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Crispy Korean Fried Chicken Wings Recipe Easy Honey Gochujang Glaze

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This recipe delivers crispy Korean fried chicken wings with a sticky, sweet, and spicy honey gochujang glaze. Perfect for quick weeknight dinners or casual gatherings, it features a double-frying technique for ultimate crunch.

Ingredients

Scale
  • 2 pounds chicken wings, split into flats and drumettes
  • 1 cup all-purpose flour (125g)
  • 1/2 cup cornstarch (60g)
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • About 4 cups vegetable oil (1 liter), for frying (canola, peanut, or neutral oil)
  • 1/4 cup gochujang (60g)
  • 3 tablespoons honey
  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon minced garlic
  • 1 teaspoon sesame oil

Instructions

  1. Pat 2 pounds (900g) of chicken wings dry with paper towels. Season with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon garlic powder. Let rest for 10 minutes.
  2. In a large bowl, combine 1 cup all-purpose flour, 1/2 cup cornstarch, and 1 teaspoon baking powder. Whisk well.
  3. Toss the seasoned wings in the flour mixture, coating evenly but not clumpy. Shake off excess flour. (5 minutes)
  4. Heat about 4 cups vegetable oil in a deep fryer or heavy-bottomed pot to 350°F (175°C). Use a thermometer to monitor temperature.
  5. Fry wings in batches of 6-8 for 6-7 minutes until just cooked and pale golden. Drain on a wire rack over a baking sheet. (10-12 minutes total)
  6. Let wings rest for 10 minutes to redistribute moisture.
  7. Increase oil temperature to 375°F (190°C). Fry wings again in batches for 2-3 minutes until golden brown and ultra-crispy. Drain on wire rack. (8-10 minutes)
  8. While wings fry the second time, whisk together 1/4 cup gochujang, 3 tablespoons honey, 1 tablespoon soy sauce, 1 tablespoon rice vinegar, 1 teaspoon minced garlic, and 1 teaspoon sesame oil in a small saucepan. Warm over low heat for 2-3 minutes, stirring frequently.
  9. Toss the crispy wings in the honey gochujang glaze until fully coated. Serve immediately for best crispiness.

Notes

Maintain oil temperature at 350°F for the first fry and 375°F for the second fry to ensure crispiness without greasiness. Rest wings between fries to redistribute moisture. Shake off excess flour before frying to avoid a dense crust. Warm glaze gently and stir constantly to prevent burning. For gluten-free, substitute flour with gluten-free blend and soy sauce with tamari. For vegan, use seitan wings and replace honey with maple syrup.

Nutrition

Keywords: Korean fried chicken, crispy chicken wings, honey gochujang glaze, double fried chicken, spicy chicken wings, easy Korean recipe, game day wings

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