Korean Fried Chicken Wings Recipe

Stuff You’ll Need

• 1 tablespoon toasted sesame oil
• 1 teaspoon garlic, minced to paste
• 1 teaspoon grated fresh ginger
• 1 ¾ cups water
• 3 tablespoons sugar
• 2–3 tablespoons gochujang
• 1 tablespoon soy sauce
• 2 quarts vegetable oil, for frying
• 1 cup all-purpose flour
• 3 tablespoons cornstarch
• 3 pounds chicken wings, cut at joints, wingtips discarded

Stuff to Know Before Cooking

A rasp-style grater, like the Microplane Classic Zester Grater, makes quick work of turning garlic into a paste. Gochujang, a Korean chile-soybean paste, is available at Korean markets and some supermarkets. Adjust the heat level of your wings by varying the amount of gochujang.

If unavailable, substitute an equal amount of sriracha and reduce the water in the sauce to 2 tablespoons. Serve with steamed white rice and slaw for a complete meal.

Make the Sauce

In a large bowl, combine the sesame oil, garlic paste, and grated ginger. Microwave until bubbly and fragrant, 40 to 60 seconds.

Whisk in ¼ cup water, sugar, gochujang, and soy sauce until smooth. Set aside.

Prep for Frying

Heat the vegetable oil in a Dutch oven over medium-high heat to 350°F.

In a second large bowl, whisk together the flour, cornstarch, and remaining 1½ cups water until smooth.

Set a wire rack inside a rimmed baking sheet.

First Fry

Add half the wings to the batter and coat well. Lift out with tongs, letting the excess drip off, and add to the hot oil.

Increase heat to high and fry, stirring occasionally, until light golden and beginning to crisp, about 7 minutes.

Transfer to the rack. Return the oil to 350°F and repeat with the remaining wings.

Let the second batch rest for 5 minutes.

Second Fry and Coat

Increase the oil temperature to 375°F.

Fry all the wings together until deep golden and very crispy, about 7 minutes.

Transfer to the rack and let rest for 2 minutes.

Toss the wings in the sauce, then return them to the rack for 2 more minutes before serving.

Korean Fried Chicken Wings

These Korean fried chicken wings are crispy and fiery, coated in a sticky, sweet-spicy gochujang sauce with hints of garlic, ginger, and sesame. Each bite delivers bold heat and crunch that lingers deliciously.

Print Pin Rate

Prep Time: 20 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 55 minutes minutes

Ingredients

• 1 tablespoon toasted sesame oil
• 1 teaspoon garlic minced to paste
• 1 teaspoon grated fresh ginger
• 1 ¾ cups water
• 3 tablespoons sugar
• 2 –3 tablespoons gochujang
• 1 tablespoon soy sauce
• 2 quarts vegetable oil for frying
• 1 cup all-purpose flour
• 3 tablespoons cornstarch
• 3 pounds chicken wings cut at joints, wingtips discarded

Instructions

• In a large bowl, combine sesame oil, garlic paste, and grated ginger. Microwave until fragrant, 40 to 60 seconds.
• Whisk in ¼ cup water, sugar, gochujang, and soy sauce until smooth. Set aside.
• Heat vegetable oil in a Dutch oven over medium-high to 350°F.
• In another bowl, whisk flour, cornstarch, and remaining 1½ cups water until smooth.
• Set a wire rack inside a rimmed baking sheet.
• Add half the wings to the batter and coat. Let excess drip off and add to hot oil.
• Fry until light golden and beginning to crisp, about 7 minutes. Transfer to rack.
• Return oil to 350°F and repeat with remaining wings. Let second batch rest 5 minutes.
• Increase oil to 375°F. Fry all wings together until deep golden and crispy, about 7 minutes.
• Transfer to rack and let rest 2 minutes.
• Toss wings in the sauce. Return to rack for 2 more minutes before serving.