Korean Fried Chicken Wings Recipe

Pat wings dry with paper towels. In a large bowl combine 1 cup buttermilk, 2 tsp kosher salt, 1 tsp black pepper and 2 cloves minced garlic. Add wings, toss to coat, cover and refrigerate for at least 2 hours or overnight for best texture.

In a separate large bowl whisk together 1 cup all-purpose flour, 1 cup cornstarch, 1 tsp baking powder, 1 tsp kosher salt, 1/2 tsp ground white pepper and 1 tsp garlic powder until evenly combined.

Heat Oil

Pour neutral oil into a deep pot or Dutch oven to a depth of about 2–3 inches (roughly 2 cups for a small pot). Attach a thermometer. Heat oil to 325°F (163°C) for first fry.

While oil heats, remove wings from marinade, allowing excess buttermilk to drip off. Dredge wings in the dry coating, pressing lightly so mixture adheres. Place coated wings on a wire rack and let rest 10 minutes so crust sets.

Fry wings in batches (do not overcrowd) at 325°F (163°C) for 6–7 minutes until cooked through but not deeply browned. Remove to a rack to drain and cool 8–10 minutes.

Increase oil temperature to 375°F (190°C). Fry wings a second time in batches 2–3 minutes until golden-brown and crisp. Transfer to rack to drain. Double-frying yields an extra-crispy exterior.

While wings fry, make the sauce: In a small saucepan over low heat melt 3 tbs unsalted butter. Whisk in 3 tbs gochujang, 2 tbs hot sauce, 1 tbs rice vinegar, 1 tsp soy sauce, 1 tbs honey, 1 tsp grated ginger and 1/2 tsp sesame oil. Warm and whisk until smooth and glossy and butter is fully incorporated, 2–3 minutes. Taste and adjust sweetness or acidity as preferred. Keep warm on lowest heat or transfer to a heatproof bowl.

To coat: place hot fried wings in a large bowl. Pour the warm gochujang-buffalo sauce over wings and toss quickly but gently to coat evenly. Work in one or two batches so sauce doesn’t cool too fast.

In a small bowl whisk together 1/2 cup buttermilk, 2 tbs mayonnaise, 6 finely chopped shiso leaves (or 1 tbs each minced mint + basil), 1 tbs fresh lime juice, 1 tsp lime zest, 1/2 tsp honey, 1/4 tsp salt and 1/4 tsp black pepper until slightly thick but pourable. Chill until ready to serve.

Arrange sauced wings on a serving platter. Drizzle or serve shiso-lime buttermilk dressing on the side for dipping. Sprinkle thinly sliced shiso leaves, 1 tsp toasted sesame seeds and 2 tbs chopped scallions over the wings. Serve with lime wedges.

Suggested serving: provide extra napkins; wings are best served immediately while crisp. Leftovers can be reheated in a 400°F (200°C) oven for 8–10 minutes to re-crisp.