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Crispy Korean Fried Chicken Wings Recipe with Spicy Gochujang Glaze

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Crispy Korean fried chicken wings double-fried to perfection and coated in a spicy, sweet, and umami-rich gochujang glaze. Perfect for game nights, gatherings, or a flavorful solo treat.

Ingredients

Scale
  • 3 pounds chicken wings, tips removed and drumettes separated
  • 1 cup all-purpose flour (for gluten-free, use rice flour or cornstarch)
  • ½ cup cornstarch
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 cup cold water (ice-cold)
  • Vegetable oil, for frying (peanut oil preferred)
  • 3 tablespoons gochujang (Korean chili paste)
  • 2 tablespoons soy sauce (low sodium)
  • 2 tablespoons honey or brown sugar
  • 2 cloves garlic, minced
  • 1 tablespoon rice vinegar
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon grated fresh ginger (optional)

Instructions

  1. Pat the chicken wings dry with paper towels to remove moisture.
  2. In a large bowl, whisk together all-purpose flour, cornstarch, baking powder, kosher salt, and black pepper.
  3. Slowly add cold water to the dry mix, whisking gently until smooth and thin enough to coat wings lightly.
  4. Pour vegetable oil into a deep fryer or large pot to a depth of about 3 inches and heat to 350°F (175°C).
  5. Dip each wing into the batter, letting excess drip off, then fry in batches for 6-7 minutes until pale golden and cooked through. Drain on a wire rack.
  6. While wings rest, combine gochujang, soy sauce, honey, garlic, rice vinegar, sesame oil, and ginger in a small saucepan. Simmer over low heat for 3-4 minutes until glossy and syrupy. Remove from heat.
  7. Increase oil temperature to 375°F (190°C). Fry wings again for 2-3 minutes until deep golden brown and extra crispy.
  8. Transfer hot wings to a large bowl, pour warm gochujang glaze over them, and toss gently to coat evenly.
  9. Serve immediately, optionally garnished with toasted sesame seeds or chopped green onions.

Notes

Dry the wings thoroughly and keep the batter cold for best crispiness. Double frying is essential for crunch. Maintain oil temperature between 350°F and 375°F. Let glaze cool slightly before tossing wings to avoid sogginess. For gluten-free, substitute flour and check gochujang label. Leftovers can be reheated in a hot oven on a wire rack to restore crispiness.

Nutrition

Keywords: Korean fried chicken, crispy chicken wings, gochujang glaze, double fried wings, spicy chicken wings, game day recipe

Find it online: https://emmaoven.com/crispy-korean-fried-chicken-wings-recipe-with-spicy-gochujang-glaze-easy-and-perfect/