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Ultimate Double-Fried Crispy Korean Fried Chicken Wings with Gochujang Glaze

A pile of crispy, glazed Korean Fried Chicken Wings coated in a spicy sauce and sprinkled with sesame seeds and green onions.
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Make authentic, shatteringly crispy Korean Fried Chicken Wings at home using the double-fry method and a classic spicy-sweet Gochujang sauce.

Ingredients

Scale
  • 2 lbs chicken wings (flats and drumettes separated)
  • 1 cup potato starch
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon baking powder
  • 1 large egg
  • 1/2 cup cold water
  • Vegetable oil, for deep frying
  • For the Gochujang Glaze:
  • 1/4 cup Gochujang (Korean chili paste)
  • 3 tablespoons soy sauce
  • 3 tablespoons honey or corn syrup
  • 2 tablespoons rice vinegar
  • 2 tablespoons brown sugar
  • 1 tablespoon minced garlic
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon sesame oil
  • For Garnish:
  • 1 teaspoon toasted sesame seeds
  • 1 green onion, thinly sliced

Instructions

  1. Prepare the chicken: Pat the chicken wings very dry using paper towels. This step is crucial for crispiness.
  2. Make the batter: In a medium bowl, whisk together the potato starch, flour, salt, pepper, and baking powder. In a separate small bowl, whisk the egg and cold water. Pour the wet ingredients into the dry ingredients and mix until just combined; the batter should be thin and slightly lumpy.
  3. Coat the wings: Dip each wing into the batter, allowing excess to drip off. You want a thin, even coating.
  4. First Fry: Heat about 3 inches of oil in a deep, heavy-bottomed pot or Dutch oven to 325°F (160°C). Fry the wings in batches, ensuring not to overcrowd the pot. Fry for 8 to 10 minutes until lightly golden and cooked through. Remove and drain on a wire rack set over a baking sheet. Let the wings rest for at least 15 minutes.
  5. Make the sauce: While the wings rest, combine all Gochujang Glaze ingredients in a small saucepan. Heat over medium-low heat, stirring constantly until the sugar dissolves and the sauce thickens slightly, about 3 to 5 minutes. Remove from heat.
  6. Second Fry: Increase the oil temperature to 375°F (190°C). Fry the rested wings again in batches for 2 to 3 minutes until they are deep golden brown and extremely crispy. This double fry creates the signature crunch. Drain well.
  7. Glaze the wings: Place the hot, double-fried wings into a large bowl. Pour the prepared Gochujang glaze over the wings and toss quickly until every piece is evenly coated.
  8. Serve immediately, garnished with toasted sesame seeds and sliced green onions.

Notes

  • For an alternative flavor, substitute the Gochujang glaze ingredients with soy sauce, minced garlic, ginger, rice vinegar, and a touch of sugar for a Soy Garlic flavor.
  • Use potato starch or a mix of potato starch and cornstarch for the best crackle texture; all-purpose flour alone will not achieve the same crispness.
  • Maintain oil temperature strictly; too low results in greasy chicken, too high burns the coating before the inside cooks.

Nutrition

Find it online: https://spoonswirl.com/korean-fried-chicken-wings-recipe/