Double-Fried Korean Yangnyeom Chicken Wings Step-by-step instructions

Before you start

Before starting, ensure your chicken wings are completely thawed and patted dry. Having all glaze ingredients measured and ready in a bowl near the stove will make the tossing process much smoother.

Set up a wire cooling rack over a baking sheet to catch any drips and allow airflow around the wings during the resting period.

Ensure you have a deep-frying thermometer available, as precise oil temperatures are the difference between greasy results and the perfectly light, crispy texture required for this dish.

Instructions

Coating and Glaze Prep

1. 1Prepare and Coat Wings
   Pat the chicken wings dry with paper towels to ensure a crispy crust. Toss the wings thoroughly in the ginger-garlic juice, then dredge them evenly in potato starch until every piece is well coated.
   Look for Wings should be evenly covered in a thin, dry layer of starch.
   Tip Ensure the chicken is very dry before adding the ginger-garlic juice for better adhesion.
2. 2Prepare the Glaze
   In a small mixing bowl, combine the gochujang, rice syrup, ketchup, and minced garlic. Whisk the mixture until the glaze is smooth, uniform, and slightly thickened.
   Look for The glaze should be well-emulsified and glossy.
   Tip If the glaze seems too thick, add a teaspoon of warm water to loosen it.

The wings should be uniformly coated in dry starch, with no wet spots visible. The glaze should be whisked into a smooth, thick consistency that is ready to be heated. Everything should feel organized and ready for the immediate high-heat cooking process that follows.

Double-Fry Technique

3. 3First Fry
   Heat oil in a deep pot to 330°F (165°C). Carefully drop the coated wings into the oil and fry for 6 minutes to cook the interior. Remove the wings and let them rest on a wire rack for at least 3 minutes to allow moisture to escape.
   Look for Wings should be pale gold and cooked through.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Do not overcrowd the fryer; fry in batches if necessary for even cooking.
4. 4Second Fry
   Increase the oil temperature to 375°F (190°C). Flash-fry the rested wings for 3 minutes until they achieve a deep, golden-brown color and a glass-like, shatteringly crisp exterior.
   Look for The crust should sound hollow and crisp when tapped.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip The second fry is essential for the signature texture; do not skip it.

After the first fry, the wings look pale and slightly firm. After the second fry, they should be vibrant golden-brown and feel exceptionally light and crisp. The sound of the wings hitting the wire rack should be distinct and hollow, indicating a successful, glass-like crust.

Glazing and Serving

5. 5Glaze and Serve
   Place the prepared glaze in a pan over medium heat until it begins to bubble. Toss the hot, double-fried wings into the bubbling sauce until evenly coated. Remove immediately and sprinkle with toasted white sesame seeds.
   Look for The sauce should cling to the wings like a glossy, sticky lacquer.
   Tip Serve immediately while the crust is at its peak crunch.

The glaze should be bubbling and glossy, clinging to the wings without becoming thin or watery. The final result should look appetizing, with a vibrant red color and a shimmering finish from the rice syrup. The wings should be served immediately while the crust is hot and at its absolute crunchiest.

Common mistakes

Avoid the common mistake of overcrowding the oil, which causes the temperature to drop rapidly and leads to greasy, limp wings. Do not skip the resting phase between the first and second fry; this cooling time is essential for moisture redistribution and final crisping.

Ensure the oil has fully returned to the target temperature before adding the wings for the second fry to achieve the desired crunch.

How to tell it’s done

The chicken is done when the internal temperature reaches 165°F (74°C) measured at the thickest part of the wing. Visually, the wings should have a deep, golden-brown color after the second fry.

The crust should appear glossy and sound hard when tapped with tongs. The glaze should be fully incorporated, coating the wings in a sticky, uniform layer without pooling significantly at the bottom of the pan.

• Poultry: 165°F (74°C) in the thickest part