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Crispy Korean Fried Chicken Wings

Tender chicken wings coated in a crispy, golden crust and glazed with a sweet, spicy yangnyeom sauce.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 2 lbs chicken wings, separated into flats and drumettes
  • salt, for seasoning
  • black pepper, freshly ground
  • 1 teaspoon grated ginger (fresh works best)
  • 1/2 cup potato starch (the key to extra crispiness)
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon gochugaru (Korean red pepper flakes)
  • 1/2 teaspoon paprika
  • water (as needed for the batter)
  • neutral oil for frying (vegetable or canola oil)
  • 2 tablespoons gochujang (Korean red chili paste)
  • 2 tablespoons ketchup
  • 1 tablespoon sugar
  • 1 tablespoon honey
  • 1 tablespoon soy sauce
  • 1 tablespoon minced garlic
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • sesame seeds
  • sliced green onions
  • extra gochugaru (for heat)

Instructions

  1. Pat the chicken wings dry with paper towels to remove excess moisture. Season generously with salt, black pepper, grated ginger, and rice wine, then let sit for about 20 minutes.
  2. In a large bowl, combine potato starch, all-purpose flour, garlic powder, salt, gochugaru, and paprika.
  3. Take roughly half of the dry mixture and gradually add water while stirring to create a semi-thick batter that clings to the chicken but isn't gloopy.
  4. Add the seasoned chicken wings to the batter and coat evenly, making sure each piece is thoroughly covered.
  5. Transfer the battered wings into the remaining dry mixture and press firmly so the coating adheres and creates rough, crunchy texture bits all over.
  6. Let the coated chicken rest for about 10 minutes so the crust sets.
  7. Heat oil to 325 degrees Fahrenheit. Fry the wings for 6 to 8 minutes until lightly golden and cooked through, then remove and let rest on a rack for about 10 minutes to cool slightly.
  8. Increase the oil temperature to 375 degrees Fahrenheit and fry the wings again for 2 to 3 minutes until deeply golden and very crispy. Remove and drain on a paper towel-lined rack.
  9. In a small saucepan over medium heat, combine gochujang, ketchup, sugar, honey, soy sauce, minced garlic, and rice vinegar. Simmer for 2 to 3 minutes, stirring occasionally, until the sauce becomes glossy and slightly thickened.
  10. Turn off the heat and stir in the sesame oil for a rich, nutty flavor that completes the sauce.
  11. Place the hot fried wings in a large bowl and pour the warm yangnyeom sauce over them.
  12. Toss the wings gently until they're evenly coated with the sauce, making sure each piece gets a good coating.
  13. Transfer the glazed wings to a serving plate and garnish generously with sesame seeds and sliced green onions for color and freshness.
  14. Enjoy your crispy Korean fried chicken while the coating is still at its crunchiest.
  • Author: Adriana
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Cuisine: Korean

Nutrition

  • Serving Size: 1
  • Calories: 400
  • Sugar: 5
  • Sodium: 800
  • Fat: 25
  • Saturated Fat: 5
  • Unsaturated Fat: 5
  • Trans Fat: 0
  • Carbohydrates: 20
  • Fiber: 1
  • Protein: 25
  • Cholesterol: 70

Keywords: Crispy Korean fried chicken is ideal for dinner parties, casual weeknight meals, or whenever you crave bold, satisfying flavors.