Chicken Wings Recipe Fried

I genuinely believe a really good fried chicken wing is one of the ultimate comfort foods for a game night or family dinner. This isn’t just any fried chicken wings recipe; this recipe delivers perfectly crispy, shatteringly crunchy skin and a sweet, spicy, and savory glaze that clings to every bite. This easy chicken wings recipe fried with Gochujang honey glaze is exactly what you need for your next gathering, making them a fantastic choice for family-friendly dinners and high-protein snacks.

Ingredients

Getting the right balance of texture and flavor starts with these ingredients. The cornstarch-flour coating is the secret to a light and crispy exterior, while the Gochujang glaze gives the wings their signature spicy-sweet kick.

• 1.5 kg (3.3 lbs) Chicken Wings: Separated into flats and drumettes; wingtips removed. Pat them thoroughly dry with paper towels—this step is essential for crispy skin.
• 120 g (1 cup) All-Purpose Flour
• 60 g (1/2 cup) Cornstarch: The key ingredient for a super crispy crust. Cornstarch prevents a chewy texture and locks in moisture during frying.
• 10 g (2 teaspoons) Smoked Paprika: Adds a subtle smoky flavor and beautiful color to the crust.
• 5 g (1 teaspoon) Garlic Powder
• 5 g (1 teaspoon) Onion Powder
• 2.5 g (1/2 teaspoon) White Pepper
• 10 g (2 teaspoons) Fine Sea Salt: Plus more to taste after frying.
• 1.5 L (6 cups) Vegetable Oil: For deep frying; ensure you have enough to submerge wings in batches. You can substitute with peanut oil or canola oil for a neutral flavor.
• 80 g (1/4 cup) Gochujang (Korean chili paste): Provides the primary flavor base and heat for the glaze. Find this in the international aisle or Asian specialty stores.
• 60 ml (1/4 cup) Honey: Balances the heat of the gochujang with sweetness and creates a glossy texture. Can substitute with maple syrup if that’s what you have.
• 60 ml (1/4 cup) Alcohol-Free Soy Sauce: Adds saltiness and umami without overpowering the glaze. Use low-sodium soy sauce if preferred; adjust salt accordingly.
• 30 ml (2 tablespoons) Rice Vinegar: Adds essential acidity to brighten the flavor of the glaze.
• 15 ml (1 tablespoon) Sesame Oil: Adds a nutty aroma to finish the glaze.
• 15 g (1 tablespoon) Fresh Ginger, grated
• 10 g (2 cloves) Garlic, minced
• 60 ml (1/4 cup) Water: Used to thin the glaze slightly, helping it coat the wings more easily.
• For the Crispy Crunch Topping: 5 g (2 cloves) garlic, thinly sliced; 30 g (1/4 cup) scallions (green parts only), thinly sliced; 15 ml (1 tablespoon) vegetable oil.

Instructions

Here’s how to create the ultimate crispy texture using the double-fry method. This technique guarantees a shatteringly crisp exterior every time for this chicken wings recipe fried.

1. Prep the Wings and Dry Batter: Pat the chicken wings thoroughly dry using paper towels; moisture is the enemy of crispiness. In a large bowl, whisk together the all-purpose flour, cornstarch, smoked paprika, garlic powder, onion powder, white pepper, and 2 teaspoons of salt. Add the dried wings to the flour mixture and toss well until each piece is evenly coated, then shake off excess flour.
2. First Fry (Cook Through): Heat 1.5 L (6 cups) of vegetable oil in a large heavy-bottomed pot or deep fryer to 175°C (350°F). Fry the wings in batches, ensuring not to overcrowd the pot, for 6-8 minutes; they should be light golden brown and fully cooked through. Remove the wings with a slotted spoon and drain thoroughly on a wire rack set over a baking sheet. If your oil temperature drops significantly when adding the wings, make sure you fry in smaller batches to ensure even cooking.
3. Second Fry (Crisp Up): Increase the oil temperature to 190°C (375°F) for the second fry. Return the par-fried wings to the hot oil in batches for another 2-3 minutes, until they achieve a deep golden brown color and are extra crispy. Remove immediately and drain again on the wire rack.
4. Prepare the Gochujang Honey Glaze: While the wings rest, in a medium saucepan, whisk together the gochujang, honey, alcohol-free soy sauce, rice vinegar, sesame oil, grated ginger, minced garlic, and 60 ml (1/4 cup) water. Bring the mixture to a gentle simmer over medium heat, stirring occasionally, until the sauce thickens slightly and becomes glossy, approximately 5-7 minutes. Remove the sauce from heat as soon as it thickens to prevent burning the sugars from the honey.
5. Make the Crispy Garlic-Scallion Crunch: Heat 15 ml (1 tablespoon) vegetable oil in a small pan over medium-low heat. Add the thinly sliced garlic and fry gently until golden and crispy, about 2-3 minutes; remove garlic chips with a slotted spoon and drain on paper towels. Immediately add the thinly sliced scallion greens to the hot oil for 30 seconds to lightly crisp, then remove and add to the garlic chips.
6. Toss and Serve: In a large bowl, add the hot, crispy chicken wings recipe fried. Pour the warm Gochujang Honey Glaze over the wings and toss thoroughly until every wing piece is evenly coated and glistening. Arrange the glazed wings on a platter and sprinkle generously with the crispy fried garlic and scallion crunch; serve immediately. These gochujang-glazed chicken wings are my go-to chicken wings recipe fried for an easy dinner idea.

