Cook and Scale
Korean Fried Chicken Wings
4 servings · 40 min total
Double-fried chicken wings shatteringly crisp, glazed in a sticky sweet-and-spicy gochujang sauce and finished with sesame seeds.
Ingredients
- 1 kg chicken wings
- 150 g cornstarch
- 1 tsp salt
- ½ tsp black pepper
- 5 dl vegetable oil, for frying
- 3 tbsp gochujang
- 2 tbsp honey
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 3 garlic, minced
- 1 tbsp sesame oil
- 1 tbsp sesame seeds
- 2 spring onion, sliced
Contains: Gluten, Soy, Sesame
Allergen info is best-effort — please verify yourself.
Method
- 1.
Coat the wings — Pat the chicken wings dry and toss with salt, pepper, and cornstarch until evenly coated.
- 2.
Fry the wings — Heat the oil to 170°C and fry the wings in batches for about 9 minutes each until golden and cooked through. Drain on paper towels.
- 3.
Fry until extra crisp — For the second fry, raise the oil to 190°C and fry the wings again for about 5 minutes until extra crisp.
- 4.
Make the glaze — Simmer the gochujang, honey, soy sauce, rice vinegar, garlic, and sesame oil in a pan for 3 minutes until glossy and thickened.
- 5.
Glaze and serve — Toss the crispy wings in the glaze until fully coated, then scatter with sesame seeds and scallions to serve.