Korean Double-Battered Chicken Wings Recipe
Korean chicken wings are famous for being both super crispy and juicy at the same time, because they’re fried twice and then coated in a sticky, sweet-and-spicy sauce. In Korea they’re a classic for watching games and dramas, often ordered for late-night delivery. The flavor is like a mix of classic BBQ wings and an Asian chili sauce.
Double frying gives these Korean-style wings an ultra-crispy crust that stays crunchy even after being coated in a sticky sweet-and-spicy glaze, making them perfect for sharing during game nights or movie marathons.
Chef's tips
Dry the wings really well before seasoning and coating – excess moisture makes the oil splatter and prevents the crust from getting properly crisp. Don’t overcrowd the pot when frying, or the oil temperature will drop and the coating will turn soggy instead of crunchy.
How to serve
Serve piled high on a large platter, sprinkled generously with toasted sesame seeds and chives. Add a side of crunchy vegetable sticks and a neutral dip like plain yogurt or ranch to balance the heat of the sauce.
Ingredients
- chicken wings cut at the joints, wing tips can be removed - 1 kg
- salt to season the meat - 1 teaspoon
- black pepper - 0.5 teaspoon
- garlic grated or pressed - 3 clove
- ginger fresh, grated - 1 teaspoon
- potato starch or corn starch - 120 g
- vegetable oil for deep-frying - 1 l
- ketchup for the sauce - 3 tablespoon
- honey for the sauce - 2 tablespoon
- gochujang paste for the sauce - 2 tablespoon
- soy sauce for the sauce - 1.5 tablespoon
- rice vinegar for the sauce - 1 tablespoon
- water for the sauce - 3 tablespoon
- sesame seeds toasted, for sprinkling - 1 tablespoon
- chives chopped, for sprinkling - 2 tablespoon
Preparation
- Rinse the wings and pat them completely dry with paper towels. Transfer to a bowl, add salt, pepper, grated garlic and ginger, mix thoroughly and set aside for at least 15 minutes.
- Heat the oil in a deep pot or fryer to about 170–180°C. If you don’t have a thermometer, drop in a piece of bread – it should brown in 40–50 seconds.
- Coat the wings thoroughly in potato starch, shaking off any excess. The coating should be thin but even.
- Fry the wings in batches for 7–8 minutes, until light golden but not very dark yet. Remove to a rack or paper towel and let them rest for 5 minutes.
- Increase the oil temperature slightly (closer to 190°C) and fry the wings again in batches for 3–4 minutes, until very crispy and a deeper golden color.
- Meanwhile, in a small saucepan combine the ketchup, honey, gochujang paste, soy sauce, rice vinegar and water. Heat over low heat for 3–4 minutes, stirring, until the sauce thickens slightly and starts to gently foam.
- Transfer the fried wings to a large bowl, pour over the hot sauce and toss well so every wing is evenly coated.
- Sprinkle with sesame seeds and chives and serve immediately while they are still very crispy.
Storage
Skrzydełka najlepiej smakują świeże, ale można je odgrzać w piekarniku w 180°C przez 10–15 minut, aby odzyskały chrupkość. Po zamrożeniu odgrzewaj bez rozmrażania, wydłużając czas w piekarniku.
