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–+ servings
Korean fried chicken wing in a plate
Nabeah Wahab

Korean Fried Chicken Wings

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These Korean fried chicken wings are crunchy and covered with an addictive garlicky sweet and spicy gochujang sauce, with juicy chicken on the inside. It's super popular for a reason!
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Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 2
Course: Appetizer, Main Course, Side Dish, Snack
Cuisine: Korean
Ingredients Method

Ingredients
  

  • 1.5 lb chicken wings, skin on
Dry Batter
  • ½ cup flour (69g)
  • ½ cup cornstarch (64g)
  • ¾ teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon onion powder
  • ½ teaspoon paprika
  • ¼ teaspoon ginger powder
Wet batter
  • ½ cup cornstarch (64g)
  • ⅓ cup all-purpose flour (46g)
  • ½ teaspoon salt
  • ½ teaspoon paprika
  • ¼ teaspoon ginger powder
  • ½ teaspoon onion powder
  • ¼ teaspoon black pepper
  • ⅓ - ¾ cup club soda
Gochujang sauce
  • 3 tablespoon gochujang
  • 2 tablespoon soy sauce
  • 2 tablespoon water
  • 1 ½ tablespoon garlic paste
  • 6 tablespoon ketchup
  • 3 tablespoon sugar
  • 3 tablespoon honey
  • 1 teaspoon sesame oil
  • 1 tablespoon butter

Method
 

  1. Pat the chicken wings dry and set aside to dry out more while you prep the rest.
    1.5 lb chicken wings, skin on
  2. In a medium sized bowl, combine all the dry coating ingredients, whisk and set aside.
    ½ cup flour, ¾ teaspoon salt, ½ teaspoon black pepper, ½ teaspoon onion powder, ½ teaspoon paprika, ¼ teaspoon ginger powder, ½ cup cornstarch
  3. In a separate bowl, mix together all the wet batter ingredients except for the club soda. Add in the club soda and whisk until smooth.
    ½ cup cornstarch, ⅓ cup all-purpose flour, ½ teaspoon salt, ½ teaspoon paprika, ¼ teaspoon ginger powder, ½ teaspoon onion powder, ¼ teaspoon black pepper, ⅓ - ¾ cup club soda
  4. Toss all the wings in the dry mixture before moving onto the wet batter. One step at a time. It'll make it easier, instead of doing dry-wet back and forth.
  5. Now coat the wings in the wet batter and then back into the dry coating. Now you've done a triple coating! Congratulations.
  6. Heat up the oil to 310F. Fry the coated wings for about 8 minutes or until very lightly golden. Make sure not to overcrowd the oil, or the temperature of the oil will drop. Repeat until all of them are done
  7. Let them rest for at least 15-30 minutes and make the sauce during this time.
  8. Increase the temperature of the oil to 350F.
  9. Fry them once again for a couple minutes till they're golden brown and crispy. Remove and drain on paper towels or a wire rack. Transfer to a large bowl.
  10. Heat up the gochujang sauce and add to the chicken wings. Toss to coat them completely with the sauce.
  11. Add some cilantro or sesame seeds to garnish and enjoy!
To make the sauce:
  1. Add the gochujang, sugar, honey, ketchup, ginger paste and soy sauce to a small pan. Mix and cook on medium heat until bubbly, about 5 minutes.
    3 tablespoon gochujang, 2 tablespoon soy sauce, 2 tablespoon water, 1 ½ tablespoon garlic paste, 6 tablespoon ketchup, 3 tablespoon sugar, 3 tablespoon honey, 1 teaspoon sesame oil, 1 tablespoon butter
  2. Add the water and cook until bubbling and slightly thickened. Set sauce aside while you fry the chicken wings.

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