Crispy Korean Fried Chicken Wings

Ingredients

• 2 pounds Chicken Pieces (bone‑in, skin‑on) (drumsticks, thighs, wings or a mix, kept whole or cut into bite‑size pieces)
• 1 cup Water (room temperature)
• 1 teaspoon Onion Powder
• 1 teaspoon Garlic Powder
• 2 tablespoons Sugar
• 2 tablespoons Cajun Seasoning
• 1 cup All‑Purpose Flour
• 1 cup Cornstarch
• 1 teaspoon Baking Powder
• 1 teaspoon Black Pepper
• 1/2 teaspoon Ground Ginger
• 1 tablespoon Korean Chili Flakes (Gochugaru)
• 1 teaspoon Salt (optional, adjust to taste)
• 1 cup Chicken Broth (low‑sodium)
• 4 cups Vegetable Oil (for deep frying, high smoke point oil such as canola or peanut)

Instructions

1. Marinate the Chicken

   In the large mixing bowl combine water, onion powder, garlic powder, sugar and Cajun seasoning. Add the chicken pieces and massage the mixture into the meat until evenly coated.

   Time: PT5M

2. Rest the Marinade

   Let the chicken sit at room temperature for 30 minutes while you prepare the coating mixes. This allows the flavors to penetrate and the surface to dry slightly, which helps the batter adhere.

   Time: PT30M

3. Prepare the Dry Flour Mix

   In a separate bowl whisk together all‑purpose flour, cornstarch, baking powder, Cajun seasoning, salt (if using), sugar, ground ginger, black pepper, garlic powder, onion powder, and Korean chili flakes until uniformly combined.

   Time: PT5M

4. Prepare the Wet Batter

   Add the seasoned flour mix, additional cornstarch, and chicken broth to a clean bowl. Stir until a smooth, slightly thick batter forms.

   Time: PT3M

5. Coat the Chicken

   Take each marinated piece, dip it into the dry flour mix, press firmly to adhere, then dip into the wet batter, and finally roll again in the dry mix for a double coating. Place the coated pieces on a clean rack to rest while the oil heats.

   Time: PT5M

6. Heat Oil to 335°F

   Fill the deep‑fry pot with vegetable oil to a depth of about 2‑3 inches. Heat over medium‑high heat, using the thermometer, until the oil reaches 335°F (170°C).

   Time: PT10M

   Temperature: 335°F

7. First Fry – 4‑5 Minutes

   Working in batches, gently lower the coated chicken into the hot oil. Fry for 4‑5 minutes, turning once if needed, until the coating is set but not yet golden. Remove with tongs and place on the wire rack to drain.

   Time: PT5M

   Temperature: 335°F

8. Rest and Re‑heat Oil

   Allow the oil to return to 335‑340°F while the next batch is prepared. This brief rest helps the coating set and prevents sogginess.

   Time: PT5M

   Temperature: 335°F

9. Second Fry – 3‑5 Minutes at 350°F

   Increase the oil temperature to 350°F (177°C). Fry the previously cooked pieces for an additional 3‑5 minutes, or until they turn deep golden‑brown and feel crisp to the touch. The chicken should be fully cooked inside (internal temp 165°F).

   Time: PT5M

   Temperature: 350°F

10. Drain and Serve

    Transfer the double‑fried chicken to the wire rack, let excess oil drip off, then move to a serving platter. Serve hot with pickled radish, a soy‑garlic dip, or plain for maximum crunch.

    Time: PT2M

Nutrition Facts

Calories

500

Protein

30g

Carbohydrates

30g

Fat

25g

Fiber

1g