Korean Fried Chicken Wings

Korean Fried Chicken Wings
Korean Fried Chicken Wings
These crispy Korean fried chicken wings deliver a sweet and spicy flavor that we think you will consider one of the best chicken wings you have ever had!
I am a chicken wing lover. I love all types of wings. I love grilled wings, smoked wings and smoke-fried wings. I like all different types of flavor profiles from Japanese BBQ Wings to Garlic Parmesan Wings. I am always on the hunt for new methods and flavors.
In this recipe we follow what we think is the best way to make CRISPY chicken wings; our Ultimate Crispy Chicken Wing (video on this channel) double fry method. After the final fry we will toss these in a super tasty sweet and spicy Asian sauce. BTW, this sauce could be substituted for any flavor profile. 
YouTube Video on this cook: https://youtu.be/AN2WU8kMckA
  • 2 lbs chicken wings
  • 5 C, peanut oil for frying (sub any oil with a high smoke point)

Seasoning\Rub ingredients

Sauce ingredients

  • 4 T butter
  • 5 - 6 dried red chilies, broken up or sliced. We use chili de arbol.
  • 4 T gochugang
  • 4 T honey
  • 2 T ketchup
  • 2 T brown sugar
  • 1 T rice vinegar
  • 1 t soy sauce
  • 1 T fresh garlic, minced 
  • 1 T fresh ginger, peeled & grated

Garnish, optional 

  • sesame seeds
  • green onion sliced on a bias


  • 5 cups frying oil. We use peanut.
  • Instant Read Thermometer
  • round mesh skimmer (AKA Spider)
  • large pot or dutch oven for frying

    Korean Fried Chicken Wings

    Prepare your frying oil
    Heat the oil to 220 degrees. 

    Wing prep
    Combine the Holy Cow & baking powder in a small bowl and set aside.

    Rub the wings with the fresh ginger. Season evenly with the Holy Cow\baking powder mixture. Let the wings sit for one hour or up to over night.

    Korean Fried Chicken Wings

    Toss the wings in the cornstarch. Squeeze the wings to work the cornstarch in all over.

    Fry the wings - 1st fry
    Fry at 220 degrees for 20 minutes. This will be a very gentle fry.

     Fried Chicken

    You can fry in batches to conserve oil or use a smaller pot. Use a spider or tongs to stir a couple times to keep the wings from sticking to each other. 

    Remove wings from the oil with a spider and place on a cooling rack to drain and rest. Rest for at least 15 minutes. 

    Korean Fried Chicken Wings

    Increase the oil temperature to 400 degrees. 

    Sauce prep
    Place a medium sauce pan over medium heat. Add the butter, chilies, garlic and ginger. Cook for until fragrant for about 2 minutes. Add 
    gochugang, vinegar, soy sauce, ketchup, honey and brown sugar. Cook until it bubbles and starts to thicken. Remove from the heat and set aside until after the 2nd fry. 

    Asian Wings

    Fry the wings - 2nd fry
    Fry at 400 degrees for 7 - 8 minutes. Use the spider to stir a couple times to keep the wings from sticking to each other. 

    Crispy Wings

    Remove wings from the oil with a spider and place on a cooling rack to drain.  

    Korean Fried Chicken Wings

    Finish the Wings
    Place the wings in a large, steel bowl. Cover with the sauce and toss.

    Korean Fried Chicken Wings

    Enjoy one of the crispiest and tasty wings of your life!

    Korean Fried Chicken Wings
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