If you love crispy, sticky, sweet and spicy chicken wings with bold Korean flavours, this Korean Chicken Wing recipe is absolutely worth making at home. These wings are crispy on the outside, juicy and tender inside, and coated in a glossy gochujang sauce that delivers sweet, spicy, and tangy flavour in every bite.
They’re perfect for gatherings, family movie nights, game days, or whenever you’re craving something comforting with a little kick. Once you make them at home, you’ll see how simple and satisfying they are!
Love sweet and spicy wings? Try my air fryer Hot Honey Wings and classic spicy Thai Wings recipes, crispy fried wings glazed with sweet, spicy, sticky honey sauce.
Why These Wings Are So Good
What makes these wings stand out is the balance of texture and flavour. The wings are lightly coated and double-fried for maximum crispiness, then tossed in a delicious sticky sauce made with Korean chilli paste, honey, ketchup, and lime.
My love of K-dramas actually inspired me to try these wings at home after seeing similar dishes in my favourite Korean series. After a few tests, they turned out so good that this recipe is now on our regular family weekend treat, and everyone loves them.
Ingredients You’ll Need
For the Chicken
- Chicken wings split into drumettes and flats
- Salt
- Black pepper
- Garlic powder
- Cornflour
- Plain flour
- Oil for deep frying
For the Korean Wing Sauce
- Gochujang
- Honey
- Ketchup
- Soy sauce
- Minced garlic
- Sesame oil
- Lime juice
For Garnish
- Toasted sesame seeds
- Chopped spring onions
How To Make Korean Chicken Wings
- Season the Wings: Pat the chicken wings dry with kitchen paper. Season with salt, black pepper, and garlic powder. Mix well so the seasoning is evenly distributed.
- Coat the Wings: In a large bowl, combine cornflour and plain flour. Toss the wings in the flour mixture until fully coated. Shake off any excess flour.
- First Fry: Heat oil in a deep pan over medium heat. Fry the wings in batches for about 6 to 8 minutes until cooked through. Do not overcrowd the pan. Remove and let them rest for a few minutes.
- Second Fry: Increase the heat slightly and fry the wings again for 2 to 3 minutes until golden brown and crispy. Remove and drain on a wire rack or paper towel.
- Prepare the Sauce: In a separate pan, combine gochujang, honey, ketchup, soy sauce, minced garlic, sesame oil, and lime juice. Simmer gently over low heat until the sauce thickens slightly and becomes glossy.
- Toss and Serve: Add the crispy wings to the sauce and toss until evenly coated. Garnish with toasted sesame seeds and chopped spring onions. Serve immediately while hot and crisp.
Khin's Perfect Wing Tips
Make sure the chicken wings are fully dry before seasoning and coating, as moisture can prevent them from crisping properly.
Fry the wings in batches to maintain oil temperature and ensure even cooking.
Toss the wings in warm sauce just before serving so they stay crisp on the outside while beautifully glazed.
Air Fryer Option You Can Try
You can make these wings in an air fryer for a lighter version. Marinate and coat them in the flour mixture as usual. Preheat the air fryer to 190°C (375°F) and arrange the wings in a single layer, leaving space between them for air circulation. Cook for 20-25 minutes, flipping halfway through, until the wings are golden and crispy.
Once cooked, toss the wings in the Korean sauce and garnish with toasted sesame seeds and chopped spring onions as usual. They won’t be quite as crunchy as double-fried, but they’ll still have that sticky, flavour-packed glaze everyone will love.
Check out my easy Air Fryer Crispy Chicken Wings recipe for details, cooking tips, and instructions.
Add Pairings and Make It a Meal
These wings are perfect on their own as a party snack or appetiser. You can also serve them with steamed rice, simple cucumber salad, or pickled vegetables to balance the sweetness and heat.
FAQs
Can I prepare the sauce in advance?
Yes, the sauce can be made ahead and stored in the refrigerator for a few days. Gently reheat before tossing with freshly fried wings.
Why do I need to double fry the chicken wings?
