Fried Wings Recipe

I believe this specific method for making fried wings at home is truly superior to any other recipe I’ve tried. We’re going to achieve next-level crispiness by using a simple double-fry technique that guarantees a crackly coating that holds up perfectly under a sticky, spicy-sweet gochujang honey glaze. This isn’t just another fried wings recipe; it’s the ideal family comfort food, game-day appetizer, or weekend treat. Get ready to impress yourself with a batch of wings that are truly superior in every bite.

Ingredients

• 1.5 kg (3.3 lbs) chicken wings
  For even cooking results, separate the wings into drumettes and flats (or buy them pre-separated). Pat them thoroughly dry before marinating, as excess moisture is the enemy of crispiness.
• Marinade (for flavor infusion):
  
  • 30 ml (2 tablespoons) alcohol-free soy sauce: Provides a savory base layer of flavor in the marinade; ensures no bitter aftertaste.
  • 10 g (1 tablespoon) fresh ginger, grated, and 2 cloves garlic, minced: These fresh aromatics infuse the wings with a pungent, fresh flavor during the marination process.
  • 5 g (1 teaspoon) black pepper: Adds a mild, sharp heat to the marinade; freshly cracked black pepper enhances the potency.
• Crispy Coating (the key to texture):
  
  • 150 g (1 ¼ cups) all-purpose flour: Forms the bulk of the dry coating; provides structure and a base for crispiness.
  • 50 g (½ cup) cornstarch: The secret ingredient for extra crispiness that lasts longer than a pure flour coating. Cornstarch prevents gluten development, resulting in a lighter, cracklier crust.
  • 10 g (2 teaspoons) smoked paprika, 5 g (1 teaspoon) garlic powder, 5 g (1 teaspoon) onion powder, and 7 g (1 ¼ teaspoons) fine sea salt: These spices create a savory, aromatic coating that stands alone, even before the glaze is added. Smoked paprika adds a hint of complexity and color; ensure salt is fine for even distribution.
• Glaze (the finishing touch):
  
  • 60 g (¼ cup) gochujang (Korean chili paste): Provides the signature spicy, savory, and complex heat of the glaze. Adjust amount based on your preference for heat; you can reduce it slightly for a milder flavor.
  • 80 g (¼ cup) honey: Balances the gochujang’s heat and adds sweetness and thickness to create a sticky glaze. Use a neutral-flavored honey, such as clover or wildflower.
  • 30 ml (2 tablespoons) alcohol-free soy sauce and 15 ml (1 tablespoon) rice vinegar: The soy sauce adds depth and umami, while the rice vinegar cuts through the richness and provides a necessary acidic balance.
  • 1 clove garlic, minced, and 5 g (1 teaspoon) fresh ginger, grated: Provides fresh aromatics to the glaze; a small amount creates a big impact.
  • 30 ml (2 tablespoons) water, 5 ml (1 teaspoon) sesame oil: Water thins the glaze to the right consistency; stir in sesame oil off-heat at the end to preserve its nutty flavor.
• 1.5 L (6 cups) vegetable oil: Use a neutral oil with a high smoke point, such as canola, vegetable, or peanut oil, for frying. Ensure enough oil depth (at least 2 inches) for proper submersion.
• 5 g (1 teaspoon) toasted sesame seeds and 15 g (2 tablespoons) green onions, thinly sliced: These essential garnishes provide visual appeal and a fresh contrast to the rich glaze. Toast sesame seeds lightly to enhance their flavor.

Instructions

Our fried wings recipe uses a double-fry method to achieve maximum crispiness. Follow these steps precisely to get the best results.

