Twice-fried and glazed in sticky gochujang sauce
Korean Fried Chicken Wings
Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Servings
4
about 24 pieces
Difficulty
Medium
Cost
Budget
$
Recipe at a Glance
Shatteringly crispy double-fried wings coated in a sweet, spicy, and tangy gochujang glaze. The crunchiest wings you will ever make at home.
Cuisine: Asian, Korean
Category: Main Course, Appetizer
Difficulty: Medium
Cost: $
Dietary: Dairy-Free
Sarah Chen
(Updated )
Korean fried chicken has taken the world by storm, and for good reason — the double-frying technique produces a crunch that stays crispy long after American-style wings have gone soggy. The secret is a thin, starch-based coating and two rounds in the oil.
The gochujang glaze is what puts these over the top: sticky-sweet, spicy, tangy, and glossy. It clings to every crevice of that crispy shell. These wings are party food, game-day food, and Tuesday-night-treat food all rolled into one.
Ingredients
- 3 lbs chicken wings, separated into flats and drumettes
- 1 cup cornstarch
- 1/2 cup all-purpose flour
- Vegetable oil for deep frying
- 3 tbsp gochujang (Korean chili paste)
- 2 tbsp soy sauce
- 3 tbsp honey
- 1 tbsp rice vinegar
- 2 cloves garlic, minced
- 1 tbsp sesame oil
Instructions
- 1
Pat wings completely dry. Whisk cornstarch and flour together with 1 tsp salt. Toss wings in the mixture until evenly coated.
- 2
Heat 3 inches of vegetable oil to 325°F in a deep pot. Fry wings in batches for 8-10 minutes until cooked through but only lightly colored. Remove and drain on a wire rack. Let rest 10 minutes.
- 3
Increase oil temperature to 375°F. Fry wings a second time for 3-4 minutes until deeply golden and very crispy. Drain on the wire rack.
- 4
While wings fry the second time, make the glaze: combine gochujang, soy sauce, honey, rice vinegar, garlic, and sesame oil in a small saucepan. Warm over medium heat until it bubbles and thickens slightly.
- 5
Toss the hot, crispy wings in the glaze in a large bowl until evenly coated.
- 6
Serve immediately garnished with sesame seeds and sliced green onions.
Substitutions
GochujangSriracha + miso paste
Mix 2 tbsp sriracha with 1 tbsp miso for a rough gochujang approximation.
CornstarchPotato starch
Potato starch creates an even crispier coating and is traditional in Korean cooking.
HoneyBrown sugar
Dissolve in the warm sauce for a similar sticky sweetness.
Tips & Storage
Pro Tips
Patting the wings bone-dry is crucial — moisture is the enemy of crispy coating.
The resting period between fries allows moisture inside to migrate to the surface, where the second fry crisps it away.
Monitor oil temperature carefully — too cool and the wings absorb oil, too hot and they burn.
Toss with sauce just before serving to maintain maximum crunch.
Storage
Best eaten immediately. Store leftovers in the fridge for up to 2 days, though the coating will soften.
Reheating
Reheat on a wire rack in a 400°F oven for 10-12 minutes. Re-glaze with fresh sauce if desired.
Nutrition Facts
Per serving (about 6 pieces) · 4 servings
Calories450
Protein28g
Carbohydrates30g
Fat24g
Fiber1g
Sugar12g
Sodium740mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What is gochujang?
- A fermented Korean chili paste made from red pepper, sticky rice, and soybeans. Find it at Asian grocery stores or most supermarkets now.
- Can I air-fry these?
- You can air-fry at 380°F for 20 minutes, then increase to 400°F for 5 minutes. Not as crispy as double-frying but much less oil.
- How do I keep them crispy when sauced?
- Serve immediately after tossing in sauce. The thin starch coating holds up better than batter but will eventually soften.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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