Double frying creates extra crispy, light crust that Korean fried chicken is well known for. The first fry cooks the chicken through and removes moisture from the skin, while the second fry crisps up the coating and makes it crunchier. This method also keeps the wings crispy for longer, even after tossing them in sauce.
How do I keep the wings crispy for longer?
After frying, place the wings on a wire rack instead of stacking them. This prevents steam from softening the crust before they are coated in sauce.
Can I make these wings less spicy?
Yes, you can reduce the heat by using less gochujang or substituting part of it with ketchup. Adjust the sweetness and tang to balance the flavour if needed.
Can I bake the wings instead of deep-frying?
Absolutely. Coat the wings as directed, then bake the wings in the oven at 200°C (400°F) for 40-45 minutes, flipping halfway through, until they are golden and crispy. Toss with the sauce afterward. They won’t be quite as crunchy as double-fried, but they will still be delicious.
More Wings and Fried Chicken Recipes
From Chinese Salt and Pepper Chicken Wings to Honey Garlic Chicken Wings here are more of our readers' favourite fried chicken recipes:
If you’ve tried out and enjoyed this easy Korean Chicken Wings recipe, drop a comment below, leave a ⭐ rating, and let me know your thoughts.
For more delicious recipes and kitchen inspiration, follow me on Facebook, Instagram, YouTube, TikTok, and Pinterest.
You Might Also Love These Korean Recipes
Here are more of our family’s favourite Korean dishes you might love to try:
- Japchae Vegan ( Classic Korean sweet potato noodles dish with colourful crisp vegetables. )
- Korean Spicy Chicken ( Korean fried chicken with chicken breast. )
- Spicy Korean Beef ( Spicy, sweet, savoury Korean beef recipe. )
- Korean Beef Bowl ( Ground beef Korean style! )
📖 Recipe
Korean Chicken Wings
Ingredients
Main Ingredients
- 400 g Chicken wings ( about 14 oz )
- 1 cup Potato starch Or Corn starch
- ⅓ cup Plain flour Or All purpose flour
- 2 cloves Garlic
- Vegetable oil for frying
Marinate for Chicken
- 1 tsp Salt
- 1 tsp Black pepper
- ¼ tsp Baking soda
- 1 tsp Garlic paste
Wing Sauce
- 2 tbsp Honey
- 2 tbsp Ketchup
- 1½ tbsp Gochujang Korean Chilli Paste
- 1 tsp Lime juice
Garnish
- Toasted sesame seeds
- Korean chilli powder/chilli flakes (optional)
Instructions
Season and Coat the Wings
- Pat the chicken wings dry with kitchen paper. Season with salt, black pepper, and garlic powder. Mix well so the seasoning is evenly distributed.
- In a large bowl, combine cornflour and plain flour. Toss the wings in the flour mixture until fully coated. Shake off any excess flour.
Fry the Wings
- Heat oil in a deep pan over medium heat. Fry the wings in batches for about 6 to 8 minutes until cooked through. Do not overcrowd the pan. Remove and let them rest for a few minutes.
- Increase the heat slightly and fry the wings again for 2 to 3 minutes until golden brown and crispy. Remove and drain on a wire rack or paper towel.
Prepare the Sauce
- In a separate pan, combine gochujang, honey, ketchup, soy sauce, minced garlic, sesame oil, and lime juice. Simmer gently over low heat until the sauce thickens slightly and becomes glossy.
Toss and Serve
- Add the crispy wings to the sauce and toss until evenly coated. Garnish with toasted sesame seeds and chopped spring onions. Serve immediately while hot and crisp.
Notes
- Gochujang is a fermented Korean chilli pepper paste, which is widely used in Korean cooking.
- Any substitute for Gochujang? There is no exact same substitute for Gochujang chilli paste.
- Make sure the chicken wings are fully dry before seasoning and coating, as moisture can prevent them from crisping properly.
- Fry the wings in batches to maintain oil temperature and ensure even cooking.
Kay says
Love the wings yummy.
Khin says
So glad that you enjoyed this recipe, Kay! Thanks for sharing feedback.