1. Prep and Marinate Wings: Pat the chicken wings completely dry with paper towels; this is essential for maximum crispiness. In a large bowl, combine 30 ml (2 tablespoons) soy sauce, 10 g (1 tablespoon) grated fresh ginger, 2 cloves minced garlic, and 5 g (1 teaspoon) black pepper. Add chicken wings, toss to coat, and let marinate at room temperature for at least 30 minutes, or refrigerate for up to 2 hours.
2. Dredge and Rest: In a separate large bowl, whisk together all-purpose flour, cornstarch, smoked paprika, garlic powder, onion powder, fine sea salt, and 5 g (1 teaspoon) black pepper. Remove wings from marinade, letting excess liquid drip off. One by one, dredge each wing piece thoroughly in the flour mixture, pressing gently to ensure a thick, even coating. Place coated wings on a wire rack set over a baking sheet and let them rest for 15-20 minutes; this critical step allows the coating to adhere and prevents it from falling off during frying. If you’re making this fried wings recipe for a weeknight, you can even coat them in the morning and refrigerate until frying time.
3. First Fry (Par-cooking): In a large heavy-bottomed pot or Dutch oven, heat 1.5 L (6 cups) vegetable oil to 175°C (350°F) over medium-high heat. Carefully lower a batch of wings (do not overcrowd the pot) into the hot oil. Fry for 6-8 minutes, or until lightly golden brown and cooked through. Remove wings to a clean wire rack set over a baking sheet to drain. Repeat with remaining batches of wings.
4. Prepare Glaze: While the wings are par-frying, prepare the glaze. In a small saucepan, combine gochujang, honey, 30 ml (2 tablespoons) alcohol-free soy sauce, rice vinegar, 1 clove minced garlic, 5 g (1 teaspoon) grated fresh ginger, and water. Bring to a gentle simmer over medium heat, whisking constantly until the mixture is smooth and slightly thickened (about 3-4 minutes). Remove from heat and stir in sesame oil. Keep the glaze warm.
5. Second Fry (Crisping): Increase the oil temperature in the pot to 190°C (375°F). Carefully return the par-fried wings to the hotter oil, frying in batches for another 2-4 minutes, or until deeply golden brown and extra crispy. Remove to a clean wire rack to drain any excess oil. This second fry is the step that guarantees maximum crunch for this fried wings recipe.
6. Glaze and Garnish: Immediately transfer the hot, crispy fried wings to a large bowl. Pour the warm gochujang honey glaze over the wings and toss gently until every piece is evenly coated and glossy. Arrange the sticky wings attractively on a platter, garnishing generously with thinly sliced green onions and a sprinkle of toasted sesame seeds. Serve immediately for a truly superior fried wings recipe experience.

The Secret to Double-Frying for Next-Level Crispiness

The double-fry method is the key to achieving truly crispy fried wings that hold their texture even after being coated in a sticky sauce. The first fry at a lower temperature (175°C/350°F) cooks the chicken through and creates a base crust. This lower temperature ensures the interior of the wing is properly cooked without burning the exterior coating. The second fry at a higher temperature (190°C/375°F) is dedicated entirely to texture. The high heat rapidly drives out moisture from the coating and skin, creating an intensely crisp and crackly surface. This two-step process yields a texture that can’t be replicated with a single fry, ensuring your fried wings are never soggy.

What to Serve with Gochujang Honey Wings

To balance the sticky heat of the glaze, serve with cooling side dishes and starchy elements.

• Creamy Sides: A classic blue cheese or ranch dressing offers a creamy counterpoint to the spice.
• Starchy Options: Steamed white rice or crispy French fries are excellent for absorbing the glaze and rounding out the meal.
• Fresh Elements: A crisp cucumber salad or simple coleslaw pairs perfectly with the rich sauce and helps cleanse the palate between bites.

FAQs

Can I make these in an air fryer instead of deep frying?

Yes, you can. Follow the recipe for marinating and dredging, then air fry the wings at 400°F (200°C) for 15-20 minutes, flipping halfway through. While an air fryer produces a good result for a high-protein snack, the double-fry method in oil provides a superior level of crispiness.

How do I make the glaze less spicy for kids or sensitive palettes?

To make the glaze less spicy, reduce the amount of gochujang to 2 tablespoons (30 g) or less. You can also increase the honey slightly to add more sweetness and mitigate the heat, making a family-friendly version.

Can I prepare these fried wings in advance?

Yes, you can prepare the wings through step 3 (par-frying and draining) up to 2 hours in advance. Store on a wire rack at room temperature. Complete the second fry and glazing just before serving for maximum crispiness.

Why did my coating fall off during frying?

This usually happens if you didn’t pat the wings dry enough before dredging, or if you skipped the critical resting step (Step 2). Ensure the coated wings rest for the full 15-20 minutes on the wire rack so the coating can hydrate and set before hitting the hot oil.

What if I don’t have gochujang for this fried wings recipe?

Gochujang provides a specific fermented, savory heat. If you absolutely can’t find it, a good substitute for the spicy element would be a mix of sriracha and a touch of miso paste to simulate the fermented flavor in this fried wings recipe.

How do I reheat leftovers to keep them crispy?

