Crispy Korean Chicken Wings Recipe – Easy & Delicious

So you're craving something crispy, sticky, sweet and spicy? Yeah, me too. Like, all the time. That's why these Korean chicken wings have become my weekend obsession.

Let me tell you something – I never thought I'd become "the wing guy" among my friends, but here we are. After I brought these Korean-style beauties to three cookouts in a row, people stopped asking if I was coming and started asking if my wings were coming. Talk about an identity crisis!

I first tried making these after a trip to this tiny Korean joint downtown where the owner, Mrs. Kim, served wings that literally made me close my eyes and do that embarrassing food-pleasure moan. You know the one. When I asked for her recipe, she just laughed and said, "Very easy! Just double-fry and good sauce!" Well, Mrs. Kim, it took me 17 attempts, but I finally cracked the code.

What Makes These Wings Special?

Listen, I love a good buffalo wing as much as anyone (and if you're into different flavors, check out my Cowboy Butter Chicken Wings Recipe sometime), but Korean wings are playing a whole different ballgame.

The magic comes down to a few key differences:

• First – they're double-fried. Yeah, you heard me. We're frying these bad boys TWICE. The first fry cooks the meat while the second creates that earth-shattering crispiness that'll make you question everything you thought you knew about fried chicken.
• Second – that sauce! Sweet, sticky, spicy, garlicky heaven that coats each wing perfectly without making them soggy. It's a miracle of food science, honestly.

My buddy Dave (who spent three years teaching English in Seoul) tried these and said, "Dude, these are legit. Like, actual Korean chicken wings." Highest praise I could ask for.

Speaking of different wing styles, I've been experimenting like crazy lately. If you want to branch out, I've also perfected The BEST Teriyaki Chicken Wings Recipe You'll Ever Make and The BEST Chicken Wing Rub Recipe You'll Ever Taste – Guaranteed! But today, we're going full Korean.

The Ingredients You'll Need

Let's talk about what you'll need to make these happen in your kitchen. Nothing too crazy here, though you might need to pick up gochujang if you don't already have it.

For the wings:

• 2 pounds chicken wings (I like to get the whole wings and separate them myself, but pre-cut works too)
• 1 tablespoon baking powder (NOT baking soda – big difference!)
• 1 teaspoon salt
• ½ teaspoon garlic powder
• ½ teaspoon ginger powder
• Enough vegetable oil for frying (about 2-3 cups depending on your pot)

For that incredible sauce:

• 4 tablespoons gochujang (that's Korean chili paste – the heart and soul of this recipe)
• 3 tablespoons honey (local if you can get it)
• 2 tablespoons brown sugar (light or dark, whatever's in your pantry)
• 3 tablespoons soy sauce (I prefer low sodium)
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil (toasted tastes best)
• 4 garlic cloves, minced (or more if you're a garlic fiend like me)
• 1 tablespoon fresh ginger, grated
• 2 tablespoons water

For garnish:

• 1 tablespoon toasted sesame seeds
• 2 green onions, sliced thin
• Crushed peanuts (optional but amazing)

I used to worry about calories with wings, but then I realized life's too short. If you're counting though, my other article on Chicken Wings Calories Exposed breaks it all down. And for the protein-obsessed folks at my gym, check out Chicken Wings Protein: More Than Chicken Breast? where I compare the two.

Let's Make Some Wings!

Prepping the Wings

First things first – we need to get these wings BONE DRY. I'm not exaggerating. Water is the enemy of crispiness.

1. Pat those wings down with paper towels like you're trying to soak up a spill. Be aggressive about it.
2. In a big bowl, mix your baking powder, salt, garlic powder, and ginger powder. The baking powder is my secret weapon here – it helps break down proteins in the skin and creates tiny bubbles that turn into CRUNCH when fried.
3. Toss your wings in this mixture until they're evenly coated. Use your hands – it's messy but more effective than spoons.
4. Now the hardest part – WAITING. Put the wings on a wire rack over a baking sheet and stick 'em in the fridge uncovered for at least an hour, preferably overnight. I know, I know, but trust me on this one. This air-drying step is non-negotiable if you want that shattering crisp texture.

If you're curious about how this compares to boneless wings (which aren't really wings, but that's a rant for another day), check out my article on The Secret to Perfect Boneless Chicken Wings.

