Korean Fried Chicken Wings (양념치킨)

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Crispy, sticky, sweet, and spicy—the ultimate crowd-pleasing wings with a Korean twist!

Why You’ll Love These Wings

These Korean Fried Chicken Wings are double-fried for extra crispiness, then coated in a glossy, finger-licking sauce that balances sweet, spicy, and savory flavors. Perfect as a game-day snack, party appetizer, or indulgent dinner!

Ingredients

For the Wings

  • 2 lbs (900g) chicken wings (split into drumettes and flats)
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp garlic powder
  • 1 cup potato starch or cornstarch (for ultra-crispy coating)
  • Oil for frying (vegetable or canola)

For the Sauce

  • ¼ cup gochujang (Korean chili paste)
  • 3 tbsp honey or brown sugar
  • 2 tbsp soy sauce
  • 2 tbsp rice vinegar
  • 1 tbsp minced garlic
  • 1 tbsp minced ginger
  • 1 tbsp sesame oil
  • 1 tsp gochugaru (Korean chili flakes, optional for extra heat)

For Garnish

  • Toasted sesame seeds
  • Sliced green onions

Instructions

1. Season & Coat the Wings

  1. Pat wings dry with paper towels.
  2. Toss with salt, pepper, and garlic powder.
  3. Dredge each wing in potato starch/cornstarch, shaking off excess.

2. First Fry (Low Heat)

  1. Heat oil to 325°F (160°C) in a deep pot or fryer.
  2. Fry wings in batches for 6-7 minutes (just to cook through). Drain on a rack.

3. Second Fry (High Heat)

  1. Increase oil temp to 375°F (190°C).
  2. Fry wings again for 3-4 minutes until golden and extra crispy. Drain.

4. Make the Sauce

  1. In a saucepan, combine gochujang, honey, soy sauce, vinegar, garlic, ginger, sesame oil, and gochugaru.
  2. Simmer for 3-4 minutes until slightly thickened.

5. Toss & Serve

  1. Gently toss fried wings in the sauce.
  2. Garnish with sesame seeds and green onions.

Tips for Perfect Wings

✔ Double-frying ensures maximum crispiness.
✔ Gochujang can be found in Asian grocery stores (or sub sriracha + miso paste).
✔ For extra crunch, add 1 tsp baking powder to the starch coating.
✔ Serve immediately—the sauce stays glossy for about 20 minutes.

Serving Suggestions

  • With pickled radish or kimchi to cut the richness
  • Paired with cold beer or soju
  • Over steamed rice for a full meal

Final Thoughts

These Korean Fried Chicken Wings are addictively crispy, sticky, and packed with umami heat. Whether you’re a spice lover or just craving something different, these wings will steal the show!

Variation: Try a soy-garlic glaze (omit gochujang, add 2 tbsp more honey) for a non-spicy version.

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