Korean Fried Chicken Wings (2023)

Our Korean Fried Chicken Wings have a crispy, crunchy coating smothered in a spicy, tangy, sweet glaze. They make the perfect finger food.

When it comes to fried chicken, we have a handful of rotating favorites—the classic All-American fried chicken, our favoriteVietnamese fish sauce wings,chicken curryand Korean Fried Chicken (KFC). I fell in love with KFC on a stop in Seoul a few decades ago, before it exploded in popularity in major US cities. There was something about KFC with its perfect light crunch and tender meat that delighted my taste buds far more than its American counterpart.

Some historians argue that American troops stationed in South Korea in the late 1940s and early 1950s introduced the concept of fried chicken to South Koreans. It wasn't until a few decades later, when the Asian financial crisis led many laid-off workers to open chimaeks selling fried chicken and beer to make ends meet. Fueled by popular Korean TV dramas from My Love from the Star to Squid Game, KFC love has become a cultural phenomenon across the pond and across the United States. Despite its humble roots, it's amazing how Korean fried chicken has come full circle!

When we crave something with a little heat, KFC is our passion. After eating our weight (I'm not going to write about anything here!) at Bonchon's KFC, Cross Street, KyoChon and many local restaurants and experimenting with recipes from J Kenji Lopez-Alt, Korean food queen Maangchi, chefs Deuki Hong and Hooni Kim, we know exactly what our taste buds like. Our version of Korean fried chicken wings with their crispy, crunchy coating smothered in a spicy, tangy, sweet glaze will give these restaurants a run for their money.

Ingredient notes

• Gochujang: Gochujang is a traditional Korean red chili pepper paste made from red chili powder, fermented soybeans, ground glutinous rice, salt, and a small amount of sweetener. You can find it in tubs in many Asian supermarkets.
• Rice wine vinegar: also called rice wine vinegar is widely used in Asian cuisine. Rice vinegar is made by fermenting rice sugars first into alcohol and then into acid. Compared to white distilled vinegar, rice vinegar has a less sour taste with a delicate, mild and slightly sweet taste.
• Chicken wings: You will need about 2-2.5 kg of wings. You can also replace this recipe with chicken thighs. I like to use dark meat because it tends to stay moist and flavorful after frying.

The science behind making chicken crispy

What defines the crispy crust of the American version of Korean fried chicken is the thinner, crispier coating that crumbles under the teeth, but is sturdy enough to withstand being tossed in the sauce without getting soggy. The secret to this beautiful thin, crispy layer is the combination of potato starch (katakouriko) and corn starch.

Cornstarch gets nice and crunchy on its own, but it doesn't stick or brown like flour, so potato starch is needed. Both potato starch and corn starch contain amylose and amylopectin, which work wonderfully for making crispy coatings on fried foods. The starch grains of both flours in the coating absorb water, either from the wet surface of the food itself or because it is combined with a liquid to make a suspension before the food is coated. The hydrated granules swell when first heated in oil, allowing the starch molecules to move, followed by cross-linking between them at high baking temperatures, further strengthening the structure of the coating and making the coating crispy. Make sure you buy potato starch and not potato flour. They are very different products.

What other flours can I use if I can't find potato starch?

If you can't find potato starch, rice flour is a good substitute. Tapioca also works, but has a heavier consistency and can result in a thicker coating. All-purpose flour is another option, but it forms a heavier coating similar to American fried chicken. A trick to avoid this is to use alcohol in the batter, which inhibits gluten formation. Soju, sake and vodka would work!

How to make wings super crispy yet light

I wanted to experiment if I could make these Korean Fried Chicken Wings even crispier with a dry coating after dipping them in the wet batter. To make it easier to tell the difference, I made the wingette (above) without the dry coating and the drumette (below) with the coating. My husband and I prefer different levels of crispiness and the dry coating took it to the next level.

Why double baking

The famous crispiness of Korean fried chicken comes from the double-baking technique, which involves first frying at a relatively low temperature until the chicken is cooked, then again at a higher temperature to tighten the crust. To achieve the desired crispiness, fry the wings over low heat at 325 degrees F. Lowering the temperature ensures that they will cook without browning the outside first. Each wing will take about 4-5 minutes on each side depending on how big it is. When they are done, let them cool to room temperature and then freeze them for 2 hours to 24 hours.

When ready to serve, broil the chicken wings straight from the freezer at 375-400 degrees F for another 4-5 minutes until golden brown and cooked through. In the photo above you can see the color difference between the fried wings on the left and the double fried wings on the right. PerFrancis Lam, the freezing of the feathers causes the water particles in the cortex to freeze, causing the ice fragments to break open the starch cells and crack more surface area.

How to make the sauce

When it comes to Korean fried chicken wings, there are many sauce options – gochujang-based spicy and sweet, sweet soy butter, and honey to name a few. Mine is a tangy, tangy, sweet glaze made from a combination of gochujang, soy sauce, rice vinegar and honey that hits all the right notes. Saute garlic and ginger until fragrant, add all liquids and reduce to a thick consistency. I made mine a little less spicy than the restaurant's so I could try different foods afterwards. If you can handle the heat of the gochujang, feel free to add more, double or triple the gochujang! Toss the wings in the sauce and you're good to go!

These Korean Fried Chicken Wings are packed with the perfect balance of spicy and sweet and a little spicy. The coating had the perfect crunch and the meat remained moist after frying. Delicious and addictive, these wings pair perfectly with a side of kimchi and a cold beer!

For more finger food inspiration, you might like these recipes:Vietnamese Chicken Wings Fish Sauce,Japanese fried chicken, bakedshishito peppers with bonito flakes.