Twice-fried and glazed in sticky gochujang sauce
Korean Fried Chicken Wings
Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Servings
4
about 24 pieces
Difficulty
Medium
Cost
Budget
$
Korean Fried Chicken Wings
Twice-fried and glazed in sticky gochujang sauce
★4.6(20)
Shatteringly crispy double-fried wings coated in a sweet, spicy, and tangy gochujang glaze. The crunchiest wings you will ever make at home.
20m
Prep Time
25m
Cook Time
45m
Total Time
4
Servings
Medium
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Korean fried chicken has taken the world by storm, and for good reason — the double-frying technique produces a crunch that stays crispy long after American-style wings have gone soggy. The secret is a thin, starch-based coating and two rounds in the oil.
The gochujang glaze is what puts these over the top: sticky-sweet, spicy, tangy, and glossy. It clings to every crevice of that crispy shell. These wings are party food, game-day food, and Tuesday-night-treat food all rolled into one.
The flavors in this dish reflect centuries of culinary tradition, adapted for the modern home kitchen. What makes Korean Fried Chicken Wings special is the balance — every element serves a purpose, and the interplay between ingredients creates something greater than any single component. With the right technique and a few key ingredients, you can achieve restaurant-quality results at home.
Great appetizers set the tone for everything that follows. They should be bold enough to excite the palate but restrained enough to leave room for the main event. Focus on one or two strong flavors rather than trying to do too much, and your guests will be impressed.
Ingredients
- 3 lbs chicken wings, separated into flats and drumettes
- 1 cup cornstarch
- 1/2 cup all-purpose flour
- Vegetable oil for deep frying
- 3 tbsp gochujang (Korean chili paste)
- 2 tbsp soy sauce
- 3 tbsp honey
- 1 tbsp rice vinegar
- 2 cloves garlic, minced
- 1 tbsp sesame oil
Instructions
- 1
Pat wings completely dry. Whisk cornstarch and flour together with 1 tsp salt. Toss wings in the mixture until evenly coated.
- 2
Heat 3 inches of vegetable oil to 325°F in a deep pot. Fry wings in batches for 8-10 minutes until cooked through but only lightly colored. Remove and drain on a wire rack. Let rest 10 minutes.
- 3
Increase oil temperature to 375°F. Fry wings a second time for 3-4 minutes until deeply golden and very crispy. Drain on the wire rack.
- 4
While wings fry the second time, make the glaze: combine gochujang, soy sauce, honey, rice vinegar, garlic, and sesame oil in a small saucepan. Warm over medium heat until it bubbles and thickens slightly.
- 5
Toss the hot, crispy wings in the glaze in a large bowl until evenly coated.
- 6
Serve immediately garnished with sesame seeds and sliced green onions.
Serving Suggestions
Ways to Serve This Dish
Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Arrange on a platter for easy sharing at your next gathering
Substitutions
GochujangSriracha + miso paste
Mix 2 tbsp sriracha with 1 tbsp miso for a rough gochujang approximation.
CornstarchPotato starch
Potato starch creates an even crispier coating and is traditional in Korean cooking.
HoneyBrown sugar
Dissolve in the warm sauce for a similar sticky sweetness.
FlavorPantry
Test Kitchen Pick
Gochujang
Helpful Pantry Staple
Why the gochujang matters
Gochujang is doing more than adding heat here. It brings sweetness, depth, and that distinctive Korean fermented-chile backbone.
This is the pantry ingredient that gives the recipe its real personality.
- Adds heat and fermented depth
- Useful across Korean sauces and marinades
A solid tub of gochujang opens up far more than one recipe.
Shop gochujang for this recipeTips & Storage
Pro Tips
Patting the wings bone-dry is crucial — moisture is the enemy of crispy coating.
The resting period between fries allows moisture inside to migrate to the surface, where the second fry crisps it away.
Monitor oil temperature carefully — too cool and the wings absorb oil, too hot and they burn.
Toss with sauce just before serving to maintain maximum crunch.
Storage
Best eaten immediately. Store leftovers in the fridge for up to 2 days, though the coating will soften.
Reheating
Reheat on a wire rack in a 400°F oven for 10-12 minutes. Re-glaze with fresh sauce if desired.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: These can be partially prepared up to a day ahead. Do the prep work in advance and the final assembly takes just minutes, which lets you actually enjoy your own party.
Nutrition Facts
Per serving (about 6 pieces) · 4 servings
Calories450
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein28g
Carbohydrates30g
Fat24g
Fiber1g
Sugar12g
Sodium740mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What is gochujang?
- A fermented Korean chili paste made from red pepper, sticky rice, and soybeans. Find it at Asian grocery stores or most supermarkets now.
- Can I air-fry these?
- You can air-fry at 380°F for 20 minutes, then increase to 400°F for 5 minutes. Not as crispy as double-frying but much less oil.
- How do I keep them crispy when sauced?
- Serve immediately after tossing in sauce. The thin starch coating holds up better than batter but will eventually soften.
- Can I make this ahead?
- Most components can be prepared up to a day ahead. Store separately and assemble just before serving for the best texture and presentation.
- How many should I plan per guest?
- For a cocktail-style event, plan 8 to 12 pieces per person across all appetizers. For a pre-dinner course, 3 to 5 pieces per person is usually sufficient.
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About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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