Korean Chicken Wings

Korean Chicken Wings
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Korean cuisine has captivated food enthusiasts worldwide with its bold flavors, unique textures, and innovative techniques. Among the many delightful dishes, Korean Chicken Wings stand out as a beloved favorite. These wings are not only a treat for the taste buds but also a testament to the culinary artistry that defines Korean cooking. In this comprehensive guide, we will delve into the rich history of Korean Chicken Wings, explore their unique ingredients, and provide you with an authentic recipe that will surely become a staple in your kitchen.

Origin and History

Korean Chicken Wings have a fascinating history that reflects the evolution of Korean cuisine. While chicken has always been a popular ingredient in Korea, the concept of fried chicken wings as we know them today is relatively modern. The introduction of fried chicken in Korea is often attributed to the influence of American culture during and after the Korean War. However, Koreans quickly adapted the dish, infusing it with their unique flavors and cooking techniques.

The result is a harmonious blend of crispy, savory, and spicy that is distinctly Korean. The popularity of Korean Chicken Wings soared in the 1990s, and they have since become a global phenomenon, thanks in part to the spread of Korean pop culture and the rise of Korean barbecue restaurants around the world.

What Are Korean Chicken Wings Made Of?

The magic of Korean Chicken Wings lies in their ingredients. Each component is carefully selected to create a symphony of flavors and textures that make these wings truly exceptional. Here’s a closer look at the primary ingredients:

  • Chicken Wings: The star of the show, chicken wings provide the perfect balance of meat and skin, which crisps up beautifully when fried.
  • Cornstarch and Flour: A combination of cornstarch and flour is used to coat the wings, ensuring a light and crispy texture.
  • Gochujang: This fermented chili paste is a staple in Korean cuisine, offering a deep, spicy, and slightly sweet flavor.
  • Soy Sauce: Adds a savory umami element that enhances the overall taste.
  • Garlic and Ginger: Fresh garlic and ginger provide a fragrant and zesty kick.
  • Honey or Sugar: Balances the heat with a touch of sweetness.
  • Rice Vinegar: Adds a subtle tang that brightens the flavors.
  • Sesame Oil: Contributes a rich, nutty aroma.

Why Are Korean Chicken Wings So Crispy?

The crispiness of Korean Chicken Wings is one of their most alluring features. This signature crunch is achieved through a meticulous frying process and the use of specific ingredients:

  1. Double Frying: Korean Chicken Wings are typically fried twice. The first fry cooks the wings through, while the second fry, at a higher temperature, crisps up the skin to perfection.
  2. Cornstarch and Flour Coating: The combination of cornstarch and flour in the coating mixture ensures that the wings develop a light, crispy exterior.
  3. Resting Period: Allowing the wings to rest between the first and second fry helps to achieve an even crispier texture.

What Is Korean Chicken Sauce Made Of?

The sauce for Korean Chicken Wings is what sets them apart from other styles of fried chicken. This sauce is a masterful blend of sweet, spicy, and savory elements that coat the wings in a glossy, flavorful glaze. The key ingredients include:

  • Gochujang: Provides heat and depth of flavor.
  • Soy Sauce: Adds a salty, umami-rich base.
  • Honey or Sugar: Balances the spiciness with sweetness.
  • Garlic and Ginger: Infuse the sauce with aromatic notes.
  • Rice Vinegar: Adds acidity to brighten the flavors.
  • Sesame Oil: Enhances the sauce with a nutty fragrance.

What Makes Korean Chicken Different?

Korean Chicken is distinguished by its unique preparation methods and flavor profiles. Unlike traditional American fried chicken, which often relies on a buttermilk marinade and a thick batter, Korean Chicken Wings are typically marinated in a soy-based mixture and coated with a thin layer of cornstarch and flour. The double frying technique and the use of gochujang-based sauces further differentiate Korean Chicken Wings, offering a distinctively crispy and flavorful experience.

Difference Between Korean Chicken Wings and Buffalo Wings

While both Korean Chicken Wings and Buffalo wings are beloved for their bold flavors, they differ significantly in their preparation and taste profiles:

  • Flavor: Buffalo wings are typically coated in a vinegar-based hot sauce, while Korean Chicken Wings are glazed with a sweet, spicy, and savory gochujang sauce.
  • Crispiness: Korean Chicken Wings are known for their extra crispy texture, achieved through double frying. Buffalo wings, on the other hand, are usually fried once and have a softer exterior.
  • Marinade and Coating: Korean Chicken Wings are often marinated in a soy sauce mixture and coated with a thin layer of cornstarch and flour. Buffalo wings do not usually involve a marinade and are coated in a thicker batter.
  • Serving Style: Korean Chicken Wings are often garnished with sesame seeds and green onions, adding extra flavor and visual appeal. Buffalo wings are typically served with celery sticks and blue cheese or ranch dressing.

