Korean Fried Chicken Wings

Ingredients

• 2 lb chicken wings (Separated into drumettes and flats; patted very dry)
• 0.5 cup cornstarch (For the dry coating and batter)
• 0.5 cup all-purpose flour (For the dry coating and wet batter)
• 1 tsp garlic powder (For the coating)
• 1 tsp onion powder (For the coating)
• 1 tsp paprika (For the coating)
• 1 tsp salt (For the coating, or to taste)
• 0.5 tsp black pepper (For the coating)
• 0.5 cup cornstarch (For the wet batter)
• 0.5 cup all-purpose flour (For the wet batter)
• 1 tsp garlic powder (For the wet batter)
• 1 tsp paprika (For the wet batter)
• 0.75 cup club soda (Cold; add enough to make a thick, smooth batter)
• 1 L neutral frying oil (Such as canola or vegetable oil; quantity is an estimated pan-frying amount, not necessarily all absorbed)
• 0.25 cup gochujang (For the sauce)
• 0.25 cup ketchup (For the sauce)
• 2 tbsp granulated sugar (For the sauce)
• 2 tbsp honey (For the sauce)
• 2 tbsp soy sauce (For the sauce)
• 3 garlic (Cloves, finely minced; for the sauce)
• 0.25 cup water (For the sauce)
• 2 tbsp cilantro (Chopped, for garnish; optional)
• 1 tbsp sesame seeds (Optional garnish)

Steps

1. 1

   Pat the chicken wings thoroughly dry with paper towels. Arrange them on a tray while preparing the coatings; removing surface moisture helps the crust adhere and crisp.

2. 2

   In a bowl, mix the first portion of cornstarch and flour with the garlic powder, onion powder, paprika, salt, and black pepper to make the dry coating.

3. 3

   In a separate bowl, whisk the second portion of cornstarch and flour with the garlic powder and paprika. Gradually whisk in the cold club soda until a smooth, thick but pourable batter forms.

4. 4

   Toss all the dry wings in the dry coating until every piece is evenly covered. Shake off excess coating.

5. 5

   Transfer the coated wings to the wet batter and turn them until completely covered.

6. 6

   Return the battered wings to the dry coating and toss again, creating the recipe's triple coating: dry coating, wet batter, then dry coating.

7. 7

   Heat the neutral oil in a deep, heavy pot or fryer to about 310°F (155°C). Use enough oil for the wings to float freely, and do not fill the pot more than halfway.

8. 8

   Working in batches so the oil temperature does not drop sharply, carefully lower the wings into the hot oil. Fry for about 8 minutes, turning occasionally, until the crust is set and very lightly golden and the chicken is cooked through.

9. 9

   Remove the first-fried wings to a wire rack set over a tray. Let them rest for about 15 minutes while making the sauce; avoid stacking them so steam does not soften the crust.

10. 10

    While the wings rest, combine the gochujang, ketchup, sugar, honey, soy sauce, and minced garlic in a saucepan.

11. 11

    Cook the sauce over medium heat for about 2 minutes, stirring frequently, until the garlic is fragrant and the mixture begins to bubble.

12. 12

    Add the water to the saucepan. Stir and cook for several more minutes, until the sauce is glossy and slightly thickened. Remove it from the heat and set aside.

13. 13

    Increase the oil temperature to 350°F (175°C). Fry the rested wings in batches for a couple of minutes, turning as needed, until deeply golden brown and very crisp.

14. 14

    Drain the second-fried wings briefly on a wire rack. Add them to the warm sauce and toss until every piece is evenly glazed.

15. 15

    Transfer the wings to a serving platter and garnish with chopped cilantro, sesame seeds, or both. Serve immediately while the coating is crisp.

Notes

The transcript specifies a double-fry method: approximately 310°F/155°C for 8 minutes, a 15-minute rest, then approximately 350°F/175°C for a couple of minutes. Quantities were not visible in the supplied description or transcript and are therefore estimated; consult the linked blog for the author's exact measurements.

Nutrition per serving

• main
• appetizer
• fried
• double-fried
• spicy
• chicken
• Korean
• Ramadan