How to Make Perfect Korean Fried Chicken Wings

Ingredients

• 1 cup All-Purpose Flour (sifted)
• 3 tbsp Cornstarch (helps create extra crispness)
• 1.5 cup Water (room temperature)
• 3 lb Chicken Wings (split into flats and drumettes; tips optional)
• 2 qt Vegetable Oil (for deep‑frying; high smoke point)
• 1 tbsp Toasted Sesame Oil (adds nutty flavor to sauce)
• 1 tsp Garlic (minced)
• 1 tsp Ginger (minced fresh)
• 0.25 cup Water (for sauce)
• 3 tbsp Granulated Sugar
• 3 tbsp Gochujang (Korean fermented red‑pepper paste)
• 1 tbsp Soy Sauce (low‑sodium preferred)

Instructions

1. Make the batter

   In a mixing bowl whisk together 1 cup all‑purpose flour, 3 tbsp cornstarch, and 1½ cups water until the mixture is smooth and the consistency resembles heavy cream.

   Time: PT5M

2. Prepare the wings

   If the wings are whole, split each wing at the joint between the drumette and flat. Remove the tip if desired; set aside for stock.

   Time: PT5M

3. Heat the oil

   Pour 2 quarts vegetable oil into the pot and heat to 350°F (175°C). Use a thermometer to monitor temperature.

   Time: PT5M

   Temperature: 350°F

4. First fry – set the coating

   Working in batches, dip half the wings into the thin batter, letting excess drip off, then carefully lower them into the oil. Fry for about 2‑3 minutes until the coating just sets and turns pale gold. Remove with tongs and let rest on a wire rack.

   Time: PT5M

   Temperature: 350°F

5. Rest first batch

   Allow the first‑fried wings to rest for at least 5 minutes on the rack.

   Time: PT5M

6. Second fry – build the crust

   Repeat the batter‑coat and fry process with the remaining wings. Fry until the coating is lightly golden, about 2‑3 minutes. Remove and rest for another 5 minutes.

   Time: PT5M

   Temperature: 350°F

7. Rest second batch

   Let the second batch rest for at least 5 minutes, joining the first batch on the rack.

   Time: PT5M

8. Final fry – achieve ultimate crispness

   Raise the oil temperature to 375°F (190°C). Return all wings to the oil and fry for 7 minutes, or until deep golden‑brown and crisp. Remove and drain on paper towels.

   Time: PT7M

   Temperature: 375°F

9. Rest after final fry

   Let the wings sit for 2 minutes so the crust firms up before saucing.

   Time: PT2M

10. Prepare the Korean sauce

    In a small saucepan, heat 1 tbsp toasted sesame oil over medium heat. Add 1 tsp minced garlic and 1 tsp minced ginger; microwave for 40‑60 seconds or sauté for 30 seconds until fragrant but not browned. Stir in ¼ cup water, 3 tbsp sugar, 3 tbsp gochujang, and 1 tbsp soy sauce. Whisk until smooth and the sugar dissolves.

    Time: PT5M

11. Toss wings in sauce

    Transfer the hot wings to a large bowl, pour the sauce over them, and toss gently until every wing is evenly coated.

    Time: PT2M

12. Serve

    Arrange the wings on a serving platter and enjoy immediately while hot and crisp.

    Time: PT1M

Nutrition Facts

Calories

480

Protein

30 g

Carbohydrates

20 g

Fat

30 g

Fiber

1 g

Ingredient Substitutions

• Instead of All-Purpose Flour: Rice Flour (gluten‑free), Cake Flour
• Instead of Cornstarch: Potato starch
• Instead of Chicken Wings: Chicken wingettes
• Instead of Vegetable Oil: Canola oil, Peanut oil
• Instead of Toasted Sesame Oil: Regular sesame oil
• Instead of Garlic: Garlic powder (¼ tsp)
• Instead of Ginger: Ground ginger (¼ tsp)
• Instead of Granulated Sugar: Honey (2 tbsp), Brown sugar (3 tbsp)
• Instead of Gochujang: Sriracha + miso (2 tbsp)
• Instead of Soy Sauce: Tamari

Equipment Needed

• Mixing Bowl
• Whisk
• Deep Fryer or Large Pot
• Thermometer
• Tongs
• Wire Rack or Paper Towels
• Small Saucepan
• Spatula or Spoon

Critical Steps — Do Not Skip

• Create a very thin batter (flour‑cornstarch‑water) for a light coating.
• Double‑fry with a 5‑minute rest between the first and second fry to dry the crust.
• Final fry at 375°F to achieve a shatter‑crisp exterior.
• Bloom garlic and ginger in toasted sesame oil without browning.
• Toss the hot wings immediately with the sauce so the coating stays crisp.

Chef Tips from the Video

• Use a kitchen scale for the wings to keep portions consistent.
• For extra flavor, add a pinch of toasted sesame seeds to the sauce just before tossing.
• If you prefer less heat, reduce the gochujang to 2 tbsp and add a splash of rice vinegar.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days; reheat in a hot oven (350°F) to regain crispness.

Freezer: Freeze in a single layer on a tray, then transfer to a zip‑top bag; lasts up to 1 month. Reheat directly from frozen in a 375°F oven for 10‑12 minutes.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• The gochujang sauce can be prepared up to 2 days ahead and kept refrigerated; bring to room temperature before tossing.
• Fry the wings fully, let them cool, and store in the fridge; re‑crisp in a hot oven just before serving.
• If you need to prep the batter early, keep it covered in the fridge for up to 30 minutes; give it a quick stir before using.

Frequently Asked Questions