Crispy Double-Fried Chicken Wings
Crispy Double-Fried Chicken Wings is a medium Korean‑American recipe that serves 4. 350 calories per serving. Recipe by Chef Chris Cho on YouTube.
Prep: 27 min | Cook: 18 min | Total: 57 min
Cost: $107.63 total, $26.91 per serving
Ingredients
- 1 pound Chicken wings (bone‑in, skin‑on)
- 1 teaspoon Garlic (minced)
- 0.5 teaspoon Salt
- 0.125 teaspoon Black pepper
- 0.75 cup All‑purpose flour
- 1 tablespoon Cornstarch
- 0.25 teaspoon Baking powder
- 0.25 teaspoon Salt (for batter)
- 0.5 teaspoon Onion powder
- 0.25 teaspoon Garlic powder
- 0.25 teaspoon Ginger powder
- 0.25 teaspoon Paprika
- 0.25 teaspoon Nutmeg
- 0.25 teaspoon Black pepper (batter)
- 0.25 teaspoon Sugar
- 0.25 teaspoon Cayenne pepper (optional) (adds heat)
- 0.33 cup Water
- 2 quarts Vegetable oil (for frying) (high smoke‑point oil like canola or peanut)
Instructions
Brine the chicken
Combine 1 lb chicken wings with 1 tsp minced garlic, ½ tsp salt, and ⅛ tsp black pepper in a bowl. Mix well, cover, and refrigerate for at least 15 minutes (or up to 1 hour for more flavor).
Time: PT15M
Heat the oil
Pour 2 quarts of vegetable oil into a deep pot. Heat over medium‑high heat until it reaches about 350°F (175°C). Use a thermometer or test with a small breadcrumb that should sizzle and turn golden in ~30 seconds.
Time: PT10M
Temperature: 350°F
Prepare the dry batter
In a separate bowl whisk together ¾ cup AP flour, 1 tbsp cornstarch, ¼ tsp baking powder, ¼ tsp salt, ½ tsp onion powder, ¼ tsp garlic powder, ¼ tsp ginger powder, ¼ tsp paprika, ¼ tsp nutmeg, ¼ tsp black pepper, ¼ tsp sugar, and optional ¼ tsp cayenne pepper until evenly combined.
Time: PT5M
Make the wet batter
Measure 4 tbsp of the dry batter into a small bowl, add ⅓ cup water, and whisk until a smooth, slightly thick paste forms.
Time: PT2M
Coat the chicken
Remove wings from the brine, pat dry with paper towels. Dip each wing into the wet batter, let excess drip off, then roll in the remaining dry batter until fully coated. Set coated wings on a plate.
Time: PT5M
First fry (initial crisp)
Carefully lower a few wings into the hot oil, keeping them away from you to avoid splatter. Fry for about 4‑5 minutes until they turn a light golden color. Remove with tongs and place on a wire rack to drain.
Time: PT6M
Temperature: 350°F
Second fry (double‑crisp)
Return the partially cooked wings to the oil for a second 2‑minute fry until deep golden‑brown and ultra‑crisp. Remove and drain on the wire rack; optionally sprinkle a pinch of salt while hot.
Time: PT2M
Temperature: 350°F
Rest and serve
Let the wings rest for 3‑5 minutes to allow the coating to set. Serve hot with your favorite dipping sauce (e.g., soy‑garlic sauce, sriracha, or ketchup).
Time: PT5M
Nutrition Facts
- Calories
- 350
- Protein
- 20 g
- Carbohydrates
- 15 g
- Fat
- 20 g
- Fiber
- 1 g
Dietary info: Contains gluten, High protein, Not vegan, Contains soy if soy‑based oil is used
Allergens: wheat (flour)
Ingredient Substitutions
- Instead of Chicken wings: Chicken drumettes, Chicken thigh pieces
- Instead of Garlic (minced): Garlic powder (1/4 tsp)
- Instead of All‑purpose flour: Gluten‑free flour blend
- Instead of Cornstarch: Potato starch
- Instead of Onion powder: Granulated onion
- Instead of Ginger powder: Ground fresh ginger (1/8 tsp)
- Instead of Cayenne pepper (optional): Hot sauce
- Instead of Vegetable oil (for frying): Canola oil, Peanut oil
Equipment Needed
- Deep pot or electric fryer
- Thermometer (optional but recommended) (optional)
- Mixing bowls (3)
- Whisk or fork
- Measuring cups and spoons
- Tongs
- Wire rack
- Paper towels
- Gloves (heat‑resistant) (optional)
Critical Steps — Do Not Skip
- Brine the chicken for flavor and moisture
- Heat oil to the correct temperature (≈350°F)
- Double‑fry the wings for maximum crispness
Chef Tips from the Video
- Add a pinch of cornstarch to the dry mix for extra crunch.
- Wet your hands with a little water when handling the batter to prevent sticking.
- Throw the wings into the oil gently and away from you to minimize splatter.
Troubleshooting
Coating falls off after frying
Pat the wings dry thoroughly before coating and keep hands slightly wet while handling the batter.
