I am a HUGE fan of Korean Fried Chicken. Korean Fried Chicken can be enjoyed at any time and usually prepared with a soy-garlic sauce, spicy sauce, or naked. At Korean Fried Chicken restaurants, you can choose from either wings or drumstick. I like both. I’ve enjoyed it as an appetizer at a lounge while pounding down refreshing cold Hite beer, as finger food during house parties (usually when I make them) while pounding down refreshing cold Hite beer, as the main course with rice and pickled daikon radish and coleslaw for dinner with the famlia while pounding down refreshing cold Hite beer, or even for breakfast when I’m craving it too much sometimes while pounding down refreshing cold Hite beer. Korean Fried Chicken wings are highly addictive, texturally amazing, and packed with copious amounts of flavor and pairs REALLY well with refreshing cold Hite beer.
In this recipe, I’ll show you how to make Spicy Korean Chicken Wings. This is my favorite type of Korean Fried Chicken Wings. The distinct bold, spicy, and pungent smell and taste of the Gochujang (Korean Chili Paste) is both incredible and addicting. I also use a double fry technique to make the chicken extra crispy like how you would get it at a Korean Restaurant. Try it out. I’m pretty sure you will impress your friends and family, and even yourself. Enjoy it with refreshing cold Hite beer. If Hite beer is not available, any light beer works too.
5 pounds chicken wings
1 tablespoon kosher salt
1/2 tablespoon garlic powder
1 teaspoon crushed black pepper
3/4 cup all-purpose flour
2 tablespoons corn starch
1/2 cup ketchup
1/2 cup Gojujang (Korean Chili Paste)
1/2 cup soy sauce
1/2 cup honey
1/4 cup water
1/4 cup rice wine vinegar
1 tablespoon sesame oil
1 teaspoon crushed black pepper
2 tablespoons grated garlic
2 tablespoons grated ginger
Toasted Sesame Seeds (optional)
Season Chicken Wings: In a large mixing bowl, season and mix chicken wings with kosher salt, garlic powder, and black pepper. Leave chicken alone for at least 1 hour.
Prepare Flour: Add all-purpose flour and corn starch into a Ziplock bag. Shake flour until combined.
Make Gochujang Sauce – In a small saucepan, combine all the spicy gochujang sauce ingredients and bring to a boil, stirring often. Turn the heat down to low and simmer for about 10 minutes until the sauce thickens up.
Initial Fry Chicken Wings: Preheat fryer to 350 degrees. Working in batches, add 7 chicken wings into Ziplock bag and shake until the chicken wing is fully coated. Remove excess flour from each chicken wing and fry for 7 minutes. Remove from the fryer and set aside for about 5 minutes.
Double Fry Chicken Wings: Working in batches, fry 7 chicken wings for 7 additional minutes or until extra crispy. Repeat until all the chicken wings are double fried.
Sauce Chicken Wings: Immediately after the second fry, toss chicken wings in sauce, plate, and serve hot. Repeat until all the chicken wings are sauced.
- Fry chicken wings in small batches.
- Double fry for extra crispy chicken wings.
- If you don’t plan on saucing chicken wings, you can go 1 teaspoon of salt per pound of chicken wing.
- Purchase ‘Party Wings’ for bigger sized wings.