Korean Fried Chicken Wings

Korean Fried Chicken Wings are one of the most popular snacks you’ll find in the list of Korean foods to try. Crispy Chicken wings made by seasoning the wings in ginger, garlic powder, salt, pepper, flour, cornstarch and an egg. Fried then slathered in a deliciously spicy slightly sweet red sauce made of gochujang, ketchup, honey, soy sauce, brown sugar, garlic, and a bit of water. Try out these Korean style wings and we’re sure you’re in for a delicious surprise!

Korean Fried Chicken Wings Recipe :

Ingredients :

For the Chicken

• 500 grams chicken wings
• 1 tablespoon ginger ( minced )
• ½ teaspoon rock salt
• ½ teaspoon pepper
• ½ teaspoon garlic powder
• ¼ cup all purpose flour
• ¼ cup cornstarch
• 1 medium egg

For the Sauce

• 2 tablespoons gochujang
• 3 tablespoons ketchup
• 2 tablespoons honey
• 1 tablespoon soy sauce
• 1 tablespoon brown sugar
• 2 cloves garlic ( minced )
• 2 tablespoons water

For Garnish ( optional )

• Sesame seeds
• Spring onions ( chopped )

Steps :

1. Season the chicken with ginger, salt, pepper, garlic powder, all purpose flour, cornstarch, and egg. Mix well. Marinade for at least 30 minutes.

2. In a pan at medium heat, add enough oil. Once hot, fry the chicken for 10 – 12 minutes or until light brown. Cook in batches. Fry then let these rest for 10 minutes.

3. To make these even crispier, double fry at medium high heat. Fry for another 2 – 3 minutes or until golden brown. Take these out and set aside.

4. In a new pan; mix gochujang, ketchup, honey, soy sauce, brown sugar, garlic, and water. Mix until well-combined. Cook at low heat for 2 – 3 minutes or until the sauce thickens.

5. Turn off the heat and toss the fried chicken in the sauce until fully coated. Top with sesame seeds or spring onions before serving.

Why are Fried Korean Chicken Wings so Popular ?

Fried chicken has always been a favorite of many around the world. Korean Fried Chicken, while already popular before in 1970’s South Korea. Gained worldwide popularity with the rise of K-dramas, K pop and variety shows. This deliciously crispy, tender and juicy chicken recipe is made even better by tossing it in a very savory, beautifully glossy red sauce. Spicy Korean fried chicken wings recipe stays crispy even after being doused with the sauce because it’s double fried. The sauce is usually savory and ranges from subtly sweet, salty, and spicy depending on one’s preferences. These are often eaten at restaurants, though more Korean families have these delivered to their apartment complexes as these are the ideal yummy affordable snack, or made at the comfort of your own home, as these can be done by anyone, even those new to cooking. 

How to make Korean Fried Chicken Wings

The perfect finger food that can easily be made into a main dish by adding a side of rice. These Korean hot wings are perfect for almost any occasion from birthday parties, small and big gatherings, to simply whipping it up to have something deliciously yummy to enjoy. All you need to do to make this Korean fried chicken recipe is start with the Korean chicken batter; mix chicken wings with ginger that also helps remove any foul smells the chicken may have, salt and pepper to taste, garlic powder, all purpose flour to help thicken up the batter, and cornstarch to really crisp these up when fried, and an egg to bind everything together. Let this marinade for some time before carefully placing this in a pot with hot oil. Fry the chicken at medium heat, flipping these if needed until it turns into a lighter brown shade. Let this rest for a bit before frying it once more now at medium high heat for just a few minutes before taking these out to cool over a strainer or kitchen towel. Just to let it absorb the excess oils.

To make the sauce, in a pan mix gochujang or spicy sweet Korean fermented chili paste with ketchup for umami, honey or white sugar for sweetness, soy sauce to add umami, brown sugar to help thicken the glaze, garlic for more flavor and a bit of water to dilute it a little bit. Bring to a simmer at low heat and let it thicken before adding the chicken back in. Toss it around until the chicken is fully coated with the sauce giving it a nice red sheen. Serve hot while it’s still crisp with some sesame seeds and spring onions on top for garnish.

Questions

• Korean fried chicken wings nutrition

While delicious, these are high in fats and calories. A piece of wing can have around 280 calories and 16 grams of fats, 25 grams of carbohydrates, 52 ml of cholesterol, and 10 grams of protein.

• How to make Korean fried chicken wings using an air fryer

Follow the batter / marinade steps in the recipe and place the chicken in the air fryer basket lined with parchment. Make sure to place the chicken wings in one layer without overlapping. Place in an air fryer at 200°C or 400°F for 10 – 12 minutes before flipping these and frying for another 10 – 12 minutes until these look crisp and golden. Toss in the sauce, garnish, and serve.

• Using other parts of the chicken
  • For those who like some more meat into their snack. Try making a “Korean fried drumsticks recipe”. Following the steps below.
  • You can also use chicken strips to make “Korean fried chicken strips”, making sure to only fry the chicken for a few minutes 5 – 7, before double frying for only 1 – 2 minutes to keep the chicken strips from drying.

• Additional Ingredients 
  • For a less spicy recipe try removing the gochujang from the sauce mixture for a “Korean Fried Chicken Recipe Soy Garlic”.
  • You can also pair these Korean Barbecue Chicken Wings with other popular sauces like honey, Yangnyeom ( seasoned chicken ), and cheese.
  • You can also place the Korean fried chicken wings sauce on the side if you don’t want sticky fingers.

Try our other Yummy Korean-based Recipes :

• Gimbap ( Korean Rice Roll )
• Cheesy Tteokbokki Recipe
• Kimchi Fried Rice
• Dalgona Milk Tea
• Gochujang Pork Belly

Korean Fried Chicken Wings Resipi ( Tagalog ) :

Mga Sangkap :

Para sa Manok

• 500 gramo pakpak ng manok
• 1 kutsarang luya ( tinadtad )
• ½ kutsaritang asin
• ½ kutsaritang paminta
• ½ kutsaritang garlic powder
• ¼ tasa harina
• ¼ tasa cornstarch
• 1 itlog

Para sa Sarsa

• 2 kutsarang gochujang
• 3 kutsarang ketchup
• 2 kutsarang honey
• 1 kutsarang soy sauce
• 1 kutsarang kayumangging asukal
• 2 butil ng bawang ( tinadtad )
• 2 kutsarang tubig

Pang Dekorasyon ( opsyonal )

• Sesame seeds
• Dahon ng sibuyas ( tinadtad )

Paano Lutuin :

1. Haluan ang manok ng luya, asin, paminta, garlic powder, harina, cornstarch, at itlog. Haluin ng mabuti. I-marinade ng 30 minuto.
2. Sa kawali na nasa katamtamang init, lagyan ng mantika ang initin. Iprito ang mga manok ng 10 – 12 minuto o mag kayumanggi ng konti. Lutuin ng mag-batch. Iprito at pahingahin ng 10 minuto.
3. Para maging mas-crispy pa ito, iprito ng dalawang beses sa mataas na init ng 2 – 3 minuto o hanggang mag-golden. Tanggalin at itabi.
4. Sa ibang kawali; haluin dito ang gochujang, ketchup, honey, soy sauce, asukal, bawang, at tubig. Lutuin sa mababang init ng 2 – 3 minuto o hanggang kumapal ang sarsa.
5. Tanggalin sa init at haluin dito ang prinitong manok. Haluin hanggang matakpan ang mga ito ng sarsa. Dekorasyonan ng sesame seeds o dahon ng sibuyas bago ihanda.