor thanks to their unique double-frying method and irresistible sweet, spicy, and savory sauce. This popular dish offers a perfect balance of bold Korean flavors with a light, crunchy coating and tender meat, making it ideal for parties, family meals, or a delicious snack.

Ingredients

Scale

Chicken Wings

  • Fresh medium-sized chicken wings (about 2 pounds)

Batter

  • 1 cup all-purpose flour
  • 1 cup cornstarch
  • Salt and pepper to taste

Sauce

  • 3 tablespoons soy sauce
  • 2 tablespoons gochujang (Korean chili paste)
  • 2 cloves garlic, minced
  • 1 teaspoon ginger, minced
  • 1 tablespoon rice vinegar
  • 2 tablespoons brown sugar or honey

Frying

  • Vegetable oil (enough for deep frying, preferably with high smoke point)

Instructions

  1. Prepare the Wings: Start by patting your chicken wings dry with paper towels to remove any excess moisture; this helps the coating stick better and ensures maximum crispiness.
  2. Make the Batter: In a large bowl, mix together the all-purpose flour, cornstarch, salt, and pepper. Toss the wings in the mixture, coating each piece evenly but not overly thick.
  3. First Fry: Heat vegetable oil in a deep pan or fryer to 325°F (160°C). Fry the wings in batches for 5-6 minutes until they turn light golden and are cooked through but not brown.
  4. Drain and Rest: Remove the wings from oil and place them on a wire rack or paper towels to drain excess oil and cool slightly.
  5. Second Fry: Raise the oil temperature to 375°F (190°C). Fry the wings again for 2-3 minutes until ultra-crispy and golden brown.
  6. Prepare the Sauce: While frying, combine soy sauce, gochujang, minced garlic, minced ginger, rice vinegar, and brown sugar or honey in a saucepan. Simmer gently for a few minutes until slightly reduced and flavors meld.
  7. Toss Wings in Sauce: Transfer the freshly fried wings to a large bowl, pour the warm sauce over them, and toss until every wing is evenly coated.
  8. Serve Immediately: Serve your Korean Fried Chicken Wings hot and crispy, garnished with toasted sesame seeds and chopped green onions if desired.

Notes

  • Dry wings thoroughly before coating to ensure better crispiness.
  • Double frying is essential to achieve the signature crunch of Korean Fried Chicken Wings.
  • Maintain oil temperatures carefully during frying to avoid greasy wings.
  • Toss wings while the sauce is warm to prevent sogginess and ensure the sauce clings well.
  • Use a wire rack instead of paper towels for resting fried wings to keep them crispy longer.

Nutrition

Keywords: Korean Fried Chicken Wings, Crispy Chicken Wings, Double Fried Chicken, Gochujang Chicken, Spicy Chicken Wings, Korean Cuisine, Appetizer

Find it online: https://marygourmet.com/korean-fried-chicken-wings/