Korean Fried Chicken Wings

5 from 1 vote

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!

Prep Time15

Cook Time15

Total Time30

Course: Appetizer

Cuisine: Korean

Keyword: Korean chicken wings crispy, Korean fried chicken

Servings:

Calories: 610kcal

Author: Maricel

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

1½ tsp Kosher salt or sub with 1 tsp fine salt
1½ 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

US Customary - metric

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.

Video

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