Nothing beats the satisfaction of biting into perfectly crispy Korean fried chicken wings with their signature sweet and spicy glaze. These wings combine the best of Korean flavors with an incredibly crunchy exterior that stays crispy even after coating in sauce. What makes Korean fried chicken wings special is the double-frying technique that creates an ultra-light, shatteringly crisp coating that’s absolutely addictive.
Whether you’re hosting a summer dinner party, looking for crowd-pleasing summer appetizers, or simply craving restaurant-quality Korean wings at home, this recipe delivers exceptional results every time. The beauty of these Korean fried wings lies in their versatility – they’re perfect as summer recipes for outdoor gatherings, game day snacks, or as a show-stopping main dish that will have everyone asking for seconds.
Recipe Information
- Difficulty: Medium
- Preparation Time: 20 minutes
- Cooking Time: 25 minutes
- Resting Time: 30 minutes (for marinating)
- Servings: 4-6 people
- Estimated Cost: Affordable
Ingredients for Korean Fried Chicken Wings
For the Chicken Wings:
- 2 lbs (900g) chicken wings, split into flats and drumettes
- 1 cup buttermilk
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
For the Coating:
- 1 cup all-purpose flour
- ½ cup cornstarch
- 2 tablespoons potato starch (or additional cornstarch)
- 1 teaspoon baking powder
- 1 teaspoon salt
- ½ teaspoon white pepper
- ½ teaspoon paprika
For the Korean Glaze:
- ¼ cup soy sauce
- 3 tablespoons gochujang (Korean chili paste)
- 2 tablespoons honey
- 2 tablespoons brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 2 green onions, finely chopped
- 1 tablespoon toasted sesame seeds
For Garnish:
- Additional green onions, sliced
- Extra sesame seeds
- Fresh cilantro (optional)
Equipment and Utensils Required
- Large mixing bowls
- Wire cooling racks
- Deep fryer or large heavy-bottomed pot
- Candy thermometer
- Tongs
- Paper towels
- Small saucepan
- Whisk
- Fine-mesh strainer
Recipe Preparation
Step 1: Marinate the Wings
Pat the chicken wings completely dry with paper towels. In a large bowl, combine buttermilk, kosher salt, black pepper, garlic powder, and onion powder. Add the wings and toss to coat evenly. Cover and refrigerate for at least 30 minutes, or up to 4 hours for maximum flavor penetration.
Step 2: Prepare the Coating
In a separate large bowl, whisk together all-purpose flour, cornstarch, potato starch, baking powder, salt, white pepper, and paprika. This double-starch coating is the secret to achieving that signature Korean fried chicken crispiness that rivals any restaurant.
Step 3: Make the Korean Glaze
In a small saucepan, combine soy sauce, gochujang, honey, brown sugar, and rice vinegar. Whisk until smooth and bring to a gentle simmer over medium heat. Add the minced garlic and grated ginger, then cook for 2-3 minutes until fragrant. Remove from heat and stir in sesame oil and chopped green onions. Set aside to cool slightly.
Step 4: Heat the Oil
Heat oil in a deep fryer or large pot to 350°F (175°C). Use enough oil to completely submerge the wings – typically 6-8 cups depending on your pot size. Maintaining proper oil temperature is crucial for achieving crispy Korean wings.
Step 5: First Frying Round
Remove wings from the buttermilk marinade, allowing excess to drip off. Working in batches of 6-8 wings, dredge each wing thoroughly in the flour mixture, ensuring complete coverage. Fry for 8-10 minutes until the wings are cooked through and lightly golden. Remove and place on a wire rack. This first fry cooks the chicken through.
Step 6: Second Frying Round (Double-Fry Technique)
Allow the oil temperature to return to 375°F (190°C) for the second fry. This higher temperature creates the signature crispiness. Fry the wings again for 3-4 minutes until they achieve a deep golden-brown color and maximum crispiness. This double-frying technique is what sets Korean fried wings apart from regular fried chicken.
Step 7: Glaze and Serve
Immediately transfer the hot, crispy wings to a large bowl. Pour the Korean glaze over the wings and toss quickly to coat evenly. The heat from the wings will help the glaze adhere perfectly. Garnish with toasted sesame seeds, sliced green onions, and fresh cilantro if desired.
Chef’s Tips and Variations
Pro Tips for Perfect Korean Fried Wings:
- Pat wings completely dry before marinating to ensure proper coating adhesion
- Don’t overcrowd the fryer – this drops oil temperature and creates soggy wings
- Use a thermometer to maintain consistent oil temperature
- Double-fry technique is non-negotiable – it’s what creates the signature texture
- Toss wings in glaze while hot for best flavor absorption
Air Fryer Korean Wings Variation:
For those preferring Korean wings recipe air fryer style, preheat your air fryer to 380°F. Cook wings for 12 minutes, flip, then cook another 10-12 minutes. For extra crispiness similar to traditional frying, lightly spray with oil halfway through cooking. While not identical to deep-fried versions, air fryer wings chicken still delivers excellent results with less oil.
