clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Korean Fried Chicken Wings

Korean Fried Chicken Wings

  • Author: Big Flavors from a Tiny Kitchen - Ashley Covelli (Very lightly adapted from Saveur)
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: Serves 2-4 1x
  • Category: Appetizer
  • Method: Deep Fry
  • Cuisine: Korean


Double frying these chicken wings makes them nice and crispy. A sweet and spicy sauce and a dusting of crushed peanuts at the end are the perfect finish.



Peanut oil, for frying
5 cloves garlic
1 (1½”) piece peeled ginger
3 tbsp. soy sauce
3 tbsp. gojujang (Korean chile paste)
1½ tbsp. rice vinegar
1 tbsp. Asian sesame oil
1 tbsp. honey
⅔ cup flour
1 tbsp. cornstarch
16 chicken wings (about 1 3/4 lbs.)
1/4 cup peanuts, crushed


Pour oil into a 6-qt. pot to a depth of 2″. Heat over medium-high heat until a thermometer reads 350˚.

Chop garlic and ginger in a food processor. Add soy, gojujang, vinegar, sesame oil, and honey; purée. Put sauce into a bowl.

Whisk flour, cornstarch, and ⅔ cup water in another bowl. Add chicken; toss.

Working in 3 batches, fry chicken until golden, 6–8 minutes. Drain on paper towels.

Return oil to 350˚. Fry chicken until crisp, 6–8 minutes more. Drain again.

Toss chicken in sauce.

Dust with crushed peanuts


  • Serving Size:
  • Calories: 294
  • Sugar: 6.9 g
  • Sodium: 597.5 mg
  • Fat: 10.6 g
  • Saturated Fat: 1.7 g
  • Carbohydrates: 28.7 g
  • Fiber: 1.8 g
  • Protein: 20.8 g
  • Cholesterol: 38.8 mg

Keywords: fried wings, game day appetizer, Korean fried wings

Recipe Card powered byTasty Recipes