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Spicy Korean Fried Chicken Wings

These Spicy Korean Fried Chicken Wings are crispy, flavorful, and perfect for any gathering. Coated in a spicy glaze, they're sure to be a hit!
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Appetizer
Cuisine Korean
Servings 4 servings
Calories 800 kcal

Ingredients
  

Chicken Wings

  • 2 lb chicken wings, split into flats and drumettes, tips removed
  • 3/4 teaspoon fine salt
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon finely grated fresh ginger
  • 3/4 cup potato starch
  • 6 cups neutral high-heat oil, such as canola, for deep frying
  • 3 tablespoons gochujang
  • 2 tablespoons ketchup
  • 3 tablespoons honey
  • 1 tablespoon low-sodium soy sauce
  • 1 tablespoon unseasoned rice vinegar
  • 1 tablespoon finely minced garlic
  • 2 tablespoons water
  • 1 teaspoon toasted sesame seeds
  • 2 tablespoons thinly sliced scallions

Instructions
 

  • Dry and season the wings with salt, pepper, and ginger; refrigerate.
  • Simmer gochujang, ketchup, honey, soy sauce, vinegar, garlic, and water until thick; reserve some for dipping.
  • Coat wings in potato starch and set aside.
  • Fry wings at 325°F until golden and cooked through; drain.
  • Fry again at 375°F for a crispy crust; drain.
  • Coat wings with warm glaze and garnish with sesame seeds and scallions; serve immediately.

Notes

For extra crunch, double fry the wings!
Keyword chicken wings