Description
Perfectly crispy Korean Fried Chicken wings featuring a unique double frying technique and choice of sweet soy garlic or spicy gochujang sauces. This recipe delivers crunchy, flavorful wings with a delightful Asian flair, ideal for appetizers or main dishes.
Ingredients
Scale
Chicken Wings and Marinade
- 3 lbs chicken wings - about 30 to 36 wings
- 2 cloves garlic - finely minced
- ½ teaspoon ginger - grated
- 1 Tablespoon mirin
- 2 teaspoons sea salt
- vegetable oil for frying
Dry Batter
- 2 cups flour or cornstarch or potato starch
- 1 teaspoon baking powder
Soy Garlic Sauce - Sweet and Tangy
- ¼ cup honey
- ¼ cup soy sauce
- 3 cloves garlic - minced
- ½ teaspoon ginger - grated
- 3 Tablespoons rice wine vinegar
- 2 Tablespoons hoisin sauce
- 1 Tablespoons toasted sesame oil
Gochujang Sauce (Yangnyeom Sauce) - Sweet and Spicy
- ¼ cup gochujang
- ¼ cup sugar
- 3 Tablespoons strawberry jam - seedless variety
- 2 ½ Tablespoon soy sauce
- 1 ½ Tablespoon rice wine vinegar
- 1 Tablespoon honey
- 1 Tablespoon ketchup
- 6 Tablespoons water
- 2 cloves garlic - minced
- ½ teaspoon ginger - grated
- ½ teaspoon salt
Instructions
- Marinate the Wings: Season the wings with finely minced garlic, grated ginger, sea salt, and mirin. Let them marinate for at least 1 hour to absorb the flavors deeply.
- Prepare the Dry Batter: In a large bowl, mix together the flour (or cornstarch or potato starch) and baking powder. Thoroughly coat each wing with the dry mix, ensuring full coverage.
- First Fry: Pour vegetable oil to a depth of 1 ½ to 2 inches in a large pot and heat to 345 degrees Fahrenheit. Fry the wings in batches for 5 to 7 minutes without overcrowding. Once done, place wings on a cooling rack to drain excess oil.
- Second Fry: Increase the oil temperature to 375 degrees Fahrenheit. Double fry the wings in batches until the exterior is crispy and golden brown. Drain again on a cooling rack.
- Optional Sauce Coating: To enjoy plain, serve immediately. Alternatively, coat the wings with either the soy garlic sauce or gochujang sauce.
- Make the Sauce: Combine all soy garlic sauce or gochujang sauce ingredients in a medium pot. Bring to a boil over medium-high heat, then reduce and simmer for 2 to 3 minutes until thickened to desired consistency. Adjust thickness by adding water teaspoon by teaspoon if necessary. Drizzle hot sauce over wings and toss to coat evenly.
Notes
- Serve with Korean pickled radish on the side for an authentic experience.
- Choose flour, cornstarch, or potato starch for the dry batter depending on preferred texture and flavor; each yields different results.
- Double frying is essential: the first fry renders chicken fat at a lower temperature, the second fry crisps the skin and fully cooks the meat at a higher temperature.
- Leftovers should be stored in an airtight container in the fridge and consumed within 3 days.
- Reheat leftovers in an oven at 350 degrees Fahrenheit until warmed through. If sauce burns, lower heat and cover with foil.
- For wet batter alternative, mix 2.5 cups water, 1.25 cups cornstarch, 1.25 cups flour, and 1 teaspoon baking powder. Coat wings in 2 cups cornstarch before dipping into wet batter and fry immediately.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 15 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 5 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 90 mg
