Crispy Korean Fried Chicken Wings
Crispy Korean Fried Chicken Wings is a medium Korean recipe that serves 4. 500 calories per serving. Recipe by All Wings Everything on YouTube.
Prep: 48 min | Cook: 30 min | Total: 1 hr 33 min
Cost: $16.46 total, $4.12 per serving
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
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
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
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
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
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
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
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
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
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
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
Dietary info: Contains gluten, Not vegetarian, Not vegan
Allergens: Wheat, Corn, Soy
Ingredient Substitutions
- Instead of Chicken Pieces (bone‑in, skin‑on): Turkey pieces
- Instead of Sugar: Honey
- Instead of Cajun Seasoning: Creole seasoning
- Instead of All‑Purpose Flour: Bread flour
- Instead of Cornstarch: Potato starch
- Instead of Korean Chili Flakes (Gochugaru): Paprika + cayenne blend
- Instead of Chicken Broth: Vegetable broth
- Instead of Vegetable Oil: Peanut oil, Sunflower oil
Equipment Needed
- Large Mixing Bowl
- Whisk or Fork
- Measuring Cups and Spoons
- Deep Frying Pot or Large Heavy‑Bottomed Pan
- Candy or Deep‑Fry Thermometer
- Tongs
- Wire Cooling Rack
- Cutting Board
- Chef’s Knife
- Plate for Resting Chicken
Critical Steps — Do Not Skip
- Marinating the chicken for at least 30 minutes
- Maintaining oil temperature between 330‑340°F for the first fry and 350°F for the second fry
- Double‑frying the chicken to achieve extra crispiness
Chef Tips from the Video
- Add a pinch of baking powder to the dry mix for extra lift and crunch
- For extra heat, increase the gochugaru to 2 tablespoons or add a dash of cayenne
- After the second fry, sprinkle a little sea salt while the chicken is still hot for a flavor boost
Troubleshooting
Coating falls off during frying
Make sure the chicken is dry after marinating and press the dry flour onto the meat firmly before dipping in the batter
Chicken is soggy after the first fry
Maintain oil temperature at 335°F and do not overcrowd; the second fry at 350°F creates the final crispness
Oil temperature drops dramatically when adding chicken
Fry in small batches and let the oil recover to target temperature before adding the next batch
Storage
Refrigerator: Store in an airtight container for up to 3 days; reheat in a hot oven to regain crispness
Freezer: Cool completely, then freeze in a single layer before transferring to a zip‑top bag; lasts up to 2 months
Room temperature: Not recommended; the coating will become soggy
Make-Ahead Tips
- Marinate the chicken up to 4 hours ahead and keep refrigerated
- Prepare the dry and wet mixes in advance and store covered in the fridge
- Measure out the oil and pre‑heat the pot before you start coating
Frequently Asked Questions
What is the cultural significance and history of Korean Fried Chicken in Korean cuisine?
Korean fried chicken, known as "yangnyeom chicken" when coated in sauce, became popular in the 1960s after American fried‑chicken techniques were introduced to Korea. The double‑fry method creates an ultra‑crisp crust that distinguishes it from other fried chicken styles, and it is a staple in Korean pubs (hofs) and street food markets.
What are the traditional regional variations of Korean Fried Chicken in Korea?
In Seoul, the chicken is often tossed in a sweet‑spicy gochujang glaze, while in the southern city of Busan the focus is on a lighter, soy‑based coating. Some regions add honey or garlic‑soy sauces, but the double‑fry technique remains consistent across the country.
How is Korean Fried Chicken traditionally served in Korea?
It is typically served hot on a platter with pickled radish (mu), a side of lettuce leaves, and a small bowl of dipping sauce such as soy‑garlic or gochujang. It is enjoyed with beer (maekju) in Korean pubs.
What occasions or celebrations is Korean Fried Chicken traditionally associated with in Korean culture?
Korean fried chicken is a popular accompaniment to drinking gatherings, late‑night snacks, and casual celebrations like birthdays or sports‑watch parties. It is also a go‑to comfort food during winter months.
What makes Korean Fried Chicken special or unique in Korean cuisine?
The hallmark is the double‑fry method that yields a light, airy crust that stays crisp even after being tossed in sauces. The use of Korean chili flakes (gochugaru) and often a sweet‑spicy glaze gives it a distinctive flavor profile not found in Western fried chicken.
What are the most common mistakes to avoid when making Korean Fried Chicken at home?
Common errors include overcrowding the oil, which drops the temperature and makes the coating soggy; not letting the oil return to the target temperature between batches; and failing to press the coating onto the chicken, causing it to fall off during frying.
Why does this Korean Fried Chicken recipe use a double‑fry technique instead of a single fry?
The first fry cooks the meat and sets a thin crust; the second, higher‑temperature fry removes excess moisture from the coating, creating the signature ultra‑crisp texture that stays crunchy even after tossing in sauce.
Can I make Korean Fried Chicken ahead of time and how should I store it?
Yes. After the second fry, let the chicken cool, then store it in an airtight container in the refrigerator for up to 3 days. Reheat in a pre‑heated 375°F oven for 10‑12 minutes to restore crispness before serving.
What texture and appearance should I look for when making Korean Fried Chicken?
The crust should be golden‑brown with a slightly glossy surface from the gochugaru. When pressed, it should feel firm and crackle, while the interior meat should be juicy and reach an internal temperature of 165°F.
What does the YouTube channel All Wings Everything specialize in?
The YouTube channel All Wings Everything specializes in wing‑focused recipes, deep‑dive tutorials on frying techniques, and creative takes on global fried‑chicken styles, all presented by a passionate home‑cook who emphasizes flavor and texture over professional chef credentials.
How does the YouTube channel All Wings Everything's approach to Korean cooking differ from other Korean cooking channels?
All Wings Everything focuses on the technical side of frying—temperature control, double‑frying, and coating science—whereas many Korean cooking channels concentrate more on sauces, marinades, or traditional stovetop dishes. This channel blends American fried‑chicken methods with Korean flavor profiles for a hybrid style.
Last updated: August 22, 2026