First Fry – Low and Slow

While traditional American fried chicken gets dunked once, Korean wings get the royal double-dip treatment.

1. Heat your oil to 275°F (135°C). I use a candy thermometer because temperature control is CRUCIAL here.
2. Working in batches (overcrowding is a rookie mistake), fry the wings for about 8-10 minutes. They should look slightly golden but not browned.
3. Take 'em out and let them rest on a wire rack for 15-20 minutes. This rest time is when the magic happens – the fat renders under the skin, which helps create that perfect texture.

My dad, watching me do this the first time, said "You're not done frying those yet?" Little did he know we were just getting started.

Second Fry – Bringing the Heat

1. Crank that oil temperature up to 375°F (190°C).
2. Drop those partially fried wings back in and fry until they're deeply golden and audibly crispy, about 8-10 minutes.
3. Drain them well on a fresh wire rack. I sometimes gently shake each wing as I remove it to get excess oil off.

You better believe my kitchen windows are wide open during this process. My neighbor once texted me "making those wings again?" just from the smell drifting across the yard!

Making That Crazy Good Sauce

While your wings are resting between fries, let's make the sauce that'll take these from good to "where have you been all my life?"

1. Throw all your sauce ingredients into a saucepan.
2. Simmer over medium heat, stirring frequently, until it thickens slightly – about 3-5 minutes. It should coat the back of a spoon but still be pourable.
3. Let it cool slightly before using. The sauce will continue to thicken as it cools.

I accidentally doubled the gochujang once when I wasn't paying attention, and while my face was melting, my Korean friend Jin said they were the most authentic he'd ever had outside Korea. I was both proud and in pain.

Dr. Park, my friend who studies food science at the university, explained to me that "the caramelization process of the sugars in Korean wing sauce creates complex flavor compounds similar to what makes barbecue so addictive to the human palate." Science aside, I just know it's ridiculously good.

Bringing It All Together

1. Put your fresh-from-the-fryer wings in a big bowl, pour about ¾ of the sauce over them, and toss to coat. I use tongs because that sauce is hot!
2. Transfer to a serving plate, drizzle remaining sauce on top, and sprinkle with those sesame seeds and green onions.
3. Serve IMMEDIATELY. These wings wait for no one.

I like to put them on the table with little bowls of extra sauce for dipping and some thinly sliced cucumbers to cool the palate between wings. Seriously, try the cucumber thing – game changer.

Real-Talk Tips From My Kitchen to Yours

After making these about a bazillion times, here's what I've learned the hard way:

• The baking powder MUST be aluminum-free or you'll get a metallic taste. Ask me how I know.
• Watch your oil temperature like a hawk. Too cool, and the wings get greasy; too hot, and they'll burn outside while staying raw inside. Neither is a good look at your cookout.
• If you're cooking for a crowd, you can do the first fry earlier in the day, then just do the second fry right before serving.
• Taste your sauce before putting it on the wings! Everyone has different spice tolerance. My mom thinks black pepper is spicy, while my brother-in-law puts hot sauce on ice cream.

For everyone watching their intake, my article on How Many Calories Are in Fried Chicken Wings? might interest you. Spoiler alert: just enjoy your wings and have a salad tomorrow.

Mix It Up: Variations I've Tried

Once you've mastered the basic recipe, here are some twists I've experimented with:

• Sweet Soy Garlic (Yangnyeom)
  Cut the gochujang in half and double the garlic. My garlic-loving sister requests these for her birthday every year.
• Fire Starter
  Double the gochujang and add a tablespoon of Korean red pepper flakes. I made these for a Super Bowl party and two people drank milk straight from the carton.
• Honey Butter
  This one's inspired by the Korean honey butter chip craze. Skip the gochujang and soy, use 5 tablespoons of honey and add 2 tablespoons of butter to the sauce. Ridiculously good.

If you're into fusion cooking, you might also dig my Buffalo Wild Wings Garlic Parmesan Pasta Recipe which takes wing flavors in a whole new direction.

What to Serve With Your Wings

In Korea, fried chicken is almost always served with cold beer (a combo they call "chimaek" - chicken + maekju (beer)). Who am I to argue with tradition?

