Print

Crispy Korean Fried Chicken Wings – Spicy Gochujang Glaze

Korean fried chicken wings - featured image
Print Recipe

These ultra-crispy Korean fried chicken wings are double-fried for shatteringly crisp skin and tossed in a spicy, sweet, and savory gochujang glaze. Perfect for game day, potlucks, or any occasion where you want bold flavor and irresistible crunch.

Ingredients

Scale
  • 2 pounds chicken wings, split and tips removed
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon minced fresh ginger
  • 1 tablespoon minced garlic
  • 1 tablespoon soy sauce
  • 1 tablespoon rice wine or mirin
  • 1 cup cornstarch
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • Vegetable oil, for frying
  • 1/4 cup gochujang (Korean chili paste)
  • 3 tablespoons honey or brown sugar
  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger
  • 1 teaspoon chili flakes (optional)
  • 1 tablespoon toasted sesame seeds
  • 2 green onions, thinly sliced

Instructions

  1. Place chicken wings in a large bowl. Add salt, pepper, ginger, garlic, soy sauce, and rice wine. Toss to coat. Cover and refrigerate for at least 30 minutes (up to 2 hours).
  2. In another bowl, mix cornstarch, flour, and baking powder. Remove wings from marinade and pat dry with paper towels.
  3. Dredge each wing in the flour-cornstarch mixture, pressing gently to adhere. Shake off excess and arrange on a wire rack. Let rest for 10 minutes.
  4. Pour vegetable oil into a heavy-bottomed pot or deep fryer to about 2 inches deep. Heat to 350°F (175°C).
  5. Fry wings in batches for 6-8 minutes until pale golden and just cooked through. Transfer to a wire rack. Repeat with remaining wings.
  6. Let wings rest for 5 minutes. Increase oil temperature to 375°F (190°C). Return wings to oil in batches and fry for 2-3 minutes until deeply golden and crisp.
  7. While wings fry, whisk together gochujang, honey, soy sauce, rice vinegar, sesame oil, garlic, ginger, and chili flakes in a small saucepan. Heat over medium, stirring, until smooth and slightly thickened (2-3 minutes). Remove from heat.
  8. Transfer hot wings to a large bowl. Pour warm gochujang glaze over and toss until evenly coated.
  9. Arrange wings on a platter and sprinkle with toasted sesame seeds and sliced green onions. Serve immediately.

Notes

Double-frying is key for maximum crispiness. Rest wings on a wire rack, not paper towels, to keep them crunchy. For gluten-free, use rice flour and tamari. Adjust spice level by reducing gochujang or omitting chili flakes. Leftovers can be reheated in the oven or air fryer for best texture.

Nutrition

Keywords: Korean fried chicken, gochujang wings, spicy chicken wings, double-fried wings, Asian appetizer, game day, crispy wings, comfort food

Find it online: https://bitematrix.com/crispy-korean-fried-chicken-wings-recipe-spicy-gochujang-glaze/