How to make Korean Chicken Wings!

 


The secret to perfect Korean Fried Chicken Wings (Dakgangjeong) is a double-fry method. This breaks down the fat in the skin, making the wings exceptionally crispy, allowing them to stay crunchy even after being tossed in a sticky, savory sauce.

Here is how to make classic sweet and spicy Korean chicken wings at home:

Ingredients

For the ChickenFor the Sweet & Spicy Glaze
* 2 lbs chicken wings (split into flats and drumettes)* 2 tbsp Gochujang (Korean chili paste)
* 1 tsp minced ginger* 2 tbsp soy sauce
* 1/2 tsp salt* 3 tbsp honey or rice syrup
* 1/2 tsp black pepper* 1 tbsp brown sugar
* 1/2 cup potato starch (or cornstarch)* 1 tbsp rice wine vinegar
* Vegetable oil (for deep frying)* 2 cloves garlic (minced)
* 1 tsp sesame oil

Step-by-Step Instructions

1. Prep and Season the Chicken

  1. Dry thoroughly: Pat the chicken wings completely dry with paper towels. Removing moisture is key to achieving a maximum crunch.

  2. Season: Toss the wings in a bowl with the minced ginger, salt, and black pepper. Let them sit for about 10–15 minutes.

  3. Coat: Add the potato starch to the wings, tossing thoroughly until every wing is completely and evenly coated in a thin layer of dry starch.

2. Make the Glaze

  1. In a small saucepan or a large wok, combine the Gochujang, soy sauce, honey, brown sugar, rice vinegar, and garlic.

  2. Bring the mixture to a gentle simmer over medium-low heat for 2–3 minutes until the sugar dissolves and the sauce thickens slightly.

  3. Remove from heat and stir in the sesame oil. Set aside.

3. The Double-Fry Process

  • First Fry (The Cook): Heat about 2 to 3 inches of oil in a heavy pot to 350°F (175°C). Carefully add the wings in batches (don't overcrowd the pot) and fry for 8 to 10 minutes until they turn a pale, light golden color. Remove them and let them rest on a wire rack or paper towels for about 5 minutes.

  • Second Fry (The Crunch): Bring the oil temperature up slightly to 375°F (190°C). Put all the wings back into the oil and fry a second time for 3 to 5 minutes until they turn a deep golden brown and feel completely hard and crunchy to the touch. Drain well.

4. Toss and Serve

  1. Reheat your sauce briefly if it has cooled down.

  2. Add the hot, double-fried wings directly into the large wok or bowl containing the glaze.

  3. Toss rapidly until every wing is evenly coated.

  4. Garnish immediately with toasted sesame seeds and optionally some chopped green onions or crushed peanuts.

Pro-Tips for Success

  • Use Potato Starch: While cornstarch works well, traditional potato starch creates an even lighter, shatteringly crisp outer crust that handles the sticky glaze beautifully without getting soggy.

  • Want it non-spicy? Swap the Gochujang and honey out for a Soy Garlic Glaze: simmer 4 tbsp soy sauce, 3 tbsp brown sugar, 2 tbsp mirin, 3 minced garlic cloves, and a splash of water until sticky.

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