Oil not hot enough – chicken soggy
Use a thermometer; oil should be around 350°F before adding any wings.
Wings are undercooked inside
Increase first fry time by 1‑2 minutes or ensure the oil returns to temperature before the second fry.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat in a hot oven (350°F) to regain crispness.
Freezer: Cool completely, then freeze in a single layer on a tray before transferring to a zip‑top bag. Keeps for up to 2 months. Re‑heat by baking at 375°F for 15‑20 minutes.
Room temperature: Do not leave at room temperature for more than 2 hours due to food safety.
Make-Ahead Tips
- Brine the chicken up to 24 hours in advance for deeper flavor.
- Dry batter can be mixed and stored in an airtight container for a few days.
- Oil can be strained and reused once cooled.
Frequently Asked Questions
What is the cultural significance and history of Crispy Double-Fried Chicken Wings in Korean‑American cuisine?
Crispy Double-Fried Chicken Wings blend Korean street‑food influences, especially the double‑fry technique used for Korean fried chicken, with American wing traditions. The dish emerged as Korean immigrants adapted their beloved fried chicken to American snack culture, creating a crunchy, flavorful hybrid that is now popular in Korean‑American restaurants and home kitchens.
What are the traditional regional variations of Crispy Double-Fried Chicken Wings within Korean‑American cuisine?
In the United States, Korean‑American versions often feature a soy‑garlic glaze or spicy gochujang sauce, while in Korea the wings may be served plain with a simple salt‑pepper coating. Some regions add sweet honey butter or kimchi‑infused batter, reflecting local taste preferences while keeping the signature double‑fry crunch.
How is Crispy Double-Fried Chicken Wings authentically served in Korean‑American dining culture?
Authentic Korean‑American service pairs the wings with pickled radish, fresh lettuce leaves, and a side of dipping sauces such as gochujang mayo or soy‑garlic glaze. They are often presented on a platter for sharing, accompanied by cold beer or soju to balance the rich, crunchy texture.
During which occasions or celebrations is Crispy Double-Fried Chicken Wings traditionally enjoyed in Korean‑American culture?
Crispy Double-Fried Chicken Wings are popular at casual gatherings like game nights, barbecues, and Korean‑American festivals. They are also a favorite street‑food snack during holidays such as Chuseok and American Thanksgiving, where they serve as a fusion comfort food.
How does Crispy Double-Fried Chicken Wings fit into the broader Korean‑American cuisine tradition?
The dish exemplifies the Korean‑American culinary trend of taking classic Korean techniques—like double‑frying for extra crispness—and applying them to familiar American formats such as chicken wings. It reflects the blend of bold Korean flavors with the convenience and shareability prized in American snack culture.
What are the authentic traditional ingredients for Crispy Double-Fried Chicken Wings versus acceptable substitutes?
Traditional ingredients include fresh chicken wings, Korean sea salt, black pepper, garlic, all‑purpose flour, and a touch of cornstarch for extra crunch. Acceptable substitutes are using potato starch instead of cornstarch, or swapping regular salt for Korean coarse sea salt, while maintaining the flavor profile.
What other Korean‑American dishes pair well with Crispy Double-Fried Chicken Wings?
Crispy Double-Fried Chicken Wings pair beautifully with Korean‑style coleslaw, kimchi fried rice, or a refreshing cucumber‑mint salad. For a full meal, serve them alongside bibimbap or Korean‑style sweet potato fries for contrasting textures.
What makes Crispy Double-Fried Chicken Wings special or unique in Korean‑American cuisine?
The double‑fry method creates an ultra‑crisp exterior while keeping the meat juicy, a hallmark of Korean fried chicken adapted to the wing format. This technique, combined with a quick brine and seasoned batter, delivers a texture and flavor depth that sets it apart from standard American fried wings.
What are the most common mistakes to avoid when making Crispy Double-Fried Chicken Wings at home using the Chef Chris Cho recipe?
Common mistakes include overcrowding the oil, which lowers the temperature and makes the coating soggy, and skipping the brine, which can result in dry meat. Also, using too much flour can create a heavy coating; a balanced flour‑cornstarch mix ensures the perfect crunch.
Why does the Crispy Double-Fried Chicken Wings recipe from YouTube channel Chef Chris Cho use a quick brine and a flour‑cornstarch batter instead of a traditional batter?
The quick brine seasons the meat internally and helps retain moisture, while the flour‑cornstarch batter creates a lighter, crispier crust that adheres well during the double‑fry. This method avoids the heaviness of a wet batter and achieves the signature Korean‑style crunch.
What does the YouTube channel Chef Chris Cho specialize in, and how does its cooking philosophy influence the Crispy Double-Fried Chicken Wings recipe?
Chef Chris Cho’s YouTube channel focuses on Korean‑American comfort foods that blend authentic Korean techniques with approachable American flavors. His philosophy emphasizes simplicity, bold seasoning, and step‑by‑step visuals, which is evident in the clear brining, seasoning, and double‑fry process for the Crispy Double-Fried Chicken Wings.
Last updated: August 25, 2026
