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!
Servings: 4
Calories: 610kcal
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
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.
