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crispy fried chicken wings recipe
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: General
Description
Crispy fried chicken wings made with a double-fry technique for maximum crunch, coated in a sticky, sweet, spicy gochujang glaze. Perfect for family dinner or an easy homemade snack.
Ingredients
- 1 kg chicken wings, separated
- 1 tbsp soy sauce (for marinade)
- 1 tsp garlic powder
- 1 tsp ginger powder
- 1 tsp fine sea salt
- 1/2 tsp black pepper
- 1 1/2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 tsp baking powder
- 6 cups vegetable oil (for frying)
- 1/4 cup gochujang (Korean chili paste)
- 2 tbsp soy sauce (for glaze)
- 3 tbsp brown sugar, packed
- 1 tbsp rice vinegar
- 2 tsp grated fresh ginger
- 1 tsp minced garlic
- 1/4 cup water or broth
- 1 tsp toasted sesame oil
- 1 tbsp cornstarch slurry (2 tsp cornstarch + 1 tbsp water)
- 1 tbsp toasted white sesame seeds (garnish)
- 2 green scallions, sliced (garnish)
Instructions
- Prepare Chicken Wings: Thoroughly pat the chicken wings dry with paper towels. Toss the wings in a large bowl with 1 tbsp soy sauce, garlic powder, ginger powder, salt, and black pepper. Marinate at room temperature for 15-20 minutes.
- Dredge the Wings: In a shallow dish, whisk together all-purpose flour, cornstarch, and baking powder. Dredge each marinated wing, pressing the coating onto the chicken to adhere, then shake off excess. Place wings on a wire rack and let sit for 5-10 minutes.
- First Fry (Cook Through): Heat vegetable oil in a deep pot to 160°C (325°F). Fry wings in batches for 6-8 minutes, or until lightly golden. Remove wings to a clean wire rack to drain and rest for at least 10 minutes.
- Prepare Sticky Glaze: In a small saucepan, combine gochujang, 2 tbsp soy sauce, brown sugar, rice vinegar, grated ginger, minced garlic, and water or broth. Bring to a simmer over medium heat. Stir in the cornstarch slurry and cook, stirring constantly for 1-2 minutes, until the glaze thickens and becomes glossy. Remove from heat and stir in the sesame oil.
- Second Fry (Crisp Up): Increase oil temperature to 190°C (375°F). Carefully return all rested wings to the hot oil. Fry for another 4-6 minutes until deeply golden brown and exceptionally crispy. Remove and transfer to a large bowl.
- Toss and Serve: Pour the warm gochujang glaze over the hot wings. Toss quickly and gently to ensure all wings are thoroughly coated in the sauce. Garnish with toasted sesame seeds and sliced green scallions, serving immediately.
Notes
For maximum crispiness, pat the wings thoroughly dry before marinating and avoid overcrowding the pot during frying. Store leftovers in an airtight container for up to 3 days and reheat in the oven (not the microwave) at 180°C (350°F) to restore crunch.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 12 g
- Sodium: 700 mg
- Fat: 30 g
- Saturated Fat: 6 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 100 mg