Korean-fried Chicken Wings Recipe

Prep and marinate

Pat the wings dry with paper towels. Place in a large bowl. Add 1 tsp kosher salt, 1/2 tsp black pepper, 1 tbsp minced garlic, 1 tsp grated ginger, 1 tbsp light soy sauce, and 1 tbsp rice wine. Mix to coat evenly. Cover and marinate in the refrigerator for at least 30 minutes and up to 4 hours.

Make batter

In a medium bowl whisk together 3/4 cup all-purpose flour, 3/4 cup cornstarch, 1/2 tsp baking powder, 1 tsp kosher salt, and 1/4 tsp white or black pepper. In a separate small bowl beat 1 large egg with 1/2 cup cold water. Pour the egg mixture into the dry ingredients and stir until a slightly lumpy, thick batter forms. It should cling to the wings but not be runny. If too thick add up to 1-2 tsp more cold water.

Coat wings

Remove marinated wings from refrigerator and let sit 5 minutes. Working in batches, dredge each wing in the batter so it is evenly coated. Shake off excess briefly and set on a wire rack while heating oil.

Heat oil

Pour neutral oil into a deep heavy pot or Dutch oven to a depth of about 2–3 inches (roughly 1 liter). Heat oil to 300°F (150°C) for the first fry. If you don't have a thermometer, test by dropping a small bit of batter — it should sink a little then slowly rise with gentle bubbling.

First fry (render)

Fry wings in batches (do not overcrowd) for 6–7 minutes until pale golden and cooked through but not deeply browned. Maintain oil temperature around 300°F. Remove wings to a wire rack or paper towel-lined tray and let rest 8–10 minutes. This step renders fat and cooks through.

Second fry (crisp)

Raise oil temperature to 375°F (190°C). Fry the wings again in batches for 2–3 minutes until deep golden brown and very crispy. Drain on a wire rack or paper towels. Keep warm in a low oven (200°F / 95°C) if needed while finishing remaining wings.

Prepare glaze

While wings are frying or right after they finish, combine 3 tbsp gochujang, 3 tbsp honey, 1 tbsp brown sugar, 1 tbsp rice vinegar, 1 tsp soy sauce, 1/2 tsp sesame oil, 1 tsp minced garlic, 1/2 tsp grated ginger, and 2 tbsp water in a small saucepan. Heat over medium-low, stirring to dissolve the sugar and combine. Bring to a gentle simmer for 1 minute.

Thicken glaze

Mix 1 tsp cornstarch with 1 tbsp cold water to make a slurry. Whisk the slurry into the simmering sauce and cook for 30–60 seconds until glossy and slightly thickened. Taste and adjust: add more honey for sweetness, vinegar for tang, or gochujang for heat. Remove from heat.

Toss wings in glaze

Place hot fried wings in a large mixing bowl. Pour the warm gochujang glaze over the wings and toss quickly and gently with tongs until evenly coated. Work in batches if necessary so the glaze covers all wings without clumping.

Arrange glazed wings on a platter. Sprinkle toasted sesame seeds and sliced scallions evenly over the wings. Add optional thinly sliced fresh chiles if you want extra heat. Serve immediately so the coating remains crisp.