Crispy Korean Fried Chicken Wings

Name: Crispy Korean Fried Chicken Wings
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 500 g chicken wings; 50 g cornflour; 2 tbsp fresh ginger, grated, divided; 2 garlic cloves, crushed; 6 tbsp dark brown soft sugar; 2 tbsp gochujang; 2 tbsp soy sauce; 2 tsp sesame oil; 1 tsp salt; 0.5 tsp black pepper; 500 ml vegetable oil; 1 tsp sesame seeds; 2 spring onions, sliced

These Korean fried chicken wings are crisp on the outside and coated in a glossy, sweet-spicy gochujang sauce. They come together quickly on the stovetop and make a crowd-pleasing appetizer, game-day snack, or easy weeknight treat.

Servings4 Portions

Prep Time15 Mins

Cook Time15 Mins

Difficulty

Intermediate

Ingredients

chicken wings
500 g
cornflour
50 g
fresh ginger, grated, divided
2 tbsp
garlic cloves, crushed
2
dark brown soft sugar
6 tbsp
gochujang
2 tbsp
soy sauce
2 tbsp
sesame oil
2 tsp
salt
1 tsp
black pepper
0.5 tsp
vegetable oil
500 ml
sesame seeds
1 tsp
spring onions, sliced
2

Step-by-Step Instructions

Make the sauce first. In a small saucepan, combine the brown sugar, gochujang, soy sauce, crushed garlic, 1 tsp of the grated ginger, and sesame oil. Bring to a gentle simmer over medium heat and cook for 3 to 4 minutes, stirring often, until slightly thickened and glossy. Remove from the heat and set aside.

Pat the chicken wings dry with paper towels, then place them in a bowl. Season with the salt, black pepper, and the remaining grated ginger, tossing well so the wings are evenly coated.

Add the cornflour and toss until every wing is fully coated in a thin, even layer. Shake off any excess so the coating stays light and crisp.

Pour about 2 cm of vegetable oil into a large frying pan and heat over medium-high heat until hot. Fry the wings in a single layer for 8 to 10 minutes, turning halfway through, until golden brown, cooked through, and crisp. Work in batches if needed so the pan does not get crowded.

Transfer the fried wings to a plate lined with paper towels and let them rest for about 2 minutes. Warm the sauce again if needed, then add the wings and toss until evenly coated.