Other great accompaniments include:

• Pickled radish cubes (danmuji) – the tangy crunch cuts through the richness
• Kimchi (because what Korean meal is complete without it?)
• Plain rice to help with the spice level
• A simple cucumber salad
• Cold, crisp lettuce leaves to wrap wing portions (my personal favorite)

My brother, who's not big on spicy food, still demolished these wings but paired them with my The Ultimate Guide to Chicken Wings Chicken Breast Nutrition approved cucumber yogurt dip to cool things down.

Storing & Reheating (If There Are Actually Leftovers)

Let's be real – leftovers are rare with these wings. But if you do have some, here's the deal:

• Store them separated from the sauce if possible, in an airtight container in the fridge. They'll keep about 3 days.
• Do NOT microwave to reheat unless you enjoy eating chicken-flavored rubber.
• Instead, preheat your oven to 375°F (190°C) and heat them for 10-15 minutes until they're hot and have regained some crispness.

I've learned that adding a fresh drizzle of sauce after reheating brings them back to life pretty well. Still not as good as fresh, but definitely midnight-snack worthy.

For a completely different take on wings, check out my The Ultimate Chicken Wing Pizza Recipe where I combine two of humanity's greatest food inventions.

Let's Talk Health... Briefly

Look, I'm not going to pretend these wings are health food. They're not. They're an occasional indulgence that's worth every calorie.

That said, wings are actually lower in calories than many other fried foods. My friend Dr. Johnson, who specializes in nutrition, told me, "Chicken wings have gotten a bad reputation, but portion for portion, they contain less fat than many people think, especially when prepared with quality ingredients and eaten in moderation."

If you're concerned about dietary restrictions, my article Are Chicken Wings Gluten-Free? The Truth Revealed! addresses some common questions.

Final Thoughts

I believe making great food is about more than following recipes – it's about creating experiences. These Korean chicken wings have started more conversations around my table than I can count. There's something about passing a platter of these sticky, spicy, crispy gems that breaks down barriers and gets people talking.

The first time I made these successfully, I felt like I'd unlocked a secret level in the cooking game. Now I'm passing that key to you. Be prepared for requests – once you make these once, people will ask for them constantly!

If you try this recipe, I'd love to hear how it turned out for you. Did you stick to the original, or try one of the variations? Did you find any tricks that worked especially well in your kitchen?

And if you're hungry for more wing recipes, don't forget to check out my Cowboy Butter Chicken Wings Recipe – they're a totally different flavor profile but equally addictive!

FAQs: Everything Else You Wanted to Know

I can't find gochujang. What now?

Been there! While nothing exactly replicates gochujang's unique fermented flavor, I've had decent results mixing 2 parts Sriracha, 1 part miso paste, and 1 part honey. It won't be authentic, but it'll get you in the ballpark. Honestly though, gochujang is becoming more widely available – check the international aisle at larger grocery stores or Asian markets. I found mine at a regular suburban supermarket, hiding near the soy sauce. It's worth tracking down because it keeps forever in the fridge and works in so many dishes beyond wings – try it in marinades, stews, or even mixed with mayo as a sandwich spread!

My wings aren't getting crispy. What am I doing wrong?

I've been there, and it's heartbreaking! First suspect: moisture. Those wings need to be BONE DRY before coating them. Second issue might be your oil temperature – if it drops too much when you add the wings, they'll absorb oil instead of frying properly. Use a thermometer and fry in smaller batches. Third potential problem is overcrowding your fryer, which drops the oil temp too much. Finally, check your baking powder – it must be fresh and aluminum-free. If you're still having trouble, try increasing the baking powder to 1.5 tablespoons for extra crispiness. Trust me, the double-fry method WILL work once you nail these variables!

Can I make these in an air fryer instead?

You absolutely can, though I'll admit the texture isn't identical to deep-fried. I've found that preheating your air fryer to 380°F, then cooking the prepared wings (still with the baking powder coating) for about 25 minutes, flipping halfway through, works pretty well. For the second "fry," crank it to 400°F for another 5-7 minutes. The sauce works exactly the same – toss the wings when they're done. The main difference you'll notice is that while still crispy, they don't have quite the same shattering crunch. But for everyday cooking when I don't want to deal with a pot of oil, my air fryer version is what I make most often.

How spicy are these wings really?

