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Crispy Korean Fried Chicken Wings with Gochujang Glaze

crispy korean fried chicken wings - featured image
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These crispy Korean fried chicken wings feature a double-fry method for ultimate crunch and a sticky, spicy-sweet gochujang glaze that delivers bold, balanced flavor. Perfect for quick snacks or entertaining.

Ingredients

Scale
  • 2 pounds chicken wings, split at the joint and patted dry
  • 1 cup all-purpose flour (120 g) – can substitute gluten-free flour
  • 1/2 cup cornstarch (60 g)
  • 1 teaspoon baking powder
  • Salt and pepper, to taste
  • Vegetable oil for frying (canola or peanut oil recommended)
  • 3 tablespoons gochujang (Korean chili paste)
  • 2 tablespoons honey
  • 1 tablespoon soy sauce (low sodium preferred)
  • 2 cloves garlic, minced
  • 1 teaspoon rice vinegar
  • Sesame seeds (optional, for garnish)
  • Green onions, thinly sliced (optional, for garnish)

Instructions

  1. Rinse and pat dry about 2 pounds of chicken wings, split at the joint. Season generously with salt and pepper.
  2. In a large bowl, combine 1 cup all-purpose flour, 1/2 cup cornstarch, 1 teaspoon baking powder, and a pinch of salt and pepper. Mix well.
  3. Toss the wings in the dry batter mixture, shaking off excess to create a thin, even coating.
  4. Fill a deep fryer or heavy-bottomed pot with at least 3 inches of vegetable oil. Heat oil to 350°F (175°C).
  5. Fry the wings in batches for 6-7 minutes until pale golden and cooked through. Remove and drain on a rack or paper towels.
  6. Increase oil temperature to 375°F (190°C). Fry the wings again in batches for 2-3 minutes until deeply golden and super crispy. Remove and drain.
  7. While wings finish frying, whisk together 3 tablespoons gochujang, 2 tablespoons honey, 1 tablespoon soy sauce, 2 minced garlic cloves, and 1 teaspoon rice vinegar in a small saucepan. Warm gently over low heat for 3-5 minutes until smooth and slightly thickened, stirring often.
  8. Place hot wings in a large bowl, pour the glaze over, and toss to coat evenly.
  9. Garnish with toasted sesame seeds and sliced green onions if desired. Serve immediately for best crunch.

Notes

Double frying at two different temperatures is key to achieving the signature crunch. Pat wings dry before battering to avoid sogginess. Use a thermometer to maintain oil temperature. Toss wings in glaze while hot but not piping hot to avoid melting the coating. For a dairy-free and gluten-free version, substitute flour and soy sauce accordingly. Leftovers reheat best in a hot oven on a wire rack to retain crispness.

Nutrition

Keywords: Korean fried chicken, crispy wings, gochujang glaze, spicy wings, double fried chicken, Korean appetizer

Find it online: https://blixfood.com/crispy-korean-fried-chicken-wings-with-gochujang-glaze-easy-recipe/