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

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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.

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Questions

How hot should the oil be for Korean Fried Chicken Wings?

For Korean Fried Chicken Wings, the frying oil is held at 320 F (about 160 C) in step 3. Hotter scorches the outside before the inside cooks, and cooler turns it greasy. The frying oil is held at 375 F (about 190 C) in step 4. Hotter scorches the outside before the inside cooks, and cooler turns it greasy. The target internal temperature is 165 F (about 75 C), given in step 4. A probe thermometer removes the guesswork.

Why rest the meat in Korean Fried Chicken Wings?

Heat drives the juices toward the center. The rest in step 3 lets them spread back out, so they stay in the meat instead of running onto the board when you cut.

Is there a substitute for gochujang in Korean Fried Chicken Wings?

The entry for Korean Fried Chicken Wings calls for 2 tbsp gochujang (Korean chili paste). In its place: Mix two parts sriracha or another chili paste with one part white miso and a pinch of sugar. It lands close on heat and body and a little short on fermented depth.

Can I make Korean Fried Chicken Wings less spicy?

Yes. The heat in Korean Fried Chicken Wings comes from 2 tbsp gochujang (Korean chili paste). For a milder plate, start with half the gochujang and add more to taste at the end; nothing else in the method changes.

How much protein is in Korean Fried Chicken Wings?

One serving (the recipe makes 4) has 30 g of protein in about 360 calories, alongside 12 g carbohydrate and 14 g fat, plus 680 mg sodium. The figures are estimates computed from the ingredient list. More like it: the high-protein appetizer collection.

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