치킨윙/korean Wings Recipe

Pat wings dry with paper towels. Place the wings in a large bowl or zip-top bag.

Add 1 tsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tbsp grated ginger, 1 tbsp soy sauce and 1 tbsp mirin. Toss or massage to coat evenly. Marinate at least 30 minutes at room temperature or up to 2 hours refrigerated.

Remove the wings from the fridge 20 minutes before frying to come closer to room temperature. Pat dry again thoroughly—removing surface moisture helps achieve crispiness.

While wings marinate, combine 1 cup all-purpose flour, 1/2 cup cornstarch, 1 tsp baking powder, 1/2 tsp kosher salt and 1/2 tsp white or black pepper in a wide shallow bowl or tray. Whisk to distribute evenly.

Lightly toss each wing in the dry coating so a thin, even layer clings to the surface. Shake off excess. Place coated wings on a wire rack set over a sheet pan. Let rest 10 minutes; the coating will adhere and help create a crisp crust.

Pour neutral oil into a heavy-bottomed pot or Dutch oven to reach about 2–3 inches deep (about 3–4 cups). Heat oil to 325°F (160°C). Use a thermometer for accuracy. Maintain even heat.

Working in a single layer and not crowding, fry the coated wings for the first fry: 6–7 minutes until the skin is pale golden and the internal temperature reaches about 155–160°F (68–71°C). Remove wings and drain on a wire rack or paper towel-lined tray. Allow to rest 8–10 minutes. This first fry cooks through and renders fat.

Increase oil temperature to 375°F (190°C). When hot, return wings in batches and fry again 2–3 minutes until deep golden-brown and very crisp. Remove and drain on a rack. Repeat with remaining wings.

While wings rest after the second fry, prepare the glaze. In a small saucepan or skillet combine 3 tbsp soy sauce, 1.5 tbsp gochujang, 2 tbsp honey, 1 tbsp brown sugar, 1 tbsp rice vinegar, 1 tsp minced garlic, 1 tsp minced ginger and 2 tbsp water.

Bring mixture to a gentle simmer over medium-low heat, stirring to dissolve sugar and combine gochujang. Taste and adjust heat/sweetness: add more gochujang for spice or more honey for sweetness.

Stir 1 tsp cornstarch slurry (1 tsp cornstarch mixed with 1 tsp cold water) into glaze while simmering to slightly thicken — simmer 30–60 seconds until glaze coats the back of a spoon. Remove from heat and whisk in 1/2 tsp toasted sesame oil.

Transfer glaze to a large mixing bowl or place wings in a large bowl. Add wings to the glaze and toss quickly but gently to coat evenly, working in a single layer so glaze clings without making wings soggy. Alternatively, spoon glaze over wings on a platter for a lighter coating.

Arrange glazed wings on a serving plate. Sprinkle with 1 tsp toasted sesame seeds, 1 tbsp thinly sliced green onions and optional thinly sliced fresh chili for extra heat.

Serve immediately while hot and crisp. Provide napkins — these are best eaten right away.