FREE PRINTABLE RECIPE
Get the Printable Recipe PDF (Free)
Enter your email and we’ll send you the ingredients + step-by-step instructions as a clean PDF you can save to your phone.
- ✅ Printable PDF (ingredients + steps)
- ✅ Save it to your phone (no long scrolling)
- ✅ Includes cook time + servings
- ✅ Easy to follow
FAQ
Where’s the full recipe?
It’s delivered as a printable PDF so you can save it and cook without scrolling.
I didn’t get the email.
Check Spam/Promotions and search your inbox for your site name. Then click Confirm to receive the PDF.
korean chicken wing recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: General
Description
This Korean chicken wing recipe uses a double-fry technique to create shatteringly crispy skin. The wings are coated in a rich, sweet-spicy gochujang sauce and finished with a creamy peanut drizzle for a high-protein, unforgettable meal or game day snack.
Ingredients
- 1.2 kilograms (2.6 pounds) chicken wings, separated into drumettes and flats
- 1 tablespoon fine sea salt
- 1 teaspoon freshly ground black pepper
- ¾ cup corn starch
- 6 cups vegetable oil, for deep frying
- For the Gochujang Glaze: gochujang (Korean chili paste), alcohol-free soy sauce, rice vinegar, honey, brown sugar, sesame oil, minced garlic, grated ginger, water
- For the Creamy Spicy Peanut Drizzle: smooth peanut butter, hot water, alcohol-free soy sauce, rice vinegar, sesame oil, gochujang, honey, minced garlic, red pepper flakes (optional)
- For Garnish: roasted peanuts, green onions
Instructions
- Prep and Coat Wings: Pat the chicken wings completely dry with paper towels. In a large bowl, season the dry wings evenly with salt and pepper. Toss the seasoned wings with corn starch until every surface is thoroughly coated, shaking off excess powder.
- First Fry (Cook Through): Heat vegetable oil in a deep pot to 350°F (175°C). Fry the wings in batches for 6-7 minutes until lightly golden and fully cooked through. Remove wings and allow them to rest on a wire rack for at least 10 minutes.
- Second Fry (Crisp Texture): Increase oil temperature to 375°F (190°C). Return the rested wings to the hot oil in batches and fry for another 3-4 minutes until deeply golden brown and extra crispy. Drain on the wire rack again.
- Prepare Glaze: While wings are frying, combine gochujang, soy sauce, rice vinegar, honey, brown sugar, sesame oil, garlic, ginger, and water in a medium saucepan. Bring to a simmer over medium heat and stir occasionally for 5-7 minutes until the glaze thickens.
- Prepare Drizzle: In a separate small bowl, whisk together the peanut butter, hot water, soy sauce, rice vinegar, sesame oil, gochujang, honey, and garlic (and optional red pepper flakes) until smooth. Adjust consistency with hot water if necessary.
- Toss and Serve: Transfer double-fried wings to a large mixing bowl. Pour the warm gochujang glaze over the wings and toss gently until every wing is coated. Arrange on a serving platter, drizzle with the creamy peanut sauce, and garnish with chopped peanuts and green onions before serving immediately.
Notes
To achieve truly crispy results, ensure the chicken wings are completely dry before seasoning and coating with corn starch. The double-fry technique is essential for creating a shatteringly crisp texture that holds up to the sauce. Avoid overcrowding the pot during frying to maintain consistent oil temperature. Serve immediately after tossing for best results.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Deep Frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 750 kcal
- Sugar: 18 g
- Sodium: 1200 mg
- Fat: 55 g
- Saturated Fat: 12 g
- Unsaturated Fat: 40 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 45 g
- Cholesterol: 130 mg