Korean Fried Chicken Wings

Name: Korean Fried Chicken Wings
Prep time: 45 min
Cook time: 30 min
Total time: 75 min
Yield: 4 servings
Cuisine: Korean
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

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.

75 minMediumServes 4360 cal/serving

KoreanAppetizerStovetopStandardHigh ProteinLow CarbPork-Free

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

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.
2

Toss the wings in 1/2 cup potato starch (or cornstarch) until evenly coated, shaking off excess.
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.
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.
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.
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.

Questions

Can I make Korean Fried Chicken Wings gluten-free?

Yes. The gluten in this entry is 2 tbsp soy sauce. Swap the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

How long does Korean Fried Chicken Wings keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Korean Fried Chicken Wings?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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