The Secret to Extra Crispy Fried Chicken Wings

The secret to achieving truly crispy fried chicken wings isn’t just one step; it’s a combination of preparation techniques that guarantee restaurant-quality crunch. These are the key factors that make all the difference in this delicious chicken wings recipe fried.

Pat Wings Dry Thoroughly

Moisture is the number one enemy of crispy skin. Use paper towels to pat the chicken wings completely dry before adding them to the batter. Any remaining water on the skin turns to steam during frying, preventing the crust from setting properly and leading to a soggy texture. This simple step ensures maximum crispiness.

The Cornstarch Batter Ratio

Using a mix of all-purpose flour and cornstarch in the coating is essential for a light, shatteringly crisp shell. The cornstarch absorbs surface moisture and creates a more durable, non-chewy crust compared to using flour alone. For this chicken wings recipe fried, the specific 2:1 ratio of flour to cornstarch in the batter creates a crispy exterior that holds up even after glazing.

The Double Fry Technique

For truly next-level texture, the double-fry method is non-negotiable. The first fry at 350°F (175°C) cooks the chicken wings through and renders some fat. The second fry at a higher temperature (375°F or 190°C) flash-crisps the surface, removing any remaining moisture and creating the perfect crunchy shell without overcooking the meat inside. This technique is what sets this recipe apart.

Don’t Overcrowd the Pot

Overcrowding the frying pot causes the oil temperature to drop rapidly. This leads to longer cooking times, a lower quality crust, and greasy wings instead of crispy ones. To prevent this, fry the wings in small batches, allowing the oil temperature to recover between additions. This ensures consistent results every time you make this chicken wings recipe fried.

Make-Ahead Tips and Storage for Fried Wings

Can I prep the wings ahead of time?

Yes, you can prepare the wings through step 1 (coated in the flour mixture) up to 2 hours in advance. Store them uncovered on a wire rack in the refrigerator so the coating adheres better. This is a great tip for meal prep recipes or when you have family dinner guests coming soon.

How to store leftovers?

Store leftover glazed wings in an airtight container in the refrigerator for up to 3 days. The crispy texture will inevitably soften slightly due to the glaze, but they are still delicious when reheated properly.

Best way to reheat?

To restore crispness, reheat leftovers in a preheated 400°F (200°C) oven or air fryer for 5-10 minutes until hot and crispy. Avoid reheating in a microwave, which will result in a soggy texture for this chicken wings recipe fried.

Make-Ahead Glaze

The Gochujang Honey Glaze can be prepared up to 3 days in advance and stored in the refrigerator. Reheat gently on the stovetop or in the microwave before tossing with the freshly fried wings.

How to Serve and Pair Gochujang Honey Wings

Side Dish Suggestions

These sweet and spicy wings pair wonderfully with simple, cooling sides. Consider serving them alongside steamed white rice, a fresh cucumber salad, or roasted green beans. A light side helps balance the rich flavor of the chicken wings recipe fried.

Dipping Sauce Alternatives

While these are typically tossed in the glaze, serving them with a creamy ranch dressing or a simple lime aioli provides a cooling counterpoint to the heat. This is especially good for kids or those who prefer less spice.

Beverage Pairings

A cold craft lager or a crisp, sweet hard cider pairs perfectly with the sweet and spicy glaze. For non-alcoholic options, try sparkling water with lime or a cold glass of milk to cut through the heat.

Family Serving

These chicken wings recipe fried are best served immediately after tossing in the glaze while still hot and crispy. The crunchy garlic-scallion topping adds a final textural element that should be enjoyed right away.

FAQs

Can I adjust the spice level of the Gochujang glaze?

Yes, you can easily adjust the heat. If you prefer less spice, reduce the amount of gochujang slightly and increase the honey. For more heat, add a pinch of cayenne pepper to the glaze ingredients.

What is Gochujang and where do I buy it?

Gochujang is a savory, sweet, and spicy fermented Korean chili paste that serves as the base for this glaze. You can typically find it in the international foods aisle of most major grocery stores or at any Asian specialty market.

Can I use an air fryer instead of deep frying?

Yes, for a less traditional method, air fry at 400°F (200°C) for 18-20 minutes, flipping halfway through. Note that the texture will be slightly different (more baked than deep-fried) and less consistently crispy than the double-fry method in this chicken wings recipe fried.

