Korean Fried Chicken Wings Recipe

I love this recipe because the crispy chicken wings are perfectly balanced with the spicy-sweet gochujang sauce, giving my taste buds an exhilarating kick. Plus, the toasted sesame seeds and green onions add just the right amount of texture and freshness, making this dish utterly irresistible.

My heart holds a special place for Korean fried chicken wings. They are the ultimate expression of sweet-and-spicy goodness, crunchy and tender all at once, and seasoned to perfection with garlic and ginger.

You might think of them as (more or less) an Asian version of Buffalo wings, but trust me: they are a thousand times better.

Ingredients

Wings of chickens: High or maybe very high in protein and supplies the amino acids that one would consider essential.

Flour, all-purpose: For crispiness, for carbs.

Cornstarch.

Makes things crispy; glutinous-free.

Thickens.

Makes things crispy.

Yes.

It is a thing.

Gochujang is a spicy, umami-rich Korean chili paste that is fermented.

Natural sweetener rich in antioxidants: honey.

Vinegar made from rice: Adds flavor that is lemony, tangy, and sweet.

Garlic: Offers delicious depth, and possesses antimicrobial properties.

Sesame oil has a nutty flavor and is rich in healthy fats and antioxidants.

Ingredient Quantities

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• 2 lbs chicken wings, split and tips removed
• 1 cup all-purpose flour
• 1 cup cornstarch
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• Oil, for frying (vegetable or canola oil recommended)
• 1 tablespoon vegetable oil
• 2 tablespoons fresh ginger, grated
• 2 garlic cloves, minced
• 1/2 cup soy sauce
• 1/4 cup gochujang (Korean red pepper paste)
• 1/4 cup honey
• 2 tablespoons rice vinegar
• 2 tablespoons brown sugar
• 1 teaspoon sesame oil
• Chopped green onions, for garnish
• Toasted sesame seeds, for garnish

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Instructions

1. Prepare the Chicken Wings
Clean the chicken wings by patting them with paper towels. In a large bowl, combine the flour, cornstarch, salt, and black pepper. Toss the chicken wings in the flour mixture, making sure they are evenly coated. Set them aside.

2. Heat the Oil for Frying
Place a deep fryer or large, heavy-bottomed pot on the burner. Add enough vegetable or canola oil to cover the wings, and then heat the oil to 350°F (175°C).

3. Fry the Chicken Wings
In batches, deep fry the chicken wings in hot oil for 8-10 minutes, or until golden brown and crispy. Drain on a wire rack or paper towels.

4. Prepare the Sauce
In a saucepan, warm 1 tablespoon of vegetable oil over medium heat. Stir in the grated ginger and minced garlic, and sauté for about 1 minute until aromatic.

5. Combine Sauce Ingredients
Combine the soy sauce, gochujang, honey, rice vinegar, brown sugar, and sesame oil in the saucepan. Stir well to mix.

6. Simmer the Sauce
Let the sauce get warm and mix it so that it gets nice and thick; that should take about 5 to 7 minutes. You want it to simmer. You definitely don’t want it boiling, which is too vigorous for the delicate egg yolks. So, if you need to, adjust the heat to medium-low after bringing it to a simmer to maintain that gentle bubbling. Stir often—you really can’t overdo this, and it will give you an egg base that is indistinguishable from a sauce made with cream.

7. Coat the Fried Wings
When the sauce has been prepared and you have removed it from the heat, it’s time to finish the dish. In a large bowl, add the fried chicken wings and pour the sauce over them. It’s best to toss the wings and sauce together so that the wings are evenly coated. Then, make an effort to get the sauce itself into all the displaced crevices of the wing. Serve hot.

8. Serve
Move the serving platter to where you are standing. You may use a full or partial pan. The full pan has room enough to serve buffet-style, while the partial one has enough space to offer both up-close-and-personal and service-waiting wings.

9. Garnish
Scatter the wings with the green onions and toasted sesame seeds.

10. Relish: Give forthwith at high temperature for the optimum zest and mouthfeel.

Equipment Needed

1. Paper towels
2. Large mixing bowl
3. Measuring cups and spoons
4. Deep fryer or large, heavy-bottomed pot
5. Frying thermometer
6. Wire rack or additional paper towels
7. Saucepan
8. Grater (for ginger)
9. Garlic press or knife (for mincing garlic)
10. Large spoon or spatula for stirring sauce
11. Large bowl (for tossing wings)
12. Serving platter
13. Knife and cutting board (for chopping green onions)

FAQ

• Q: Can I use frozen chicken wings?A: Indeed, just ensure that they are completely thawed and patted dry before frying to guarantee that they come out crispy.
• Q: Is there a substitute for gochujang?Mixed with a bit of miso paste, Sriracha can work in a pinch; however, the flavor will differ.
• Q: Can I bake instead of fry the wings?A: Of course, you can bake them at 200°F (400°C) for between 45 and 50 minutes. Just flip them halfway through so they cook evenly. They’ll be a perfectly fine healthier option, but don’t expect them to be super crispy like fries.
• Q: Is the sauce very spicy?A: The sauce has a moderate heat level. You can adjust it, however, if you want it not to be so spicy, by reducing the amount of gochujang you use and replacing it with more honey.
• Q: How do I store leftovers?A: Leftovers can be stored in an airtight container in the fridge for up to 3 days. They can be reheated in the oven for the best results.
• Q: Can I use boneless chicken?A: Yes, you can marinate and grill boneless chicken tenders or thighs; just adjust the cooking time accordingly.

Substitutions and Variations

Use potato starch instead of cornstarch to achieve a similar crispy texture.
Substitute Sriracha sauce for gochujang for a new spicy flavor profile.
If desired, use maple syrup instead of honey.
In the absence of rice vinegar, one can use white vinegar or apple cider vinegar as an equivalent.
Use coconut sugar or white sugar instead of brown sugar to sweeten recipes.

Pro Tips

1. Marinate in the Fridge For even more flavor, consider marinating the chicken wings in the flour, cornstarch, salt, and pepper mixture for 1-2 hours in the fridge before frying. This allows the coating to adhere better and flavors to develop.

2. Double Fry for Extra Crispiness For super crispy wings, try double frying. Fry the wings initially for 6-8 minutes, let them rest for a few minutes, and then fry them again for an additional 2-3 minutes until they are extra crispy.

3. Adjust Spice Level If you prefer a spicier kick in your sauce, you can increase the gochujang or add a bit of crushed red pepper. For a milder sauce, reduce the gochujang slightly.

4. Use Fresh Oil for Better Flavor Make sure to use fresh oil for frying, as reused oil can impart off-flavors to the chicken wings. The type of oil matters too; vegetable or canola oil is recommended due to their high smoke points.

5. Serve Immediately For the best texture and flavor, serve the wings immediately after tossing them in the sauce. If you need to wait, keep them in a warm oven (around 200°F/93°C) to maintain their crispiness until serving.