Advertisement
  • Newsletter
  • Subscribe

Korean Fried Chicken Wings

4

  • Prep Time15 min
  • Total Time1 h 10 min
  • Makes8 to 10 servings
*PLUS 30 minutes chilling time
chicken wings recipe topped with green onions

Photo, Erik Putz.

Chatelaine Triple Tested

Put some oil on the stovetop: our Korean fried chicken wings recipe will be a hit. (You might want to make a double batch just so you have leftovers!)

Ingredients

  • 1.5 kg chicken wings, and drumettes, separated with tips intact

  • 1 1/2 tsp kosher salt

  • 1 1/4 tsp pepper

  • 3/4 cup all-purpose flour

  • scant 1/2 cup potato starch

  • 1/4 cup rice flour

  • 1 tsp baking soda

  • 1 1/2 tsp gochugaru, (Korean hot pepper flakes)

  • 2 eggs, whisked

  • oil, for deep-frying

Sauce

  • 1 tbsp vegetable oil

  • 3 garlic cloves, minced

  • 1/3 cup ketchup

  • 1/3 cup white corn syrup

  • 1/4 cup gochujang paste

  • 2 tbsp cider vinegar

Instructions

  • PLACE chicken pieces in an extra-large bowl. Sprinkle with salt and pepper, tossing to coat. Refrigerate for 30 min.

  • SAUCE: Heat oil in a small saucepan over medium. Add garlic and cook until fragrant, 30 sec. Stir in ketchup, corn syrup, gochujang and vinegar. Cook until bubbly. Remove from heat.

  • POUR enough oil into a large heavy-bottomed pot, preferably a dutch oven, to reach 1 1/2 in. up the sides. Clip a deep-fry thermometer to side of pot and heat over medium to reach 350F. .

  • WHISK flour, potato starch, rice flour, baking soda and gochukaru in a bowl. Sprinkle flour mixture over chicken and rub mixture chicken into all crevices.

  • WHISK eggs and water in a bowl and pour over chicken. Toss immediately with 2 large spoons, stirring and tossing until all flour mixture is absorbed into chicken (you want to see craggly bits). Transfer to a baking sheet and separate pieces.

  • PREHEAT oven to 250F. Place a baking sheet on centre rack. Add chicken to oil-filled pot, 8 to 10 pieces at a time. Fry, turning, until golden and crispy, about 4 min. Drain on a rack placed over a baking tray. Fry again until dark brown and very crispy, 5 to 7 min. Transfer chicken to rack and sprinkle with salt. Place on baking sheet in oven to keep warm.

  • DRIZZLE some of the hot gochujang sauce on chicken, in batches, in a large bowl and toss lightly to coat. Sprinkle with sesame seeds and repeat with remaining chicken and sauce.

Chatelaine Quickies: Buffalo cauliflower

Get more of our favourite pub-style snack recipes.

Chatelaine celebrates, inspires, informs and empowers. We know that Canadian women contain multitudes, and we cover all of the issues—big and small—that matter to them, from climate change to caregiving, Canadian fashion and what to cook now.

Advertisement
Advertisement
Copy link
The cover of Chatelaine magazine's spring 2025 issue, reading "weekend prep made easy"; "five delicious weeknight meals", "plus, why you'll never regret buying an air fryer"; "save money, stay stylish how to build a capsule wardrobe" and "home organization special" along with photos of burritos, chicken and rice and white bean soup, quick paella in a dutch oven, almost-instant Thai chicken curry and chicken broccoli casserole in an enamelled cast-iron skillet

Subscribe to Chatelaine!

Want to streamline your life? In our Spring 2025 issue, we’ll show you how—whether it’s paring down your wardrobe, decluttering your messiest spaces or spending way less time cooking thanks to an easy, mostly make-ahead meal plan for busy weeknights. Plus, our first annual Pantry Awards.