Crispy Korean Fried Chicken Wings Recipe – Sweet & Spicy

Crispy Korean Fried Chicken Wings with Sweet and Spicy Glaze

These Crispy Korean Fried Chicken Wings are the perfect blend of sweet, spicy, and savory flavors. Marinated in a gochujang and soy sauce mixture, then double-fried to crispy perfection, these wings are sure to impress. Serve them as an appetizer or main course, paired with steamed rice and pickled vegetables for a complete meal.

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Marinating 30 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings 4

Ingredients

  

• 2 lbs chicken wings
• 1/2 cup gochujang
• 1/4 cup soy sauce
• 3 g arlic cloves minced
• 1 tablespoon ginger grated
• 2 tablespoons sugar
• 1 cup cornstarch
• 2 l arge eggs beaten
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 2 inches vegetable oil for frying
• 1 teaspoon red pepper flakes optional
• 1/4 cup additional sugar optional
• gluten-free flour (optional) optional
• tamari (optional) optional

Instructions

 

• In a large bowl, combine 1/2 cup gochujang, 1/4 cup soy sauce, 3 minced garlic cloves, 1 tablespoon grated ginger, and 2 tablespoons sugar. Mix well.
• Add 2 lbs chicken wings and toss to coat evenly. Cover and refrigerate for at least 30 minutes (or up to 2 hours).
• Set up a breading station: one bowl with 1 cup cornstarch, one bowl with 2 beaten eggs, and one bowl with 1 cup all-purpose flour mixed with 1 teaspoon baking powder.
• Dip each wing in cornstarch, then egg, and finally flour. Shake off any excess.
• Heat 2 inches of vegetable oil in a large pot to 350°F (175°C).
• Carefully add the breaded wings in batches, being careful not to crowd the pot. Fry for 8-10 minutes, or until golden brown.
• Remove with a slotted spoon and drain on a wire rack.

Crispy Korean Fried Chicken Wings: A Flavor Explosion

If you’re craving a snack that’s both crispy and packed with flavor, than these Crispy Korean Fried Chicken Wings. With a perfect balance of sweet, spicy, and savory, these wings are sure to be a hit at any gathering. Here’s how to make them:

Key Ingredients Guide

Before we the recipe, let’s talk about the key ingredients that make these wings so special:

• Chicken Wings: The star of the show, choose fresh, high-quality wings for the best results.
• Gochujang: A Korean chili paste that adds heat and depth of flavor.
• Soy Sauce: Provides saltiness and umami.
• Garlic and Ginger: Aromatics that enhance the overall flavor profile.
• Cornstarch and Flour: Create a crispy coating when fried.

Step-by-Step Preparation

Now, let’s get started with the preparation:

Marinade

In a large bowl, combine 1/2 cup gochujang, 1/4 cup soy sauce, 3 minced garlic cloves, 1 tablespoon grated ginger, and 2 tablespoons sugar. Mix well. Add 2 lbs chicken wings and toss to coat evenly. Cover and refrigerate for at least 30 minutes (or up to 2 hours).

Breading

Set up a breading station: one bowl with 1 cup cornstarch, one bowl with 2 beaten eggs, and one bowl with 1 cup all-purpose flour mixed with 1 teaspoon baking powder. Dip each wing in cornstarch, then egg, and finally flour. Shake off any excess.

Cooking Process

Time to fry those wings to crispy perfection:

Heat 2 inches of vegetable oil in a large pot to 350°F (175°C). Carefully add the breaded wings in batches, being careful not to crowd the pot. Fry for 8-10 minutes, or until golden brown. Remove with a slotted spoon and drain on a wire rack.

Variations

Want to switch things up? Try these variations:

• Spicy: Add 1-2 teaspoons of red pepper flakes to the marinade for extra heat.
• Sweet: Increase the sugar in the marinade to 1/4 cup for a sweeter glaze.
• Gluten-Free: Substitute the all-purpose flour with gluten-free flour and use tamari instead of soy sauce.

Serving Suggestions

Serve these wings as an appetizer or main course. They pair well with:

• Steamed rice
• Pickled vegetables (e.g., radishes or cucumbers)
• A cold beer or soda

Storage & Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F (190°C) oven for 10-12 minutes, or until crispy.

Pro Tips

Here are some tips to ensure your wings turn out perfectly:

• Pat the chicken wings dry before marinating to help the coating stick better.
• Use a thermometer to monitor the oil temperature for consistent frying results.
• Let the wings rest on a wire rack after frying to maintain crispiness.

FAQ

Can I bake these wings instead of frying?

Yes, you can bake the wings at 425°F (220°C) for 25-30 minutes, flipping halfway through. However, they won’t be as crispy as fried wings.

How do I know when the oil is hot enough?

Use a kitchen thermometer to check the oil temperature. It should be around 350°F (175°C) for optimal frying.

Can I prepare the wings ahead of time?

Yes, you can marinate the wings and bread them up to a day in advance. Store them in the refrigerator until ready to fry.

What’s the best way to reheat leftover wings?

Reheat the wings in a 375°F (190°C) oven for 10-12 minutes, or until crispy. Avoid using the microwave, as it can make the coating soggy.

Sofia Andersson

Sofia writes for the Smart Prep category, covering meal planning strategies, batch cooking techniques, and weekly prep guides. Her articles help busy families organize their cooking to save time and money.

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