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

Tips for success

To achieve the most consistent results, ensure your chicken is at room temperature for about 20 minutes before frying. This helps the chicken cook more evenly without dropping the oil temperature too much when it is added to the wok.

If you prefer a spicier wing, you can add a small amount of gochugaru (Korean chili flakes) to the glaze, though the gochujang provides a balanced baseline of heat.

The key to maintaining the crunch is in the timing of the glaze. If you are serving a large crowd, keep the double-fried wings in a warm oven on a wire rack until you are ready to glaze them.

Toss only the amount you plan to serve immediately, as the sauce will eventually soften the crust if left sitting for too long. Always use fresh scallions for the final garnish to provide a sharp, bright contrast to the rich glaze.

Variations

• Soy Garlic Glaze: Replace the gochujang with an extra tablespoon of soy sauce and a teaspoon of brown sugar for a savory, non-spicy version that focuses on deep umami flavors.
• Extra Spicy Wings: Incorporate a tablespoon of finely chopped fresh Thai chili or a dash of cayenne pepper into the glaze mixture to significantly increase the heat level of the wings.

Storage and make-ahead

Fridge

Store in an airtight container for up to 2 days.

Reheat

Reheat in a 375°F oven on a wire rack for 5-8 minutes until crisp; avoid the microwave.

Store any leftover wings in an airtight container in the refrigerator for up to 2 days. Keep in mind that the crust will lose its signature crunch once refrigerated and reheated. For the best experience, consume the wings immediately after preparing them, as the contrast between the crispy exterior and the sticky, savory sauce is most pronounced when the dish is fresh and hot.

You can prepare the batter and the glaze components ahead of time, but the frying should be done just before serving to ensure the best texture. The wings themselves can be cleaned and patted dry in advance, but avoid coating them with the batter until you are ready to fry. The glaze ingredients can be combined in a jar and kept at room temperature, ready to be heated in the wok when needed.

Serving ideas

Serve these wings immediately while they are still piping hot and the glaze is sticky. They make an excellent main dish when accompanied by a light, acidic side like pickled radish or a crisp cucumber salad, which helps cut through the richness of the fried chicken and the sweetness of the honey glaze.

Present them on a large platter with extra scallions and sesame seeds sprinkled over the top for a professional, vibrant look.

For a casual dining experience, place the platter in the center of the table and provide plenty of napkins, as these wings are best enjoyed by hand.

Because the glaze is quite bold, it pairs well with simple steamed white rice or even a cold beverage to balance the spice. Ensure your guests are ready to eat as soon as the wings are tossed, as the experience of the hot, crunchy coating is the highlight of the dish.

Frequently asked questions

Recipe card

Ultra-Crispy Korean Double-Fried Chicken Wings

Prep 15 minCook 9 minTotal 24 minServes 4

Ingredients

• 2 lb wing drumettes
• 1 cup potato starch
• 1 tsp grated ginger
• 4 minced garlic cloves
• 1/2 cup cold sparkling water
• 1/3 cup gochujang
• 3 tbsp honey
• 2 tbsp soy sauce
• toasted white sesame seeds for serving
• thinly sliced scallions for serving

Instructions

1. In a large mixing bowl, whisk together the potato starch, grated ginger, minced garlic, and cold sparkling water until a smooth, thin batter forms. Add the wing drumettes to the bowl and toss thoroughly to ensure every piece is evenly coated in the mixture.
2. Heat a heavy wok filled with oil to 335°F (168°C). Carefully add the wings and fry for 6 minutes. Remove the wings and let them drain briefly. Increase the oil temperature to 385°F (196°C) and flash-fry the wings for 3 minutes until golden and deeply crispy. Ensure the internal temperature reaches at least 165°F (74°C).
3. In a clean wok over medium heat, combine the gochujang, honey, and soy sauce, stirring until the mixture is bubbling and fragrant. Add the fried wings to the wok and toss rapidly until every wing is coated in the sticky crimson glaze. Remove from heat and sprinkle with toasted white sesame seeds and thinly sliced scallions before serving immediately.

Contains: gluten, soy, sesame

Estimated nutrition per serving

Calories

450

Protein

22 g

Carbohydrates

35 g

Fat

24 g

Fiber

1.5 g

Sugar

12 g

Sodium

850 mg

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