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Korean Fried Chicken Wings

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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.

Ingredients

Scale
  • 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

  1. Pat chicken wings dry and season with salt, pepper, garlic powder, and onion powder. Let sit for 10 minutes.
  2. In a bowl, toss wings with cornstarch and flour until evenly coated.
  3. 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.
  4. Increase oil temperature to 375°F (190°C) and fry wings again for 2–3 minutes until extra crispy. Set aside.
  5. 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.
  6. Toss half of the fried wings in the glaze until coated.
  7. 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

Find it online: https://yumfoodusa.com/korean-fried-chicken-wings/