Korean Fried Chicken Wings
Crispy double-fried Korean chicken wings tossed in a sweet and spicy gochujang-honey sauce that delivers an addictive crunch with every bite.
Equipment
Ingredients
Main Ingredients
chicken wings (raw)
1 kg
cornstarch
120 g
all-purpose flour
60 g
salt
10 g
black pepper
3 g
sunflower oil
1000 ml
Korean Gochujang Sauce
gochujang
60 g
honey
45 g
soy sauce
30 ml
garlic (minced)
3 cloves
ginger (grated)
10 g
sesame oil
15 ml
rice vinegar
15 ml
sesame seeds
10 g
Instructions
Prepare chicken wings
Pat the chicken wings dry and season with salt and pepper.
Coat wings with flour mixture
Mix cornstarch, flour, salt, and pepper. Dredge the wings in the mixture until well coated.
Heat oil for frying
Heat sunflower oil in a large pot or deep fryer to 175°C.
First fry
Fry the wings in batches for 8-10 minutes until lightly golden. Do not overcrowd the pot.
Second fry
Increase oil temperature to 190°C and fry wings again for 3-4 minutes until deeply golden and extra crispy.
Prepare Korean sauce
In a large bowl, combine gochujang, honey, soy sauce, minced garlic, grated ginger, sesame oil, and rice vinegar. Mix until smooth.
Toss wings in sauce
Place hot fried wings in the bowl with sauce and toss until evenly coated. Sprinkle with sesame seeds.
Serve immediately
Serve Korean fried chicken wings immediately while hot and crispy.
Storage
Best enjoyed fresh. Reheating will not fully restore original crispiness.
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