If you’re looking for a snack that’s crispy, juicy, spicy, and totally irresistible, these Spicy Korean Fried Chicken Wings are about to be your new favorite.
Perfect for game days, family movie nights, or when you’re just craving a little heat, this recipe is surprisingly easy to make and packed with bold flavor.
My family goes wild for these wings, and I love how quickly they disappear from the plate. Don’t worry—I’ll walk you through every step, so you’ll nail it on the first try!
What You’ll Need
Ingredients:
- Chicken Wings: 2 pounds (separated into drumettes and flats)
- Buttermilk: 1 cup
- Cornstarch: 1 cup
- All-Purpose Flour: 1 cup
- Baking Powder: 1 teaspoon
- Salt: 1 teaspoon
- Vegetable Oil: For frying
For the Sauce:
- Gochujang (Korean chili paste): 3 tablespoons
- Soy Sauce: 2 tablespoons
- Honey: 2 tablespoons
- Rice Vinegar: 1 tablespoon
- Garlic: 3 cloves, minced
- Sesame Oil: 1 teaspoon
For Garnish:
- Sesame seeds
- Green onions, thinly sliced
Pro Tips:
- Double Fry for Extra Crispiness: Fry the wings twice—this gives them that ultra-crispy crunch even after you add the sauce!
- Adjust the Heat: If you’re making these for kids, reduce the gochujang or mix in a little ketchup for a milder sauce.
- Pat Wings Dry: Before marinating, pat the wings dry with a paper towel. This helps them crisp up better.
- Keep Sauce Warm: Warm up the sauce on low heat before tossing it with the wings, so everything stays hot and fresh.
- Don’t Overcrowd the Fryer: Fry in batches to keep the oil temperature consistent.
Tools You’ll Need:
- Large mixing bowls
- Deep fryer or large pot for frying
- Whisk
- Tongs
- Paper towels
- Small saucepan
- Baking sheet with cooling rack
Substitutions & Variations:
- Gochujang: Substitute with sriracha if you can’t find gochujang, but the flavor will be slightly different.
- Honey: Use brown sugar or maple syrup instead for a different sweetness.
- Gluten-Free: Swap the flour for gluten-free all-purpose flour and ensure your cornstarch is gluten-free.
- Baking Powder: You can skip this if you don’t have it, but it helps make the wings extra crispy.
Make-Ahead Tips:
- Marinate Early: You can marinate the chicken in buttermilk overnight to save time and boost flavor.
- Prep Sauce: Mix the sauce ingredients ahead of time and store them in the fridge. Just warm it up before using!
Instructions
1. Marinate the Chicken
Place the chicken wings in a large bowl. Pour the buttermilk over them, toss to coat, and let them marinate for at least 30 minutes (or overnight in the fridge).
2. Prep the Coating
In another bowl, whisk together the cornstarch, flour, baking powder, and salt
3. Coat the Wings
Remove the wings from the buttermilk, letting the excess drip off. Coat them in the flour mixture, pressing to ensure an even layer. Set them on a rack to rest for 5–10 minutes.
4. Fry the Wings
Heat vegetable oil in a large pot or fryer to 350°F (175°C). Fry the wings in batches for about 8 minutes, remove, and drain on a rack. Once all wings are fried, fry them a second time for 2–3 minutes to make them extra crispy.
5. Make the Sauce
In a small saucepan, combine gochujang, soy sauce, honey, rice vinegar, garlic, and sesame oil. Whisk over medium heat until smooth and slightly thickened (about 2–3 minutes).
6. Toss & Serve
Toss the crispy wings in the warm sauce until fully coated. Transfer to a serving plate and garnish with sesame seeds and green onions.
Leftovers & Storage
- Fridge: Store leftover wings in an airtight container in the fridge for up to 3 days.
- Reheat: Reheat in the oven or air fryer to restore crispiness. Avoid the microwave, as it will make them soggy.
Conclusion
These Spicy Korean Fried Chicken Wings are the perfect mix of crispy, sweet, and spicy, and they’ll definitely steal the show at your next gathering. Whether you’re feeding a crowd or just treating the family to something special, these wings are guaranteed to impress. If you try this recipe, leave a comment below and let me know how it turned out—or if you have any questions. I’d love to hear from you! Happy cooking! 🍗