Korean Fried Chicken Wings Recipe

Trim and season

Pat wings dry with paper towels. If whole, separate at joints into drumettes and flats. Place wings in a large bowl and season with kosher salt, black pepper, garlic powder, and grated ginger. Toss to coat evenly.

Add the eggs and mix briefly to coat the wings. Let sit 15 minutes at room temperature (or refrigerate up to 1 hour) to allow the seasoning to penetrate and the egg to adhere to the skin.

Make batter

In a medium bowl whisk together flour, cornstarch, baking powder and optional rice flour. Gradually whisk in cold water until a smooth, slightly thick batter forms — it should coat the back of a spoon but still be pourable. If batter seems too thick, add up to 2 tablespoons more cold water.

Working in batches, dip each seasoned wing into the batter to fully coat. Allow excess batter to drip back into the bowl.

Heat oil

Pour oil into a large heavy-bottomed pot or deep fryer to a depth of about 2–3 inches (roughly 3–4 cups). Heat oil to 325°F (160°C) for the first fry. Use a thermometer for accuracy.

Fry wings in batches (do not overcrowd) for 6–7 minutes until cooked through and pale golden. Remove to a wire rack set over a baking sheet to drain.

Increase oil temperature to 375°F (190°C). When hot, return wings to oil in batches and fry 2–3 minutes more until deep golden-brown and very crispy. Drain on a wire rack or paper towels.

While wings are frying, keep previously fried batches in a low oven (200°F / 95°C) to stay warm and crispy.

Prepare glaze

In a small saucepan combine gochujang, soy sauce, honey, rice vinegar, brown sugar, sesame oil, minced garlic, and 2 tablespoons water. Whisk to combine.

Bring mixture to a gentle simmer over medium-low heat, stirring constantly, until sugar dissolves and glaze thickens slightly, about 2–3 minutes. Taste and adjust: add more honey for sweetness, more rice vinegar for brightness, or a splash of water to thin if too thick.

Remove from heat. Keep warm.

Toss wings in glaze

Place the hot, crispy wings in a large mixing bowl. Pour the warm gochujang glaze over the wings and toss quickly but gently until every wing is evenly coated. Work in batches if necessary so the glaze coats rather than pools.

Arrange glazed wings on a serving platter. Sprinkle with toasted sesame seeds and sliced scallions. Serve immediately with lemon wedges on the side, if using.

Leftovers: store cooled wings and glaze separately in airtight containers in the refrigerator for up to 2 days. Re-crisp wings in a 400°F (200°C) oven for 5–8 minutes and rewarm glaze on the stove before tossing.