Description
Crispy and flavorful Korean Fried Chicken wings that are double fried for the perfect crunch and coated with either a sweet and tangy soy garlic sauce or a spicy gochujang sauce, making them an irresistible appetizer or main course.
Ingredients
Scale
Chicken and Marinade
- 3 lbs chicken wings – about 30 to 36 wings
- 2 cloves garlic – finely minced
- ½ teaspoon ginger – grated
- 1 Tablespoon mirin
- 2 teaspoons sea salt
- vegetable oil for frying
Dry Batter
- 2 cups flour or cornstarch or potato starch
- 1 teaspoon baking powder
Soy Garlic Sauce – Sweet and Tangy
- ¼ cup honey
- ¼ cup soy sauce
- 3 cloves garlic – minced
- ½ teaspoon ginger – grated
- 3 Tablespoons rice wine vinegar
- 2 Tablespoons hoisin sauce
- 1 Tablespoons toasted sesame oil
Gochujang Sauce (Yangnyeom Sauce) – Sweet and Spicy
- ¼ cup gochujang
- ¼ cup sugar
- 3 Tablespoons strawberry jam – seedless variety
- 2 ½ Tablespoons soy sauce
- 1 ½ Tablespoon rice wine vinegar
- 1 Tablespoon honey
- 1 Tablespoon ketchup
- 6 Tablespoons water
- 2 cloves garlic – minced
- ½ teaspoon ginger – grated
- ½ teaspoon salt
Instructions
- Marinate the Chicken: Season the wings with minced garlic, grated ginger, sea salt, and mirin. Mix well and let the wings marinate for at least 1 hour to absorb the flavors.
- Prepare the Dry Batter: In a large bowl, combine flour (or cornstarch or potato starch) with baking powder. Toss each wing thoroughly in the dry batter, ensuring every surface is completely coated.
- First Fry: Heat vegetable oil in a large pot to 345 degrees Fahrenheit with 1 ½ to 2 inches of oil depth. Fry the wings in batches, avoiding overcrowding, for 5 to 7 minutes until partially cooked. Drain the wings on a cooling rack between batches.
- Second Fry: Increase the oil temperature to 375 degrees Fahrenheit. Double-fry the wings in batches until they turn crunchy and golden brown on the exterior. Drain again on a cooling rack to maintain crispiness.
- Make the Sauces: For either sauce, combine all respective ingredients in a medium pot and bring to a boil over medium-high heat. Reduce the sauce for 2 to 3 minutes until slightly thickened. Test the consistency by dripping a small amount on a plate and cooling it; thin with water if necessary.
- Coat and Serve: While the sauce is still hot, drizzle over the fried wings and toss to coat evenly. Serve immediately. Optionally, serve plain with Korean pickled radish on the side.
Notes
- Serve with Korean pickled radish to complement the flavors.
- Choose flour, cornstarch, or potato starch for the batter based on preferred texture and flavor differences.
- Double frying ensures the wings are crispy and fully cooked by first rendering fat and then crisping the crust.
- Store leftover wings in an airtight container in the refrigerator for up to 3 days.
- Reheat leftovers in the oven at 350 degrees Fahrenheit until warmed through, covering with foil if sauce starts to burn.
- Wet batter alternative: mix 2.5 cups water, 1.25 cups cornstarch, 1.25 cups flour, and 1 teaspoon baking powder; coat wings in cornstarch before dipping into wet batter and fry immediately.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 12 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 110 mg
