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Korean Fried Chicken Wings

 These Korean Fried Chicken Wings are crunchy and flavorful. Double Deep fried until crackly crispy then tossed in delicious Honey-soy-sesame glaze!

Korean Fried Chicken wings

This Korean Fried Chicken Wings Recipe is made of Gochujang, Korean spices, and cornstarch or potato starch. What makes this delicious is the perfect balance of Korean spices and the combination of light breading for a crunchy crust.

Korean Fried Chicken WingsSo what makes this popular Korean fried chicken so crispy? The use of cornstarch or potato starch (gluten-free) to make a light breading that creates a thin crust. Then double-deep fried until super crunchy, making this Korean-fried chicken so crispy.

Korean Fried Chicken WingsI found adding a bit of baking soda to the breading and then dipping the chicken into soda water, creates a light crackly-crispy crust. Because of the chemical reaction of the baking soda to the acid (vinegar and soda water). It breaks the protein and also tenderizes the chicken to crisp up.

However, baking powder is typically used in other fried chicken recipes that use a bit of acid or don’t contain acid; in which the batter has buttermilk, egg, and flour to give an airy light batter. It also helps to create a crispy crust.

What makes Korean Fried Chicken different?

Korean fried chicken is known for its thin crispy crackly crust and for not using batter with egg and buttermilk.

My version of this recipe is inspired by my favorite takeout in our local Korean Restaurant. These Korean fried chicken wings are so crispy and delicious with honey glaze and sesame seeds that stay crunchy for hours! It comes with pickled Korean radish.

How to make Korean Fried Chicken Wings

How to make Korean Fried Chicken WingsI used half drummettes and half wingettes. You can also use this recipe for chicken thighs and chicken drumsticks (adjust cooking time).

Place the chicken wings in a bowl and drizzle the rice wine vinegar and mix by hand. Season with half of the spice rub then add the gochujang. Mix until evenly coated and set them aside to marinate for a few minutes. If making ahead, marinate overnight.

Start preheating the cooking oil. In another bowl, mix all the breading ingredients with half of the spice rub. Coat each wing with the breading and press or squeeze the chicken tightly to adhere.

In a small bowl, add the soda water, about 2 cups. Dip each chicken wing into the soda water, then back into the breading. This will give a chemical reaction to make a light crackly crispy crust. The soda water also helps the breading stick to the chicken.

Dredge and squeeze each wing tightly to be evenly coated with the breading. This breading will protect the chicken from drying out when double-fried. Place them on a plate or baking tray.

First Fry. Fry the chicken wings for about 7 to 8 minutes in preheated oil to 350°F (do not over-crowd). Turning often for even cooking. Place them on a dripping tray and let them sit for about 5 to 7 minutes. I cooked them in 3 batches so I don’t need to turn off the heat.

Second Fry. Reheat the oil and fry the wings for another 3 to 5 minutes or until super crispy. Remove from the oil and place them on a dripping tray or on a paper towel to remove excess oil.

Korean Fried Chicken Wings with Honey-soy-sesame seeds glaze
For the glaze (optional). Add and mix the honey, soy sauce, and toasted sesame in a medium-sized bowl. Add minced garlic if desired. Then tossed in the crispy chicken wings until evenly coated. You may use your favorite spicy glaze instead.

What to serve with Korean Fried Chicken Wings? It’s typically served with Korean pickled radish. It’s also perfect to serve with other pickled vegetables or salads. Try these salad and pickled vegetable recipes!

Cucumber Salad

Macaroni Salad

Seven Layer Salad

Strawberry Cucumber Spinach Salad

Quick and Easy Refrigerator Dill Pickles

Storing

Refrigerate for up to 3 days in a sealed container and reheat in the oven at 400°F for 8 to 10 minutes. In the air-fryer at 375°F for 5 to 7 minutes. Freeze for up to 3 months in a sealed container. Thaw in the refrigerator overnight and reheat. It can be reheated by frying without the glaze for a few minutes until it crisps up again.

Korean Fried Chicken Wings

Korean Fried Chicken Wings

These Korean Fried Chicken Wings are crunchy and delicious. Deep fried to crackly crispy perfection then coated with easy no-cook finger-licking good Honey-soy-sesame glaze!
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5 from 1 vote
Course: Appetizer
Cuisine: Korean
Keyword: Korean chicken wings crispy, Korean fried chicken
Author: Maricel
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4

Watch How to Make It

Equipment

  • Wok or deep frying pan
  • kitchen tong

Ingredients

  • 2 lbs Chicken wings about 10-wingettes and 10-drummettes
  • Canola oil for deep frying, about 4 cups
  • soda water about 2 cups

Korean Spice Rub

  • tsp Kosher salt or sub with 1 tsp fine salt
  • tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp ginger powder
  • 1 tsp Korean Chilli powder or sub with paprika or cayenne for a spicy version

Marinade

  • 1 tbsp Rice wine vinegar sub apple cider vinegar
  • 1 tbsp Gochujang
  • Half of the Korean spice rub a tablespoon

Breading

  • ¾ cup Cornstarch or potato starch
  • ¼ cup Rice flour sub with All-purpose flour or just use cornstarch
  • ¼ tsp baking soda
  • ¼ tsp ground black pepper
  • Half of the Korean spice rub a tablespoon

Honey-soy-sesame glaze (no-cook)

  • ½ cup honey
  • 2 tsp soy sauce or to taste
  • 2 tsp toasted sesame seeds
  • garlic minced optional

Instructions

  • Place the chicken wings in a bowl and drizzle the vinegar. Season with half of the spice rub then add the gochujang. Mix until evenly coated and set them aside to marinate for a few minutes. If making ahead, marinate overnight.
  • Start preheating the cooking oil. In another bowl, mix all the breading ingredients with half of the spice rub. Coat each wing with the breading. Place them on a plate or baking tray.
  • In a small bowl, add the soda water, about 2 cups. Dip each chicken wing into the soda water, then back into the breading. Dredge and squeeze tightly each wing to be evenly coated with the breading.
  • First Fry. Fry the chicken wings for about 7 to 8 minutes in preheated oil to 350°F. Turning often for even cooking. Turn off the heat and place them on a dripping tray or a paper towel and let them sit for about 5 to 7 minutes.
  • Second Fry. Reheat the oil and fry the wings for another 3 to 5 minutes or until super crispy. Remove from the oil and place them on a dripping tray or on a paper towel to remove excess oil.
  • For the glaze. Add and mix the honey, soy sauce, and toasted sesame seeds in a medium-sized bowl. Then tossed in the crispy chicken wings until evenly coated.

Notes

If you will fry the chicken in batches you don't need to turn off the heat before double frying. The first batch of fried chicken will have time to rest while frying the second batch.
Storing
Refrigerate for up to 3 days in a sealed container and reheat in the oven at 400°F for 8 to 10 minutes. In the air-fryer at 375°F for 5 to 7 minutes. Freeze for up to 3 months in a sealed container. Thaw in the refrigerator overnight and reheat. It can be reheated by frying without the glaze for a few minutes until it crisps up again.
Nutrition Facts
Korean Fried Chicken Wings
Amount Per Serving
Calories 610 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 6g38%
Trans Fat 0.3g
Polyunsaturated Fat 6g
Monounsaturated Fat 12g
Cholesterol 94mg31%
Sodium 1126mg49%
Potassium 275mg8%
Carbohydrates 68g23%
Fiber 1g4%
Sugar 35g39%
Protein 24g48%
Vitamin A 188IU4%
Vitamin C 2mg2%
Calcium 34mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @maricelsrecipes or tag #maricelsrecipes!

 

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