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Korean Fried Chicken Wings

A Korean classic with extra crispy wings glazed in a spicy sweet Korean sauce by Jessica from Swanky Recipes
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Ingredients

Wings
  • 4 lbs chicken wings (cut at bone with wing tips discarded)
  • 1 1/2 cups all-purpose flour
  • 1/2 cup cornstarch
  • 1 3/4 cup water
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 2 quarts vegetable oil (to fry)
Sauce
  • 4 tablespoons granulated sugar
  • 4 tablespoons Korean chili paste gochujang
  • 2 tablespoons Moore's Spicy Mustard Hot Sauce
  • 3 tablespoons soy sauce
  • small splash of sesame oil
  • 1 tablespoon honey
  • 1 1/ 2 tablespoons rice vinegar
  • 1/4 cup cold water
  • 1 teaspoon minced garlic
  • 1 bunch green onions (chopped)
  • 1/2 tablespoon sesame seeds
  • rice to serve

Instructions

  1. Cut chicken wings ar joint. Discard the hard wingtip.
  2. In a large mixing bowl, combine flour, cornstarch, water, garlic powder, onion powder, salt and baking powder. Whisk mixture together. 
  3. Heat 2 quarts vegetable oil in a large Dutch oven or pot over medium-high heat to 350° F. I used a meat thermometer to check oil temperature.
  4. Meanwhile, make the sauce. In a large mixing bowl, combine sugar, Korean chili paste, Moore's Spicy Mustard Hot Sauce, soy sauce, a tiny splash of sesame oil, honey, rice vinegar, cold water and minced garlic. Set aside. Dice green onions and set aside.
  5. Split the chicken wings into 3 equal portions to fry. Place 1/3 of the wings in the wet flour patter and stir to coat. 
  6. Using tongs, remove wings from batter one at a time, allowing any excess batter to drip back into the bowl. Add to hot oil. 
  7. Once 1/3 of the batter-coated chicken wings are in the oil, set a timer for 9 minutes. 
  8. Increase heat to high and cook, stirring occasionally to prevent wings from sticking.
  9. Transfer winfs to prepared cooling rack and return oil to 350° F to repeat the process with the rest of the wings. 
  10. Coat wings in your Korean sauce using a pastry brush. Top with sesame seeds and diced green ontions and serve on a bed of rice.