Finger-licking-good Korean Fried Chicken Wings in Soy Garlic & Spicy Sauces ️better Than Restaurant

Ingredients

• 24 pieces Chicken Wings (fresh, skin on; pat dry with paper towels)
• 1 cup Cornstarch (for coating; creates a light, crispy crust)
• 1 tsp Salt (seasoning for wings before coating)
• 0.5 tsp Black Pepper (freshly ground)
• 4 cups Vegetable Oil (high smoke point oil for deep frying)
• 4 cloves Garlic (minced finely)
• 2 tbsp Brown Sugar (adds subtle sweetness)
• 3 tbsp Soy Sauce (use gluten‑free soy sauce if needed)
• 2 tbsp Rice Vinegar (provides tanginess)
• 0.25 cup Water (adjust sauce consistency)
• 1 tsp Sesame Oil (optional, adds nutty aroma)
• 2 tbsp Ketchup (adds a hint of sweetness to the spicy sauce)
• 1 tbsp Gochujang (Korean fermented red‑pepper paste)
• 1 tsp Gochugaru (Korean red pepper flakes for extra heat (optional))
• 1 piece Fresh Jalapeño (seeded and finely chopped; optional for extra spiciness)

Instructions

1. Prepare the Wings

   Pat the chicken wings dry with paper towels, then season lightly with salt and black pepper.

   Time: PT5M

2. Coat with Cornstarch

   Place the wings in a large bowl, sprinkle the cornstarch over them, and toss until each piece is evenly coated and the coating looks wet and sticky.

   Time: PT5M

3. Rest the Coated Wings

   Let the coated wings rest on a plate for about 10 minutes. This helps the starch adhere and creates a drier surface for frying.

   Time: PT10M

4. Heat Oil

   Fill the deep‑frying pot with vegetable oil to a depth of about 2‑3 inches. Heat to 350°F (175°C) using the candy thermometer.

   Time: PT5M

   Temperature: 350°F

5. First Fry (Batch 1)

   Carefully lower about a dozen wings into the hot oil. Fry for 6‑8 minutes, stirring gently with a mesh ladle so they don’t stick together. Wings should turn golden‑brown and begin to float.

   Time: PT8M

   Temperature: 350°F

6. Drain First Batch

   Using the mesh ladle, lift the wings onto the cooling rack to drain excess oil.

   Time: PT2M

7. Second Fry (Batch 2)

   Repeat step 5 with the remaining wings, again frying 6‑8 minutes until golden and crisp.

   Time: PT8M

   Temperature: 350°F

8. Optional Double Fry

   For extra crunch, return all wings to the oil for a second 5‑minute fry at 325°F (163°C).

   Time: PT5M

   Temperature: 325°F

9. Make the Non‑Spicy Garlic Tangy Sauce

   In a saucepan, combine minced garlic, brown sugar, soy sauce, rice vinegar, water, and a pinch of salt. Bring to a gentle simmer for 2‑3 minutes, stirring until the sugar dissolves. Finish with a drizzle of sesame oil.

   Time: PT5M

   Temperature: Medium heat

10. Make the Spicy Gochujang Sauce

    Duplicate the non‑spicy sauce recipe, then stir in ketchup, gochujang, gochugaru, and the chopped jalapeño. Simmer an additional minute.

    Time: PT5M

    Temperature: Medium heat

11. Toss or Serve

    Transfer the fried wings to a large bowl. Toss a portion in the non‑spicy sauce, another portion in the spicy sauce, or serve the sauces on the side for dipping.

    Time: PT2M

12. Optional: Sauce‑Coated Fries

    If you have leftover sauce, toss freshly cooked French fries in it for a Korean‑style snack.

    Time: PT3M

Nutrition Facts

Calories

250

Protein

15 g

Carbohydrates

12 g

Fat

15 g

Fiber

0 g

Ingredient Substitutions

• Instead of Chicken Wings: Chicken Drumettes
• Instead of Cornstarch: Potato starch
• Instead of Vegetable Oil: Canola oil, Peanut oil
• Instead of Garlic: Garlic paste
• Instead of Brown Sugar: Honey, Maple syrup
• Instead of Soy Sauce: Tamari
• Instead of Rice Vinegar: Apple cider vinegar
• Instead of Gochujang: Thai chili paste
• Instead of Gochugaru: Cayenne pepper
• Instead of Fresh Jalapeño: Serrano pepper

Equipment Needed

• Deep Frying Pot
• Candy/Frying Thermometer
• Cooling Rack
• Mesh Ladle
• Mixing Bowls
• Whisk or Spoon
• Tongs
• Paper Towels

Critical Steps — Do Not Skip

• Use a candy/frying thermometer to maintain oil at 350°F.
• Do not overcrowd the pot; fry in batches.
• Rest the cornstarch‑coated wings for 10 minutes before frying.
• Use a mesh ladle to remove oil residue between batches.

Chef Tips from the Video

• Use a cooling rack lined with paper towels to drain excess oil quickly.
• A mesh ladle not only lifts the wings but also scoops up fried‑oil residue, keeping the next batch clean.
• For extra crunch, a brief second fry at a slightly lower temperature creates a double‑crust without over‑cooking the meat.

Troubleshooting

Storage

Refrigerator: Store sauce in an airtight container for up to 5 days. Fried wings are best eaten fresh but can be refrigerated for 2 days and reheated in a hot oven.

Freezer: Wings can be frozen raw (unfried) for up to 1 month; thaw before frying.

Room temperature: Do not store fried wings at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare both sauces up to 24 hours ahead and store in the refrigerator; reheat gently before tossing.
• Coated wings can be rested for the 10‑minute rest period while you heat the oil.

Frequently Asked Questions