Flavor Variations:
- Spicy Version: Double the gochujang for heat lovers
- Sweet and Tangy: Add 2 tablespoons of pineapple juice to the glaze
- Garlic Lovers: Include 2 additional minced garlic cloves in the glaze
- Honey Soy: Replace gochujang with additional honey for milder flavor
Storage and Reheating:
Store leftover tasty chicken wings in the refrigerator for up to 3 days. Reheat in a 400°F oven for 8-10 minutes to restore crispiness. Avoid microwaving, which makes the coating soggy.
Perfect Pairings:
These Asian chicken wings air fryer style pair beautifully with:
- Steamed jasmine rice
- Korean pickled vegetables (banchan)
- Crisp cucumber salad
- Ice-cold beer or Korean soju
- Coleslaw for cooling contrast
Nutritional Information
Per serving (4-5 wings):
- Calories: 380
- Protein: 28g
- Carbohydrates: 18g
- Fat: 22g
- Sodium: 920mg
- Sugar: 12g
Nutritional values are approximate and may vary based on specific ingredients used.
Summer Recipe Perfect for Any Occasion
These Korean fried chicken wings make exceptional summer recipes because they’re perfect at any temperature – delicious hot from the fryer or at room temperature for picnics. As summer dinner recipes go, they’re crowd-pleasers that work beautifully for barbecues, pool parties, or casual outdoor dining. The sweet and spicy flavors are refreshing and not too heavy for warm weather entertaining.
For summer appetizers, consider making smaller portions and serving alongside other Korean-inspired dishes like kimchi deviled eggs or cucumber salad. The interactive nature of wing eating makes them perfect conversation starters at summer gatherings.
The Korean Fried Chicken Difference
What sets Korean fried chicken apart from Southern fried chicken recipe preparations is the emphasis on ultra-crispiness achieved through double-frying and the complex sweet-spicy-savory glaze. While Southern fried chicken focuses on seasoned flour coatings and single frying, Korean technique prioritizes texture contrast and bold flavor combinations.
The Korean wings tradition emphasizes the interplay between the shatteringly crisp exterior and the tender, juicy meat inside, all enhanced by the glossy, flavor-packed glaze that doesn’t compromise the crispiness.
Frequently Asked Questions (FAQ)
Can I make Korean wings in an air fryer?
Absolutely! Asian chicken wings air fryer preparations work well. Cook at 380°F for 20-24 minutes total, flipping halfway through. While the texture differs slightly from traditional frying, you’ll still achieve deliciously crispy Korean wings recipe air fryer results with significantly less oil.
What makes Korean fried chicken different from regular fried chicken?
Korean fried chicken uses a double-frying technique and incorporates cornstarch and potato starch in the coating for extra crispiness. The signature sweet-spicy glaze and the emphasis on maintaining crispiness even after saucing sets it apart from traditional Southern fried chicken recipe preparations.
How do I keep the wings crispy after adding the glaze?
The key is tossing the wings in glaze while they’re still very hot from the second frying. The residual heat helps the glaze adhere without making the coating soggy. Also, serve immediately after glazing for best texture.
Can I prepare these wings ahead of time?
You can marinate the wings up to 24 hours in advance and prepare the glaze a day ahead. However, for best results, fry the wings just before serving. The double-frying technique makes these tasty chicken wings best enjoyed fresh and hot.
What can I substitute for gochujang?
If you can’t find gochujang, mix 2 tablespoons sriracha with 1 tablespoon miso paste and 1 teaspoon brown sugar. While not identical, this creates a similar sweet-spicy-umami profile that works well for Korean fried wings.
Conclusion
These crispy Korean fried chicken wings represent the perfect fusion of technique and flavor that makes Korean fried chicken so beloved worldwide. The double-frying method creates an incredibly light, crispy coating that stays crunchy even under the glossy, addictive glaze. Whether you’re using traditional frying methods or adapting for chicken wings air fryer preparation, the key is patience and attention to temperature control.
The beauty of this recipe lies in its versatility – perfect as summer appetizers, impressive summer dinner recipes, or any time you’re craving restaurant-quality Korean wings at home. The combination of sweet, spicy, and savory flavors in the glaze, paired with the satisfying crunch of properly executed fried chicken, creates an unforgettable eating experience.
Have you tried this Korean fried chicken wings recipe? Leave a comment below sharing your experience or any variations you discovered! Don’t forget to share photos of your crispy creations on social media – we love seeing your culinary successes. For more Asian-inspired recipes and cooking techniques, explore our other chicken wing variations and Korean cuisine guides.
What’s your favorite way to enjoy Korean fried wings? Tell us in the comments and share this recipe with fellow wing enthusiasts!
