Korean Fried Chicken Wings, I’ll suck the sauce off my fingers

Ingredients

• 2 lb Chicken Wings (cut into drumettes and flats, tips trimmed)
• 1 tsp Salt (fine sea salt)
• 1/2 tsp Freshly Ground Black Pepper (freshly cracked)
• 1 tsp Garlic Powder
• 2 tbsp Gochujang (Korean Chili Paste) (for the marinade; Korean market or Asian aisle)
• 1 tbsp Soy Sauce (low‑sodium preferred)
• 2 tbsp Garlic (minced)
• 1/4 cup Water
• 1 tbsp Rice Vinegar
• 2 tbsp Honey
• 1 tbsp Brown Sugar
• 3 tbsp Gochujang (Korean Chili Paste) (for the sauce; extra for heat)
• 1 tsp Fresh Ginger (grated)
• 1/2 cup Potato Starch (creates extra‑crisp coating)
• 1/2 cup All‑Purpose Flour
• 1/2 tsp Cayenne Pepper
• 1/2 cup Cold Water (for thin batter)
• 4 cup Vegetable Oil (for deep‑frying; high smoke point oil such as canola or peanut)

Instructions

1. Marinate the Wings

   In a large mixing bowl combine the chicken wings with salt, freshly ground black pepper, garlic powder, 2 tbsp gochujang, and 1 tbsp soy sauce. Toss to coat evenly, then cover and refrigerate for at least 30 minutes.

   Time: PT15M

2. Prepare the Sweet Gochujang Sauce

   In a small saucepan combine minced garlic, 1/4 cup water, 2 tbsp soy sauce, 1 tbsp rice vinegar, 2 tbsp honey, 1 tbsp brown sugar, 3 tbsp gochujang, and grated ginger. Bring to a gentle simmer over medium heat, stirring frequently, until the sauce thickens and coats the back of a spoon (about 8‑10 minutes). Set aside.

   Time: PT10M

   Temperature: Medium heat

3. Make the Dry Coating Mix

   In a bowl whisk together potato starch, all‑purpose flour, garlic powder, 1 tsp gochujang (optional for extra flavor), cayenne pepper, and salt.

   Time: PT5M

4. Create a Thin Batter

   Take about 1/4 cup of the dry coating mix and whisk it into 1/2 cup cold water until a smooth, thin batter forms. The batter should be runny enough to coat the wing without clumping.

   Time: PT5M

5. Dredge and Coat the Wings

   One at a time, dip each marinated wing into the thin batter, let excess drip off, then roll it in the remaining dry coating mix, pressing gently to adhere. Place the coated wings on a wire rack to rest for 5 minutes.

   Time: PT10M

6. First Fry (Blanch)

   Heat vegetable oil in the deep‑fry pot to 325°F (163°C). Working in batches, fry the wings for 3‑4 minutes until they are just set but not colored. Remove with tongs and let drain on the wire rack.

   Time: PT8M

   Temperature: 325°F

7. Second Fry (Crisp)

   Raise the oil temperature to 350°F (177°C). Return the wings to the oil and fry for another 3‑4 minutes, or until golden‑brown and crisp. Transfer to the wire rack to drain briefly.

   Time: PT8M

   Temperature: 350°F

8. Glaze and Serve

   Place the hot wings in a large bowl, pour the prepared sweet gochujang sauce over them, and toss gently to coat each wing evenly. Serve immediately, garnished with toasted sesame seeds or sliced green onions if desired.

   Time: PT5M

Nutrition Facts

Calories

600

Protein

30g

Carbohydrates

35g

Fat

35g

Fiber

2g

Ingredient Substitutions

• Instead of Chicken Wings: Chicken drumsticks (cut into bite‑size pieces), Boneless chicken thigh pieces
• Instead of Salt: Kosher salt (use 3/4 tsp), Soy sauce (increase soy sauce by 1 tsp)
• Instead of Freshly Ground Black Pepper: White pepper, Ground cayenne (use half amount)
• Instead of Garlic Powder: Granulated garlic, Fresh minced garlic (1 tsp)
• Instead of Gochujang (Korean Chili Paste): Sriracha mixed with miso (1 tbsp + 1 tsp), Korean chili powder + soy sauce
• Instead of Soy Sauce: Tamari, Coconut aminos
• Instead of Garlic: Garlic powder (1 tsp), Garlic paste (1 tsp)
• Instead of Water: Chicken broth (adds flavor), Vegetable broth
• Instead of Rice Vinegar: Apple cider vinegar (1 tsp less), White wine vinegar
• Instead of Honey: Maple syrup, Brown rice syrup
• Instead of Brown Sugar: White sugar (same amount), Coconut sugar
• Instead of Gochujang (Korean Chili Paste): Sriracha mixed with miso, Korean chili powder + soy sauce
• Instead of Fresh Ginger: Ground ginger (1/4 tsp), Ginger paste (1 tsp)
• Instead of Potato Starch: Cornstarch, Rice flour
• Instead of All‑Purpose Flour: Bread flour, Gluten‑free flour blend
• Instead of Cayenne Pepper: Paprika (for less heat), Red pepper flakes (1 tsp)
• Instead of Cold Water: Ice water, Club soda (adds lightness)
• Instead of Vegetable Oil: Peanut oil, Sunflower oil

Equipment Needed

• Large Mixing Bowl
• Second Mixing Bowl
• Whisk or Fork
• Deep‑Fry Pot or Dutch Oven
• Candy or Deep‑Fry Thermometer
• Tongs
• Wire Rack
• Measuring Cups and Spoons
• Knife
• Cutting Board
• Small Saucepan

Critical Steps — Do Not Skip

• Marinating the wings for flavor penetration
• Creating a thin, cold batter to keep the coating light
• Double‑frying: first at 325°F, then at 350°F for crispness
• Simmering the gochujang sauce until thick enough to glaze

Chef Tips from the Video

• Using potato starch instead of only flour creates an ultra‑crisp texture.
• Ice‑cold water in the batter prevents gluten development, keeping the crust light.
• A brief rest after coating helps the batter set and reduces splatter.

Troubleshooting

Storage

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

Freezer: Freeze uncooked, coated wings on a tray, then transfer to a zip‑top bag. Up to 1 month. Fry from frozen, adding 2‑3 minutes to cooking time.

Room temperature: Do not leave at room temperature for more than 2 hours due to food safety.

Make-Ahead Tips

• Marinate the wings overnight for deeper flavor.
• Prepare the sweet gochujang sauce up to 2 days ahead; reheat gently before tossing.
• Dry coating mix can be stored in an airtight container for a week.

Frequently Asked Questions