Which Gadgets are Used for Korean Chicken Wings?

To make the perfect Korean Chicken Wings, you’ll need a few essential kitchen gadgets:

  • Deep Fryer or Large Pot: For frying the wings to crispy perfection.
  • Wire Rack: To let the wings rest and drain excess oil.
  • Mixing Bowls: For marinating the wings and preparing the coating.
  • Tongs: To handle the wings during frying.
  • Small Saucepan: For making the sauce.
  • Basting Brush: To coat the wings evenly with sauce.
  • Instant-Read Thermometer: To ensure the oil is at the right temperature for frying.

Tips and Tricks

Creating the perfect Korean Chicken Wings involves a few key tips and tricks:

  1. Marinate Longer: Allow the chicken wings to marinate for at least 2 hours or overnight for maximum flavor.
  2. Temperature Control: Maintain the oil temperature between 350°F and 375°F for optimal frying.
  3. Double Fry: Don’t skip the double frying process; it’s crucial for achieving the signature crispiness.
  4. Toss Immediately: Toss the fried wings in the sauce while they are still hot to ensure they absorb the flavors well.
  5. Rest Between Fries: Let the wings rest between the first and second fry to enhance the crispiness.

How to make Korean Chicken Wings

Korean Chicken Wings

Recipe by ImamCourse: AppetizersCuisine: Korean


Prep Time:


Cooking time




Total time Approximately



Korean Chicken Wings are a delectable fusion of crispy, savory, and spicy elements. These wings are double-fried to perfection, ensuring a satisfyingly crunchy texture. Coated in a luscious gochujang-based sauce, they deliver a harmonious balance of sweet, spicy, and umami flavors. Whether served as an appetizer, snack, or main dish, Korean Chicken Wings are sure to impress with their bold taste and irresistible crunch.


  • 2 lbs chicken wings

  • 1 cup cornstarch

  • 1/2 cup all-purpose flour

  • 1/2 cup gochujang (Korean chili paste)

  • 1/4 cup soy sauce

  • 1/4 cup honey or sugar

  • 2 tablespoons rice vinegar

  • 2 cloves garlic, minced

  • 1 tablespoon ginger, grated

  • 1 tablespoon sesame oil

  • Sesame seeds and green onions for garnish


  • Marinate the Chicken Wings: In a large bowl, combine soy sauce, garlic, ginger, and sesame oil. Add the chicken wings and toss to coat. Cover and refrigerate for at least 2 hours or overnight.
  • Prepare the Coating: In a separate bowl, mix the cornstarch and flour.
  • Coat the Wings: Remove the wings from the marinade and coat them in the cornstarch-flour mixture, shaking off any excess.
  • First Fry: Heat oil in a deep fryer or large pot to 350°F. Fry the wings in batches for about 8-10 minutes, until they are cooked through but not browned. Remove and let them drain on a wire rack.
  • Second Fry: Increase the oil temperature to 375°F. Fry the wings again for 2-3 minutes, until they are golden brown and crispy. Remove and drain on a wire rack.
  • Make the Sauce: In a small saucepan, combine gochujang, honey (or sugar), soy sauce, rice vinegar, garlic, and ginger. Cook over medium heat, stirring frequently, until the sauce thickens slightly.
  • Toss the Wings: Place the fried wings in a large bowl. Pour the sauce over the wings and toss to coat evenly.
  • Garnish and Serve: Sprinkle sesame seeds and sliced green onions over the wings. Serve hot and enjoy!


  • Korean Chicken Wings are a delightful dish that combines the best of Korean culinary traditions with a universally loved snack. The crispy texture, combined with the rich, flavorful sauce, makes these wings a crowd-pleaser at any gathering. By following our detailed guide, you can recreate this iconic dish in your own kitchen and impress your family and friends with your culinary skills.

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Nutrition Facts

1 servings per container


  • Amount Per Serving% Daily Value *
  • Total Fat 20g 31%
    • Saturated Fat 5g 25%
  • Cholesterol 100mg 34%
  • Sodium 800mg 34%
  • Amount Per Serving% Daily Value *
  • Total Carbohydrate 25g 9%
    • Dietary Fiber 1g 4%
    • Sugars 10g
  • Protein 20g 40%

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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