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korean fried chicken wings recipe

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.
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Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 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.