Print

Crispy Korean Fried Chicken Wings with Easy Gochujang Glaze

crispy Korean fried chicken wings - featured image
Print Recipe

These crispy Korean-style fried chicken wings with gochujang glaze are loud, sticky, and deeply satisfying. The double-fry method gives you a shatteringly crisp exterior without a deep fryer, and the sweet and spicy glaze is perfectly balanced.

Ingredients

Scale
  • 2 pounds chicken wings (about 12 to 14 whole wings, separated into drumettes and flats)
  • 1 teaspoon salt (fine sea salt or kosher)
  • ½ teaspoon white pepper (black pepper works too)
  • ½ cup cornstarch
  • ¼ cup all-purpose flour
  • ½ teaspoon baking powder
  • ½ cup cold water (ice cold is best)
  • 1 large egg
  • ¼ cup gochujang (Korean chili paste)
  • 3 tablespoons honey
  • 2 tablespoons soy sauce (low-sodium if desired)
  • 1 tablespoon rice vinegar
  • 2 cloves garlic (minced finely)
  • 1 teaspoon sesame oil
  • 1 teaspoon grated fresh ginger (optional but highly recommended)
  • 1 tablespoon toasted sesame seeds (for garnish)
  • 2 green onions (sliced thin on the diagonal, for garnish)
  • Vegetable or canola oil (for frying, about 2 inches depth)

Instructions

  1. Prep the chicken: Pat the wings completely dry with paper towels. Cut the wings at the joint if not already separated into drumettes and flats. Toss them with the salt and white pepper, then set aside for 15 minutes at room temperature.
  2. Make the batter: In a medium bowl, whisk together the cornstarch, all-purpose flour, and baking powder. Add the cold water and egg, then whisk until smooth. The batter should be thin and runny, similar to heavy cream. If it looks too thick, add a tablespoon more cold water.
  3. Heat the oil: Fill your pot with about 2 inches of vegetable or canola oil. Heat over medium-high until the thermometer reads 350°F (175°C).
  4. First fry: Working in batches of 6 to 8 pieces, dip each wing into the batter, letting the excess drip off. Carefully lower them into the hot oil. Fry for 7 to 8 minutes, turning occasionally, until pale golden and cooked through (internal temperature should reach 165°F/74°C). Transfer to a wire rack. Repeat with remaining wings.
  5. Rest the wings: Let the first-fried wings rest on the rack for at least 10 minutes.
  6. Second fry: Increase the oil temperature to 375°F (190°C). Fry the wings again in batches for 3 to 4 minutes, until deep golden brown and shatteringly crisp. Transfer back to the wire rack.
  7. Make the glaze: While the wings are frying, combine the gochujang, honey, soy sauce, rice vinegar, garlic, sesame oil, and ginger in a small saucepan. Warm over low heat, stirring constantly, for 2 to 3 minutes until smooth and slightly thickened. Do not let it boil. Remove from heat.
  8. Glaze the wings: Place the hot, crispy wings in a large bowl. Pour the warm glaze over them and toss gently with tongs until each wing is evenly coated. Do not let them sit in the glaze too long, or they will soften. Serve immediately.
  9. Garnish and serve: Sprinkle with toasted sesame seeds and sliced green onions. Serve right away while the coating is still crackling.

Notes

Dry the chicken thoroughly for maximum crispiness. Do not skip the rest between fries. Keep the glaze warm but not hot when tossing with wings. Work in small batches to maintain oil temperature. Use a thermometer for accurate oil temperature. Taste the glaze before using and adjust sweetness or heat as needed.

Nutrition

Keywords: Korean fried chicken, crispy chicken wings, gochujang glaze, double-fry, game day appetizer, spicy chicken wings

Find it online: https://evabake.com/crispy-korean-fried-chicken-wings-with-easy-gochujang-glaze/