Reheating wings in the microwave will result in a soggy coating. The best way to regain crispiness is to reheat them in an air fryer at 350°F (175°C) for 5-7 minutes, or in a preheated oven at 400°F (200°C) for 10-12 minutes, until hot and crisp. I always make sure to put the wings on a wire rack when reheating in the oven so the air circulates all around them.

Conclusion

This fried wings recipe with sticky gochujang honey glaze is a game-changer for homemade cooking, delivering that perfect, crackly texture and flavor balance every time. The double-fry method may take an extra step, but the results are absolutely worth the minimal extra effort for a truly superior wing. Pin this high-protein snack recipe for your next family dinner or game-day gathering, and get ready to enjoy the ultimate crispy comfort food.

fried wings recipe

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• Author: Rachel Morgan
• Total Time: 70 minutes
• Yield: 6 servings 1x
• Diet: General

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Description

This recipe uses a superior double-fry technique for next-level crispiness. The wings are coated in a crackly crust and tossed in a sticky, spicy-sweet gochujang honey glaze, perfect for family comfort food or game day.

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Ingredients

Scale 1x2x3x

• 3.3 lbs (1.5 kg) chicken wings, separated into flats and drumettes
• 2 tbsp soy sauce
• 1 tbsp fresh ginger, grated
• 2 cloves garlic, minced
• 1 tsp black pepper
• 1 1/4 cups all-purpose flour
• 1/2 cup cornstarch
• 2 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 1/4 tsp fine sea salt
• 1/4 cup gochujang (Korean chili paste)
• 1/4 cup honey
• 1 tbsp rice vinegar
• 2 tbsp water
• 1 tsp sesame oil
• 6 cups vegetable oil, for frying
• 1 tsp toasted sesame seeds, for garnish
• 2 tbsp green onions, sliced, for garnish

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Instructions

1. Marinate Chicken: Pat the chicken wings completely dry with paper towels. In a large bowl, combine the soy sauce, grated ginger, minced garlic, and black pepper. Add the wings, toss to coat, and let marinate for at least 30 minutes at room temperature, or up to 2 hours refrigerated.
2. Dredge and Rest: In a separate bowl, whisk together the flour, cornstarch, smoked paprika, garlic powder, onion powder, sea salt, and an additional 1 teaspoon of black pepper. Remove wings from the marinade, letting excess liquid drip off. Dredge each wing thoroughly in the flour mixture, pressing gently to ensure an even coating. Place the coated wings on a wire rack and let rest for 15-20 minutes to set the coating.
3. First Fry (Par-cooking): Heat the vegetable oil in a large pot to 350°F (175°C). Fry the wings in batches, ensuring not to overcrowd the pot, for 6-8 minutes, or until lightly golden brown and cooked through. Remove the wings to a clean wire rack to drain.
4. Prepare Glaze: While the wings are par-frying, combine the gochujang, honey, soy sauce, rice vinegar, garlic, ginger, and water in a small saucepan. Bring the mixture to a gentle simmer over medium heat, whisking constantly until smooth and slightly thickened (about 3-4 minutes). Remove from heat and stir in the sesame oil. Keep the glaze warm.
5. Second Fry (Crisping): Increase the oil temperature to 375°F (190°C). Return the par-fried wings to the hot oil in batches and fry for another 2-4 minutes, or until deeply golden brown and extra crispy. Drain on a clean wire rack.
6. Glaze and Serve: Immediately transfer the hot, crispy wings to a large bowl. Pour the warm gochujang honey glaze over the wings and toss gently until every piece is evenly coated. Arrange on a platter and garnish generously with sliced green onions and toasted sesame seeds. Serve immediately.

Notes

To achieve maximum crispiness, it is essential to pat the wings completely dry before marination and to let the coated wings rest for 15-20 minutes before frying. The double-fry method ensures a crackly coating that stays crispy, even under a sticky glaze.

• Prep Time: 45 minutes
• Cook Time: 25 minutes
• Category: Appetizer
• Method: Deep Frying
• Cuisine: Korean

Nutrition

• Serving Size: 1 serving (approx. 0.5 lbs)
• Calories: 450 calories
• Sugar: 11 g
• Sodium: 900 mg
• Fat: 30 g
• Saturated Fat: 8 g
• Unsaturated Fat: 20 g
• Trans Fat: 0 g
• Carbohydrates: 18 g
• Fiber: 1 g
• Protein: 25 g
• Cholesterol: 90 mg