Double-Fried Korean Yangnyeom Chicken Wings Tips, FAQ & printable recipe

Tips for success

To maintain the best texture, always fry in small batches. This prevents the oil temperature from crashing, which is the primary cause of oily fried chicken.

If you are cooking for a larger group, keep the first-fried wings in a low-temperature oven to keep them warm while you finish the rest, but avoid covering them tightly as this will create steam and ruin the hard-earned crispness of the coating.

The ginger-garlic juice is a secret weapon for flavor. You can make it by grating fresh ginger and garlic and squeezing them through a fine-mesh sieve or a piece of cheesecloth.

This provides a potent aromatic punch without leaving large, burnt bits of fiber on the surface of the chicken during the frying process. If you are in a rush, a very fine microplane grater can also work effectively.

Variations

• Spicy Garlic Extra: Increase the minced garlic by an additional 10 grams and add a teaspoon of red pepper flakes to the glaze for a sharper, more intense heat profile.
• Soy Glaze Alternative: Replace the gochujang with an equal amount of soy sauce and a teaspoon of toasted sesame oil for a savory, umami-forward version that is less spicy.

Storage and make-ahead

Fridge

Keep in an airtight container for up to 3 days. Cool to room temperature for no more than 2 hours before refrigerating.

Reheat

Reheat in a 375°F (190°C) oven or air fryer for 5-8 minutes until hot and slightly recrisped. Avoid the microwave, which will leave the crust soggy.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Note that the texture will soften significantly once the wings are refrigerated and the sauce saturates the crust. Reheating is required to bring back some of the original crispness, though it will never be identical to the quality of the freshly fried dish.

You can prepare the glaze and coat the wings in starch up to 30 minutes before frying. Avoid coating them too early, as the starch will absorb moisture from the chicken and become gummy. The glaze can be made several hours in advance and kept at room temperature. Simply reheat the glaze in the pan just before you are ready to toss the wings.

Serving ideas

Serve these wings as a centerpiece for a casual gathering or a cozy dinner. They are best enjoyed alongside simple, refreshing sides like pickled radish or a crisp cabbage slaw to balance the rich, savory-sweet profile of the gochujang glaze.

The contrast of the hot, spicy wings with cool, acidic sides is a classic combination that enhances the overall dining experience.

Arrange the wings on a platter and provide plenty of napkins, as this is a finger-food experience. For an authentic pub-style presentation, serve them with an extra sprinkle of toasted sesame seeds and perhaps a few thin slices of scallions for a pop of freshness.

There is no need for heavy dipping sauces, as the wings are already heavily coated in the flavorful glaze.

Frequently asked questions

Recipe card

Double-Fried Korean Yangnyeom Chicken Wings

Prep 15 minCook 18 minRest 3 minTotal 36 minServes 2

Ingredients

• 500 g chicken wings
• 1 cup potato starch, for coating
• 2 tbsp ginger-garlic juice, for coating
• 45 g gochujang
• 60 ml rice syrup
• 30 ml ketchup
• 20 g minced garlic
• toasted white sesame seeds, for serving

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.

Contains: gluten, soy, sesame

Estimated nutrition per serving

Calories

420

Protein

22 g

Carbohydrates

35 g

Fat

21 g

Fiber

0.5 g

Sugar

18 g

Sodium

650 mg

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