Crispy Korean Fried Chicken Wings

Twice-fried for ultimate crunch and smothered in a sticky, sweet, and spicy gochujang glaze, these Korean Fried Chicken Wings deliver bold flavor in every bite. Perfect for parties, game day, or anytime you’re craving irresistible wings with a kick!

🍴 Ingredients

For the Wings:

2 lbs chicken wings, split and tips removed
1 teaspoon salt
1 teaspoon black pepper
1 cup cornstarch
Vegetable oil, for frying

For the Sauce:

2 tablespoons gochujang (Korean chili paste)
2 tablespoons soy sauce
2 tablespoons honey
2 tablespoons brown sugar
1 tablespoon rice vinegar
2 cloves garlic, minced
1 teaspoon grated fresh ginger
1 tablespoon sesame oil

Optional garnish: sesame seeds and chopped green onions

🔥 Instructions

Prep the Wings:
Pat chicken wings dry and season with salt and pepper. Toss in cornstarch until fully coated. Let them rest for 10 minutes to adhere.

Make the Sauce:
In a small saucepan, combine all sauce ingredients. Simmer over medium-low heat until thick and glossy, about 5–7 minutes. Set aside.

Fry the Wings (Twice!):
Heat oil in a deep pot to 350°F (175°C). Fry wings in batches for 8–10 minutes until light golden. Remove and drain on a rack. Let rest for 5 minutes, then refry for another 6–8 minutes until crispy and deep golden brown.

Toss and Serve:
Place wings in a large bowl, drizzle sauce over, and toss to coat. Garnish with sesame seeds and green onions if desired.

📦 Amazon Must-Haves to Help You Fry the Best Korean Wings

🌡️ Deep Fry Thermometer — Monitor oil temperature for perfectly crispy wings every time.
🍳 Heavy-Duty Dutch Oven — Perfect for deep frying with even heat retention.
🧂 Korean Gochujang Paste — The essential ingredient for authentic spicy-sweet flavor.
🥄 Nonstick Saucepan — Simmer your glaze to sticky perfection without burning.
🧽 Frying Oil Splatter Screen — Keep your kitchen clean while frying up a storm.

💡 Helpful Tip: For ultra-crispy wings, don’t crowd the pan when frying. Give them space to cook evenly and stay crunchy!