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.
chicken wings recipe fried
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: General
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.
Ingredients
- 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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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