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korean wing recipe
- Total Time: 80 minutes
- Yield: 8 servings 1x
- Diet: General
Description
A guide to achieving restaurant-quality crispy Korean fried chicken wings using a double-fry technique and a vibrant citrus gochujang sauce. The method ensures an incredibly crispy exterior and juicy interior, making it a perfect high-protein snack or dinner idea.
Ingredients
- 1.5 kg chicken wings, separated into flats and drumettes
- 30 ml soy sauce (2 tbsp)
- 15 ml fresh grated ginger (1 tbsp)
- 10 g minced garlic (2 tsp)
- 5 ml black pepper (1 tsp)
- 120 g potato starch (1 cup)
- 1.5 L neutral frying oil (6 cups)
- 60 ml gochujang (1/4 cup)
- 60 ml honey (1/4 cup)
- 30 ml soy sauce (2 tbsp)
- 30 ml rice vinegar (2 tbsp)
- 10 g minced garlic (2 tsp)
- 5 ml fresh grated ginger (1 tsp)
- 5 g orange zest (1 tsp)
- 80 ml orange juice (1/3 cup)
- 15 ml toasted sesame seeds (1 tbsp)
- 2 green onions, thinly sliced
- Zest from 1/4 orange
Instructions
- Marinate the Wings: In a large bowl, combine the thoroughly dried chicken wings with 30 ml soy sauce, grated ginger, minced garlic, and pepper. Toss well and let marinate for 30 minutes at room temperature, or up to 2 hours refrigerated.
- Prepare Citrus Gochujang Glaze: In a small saucepan, combine the gochujang, honey, 30 ml soy sauce, rice vinegar, garlic, ginger, orange zest, and orange juice. Bring to a simmer over medium heat, stirring frequently. Cook for 5-7 minutes until the sauce thickens and becomes glossy. Remove from heat and stir in the sesame oil (if using).
- Dredge the Wings: Dredge each marinated wing piece in the potato starch until fully coated. Shake off excess starch and place on a wire rack.
- First Fry (Cook Through): Heat oil in a large pot to 160°C (325°F). Fry wings in batches for 8-10 minutes until cooked through. Remove and let rest on the wire rack for at least 10 minutes.
- Second Fry (Crisp Up): Increase oil temperature to 190°C (375°F). Fry wings again in batches for 5-7 minutes until deeply golden brown and exceptionally crispy. Drain on paper towels.
- Glaze and Serve: Immediately transfer the hot, crispy wings to a large bowl. Pour the prepared glaze over the wings and toss thoroughly to coat. Garnish with sesame seeds, green onions, and fresh orange zest, and serve immediately.
Notes
To achieve the best crispiness, use potato starch for the coating and strictly follow the double-fry method (low temperature first, high temperature second). For a less messy experience, only glaze the amount of wings you plan to serve immediately, as the high-starch crust helps resist sogginess for longer than other fried chicken.
- Prep Time: 45 minutes
- Cook Time: 35 minutes
- Category: Appetizer
- Method: Deep Fry
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 25 g
- Sodium: 900 mg
- Fat: 35 g
- Saturated Fat: 9 g
- Unsaturated Fat: 26 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 100 mg