# Crispy Korean Fried Chicken Wings: The Secret to That Irresistible Crunch You Can’t Stop Thinking About

The history of Korean fried chicken is relatively recent, having gained popularity in South Korea during the 1970s and 1980s. Unlike American-style fried chicken, which is typically coated in a thick, seasoned flour mixture, Korean fried chicken uses a lighter coating that results in that signature crackly crust. The double-frying technique renders out more fat from the skin, creating a leaner, crispier result that stays crunchy for hours – even after being coated in sauce!

While traditional Korean fried chicken might use a whole chicken cut into pieces, I find that wings are perfect for the home cook. They’re easier to manage in a home fryer or pot, cook more quickly, and offer that perfect ratio of skin to meat that makes them ideal for crispy chicken. Plus, they’re the ultimate finger food – perfect for game days, gatherings, or whenever you need to satisfy that fried chicken craving.

Ingredients

Instructions

Prepare the Chicken:

1. Pat the chicken wings dry with paper towels. This is crucial for achieving maximum crispiness.
2. In a large bowl, toss the wings with salt, pepper, garlic powder, and soju (if using).
3. Let the wings marinate for at least 30 minutes, or up to overnight in the refrigerator for deeper flavor.

Prepare the Batter:

1. In a large bowl, whisk together the cornstarch, flour, and baking powder.
2. In a separate bowl, beat the egg with the ice-cold water.
3. Just before frying, add the egg mixture to the dry ingredients, whisking until just combined. The batter should be relatively thin but able to coat the back of a spoon.

First Fry:

1. Heat oil in a large, heavy-bottomed pot or deep fryer to 350°F (175°C). Use a thermometer for accuracy.
2. Working in batches, dip each wing in the batter, allowing excess to drip off.
3. Carefully lower into the hot oil and fry for 5-6 minutes, until lightly golden.
4. Remove and drain on a wire rack set over a baking sheet. Allow to rest for at least 10 minutes.

Second Fry:

1. Increase oil temperature to 375°F (190°C).
2. Return the wings to the hot oil in batches and fry for an additional 2-3 minutes until deeply golden and incredibly crispy.
3. Remove to a clean wire rack to drain.

Make the Sauce:

1. While the wings are resting between fries, combine all sauce ingredients in a small saucepan.
2. Bring to a simmer over medium heat, stirring occasionally.
3. Cook for about 5 minutes until slightly thickened. The sauce should coat the back of a spoon.

Coat and Serve:

1. Place the fried wings in a large bowl.
2. Pour the warm sauce over the wings and toss gently until evenly coated.
3. Transfer to a serving platter, sprinkle with sesame seeds and green onions.
4. Serve immediately while still hot and crispy.

The beauty of this recipe is in its seemingly contradictory nature – a coating that remains shatteringly crisp despite being covered in a sticky, glossy sauce. The key is in the double-frying technique. The first fry cooks the chicken through while setting the crust, while the second fry at a higher temperature creates that signature crackly exterior. The rest period between fries is crucial – don’t skip it! This allows the moisture to escape from the first fry, ensuring the second fry creates that glass-like crunch.

I find the combination of cornstarch and a small amount of flour creates the perfect texture. Cornstarch is the secret weapon here – it creates a thinner, lighter coating than flour alone would. The addition of baking powder helps create tiny air bubbles in the crust, further enhancing the crispiness. And don’t overlook the importance of ice-cold water in the batter – the cold temperature inhibits gluten development, resulting in a lighter, crispier coating.

The sauce is where you can really make these wings your own. The recipe I’ve provided strikes a balance between sweet, spicy, and savory, but feel free to adjust to your taste. If you prefer a milder flavor, reduce the gochujang. For a sweeter sauce, add more honey. And if you’re a heat seeker, a dash of Korean red pepper flakes (gochugaru) will take the spice level up a notch. Whatever you do, make sure to warm the sauce before tossing with the wings – a warm sauce coats more evenly and helps maintain that precious crispiness.

While these wings are perfect on their own, they’re traditionally served with some simple accompaniments in Korea. Cubes of pickled radish (called “chicken-mu”) provide a refreshing contrast to the rich, fried chicken. A cold beer – preferably a light Korean lager like Cass or Hite – is the beverage of choice to wash it all down. In fact, the combination of Korean fried chicken and beer is so popular it has its own name: “chimaek,” a portmanteau of “chi” from chicken and “maek” from “maekju” (beer).

Tips for Perfect Korean Fried Chicken

• Temperature control is crucial. Use a thermometer to ensure your oil stays at the right temperature.
• Don’t overcrowd the pot when frying – this lowers the oil temperature and results in soggy chicken.
• For extra crunch, you can double-coat the wings by dipping them in the batter, letting excess drip off, then dipping again before frying.
• If you don’t have a thermometer, test the oil by dropping a small amount of batter into it – it should sizzle immediately and float to the top.
• The wings can be fried once and held at room temperature for up to 2 hours before the second fry, making this great for entertaining.
• For a non-spicy version, omit the gochujang and substitute with ketchup and a touch more brown sugar.

These Korean fried chicken wings are more than just a recipe – they’re an experience. The contrast between the shattering crunch of the exterior and the juicy, tender meat within, all enveloped in that sticky, sweet-spicy glaze, creates a flavor sensation that’s truly addictive. And while they might seem intimidating at first, with a bit of practice and attention to detail, you’ll be turning out restaurant-quality Korean fried chicken from your own kitchen.

So gather your ingredients, prepare for a bit of splatter (it’s worth it, I promise), and get ready to experience the ultimate crispy chicken wing. Once you’ve mastered this technique, you might find it hard to go back to any other fried chicken recipe – you’ve been warned! The double-fry method might take a little extra time, but that first bite of perfectly crispy, sauce-glazed wing will convince you it was time well spent.