Korean Fried Chicken Wings, with its crispy texture and addicting sweet-and-spicy sauce, have become a popular dish around the world. Korean fried chicken wings, unlike traditional fried chicken, are double-fried to obtain an extra crispy surface while staying moist and soft inside. The wings are then covered in a sticky, tasty glaze prepared with a combination of gochujang (Korean chili paste), soy sauce, garlic, and other seasonings, resulting in a great balance of sweet, spicy, and savory flavors.
This recipe is ideal for parties, game evenings, or when you want something crispy and flavorful. What is the best part? You can make restaurant-quality Korean fried chicken wings at home with only a few easy materials and methods. In this guide, we will walk you through a step-by-step process for making perfectly crispy and spicy Korean fried chicken wings.
Why You’ll Love This Recipe
- Extra Crispy Texture: The double-frying procedure gives these wings an exceptional crispiness that remains crunchy even after being coated with sauce.
- Bold Flavors: The combination of spicy, sweet, and umami flavors results in a delectable glaze that matches the crispy wings nicely.
- Easy to Make: With simple techniques and widely available materials, you can prepare this tasty dinner in about an hour.
- Versatile: The spice level may be adjusted to your liking, and the recipe is readily scaled up for bigger groups.
Key Ingredients and Their Roles
- Chicken wings: This meal is built on a base of fresh, high-quality wings. You can use entire wings or divide them into drumettes and flats.
- Cornstarch and Flour: Mixing cornstarch and flour produces a light, crunchy coating that adheres well to the wings.
- Gochujang: This Korean chili paste is vital to the sauce, providing both heat and a hint of sweetness.
- Soy Sauce: Soy sauce adds saltiness and umami depth to a sauce.
- Honey or sugar: Balances the heat with sweetness, resulting in a perfectly sticky coating.
- Garlic and Ginger: Garlic and ginger provide fragrant depth and a bit of warmth to the sauce.
- Rice Vinegar: Rice vinegar provides a touch of acidity to balance the flavors.
- Sesame Oil: A last drizzle of sesame oil enriches the dish’s nutty, fragrant flavor.
Step-by-Step Recipe for Crispy and Spicy Korean Fried Chicken Wings
Ingredients:
- 1 kg chicken wings (about 20 wings)
- 1 cup all-purpose flour
- 1 cup cornstarch
- 1 tsp salt
- 1 tsp black pepper
- 1/2 tsp baking powder
- Oil for frying
For the Sauce:
- 1/4 cup gochujang (Korean chili paste)
- 3 tbsp soy sauce
- 3 tbsp honey or sugar
- 2 tbsp rice vinegar
- 2 tbsp garlic, minced
- 1 tbsp ginger, minced
- 1 tbsp sesame oil
- 1 tbsp vegetable oil
- 1 tbsp sesame seeds (optional, for garnish)
- Green onions, chopped (optional, for garnish)
Instructions:
1. Prepare the Chicken Wings
- Clean the wings. Rinse the chicken wings in cold water and blot dry with paper towels. Removing excess moisture improves coating adhesion and produces a crisper outcome.
- Season the Wings: In a large bowl, combine the wings, salt, and black pepper. Allow them to sit for about ten minutes to absorb the seasoning.
2. Prepare the Coating
- Mix the dry ingredients: In a separate basin, mix together the flour, cornstarch, salt, pepper, and baking powder. Cornstarch contributes to a light and crispy texture, while baking powder promotes browning and crispiness.
- Coat the Wings: Dredge each chicken wing in the flour mixture to ensure a uniform coating. Shake off any excess flour and place the wings on a wire rack.
3. Fry the Chicken Wings
- Heat the oil: In a large, deep pot till 350°F (175°C). Use enough oil to completely submerge the wings so they cook evenly.
- First Fry: First, fry the wings in batches to prevent overcrowding. Fry them for 5-6 minutes, or until golden. After removing the wings from the oil, allow them to rest for a few minutes on a wire rack.
