The Secret to Making Korean-Style Chicken Wings at Home

Korean-style fried chicken wings have become hugely popular in recent years. Their crispy exterior and sweet, spicy, and savory flavors have made them a favorite appetizer to enjoy with friends. While you can easily find these moreish wings at many Korean restaurants, it's surprisingly easy to make them at home. With just a few simple secrets and ingredients, you can enjoy restaurant-quality Korean fried chicken wings from the comfort of your own kitchen.

Choose High Quality Chicken Wings

The starting point for amazing Korean fried chicken wings is to select high-quality chicken wings. Look for wings that are large, with plump joints. Free range and organic chicken wings are ideal. The meat will be juicier and more flavorful. You want to avoid any wings that appear small or shriveled. High quality wings will lead to a better end result.

Divide the Wings

Korean chicken wings are typically fried in two parts - the meaty drumettes and the smaller wingettes or flats. It's easier to fry them when they are split into these two portions. Use a sharp knife or kitchen shears to carefully separate the joints. Make sure you don't leave any cartilage attached to the drumettes.

Marinate the Wings

The marinade is what gives Korean wings their signature flavor. There are many tasty marinade options, but some classic ingredients are garlic, ginger, soy sauce, rice vinegar, sesame oil, gochujang (Korean chili paste), brown sugar, and black pepper. You can play around with the specific amounts of each ingredient to achieve the right balance of sweet and heat for your taste.

Combine the marinade ingredients in a large bowl or sealable plastic bag. Add the wing portions and toss to evenly coat them in the marinade. Let them sit for at least 2 hours, or preferably overnight in the fridge to allow the flavors to really penetrate into the meat.

Double Fry for Maximum Crunch

Frying the wings twice is the secret technique that leads to an ultra crispy coating. The first fry gently cooks the wings through. The second fry at a higher temperature makes the exterior deliciously crunchy.

Heat 2-3 inches of oil in a heavy bottomed pot or Dutch oven to 325°F. Gently add half the wings to the oil and fry for about 10 minutes, flipping occasionally, until lightly golden. Drain the partially cooked wings on a paper towel lined baking sheet. Repeat with the remaining wings. Let the oil come back up to 375°F. Fry the wings again for 2-3 minutes until beautifully browned and crispy.

Toss in Sauce

Once the wings are perfectly fried, toss them while still hot in your choice of sauce. The sauce adds a finishing layer of flavor. Classic Korean wing sauces include spicy gochujang sauce, sweet garlic soy sauce, tangy ginger sauce, or a combination.

Mix together the sauce ingredients in a large bowl until smooth. Add the piping hot fried wings and toss thoroughly to coat each wing. The heat helps the sauce adhere evenly.

Garnish and Enjoy

Your crispy Korean fried chicken wings are ready to enjoy! Garnish them with sesame seeds and chopped scallions. Serve with carrot and celery sticks and ranch or blue cheese dressing for dipping. Enjoy them right away while they are warm and crispy.

The combination of juicy meat, ultra crispy coating, sticky sauce, and aromatic garnishes makes these Korean wings irresistible. The homemade version can rival what you would get in a restaurant. Now that you know the secrets to making them at home, you can satisfy your wing craving anytime.

Frequently Asked Questions

What's the best oil to use for frying the wings?

Peanut, vegetable, or canola oil work well for frying as they have high smoke points. Avoid olive oil which can burn at high heat.

How long can the wings marinate?

At least 2 hours, but overnight is ideal to let the flavors deeply penetrate. No longer than 24 hours or the acid from the marinade can start to break down the wings.

What's the optimal frying temperature?

Fry the wings twice, first at 325°F then again at 375°F to get them crispy outside and cooked through.

Can I bake the wings instead?

Baking won't give you quite the same ultra crispy texture. For best results follow the double fry method, but you can bake them if you prefer.

How should I toss the sauced wings?

Add the hot fried wings straight from the oil to the sauce in a bowl. Toss well using tongs or silicone gloves to evenly coat.

Making restaurant-quality Korean fried chicken wings at home is easy with a few simple tricks. Choose large high quality wings, split into drumettes and flats. Marinate overnight in a flavorful mixture. Double fry at low then high heat. Toss in your favorite sticky, sweet and spicy wing sauce. Garnish with sesame seeds and scallions. Enjoy these crunchy, saucy, finger-licking wings as the perfect party appetizer or anytime snack.