Fried Sticky Korean Chicken Wings

Prep Time	Cook Time	Total Time
20 min	25 min	45 min

How to Make Fried Sticky Korean Chicken Wings

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Prep the chicken wings

Pat the chicken wings dry very well with paper towels to remove surface moisture.
Place them in a large bowl and season evenly with sea salt and black pepper.
Coat the wings

In a separate bowl whisk together the cornstarch, all-purpose flour, and baking powder.
Add the wings and toss until every piece is well coated and no dry patches remain.

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Heat the frying oil

Pour vegetable oil into a heavy pot or deep pan so it is about 2 inches deep.
Heat the oil to 350°F over medium heat, using a thermometer for accuracy if possible.
First fry the wings

Fry the wings in batches, without crowding, for 8 to 10 minutes until light golden and cooked through.
Transfer them to a wire rack set over a sheet pan to drain while you fry the remaining batches.
Second fry for extra crispiness

Increase the oil temperature slightly to about 375°F for the second fry.
Return the wings to the hot oil in batches and fry 3 to 4 minutes until deeply golden and very crisp.
Drain again on the wire rack and keep warm.

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Make the sticky Korean sauce

While the wings fry, combine gochujang, soy sauce, honey, and brown sugar in a small saucepan.
Add the rice vinegar, garlic, ginger, sesame oil, and water, and stir until everything is evenly mixed.
Place the pan over medium heat and simmer 3 to 5 minutes, stirring often, until slightly thickened and glossy.
Coat the wings in sauce

Transfer the hot wings to a large clean bowl and pour the warm sauce over them.
Toss gently with tongs until every wing is coated in a sticky, even layer of sauce.
Garnish and serve

Sprinkle the sticky wings with toasted sesame seeds and an optional shower of thinly sliced green onions.
Serve immediately while the coating stays crisp and the sauce is hot and glossy.

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Tips

Dry the wings really well: Moisture is the enemy of crisp skin, so take your time patting the wings dry before coating them.
Chill the coated wings briefly: Let the coated wings rest on a rack for 10 to 15 minutes so the starches hydrate and cling better during frying.
Fry in small batches: Crowding the pot drops the oil temperature and makes greasy wings, so cook only a single loose layer at a time.
Use the baking powder wisely: That small amount of baking powder helps create tiny bubbles in the crust, which gives extra crunch without a heavy batter.
Control sauce thickness off the heat: If the sauce gets too thick, whisk in a spoonful of water; if too thin, simmer one more minute until it looks syrupy.
Sauce at the last minute: Always toss the wings in sauce right before serving, or the crust can soften while it sits.

Energy	603	kcal
Protein	40	g
Total Fat	27	g
Carbohydrates	53	g
Dietary Fiber	0	g

FAQ

Why are my Korean chicken wings not crispy enough?: They were likely still damp, the oil was not hot enough, or the pot was crowded. Dry the wings very well, keep the oil close to 350°F, and fry in small batches so the temperature stays steady.
Can I bake or air-fry the wings instead of deep-frying?: Yes, though they will be a bit less shatter-crisp. For baking, place coated wings on a greased rack over a sheet pan, spray lightly with oil, and bake at 425°F for about 40 to 45 minutes, turning once. For an air fryer, cook at 380°F for 20 to 24 minutes, shaking or flipping halfway, then toss in the warm sauce.
How can I make the wings less spicy?: Use a little less gochujang and add extra honey or brown sugar to balance the heat. You can also stir in a spoonful of ketchup for a milder, kid-friendly sauce.
Can I make these wings ahead of time?: You can fry the wings a few hours ahead, cool them, and keep them in the fridge. Re-crisp them on a rack at 400°F for 10 to 12 minutes, then toss in freshly warmed sauce right before serving.
What oil is best for frying these wings?: Use a neutral, high-heat oil like vegetable, canola, or peanut oil. Avoid extra-virgin olive oil, since it smokes at frying temperatures and adds a flavor that can fight the gochujang.