- Second Fry: Heat the oil to 375°F (190°C) for the second fry. Fry the wings for another 2-3 minutes, until golden brown and very crispy. The second fry helps to maintain the crispiness and cook the chicken completely.
4. Make the Sauce
- Prepare the sauce base: In a saucepan, warm the vegetable oil over medium heat. Sauté the minced garlic and ginger for about 30 seconds, until aromatic.
- Add Gochujang and Other Ingredients: Combine the gochujang, soy sauce, honey (or sugar), and rice vinegar. Mix until all of the ingredients are mixed, then bring the sauce to a simmer.
- Simmer the Sauce: Allow the sauce to boil for about 5 minutes, until it thickens slightly and the flavors mix together. Stir occasionally to avoid scorching.
- Finish with Sesame Oil: Take the sauce off the heat and mix in the sesame oil for a glossy finish and a richer taste.
5. Toss the Wings in Sauce
- Coat the Wings: Once the wings have finished frying, transfer them to a big basin. Pour the sauce over the wings and gently toss to coat each one equally.
- Garnish: Garnish with sesame seeds and chopped green onions, if preferred. These provide a great burst of freshness and crunch.
Serving Suggestions
- Serve immediately: Korean fried chicken wings are best eaten fresh and hot, right from the frying. Serve them on a tray as an appetizer or main course.
- Pair with Sides: To balance out the intensity, serve these wings with steamed rice, pickled radishes, or a simple cucumber salad.
- Beverage Pairing: A chilled beer or sparkling soda pairs wonderfully with the wings’ spicy and savory aromas.
Tips for Perfect Korean Fried Chicken Wings
- Double Frying is Key: Double-frying is the key to getting ultra-crispy wings. The first fry cooks the chicken, while the second fry makes it extra crispy and golden.
- Adjusting Spice Levels: If you want a milder sauce, reduce the amount of gochujang or increase the honey/sugar. To increase the heat, add a teaspoon of gochugaru.
- Use fresh oil: Fresh oil produces greater outcomes and has a cleaner taste. Avoid using oil that has been used previously for frying.
- Keep the Wings Warm: If making in batches, keep the fried wings warm in an oven warmed to 200°F (93°C) while you finish frying the remaining wings.
Variations and Customizations
- Baked Version: For a lighter option, heat the oven to 425°F (220°C) and bake the wings for 35-40 minutes, flipping halfway through, until crispy. Then throw them into the sauce.
- Boneless Option: For a variation on this recipe, use boneless chicken thighs or breast strips. They cook quickly and are ideal for bite-sized nibbles.
- Different Sauces: While the typical sweet and spicy gochujang sauce is well-known, you can also try soy garlic sauce, honey butter sauce, or even tangy buffalo sauce for variation.
Storing and Reheating
- Storage: Leftover wings can be refrigerated in an airtight container for up to three days. The coating may lose some crispness, but it will remain tasty.
- Reheating: Reheat the wings in a preheated oven at 350°F (175°C) for 10-12 minutes, or until thoroughly cooked and crispy. Avoid microwaving because it can make the coating mushy.
Nutritional Benefits of Ingredients
- Chicken: Chicken wings are a fantastic source of lean protein and contain vital amino acids, as well as B vitamins and iron.
- Gochujang: High in antioxidants and capsaicin, gochujang not only adds flavor but also has health advantages such as improving metabolism and heart health.
- Garlic and Ginger: Garlic and ginger are also known for their anti-inflammatory and immune-boosting characteristics, so they make a nutritious addition to the sauce.
Conclusion
Crispy & Spicy Korean Fried Chicken Wings are a delectable blend of textures and flavors that embody the spirit of Korean food. The double-frying technique assures maximum crunch, while the gochujang-based sauce provides a balanced taste of sweetness, spice, and umami. Whether you’re making them for a party, a casual supper, or simply to satisfy a hunger, these wings will impress. This recipe is simple to prepare and even simpler to eat, and it will quickly become a favorite in your home kitchen. Enjoy these crispy pleasures with friends, family, or even by yourself; you deserve it!