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.
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.