Why did my wings come out soggy?

The primary reasons are overcrowding the pot (which causes the oil temperature to drop too low) or failing to pat the wings completely dry before coating. Reheating in a microwave will also make them soggy; I always ensure the oil temperature recovers between batches to avoid this problem with my fried chicken wings recipe.

Can I use chicken thighs instead of wings?

Yes, you can use boneless, skinless chicken thighs cut into bite-sized pieces for this recipe. Adjust the frying time; they may cook faster (4-6 minutes total) than bone-in wings. This makes a great high-protein snack for busy evenings.

Do I have to make the crispy garlic-scallion topping?

No, but it adds a wonderful textural contrast and fresh flavor to the rich glaze. You can substitute with sesame seeds or thinly sliced fresh scallions if short on time, but I highly recommend making it for the best results in this chicken wings recipe fried.

Conclusion

This easy chicken wings recipe fried delivers maximum flavor and crunch for your next family dinner. Save this recipe for later on Pinterest so you can make this delicious meal whenever you want.

chicken wings recipe fried

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• Author: Madison Clarke
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: General

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Description

These fried chicken wings feature a shatteringly crispy crust achieved through a double-fry technique, coated in a sweet, savory, and spicy Gochujang honey glaze. They are perfect for family dinners or game day gatherings, delivering restaurant-quality texture and flavor with every bite.

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Ingredients

Scale 1x2x3x

• 1.5 kg (3.3 lbs) chicken wings, patted dry
• 120 g (1 cup) all-purpose flour
• 60 g (1/2 cup) cornstarch
• 10 g (2 teaspoons) smoked paprika
• 5 g (1 teaspoon) garlic powder
• 5 g (1 teaspoon) onion powder
• 2.5 g (1/2 teaspoon) white pepper
• 10 g (2 teaspoons) fine sea salt
• 1.5 L (6 cups) vegetable oil, for frying
• 80 g (1/4 cup) Gochujang (Korean chili paste)
• 60 ml (1/4 cup) honey
• 60 ml (1/4 cup) soy sauce
• 30 ml (2 tablespoons) rice vinegar
• 15 ml (1 tablespoon) sesame oil
• 15 g (1 tablespoon) fresh ginger, grated
• 10 g (2 cloves) garlic, minced
• 60 ml (1/4 cup) water
• 5 g (2 cloves) garlic, thinly sliced (for topping)
• 30 g (1/4 cup) scallions, thinly sliced (for topping)
• 15 ml (1 tablespoon) vegetable oil (for topping)

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Instructions

1. Prep Wings and Batter: Pat the chicken wings completely dry with paper towels. In a large bowl, whisk together the flour, cornstarch, smoked paprika, garlic powder, onion powder, white pepper, and salt. Add the dry wings and toss until fully coated, shaking off excess flour.
2. First Fry (Cook Through): Heat 1.5 L of vegetable oil in a heavy-bottomed pot to 350°F (175°C). Fry the wings in batches for 6-8 minutes until light golden brown and fully cooked. Remove and drain on a wire rack over a baking sheet.
3. Second Fry (Crisp Up): Increase the oil temperature to 375°F (190°C). Return the par-fried wings to the hot oil in batches for 2-3 minutes, until they become extra crispy and deep golden brown. Remove and drain again on the wire rack.
4. Prepare Glaze: While wings rest, combine the gochujang, honey, soy sauce, rice vinegar, sesame oil, grated ginger, minced garlic, and water in a medium saucepan. Bring the mixture to a gentle simmer over medium heat for 5-7 minutes, stirring until slightly thickened and glossy. Remove from heat.
5. Prepare Topping: In a small pan, heat 1 tablespoon of oil. Fry the sliced garlic until golden and crispy (2-3 minutes), then remove. Immediately add the sliced scallions to the hot oil for 30 seconds. Combine crispy garlic and scallions.
6. Toss and Serve: In a large bowl, add the hot crispy chicken wings. Pour the warm Gochujang glaze over them and toss thoroughly until every wing piece is evenly coated. Arrange on a platter and sprinkle generously with the crispy garlic and scallion topping before serving immediately.

Notes

For maximum crispiness, ensure the chicken wings are completely dry before coating. Use a double-fry method (first fry at 350°F, second fry at 375°F) for the best crunchy texture. Avoid overcrowding the frying pot to maintain a consistent oil temperature and prevent soggy wings. Store leftovers in an airtight container for up to 3 days and reheat in an oven or air fryer.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Appetizer, Main Dish
• Method: Deep Fry
• Cuisine: Korean

Nutrition

• Serving Size: 4 wings
• Calories: 450 calories
• Sugar: 18g
• Sodium: 900mg
• Fat: 32g
• Saturated Fat: 8g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 2g
• Protein: 28g
• Cholesterol: 80mg