The recipe as written lands somewhere in the medium range – definitely noticeable heat but not "call the fire department" spicy. My heat-loving friends add more gochujang, while my spice-averse mom gets a version with just 1 tablespoon. What's interesting about gochujang is that it brings complex flavor along with heat – it's not just pure fire like some hot sauces. The honey and sugar also balance the spice significantly. If you're concerned, start with half the gochujang your first time making these. You can always serve extra sauce on the side for those who want more kick, or keep some gochujang at the table for people to mix into their individual portions.

Can I use frozen wings?

You sure can, but there's a technique to it. First, thaw them COMPLETELY in the refrigerator – never at room temperature. Then – this is crucial – pat them extremely dry with paper towels, almost like you're giving them a massage with the paper towels. Frozen wings release extra moisture when thawed, so they need extra drying. The rest of the recipe remains the same. I actually keep a bag of wings in the freezer specifically for when the craving hits, but I make sure to move them to the fridge the night before I plan to cook. While fresh wings give you marginally better results, the difference is hardly noticeable once that amazing sauce goes on.

What makes these different from American buffalo wings?

Night and day difference! Buffalo wings are typically coated in a flour mixture, fried once, then tossed in a sauce that's primarily butter and hot sauce. They have a thicker crust and a very vinegary, hot sauce flavor profile. Korean wings, with their double-fry method, have a thinner, glass-like crispy exterior and a complex sweet-spicy-umami sauce that sticks to the wing differently. Buffalo wings get soggy pretty quick after saucing, while good Korean wings stay crispy despite the sauce. I love both styles for different occasions, but they're completely distinct experiences – like comparing apples and oranges if apples and oranges were both delicious chicken parts.

My sauce got too thick. How can I fix it?

This happens to me sometimes when I get distracted! The sauce continues to thicken as it cools, so if you've ended up with something closer to paste than sauce, don't panic. Simply return it to low heat and gradually whisk in water, one tablespoon at a time, until you reach your desired consistency. You want something that's thick enough to coat the back of a spoon but still flows slowly when poured. If you've gone too far the other way and it's too thin, just simmer it a bit longer. The sauce is pretty forgiving that way. I usually aim for a consistency similar to warm honey – clingy but still pourable.

Are these wings gluten-free?

Almost! The wings themselves are naturally gluten-free, and the baking powder coating doesn't contain gluten. The potential issue is in the sauce – most soy sauce contains wheat. The easy fix is using tamari (Japanese gluten-free soy sauce) instead of regular soy sauce. Also double-check your gochujang, as some brands may contain wheat-based ingredients. I've made these for my gluten-sensitive cousin using certified gluten-free ingredients, and they were just as delicious. For more detailed information about wings and gluten, check out my dedicated article Are Chicken Wings Gluten-Free? The Truth Revealed! where I break down all the potential gluten sources in various wing preparations.

Can I make these wings ahead of time for a party?

Yes, with some strategic planning! Here's my tried-and-true method for party prep: Complete the first fry up to 24 hours ahead, then refrigerate the wings uncovered (helps them stay dry). Make the sauce ahead too and refrigerate separately. About 30-45 minutes before your guests arrive, bring everything to room temperature, do the second fry, and toss with the reheated sauce. For maximum crispiness, don't sauce all the wings at once – instead, keep the second batch warming in a 200°F oven and sauce them just before the first batch runs out. This keeps the wings at their optimal texture throughout your gathering and gives people that fresh-from-the-fryer experience. I've catered three parties this way, and people thought I was frying the wings to order!

What can I serve with these wings for a complete Korean-inspired meal?

When I'm going full Korean, I serve these wings with traditional banchan (side dishes). Quick pickled cucumbers are super easy – just slice cucumbers thin, toss with rice vinegar, a bit of sugar, and salt, and let sit for 30 minutes. Kimchi is a must, either store-bought or homemade if you're ambitious. A simple scallion salad dresses up the table – julienne green onions, soak in ice water until they curl, then drain and toss with a little sesame oil and rice vinegar. For something heartier, serve steamed rice on the side, or make kimchi fried rice as an accompaniment. Lastly, don't forget the beer! A light lager is traditional in Korea with fried chicken. My friends always remember the nights I do this spread – it transforms a simple wing night into a full Korean feast!