Super Crispy Korean Fried Chicken Wing Recipe at Home

Crisp that cracks when you bite. Juicy meat underneath. A glossy, spicy-sweet coat that clings. That is Korean fried chicken at its best. You can bring it home tonight. No special gear. 

Just smart prep, a double fry, and a quick pan sauce. We will also show how to dispose of oil the right way, so cleanup stays simple.

Ingredients You Will Need for Korean Fried Chicken Wings

These quantities will serve around 4 people as an appetizer or light meal.

For the wings

• 2 lb chicken wings, split into drumettes and flats
• 1½ tsp kosher salt
• ¾ tsp black pepper
• 2 tsp minced garlic
• 2 tsp minced ginger
• 1 cup potato starch
• 1 tsp baking powder
• 3 to 4 cups neutral oil for frying
• FryAway Deep Fry to solidify cooking oil

For the sauce

• 3 tbsp soy sauce
• 2 tbsp rice vinegar
• 3 tbsp honey or brown sugar
• 2 tbsp gochujang
• 1 tsp minced garlic
• 1 tsp toasted sesame seeds (optional)

The Crunchy Korean Fried Chicken Recipe

Quick game plan first. Dry the wings well. Season and rest. Starch for crunch. Fry low to cook through. Fry hot to shatter. Toss in a silky sauce and serve.

1. Season the wings.

Pat wings very dry with paper towels. In a bowl, mix salt, pepper, garlic, and ginger. Rub over the wings until coated. Let them rest 15 to 20 minutes. The flavor settles in. The skin dries for better crisping.

2. Coat for maximum crunch.

In a shallow dish, whisk potato starch with baking powder. Dredge each wing until every surface is dusted. Tap off the extra. Set on a rack for five minutes so the coating adheres.

3. First fry to cook through.

Take 3 to 4 cups of oil into a heavy pot. Heat to 325°F. Fry in small batches 6 to 8 minutes, turning once. Wings should look pale and set, not brown yet. Transfer to a wire rack to drain.

4. Second fry for the shatter crust.

Raise the oil to 375°F. Return wings to the pot in batches. Fry 2 to 3 minutes until deep golden and ultra crisp. Back to the rack to drip for a minute.

5. Make the sauce.

Set a small pan over low heat. Add soy sauce, rice vinegar, honey, gochujang, and garlic. Stir until glossy and slightly thick, about 2-3 minutes. You want a gentle bubble, not a hard boil.

6. Toss and serve hot.

Place wings in a large bowl. Spoon on the warm sauce. Toss until every nook shines. Sprinkle sesame seeds if you like. Eat right away while the crunch sings.

Extra Tips to Make These Wings Even Tastier

• Dry the wings well. Pat them thoroughly with paper towels. Drier skin means a better, louder crust.
• Choose potato starch. It delivers that glassy, sharp crunch. Flour works, but the snap is softer.
• Drain on a wire rack. Air underneath keeps the bottoms crisp. Paper towels trap steam and soften crust.
• Hold steady oil temps. Go 325°F for the first fry, 375°F for the second. Use a thermometer for repeatable results.

How to Dispose of Cooking Oil the Clean Way?

Used oil should not go down your sink. Pipes clog. Waterways suffer. Here is how to dispose of oil safely with FryAway for stress-free cooking oil disposal.

1. Sprinkle and Stir

While the oil is still hot, add the FryAway powder and stir until it dissolves completely.

2. Cool 

Let the pot sit. As it cools, the oil firms into a solid mass.

3. Toss

Lift out the solid oil and place it in the trash. No jars. No spills. Easy to dispose of cooking oil without harm.

Ready to Fry Like a Pro?

This crunchy Korean fried chicken recipe gives you shop-level crisp at home. Sweet heat. Big flavor. Clean technique. And with FryAway, you can solidify cooking oil and clean up without a mess.

Craving takeout-style wings without leaving the house? Try these Korean Fried Chicken Wings tonight. Fry with confidence. Clean up in minutes. Enjoy every last crackly bite.