Korean Fried Chicken Wings

Ingredients

• 1.5 lb chicken wings (Skin on)
• 0.5 cup all-purpose flour (For the dry coating)
• 0.5 cup cornstarch (For the dry coating)
• 0.75 tsp salt (For the dry coating)
• 0.5 tsp black pepper (For the dry coating)
• 0.5 tsp onion powder (For the dry coating)
• 0.5 tsp paprika (For the dry coating)
• 0.25 tsp ginger powder (For the dry coating)
• 0.5 cup cornstarch (For the wet batter)
• 0.333 cup all-purpose flour (For the wet batter)
• 0.5 tsp salt (For the wet batter)
• 0.5 tsp paprika (For the wet batter)
• 0.25 tsp ginger powder (For the wet batter)
• 0.5 tsp onion powder (For the wet batter)
• 0.25 tsp black pepper (For the wet batter)
• 0.333 cup club soda (Use up to 3/4 cup as needed; add to the wet batter until smooth)
• 3 tbsp gochujang (For the sauce)
• 2 tbsp soy sauce (For the sauce)
• 2 tbsp water (For the sauce)
• 1.5 tbsp garlic paste (For the sauce)
• 6 tbsp ketchup (For the sauce)
• 3 tbsp sugar (For the sauce)
• 3 tbsp honey (For the sauce)
• 1 tsp sesame oil (For the sauce)
• 1 tbsp butter (For the sauce)
• ginger paste (Named in the sauce instructions, but no quantity is provided; the ingredient list instead specifies ginger powder)
• oil (For frying; amount not specified)
• cilantro or sesame seeds (Optional garnish; amount not specified)

Steps

1. 1

   Pat the chicken wings dry and set them aside to dry further while preparing the coating and sauce ingredients.

2. 2

   In a medium bowl, combine the first flour, cornstarch, salt, black pepper, onion powder, paprika, and ginger powder. Whisk the dry coating thoroughly and set it aside.

3. 3

   In a separate bowl, combine the second cornstarch, flour, salt, paprika, ginger powder, onion powder, and black pepper. Add the club soda, using between 1/3 and 3/4 cup as needed, and whisk until the wet batter is smooth.

4. 4

   Toss all the wings in the dry coating first, coating them evenly before moving on to the wet batter.

5. 5

   Coat the wings in the wet batter, then return them to the dry coating for the final coating layer.

6. 6

   Heat the frying oil to 310°F / 155°C. Fry the coated wings in batches for about 8 minutes, or until very lightly golden. Do not overcrowd the oil, since that will lower its temperature; repeat until all the wings have been fried once.

7. 7

   Let the first-fried wings rest for at least 15–30 minutes while preparing the sauce.

8. 8

   For the sauce, add the gochujang, sugar, honey, ketchup, ginger paste, and soy sauce to a small pan. Mix and cook over medium heat until bubbling, about 5 minutes.

9. 9

   Add the water to the sauce and cook until it is bubbling and slightly thickened. Set the sauce aside while finishing the chicken.

10. 10

    Increase the frying oil temperature to 350°F / 175°C. Fry the wings again for a couple of minutes, until golden brown and crispy.

11. 11

    Remove the wings from the oil and drain them on paper towels or a wire rack. Transfer them to a large bowl.

12. 12

    Reheat the gochujang sauce if needed, then add it to the fried wings. Toss until the wings are completely coated.

13. 13

    Garnish with cilantro or sesame seeds and serve immediately.

Notes

The structured recipe lists ginger powder in the coatings but refers to ginger paste in the sauce instructions without specifying its quantity. Use a thermometer to monitor the oil temperature. The author recommends eating the wings fresh; leftovers can be reheated in an air fryer or toaster oven to restore crispness.

Nutrition per serving

• main
• East Asian
• Korean
• fried
• double-fried
• chicken
• spicy
• gluten-containing