These Korean Fried Chicken Wings are irresistibly crispy, thanks to the signature double-frying technique. Served two ways—tossed in a bold, sweet-spicy gochujang glaze (Yangnyeom) and golden plain with a crunchy finish—they deliver the perfect balance of texture and flavor. Ideal for parties, game day, or an indulgent snack, this dish brings the iconic Korean street food experience straight to your kitchen.
Why You’ll Love This Recipe
These wings offer the ultimate in texture and flavor. The double-frying method creates a shatteringly crisp exterior while keeping the meat juicy inside. With two variations in one recipe, you can satisfy fans of sweet-spicy glazed chicken and those who prefer classic crispy wings. The homemade Yangnyeom sauce is deeply flavorful, with a perfect balance of heat, sweetness, and tang. This versatile recipe is a crowd-pleaser, easy to prepare in batches, and ideal for sharing.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Wings:
- Chicken wings
- Salt
- Black pepper
- Garlic powder
- Onion powder
- Cornstarch
- All-purpose flour
- Vegetable oil (for frying)
For the Korean Gochujang Glaze (Yangnyeom):
- Gochujang (Korean red pepper paste)
- Ketchup
- Honey
- Soy sauce
- Brown sugar
- Rice vinegar
- Garlic, minced
- Sesame oil
- Sesame seeds
Directions
- Pat the chicken wings dry with paper towels. Season with salt, black pepper, garlic powder, and onion powder. Let sit for 10 minutes.
- In a large bowl, toss the wings with cornstarch and flour until they are evenly coated.
- Heat vegetable oil in a deep pan to 350°F (175°C). Fry the wings in batches for 8–10 minutes, or until light golden brown. Remove and drain on paper towels.
- Increase the oil temperature to 375°F (190°C). Fry the wings again for 2–3 minutes until super crispy. Set aside.
- For the glaze: In a small saucepan over medium-low heat, combine gochujang, ketchup, honey, soy sauce, brown sugar, rice vinegar, minced garlic, and sesame oil. Simmer for 3–4 minutes until slightly thickened.
- Toss half of the double-fried wings in the glaze until fully coated.
- Serve the glazed wings alongside the remaining plain crispy wings. Garnish with sesame seeds and serve with lemon wedges or your favorite dipping sauce.
Servings and timing
- Prep Time: 15 minutes
- Cooking Time: 25 minutes
- Total Time: 40 minutes
- Servings: 4 servings
- Calories per serving: 420 kcal
Variations
- Extra Spicy: Add a teaspoon of Korean chili flakes (gochugaru) to the glaze for more heat.
- Soy Garlic Version: Swap the glaze with a soy sauce, garlic, and honey mixture for a milder alternative.
- Boneless Option: Use chicken tenders or boneless thighs for an easier, fork-friendly version.
- Air Fryer Friendly: Cook the wings in an air fryer for a lower-fat option, adjusting time and temperature accordingly.
- Korean BBQ Twist: Add a tablespoon of Korean BBQ sauce to the glaze for extra smokiness and umami.
Storage/Reheating
- Storage: Store any leftover wings in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in a preheated oven at 375°F (190°C) for 10–12 minutes or in an air fryer at 350°F (175°C) for 5–6 minutes until crispy.
- Freezing: Not recommended for glazed wings, but plain fried wings can be frozen before glazing. Reheat and glaze just before serving.
FAQs
What makes Korean fried chicken so crispy?
The double-frying technique removes excess moisture and crisps the exterior twice, resulting in an ultra-crunchy texture that stays crisp even after saucing.
Can I make these wings ahead of time?
You can fry the wings once and store them in the fridge. When ready to serve, do the second fry and glaze for optimal texture.
What is gochujang and where can I find it?
Gochujang is a Korean fermented red pepper paste that adds heat, sweetness, and depth. It’s available at Asian markets or in the international aisle of many supermarkets.
Can I use drumettes or wingettes only?
Yes, you can use either part of the wing depending on your preference, or use a mix of both.
Is this recipe very spicy?
The glaze has a moderate heat level, but it can be adjusted by reducing or increasing the gochujang and red pepper flakes.
Can I use other cuts of chicken?
Absolutely. This method works well with thighs or even drumsticks, though cooking times may vary.
What dipping sauce goes well with the crispy version?
Serve with a creamy garlic aioli, ranch dressing, or a simple soy-lime dipping sauce for contrast.
Can I skip the glaze entirely?
Yes. The plain double-fried wings are delicious on their own, especially when seasoned well before frying.
Do I need a deep fryer for this recipe?
No, a deep, heavy-bottomed pot or Dutch oven with a thermometer works perfectly for frying.
What sides pair well with Korean fried chicken wings?
Serve with pickled radish, kimchi, coleslaw, or steamed rice for a more complete Korean-inspired meal.
Conclusion
Korean Fried Chicken Wings offer everything you want in a snack or appetizer—crispy texture, bold flavor, and visual appeal. Whether you prefer the sweet-spicy glaze of Yangnyeom or the simplicity of classic crispy wings, this recipe satisfies both cravings in one dish. Perfect for entertaining or enjoying solo, these wings are guaranteed to become a repeat favorite in your kitchen.
PrintKorean Fried Chicken Wings
Crispy Korean-style double-fried chicken wings served two ways: coated in a sweet-spicy gochujang glaze (Yangnyeom) and as golden classic crispy wings. Perfect for parties, game day, or a flavorful appetizer.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Deep Frying
- Cuisine: Korean
- Diet: Halal
Ingredients
- 2 lbs chicken wings
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 cup cornstarch
- 1/2 cup all-purpose flour
- Vegetable oil, for frying
For the Korean Gochujang Glaze (Yangnyeom):
- 2 tablespoons gochujang (Korean red pepper paste)
- 2 tablespoons ketchup
- 2 tablespoons honey
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon sesame oil
- 1 tablespoon sesame seeds
Instructions
- Pat chicken wings dry and season with salt, pepper, garlic powder, and onion powder. Let sit for 10 minutes.
- In a bowl, toss wings with cornstarch and flour until evenly coated.
- Heat oil in a deep pan to 350°F (175°C). Fry wings in batches for 8–10 minutes until light golden. Drain on paper towels.
- Increase oil temperature to 375°F (190°C) and fry wings again for 2–3 minutes until extra crispy. Set aside.
- For the glaze: In a small saucepan, combine gochujang, ketchup, honey, soy sauce, brown sugar, rice vinegar, garlic, and sesame oil. Simmer over medium-low heat for 3–4 minutes until slightly thickened.
- Toss half of the fried wings in the glaze until coated.
- Serve half glazed and the other half plain crispy, garnished with sesame seeds, parsley, or lemon wedges if desired.
Notes
- Double-frying ensures maximum crispiness.
- Adjust the spice level by increasing or reducing gochujang.
- Serve with pickled radish, coleslaw, or a refreshing salad.
- The plain crispy wings can be paired with ranch or blue cheese dip.
- Best enjoyed hot and fresh for maximum crunch.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 420 kcal
- Sugar: 10g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 115mg