Korean Fried Chicken Wings

Yield

4 servings · 2 lbs chicken wings

Ingredients

• 2 lbs chicken wings, separated at joints
• ½ cup cornstarch or potato starch
• ½ cup all-purpose flour
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• 1 cup cold water, as needed
• Vegetable oil, for frying
• 2 tablespoons soy sauce
• 2 tablespoons gochujang (Korean chili paste)
• 2 tablespoons ketchup
• 2 tablespoons honey or brown sugar
• 1 tablespoon rice vinegar
• 2 garlic cloves, minced
• 1 teaspoon sesame oil
• 1 teaspoon fresh ginger, grated, optional
• Sesame seeds, for garnish
• Green onions, chopped, for garnish

Method

1. Pat the chicken wings thoroughly dry.
2. In a large bowl, whisk together cornstarch, flour, salt, black pepper, and garlic powder.
3. Gradually whisk in cold water until a smooth, slightly thick batter forms.
4. Add the wings and toss until evenly coated.
5. Heat 2 inches of vegetable oil in a 5-quart heavy-bottomed pot to 350°F (175°C).
6. Fry the wings in small batches for 6–7 minutes until lightly golden. Transfer to a wire rack and rest for 5 minutes.
7. Return the wings to the hot oil and fry for another 3–4 minutes until deeply golden and crispy. Check that the centers reach 165°F (74°C).
8. In a 1-quart saucepan, combine soy sauce, gochujang, ketchup, honey, rice vinegar, garlic, sesame oil, and ginger, if using.
9. Simmer over medium-low heat for 3–4 minutes, stirring until glossy and slightly thickened.
10. Transfer the hot wings to a large bowl. Pour the sauce over them and toss until evenly glazed.
11. Sprinkle with sesame seeds and chopped green onions. Serve immediately.

Kitchen notes

Timing guide:
Cook time: 10–11 minutes per frying batch

Practical Woman's Secret
Let the wings rest briefly between frying stages. Double-frying creates a crisp coating that holds up beautifully under the sticky Korean glaze.