Crispy Korean Honey Garlic Fried Chicken Wings Tips, FAQ & printable recipe

Tips for success

For the crispiest wings, make sure the oil is at the correct temperature before each batch. Use a deep-fry thermometer and adjust the heat as needed.

After the first fry, let the wings rest on a wire rack for at least 5 minutes; this allows the coating to set and helps the second fry achieve maximum crunch. Do not skip the second fry—it is essential for the signature shatter.

When making the glaze, keep it warm over low heat while you finish frying. If it cools and thickens too much, add a teaspoon of water or soy sauce to loosen it.

Toss the wings in batches to ensure even coating, and serve immediately. For a spicier version, add a pinch of gochugaru (Korean chili flakes) or a drizzle of gochujang to the glaze.

Variations

• Spicy Gochujang Glaze: Replace the honey with 1/4 cup gochujang and 1/4 cup honey, and add 1 tablespoon gochugaru for heat. Simmer with the soy sauce and garlic for a fiery, savory-sweet twist.
• Sesame-Ginger Glaze: Add 1 tablespoon toasted sesame oil and 1 teaspoon grated ginger to the glaze. Garnish with extra sesame seeds and a drizzle of sesame oil for a nutty aroma.
• Garlic-Parmesan Wings: After frying, toss the wings with a mixture of melted butter, minced garlic, and grated Parmesan cheese. Skip the honey glaze for a savory, umami-rich version.
• Lemon-Honey Glaze: Add the zest and juice of one lemon to the glaze along with the honey. The citrus brightens the sweetness and adds a refreshing tang.

Storage and make-ahead

Fridge

Store leftover wings in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 8-10 minutes to restore some crispness.

Freezer

Freeze unglazed fried wings on a baking sheet, then transfer to a freezer bag for up to 2 months.

Reheat

To reheat glazed wings, place them on a wire rack in a 350°F (175°C) oven for 8-10 minutes.

Store leftover glazed wings in an airtight container in the refrigerator for up to 3 days. The crust will soften, but the flavor remains delicious.

To reheat, place them on a wire rack in a 350°F (175°C) oven for 8-10 minutes to crisp up slightly. Avoid microwaving, as it makes the coating soggy.

The wings can be fried up to 2 hours ahead and kept at room temperature on a wire rack. Reheat them in a 375°F (190°C) oven for 5 minutes before tossing with the glaze.

The glaze can be made up to 3 days ahead and stored in the refrigerator; warm it gently before using.

Serving ideas

Serve these wings as an appetizer with cold beer or a crisp salad. They also shine as a main dish alongside steamed rice and pickled radishes. For a party, double the recipe and keep the fried wings warm in a low oven while you finish the glaze.

For the best experience, serve the wings immediately after glazing, while the crust is still shatteringly crisp. Provide plenty of napkins, as the sticky glaze is part of the fun. Garnish with extra sesame seeds and scallions for a pop of color and freshness.

Frequently asked questions

Recipe card

Crispy Korean Honey Garlic Fried Chicken Wings

Prep 20 minCook 30 minTotal 50 minServes 4

Ingredients

• 1 kg chicken wings, split into drumettes and flats
• 2 tbsp soy sauce
• 1 tbsp fresh ginger, grated
• 1 cup potato starch
• vegetable oil, for frying, to taste
• 1/2 cup honey
• 3 tbsp soy sauce
• 2 tbsp brown sugar, packed
• 5 cloves garlic, minced
• 1 tbsp sesame seeds
• 2 tbsp scallions, thinly sliced

Instructions

1. In a large bowl, toss the chicken wings with 2 tablespoons soy sauce and the grated ginger. Let them sit for 10 minutes while you heat the oil. Place the potato starch in a shallow dish. Working in batches, dredge each wing in the starch, pressing gently to adhere, then shake off excess. The wings should look heavily coated with craggy flakes.
2. Heat about 2 inches of vegetable oil in a large pot to 170°C (340°F). Carefully lower the coated wings into the oil in batches, without crowding. Fry for 6 minutes, turning occasionally, until the coating is set and the wings are cooked through but not deeply browned. Transfer to a wire rack set over a baking sheet.
3. Increase the oil temperature to 190°C (375°F). Return the first-batch wings to the hot oil in batches and fry for 90 seconds, until deep golden brown and shatteringly crisp. Drain on a fresh wire rack. Repeat with all wings. The internal temperature of the chicken should reach 165°F (74°C).
4. In a small saucepan, combine the honey, 3 tablespoons soy sauce, brown sugar, and minced garlic. Bring to a simmer over medium heat, stirring frequently. Cook for 3 to 4 minutes, until the mixture thickens to a syrupy consistency and bubbles with frothy foam. Remove from heat.
5. Place the double-fried wings in a large mixing bowl. Pour the hot glaze over the wings and toss quickly with tongs to coat every crevice evenly. The glaze should cling to the crispy surface without making it soggy.
6. Transfer the glazed wings to a serving platter. Sprinkle with sesame seeds and sliced scallions. Serve immediately while the wings are still hot and crunchy.

Contains: gluten, soy, sesame

Estimated nutrition per serving

Calories

650

Protein

35 g

Carbohydrates

45 g

Fat

35 g

Automatic estimate from the ingredient list, not laboratory-verified.