Description
These Korean fried chicken wings feature a perfectly crispy exterior with a sweet and spicy glaze, achieved through a double-frying technique.
Ingredients
Scale
- 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
- 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
- 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
- Additional green onions, sliced (for garnish)
- Extra sesame seeds (for garnish)
- Fresh cilantro (optional, for garnish)
Instructions
- Marinate the Wings: Pat the chicken wings dry and combine buttermilk, kosher salt, black pepper, garlic powder, and onion powder in a large bowl. Toss in the wings, cover, and refrigerate for at least 30 minutes.
- Prepare the Coating: Whisk together all-purpose flour, cornstarch, potato starch, baking powder, salt, white pepper, and paprika in a separate bowl.
- Make the Korean Glaze: In a saucepan, combine soy sauce, gochujang, honey, brown sugar, and rice vinegar. Bring to a simmer, add garlic and ginger, and cook for 2-3 minutes. Stir in sesame oil and green onions.
- Heat the Oil: Heat oil in a deep fryer or large pot to 350°F (175°C).
- First Frying Round: Remove wings from buttermilk, dredge in flour mixture, and fry in batches for 8-10 minutes until golden.
- Second Frying Round: Increase oil temperature to 375°F (190°C) and fry the wings again for 3-4 minutes until deep golden-brown.
- Glaze and Serve: Transfer wings to a bowl, pour the glaze over, and toss to coat. Garnish with sesame seeds and green onions before serving.
Notes
Pat wings dry before marinating for better coating adhesion. Avoid overcrowding the fryer to maintain oil temperature.
Nutrition
- Serving Size: 4-5 wings
- Calories: 380
- Sugar: 12g
- Sodium: 920mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 80mg