Korean Fried Chicken Wings
Double-fried chicken wings achieve an impossibly crispy shell, then get tossed in a sweet, sticky, gochujang glaze with hints of garlic and soy. A beloved Korean fried chicken classic.
Ingredients
- 2 lbs chicken wings, tips removed
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 cup potato starch (or cornstarch)
- 4 cups neutral oil (for frying)
- 2 tbsp gochujang (Korean chili paste)
- 2 tbsp ketchup
- 2 tbsp soy sauce
- 2 tbsp honey
- 4 cloves garlic, minced
- 1 tsp sesame oil
- 1 tbsp sesame seeds (for garnish)
- 2 scallions (for garnish), sliced
Instructions
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1
Pat 2 lbs tips removed chicken wings very dry with paper towels. Season with 1/2 tsp salt and 1/2 tsp black pepper. Let stand at room temperature 15 minutes.
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2
Toss the wings in 1/2 cup potato starch (or cornstarch) until evenly coated, shaking off excess.
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3
Heat 4 cups neutral oil (for frying) in a deep heavy-bottomed pot or wok to 320°F (160°C). Fry the wings in batches for 8 minutes; they should be cooked through but only lightly colored. Remove and drain on a rack. Let rest 5 minutes.
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4
Increase the oil temperature to 375°F (190°C). Fry the wings a second time in batches for 3-4 minutes until very crispy and golden brown. The chicken must reach an internal temperature of 165°F (74°C). Drain on a clean rack.
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5
Meanwhile, make the sauce: combine 2 tbsp gochujang (Korean chili paste), 2 tbsp ketchup, 2 tbsp soy sauce, 2 tbsp honey, 4 cloves minced garlic, and 1 tsp sesame oil in a small saucepan over medium-low heat. Stir until smooth and warmed through, about 2 minutes.
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6
Toss the hot fried wings in the sauce until well coated. Transfer to a platter, garnish with 1 tbsp sesame seeds (for garnish) and 2 sliced scallions (for garnish), and serve immediately.