Crispy Korean Fried Chicken Wings

This Korean version of fried chicken wings is now my family’s favorite fried wings recipe. Crispy and crunchy on the outside and juicy on the inside, that’s how I would describe this awesome dish. The wings were simply seasoned with grated ginger, salt and pepper and then rolled in potato starch. They were then fried not only once but twice to get that crispy and crunchy texture. They were afterwards coated with a sauce made of olive oil, garlic, soy sauce, honey, vinegar, mustard and brown sugar. The result was sticky, crispy, crunchy, sweet and finger-licking good wings. I have already made this twice for my family and every time, I was praised for cooking the best wings recipe they ever had. Enjoy! 

Cooking Tips for Perfectly Crispy Wings

Achieving that golden, crispy exterior on your Korean fried chicken wings involves a few key steps. First, make sure to pat the wings dry before seasoning. Excess moisture can lead to soggy skin, which is not what we want. Another tip is to fry the wings in small batches. This helps maintain the oil temperature, ensuring each wing gets that lovely crispiness. If the wings are crowded in the fryer, they can steam instead of fry, which affects texture. For the double frying technique, let the wings rest for a few minutes after the first fry. This allows the steam to escape and paves the way for that second fry to really crisp things up. Lastly, keep an eye on the oil temperature. Using a thermometer can help you maintain the right heat, typically around 350°F to 375°F. Adjust as needed to avoid undercooked or burnt wings.

Serving Suggestions and Pairings

These crispy Korean fried chicken wings can be served in various ways to elevate your meal. For a classic presentation, serve them on a platter garnished with sesame seeds and chopped green onions. This adds a lovely pop of color and flavor. Pair the wings with a side of pickled radishes or cucumber for a refreshing contrast to the rich, sticky sauce. These sides help balance the meal and add a nice crunch. If you want to turn this into a full meal, consider serving the wings with a bowl of steamed rice or some crispy fries. The rice can soak up the extra sauce, making every bite delicious. Don’t forget about drinks. A light lager or a fruity soju cocktail pairs beautifully with the wings, enhancing the entire dining experience. These combinations can turn your crispy wings into the star of the show at any gathering.

Frequently Asked Questions

Can I use chicken thighs instead of wings?

Sure, you can use chicken thighs if you prefer. Just keep in mind that the cooking time may vary a bit, so make sure they reach an internal temperature of 165°F.

What if I don’t have potato starch?

If you don’t have potato starch on hand, corn starch works just as well for that crispy texture. You could also use all-purpose flour, but it may not get as crunchy.

How do I store leftovers?

To store leftovers, let the wings cool completely and then place them in an airtight container in the fridge. They should be good for about 3-4 days, but re-crisping them in the oven will bring back that crunch.

Can I make these wings ahead of time?

You can prep the wings and coat them in the starch, then refrigerate them for a few hours before frying. Just make sure to fry them fresh for the best texture.

What’s a good dipping sauce for these wings?

A spicy mayo or a sweet chili sauce pairs perfectly with these wings. You could also whip up a simple garlic dipping sauce using mayo, minced garlic, and a splash of lemon juice.

Crispy Korean Fried Chicken Wings

Liza A

Crispy Korean fried chicken wings are a flavor explosion with a crunchy exterior and juicy interior, tossed in a savory soy garlic sauce that’ll leave you craving more.

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Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Course Appetizer

Cuisine Korean

Servings 4 servings

Calories 680 kcal

Ingredients

  

1x2x3x

• 3 lbs chicken wings mixture of drumettes and wingettes
• 1 tsp grated ginger
• ½ tsp salt
• ½ tsp ground black pepper
• 2/3 cup potato starch or corn starch
• Vegetable oil for frying
• Sesame seeds

Sauce

• 2 tbsp olive oil
• 4 cloves garlic minced or grated
• ¼ cup soy sauce
• ½ cup honey
• 1 tbsp vinegar
• 1 tbsp Dijon mustard
• 1 tbsp brown sugar

Instructions

 

• Heat a large non-stick skillet or wok over medium high heat. Add the olive oil, and garlic; cook for 30 seconds or until fragrant. Add soy sauce, honey, vinegar, mustard and brown sugar; stir and cook for 2 minutes or until sugar dissolves. Remove from heat and set aside.
• Place chicken wings in a big mixing bowl. Add ginger, salt and black pepper; using your hand, mix until well blended.
• Place potato starch in a shallow dish. Roll each wing in the powder; shake off excess powder.
• Heat oil in wok or a large frying pan. Add wings few at a time and cook for 8-10 minutes, turning a few times using a tong. Drain on paper towel lined plate. (I cooked mine in three batches).
• Refry the wings, starting with the first batch (followed by second and then third batch), for another 3-5 minutes or until golden brown and crispy. Drain on paper towel lined plate.
• Reheat the sauce; add the hot chicken wings. Mix well until wings are fully coated with sauce. Transfer to a platter and sprinkle with sesame seeds.
• Serve and enjoy!

Notes

Recipe adapted: Maangchi

Nutrition

Calories: 680kcalCarbohydrates: 50gProtein: 38gFat: 36gSaturated Fat: 8gCholesterol: 150mgSodium: 900mgFiber: 1gSugar: 25g

Keyword crispy, fried chicken, Korean cuisine, party food, snack

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