I learned from experience that some of the crispiest chicken wings will be Korean fried chicken. Therefore, I made this crispy Korean fried chicken wings recipe.
The Crispiest Chicken Wings
When it comes to finger-licking deliciousness, Crispy Korean Chicken Wings are hard to beat. It is so good that I do not think about Kentucky Fried Chicken when I think about KFC.
Please replace “Kentucky” with “Korean” because that is the only KFC I will acknowledge as of now.
This exquisite dish combines the satisfying crunch of flawless fried chicken wings with the bold and flavorful spices that make the chicken stand out above the rest.
To accomplish the feat of the chicken having a crispy texture, usually, the double-fried method is used.
Furthermore, this results in a beautiful golden brown exterior that gives way to tender and juicy meat on the inside.
The secret lies in a combination of cornstarch and flour coating, which helps create that extra crunchiness. Doing that will definitely give you the crispiest chicken wings.
However, replace the cornstarch with potato starch, then you really have a delicious crispy Korean fried chicken wings recipe.
Korean BBQ Sauce
What sets Crispy Korean Chicken Wings apart outside the crunch is the mouthwatering glaze that accompanies them.
Coated with traditional Korean flavors such as gochujang, soy sauce, garlic, ginger, and other ingredients.
Place them all together to create a tantalizing blend of sweet, savory, and spiciness that will leave you yearning for more.
First Time Trying The Real KFC
I remember my first time eating Korean chicken, and the main thing that stood out was the crispiness of the chicken.
Every bite was satisfying full of crunch and flavor. I have already heard great things about this chicken, so it was an incredible feeling to taste it, and not to be let down.
I will admit, the food was expensive, but it was worth it. So much so that I went to get some more the next day.
Making The Crispy Korean Fried Chicken Wings Recipe
Serving Size: 4
Crispiest Chicken Wings Ingredients
- 1 Tsp Salt
- 1 Tsp Black Pepper
- 2 1/2 Lbs Chicken Wings
- 1 Tsp White Pepper
- 1 Cup Butter Milk
- 1/2 Tsp Garlic Powder
- 1 Tsp Ginger Powder
- 1 Cup Potato Starch
- 1/4 Cup All Purpose Flour (Optional If You Want Double Drench)
- 1/2 Tsp Onion Powder
- 1 Tbsp Mustard
- 1/2 Tsp MSG
- 1 Tsp 5 Chinese Seasoning
- Oil
Equipment & Tools
- Deep Fryer
- 2 Large Mixing Bowls
- Baking Rack
- Saran Wrap (Optional)
- Foil (Optional)
- Thermometer (Optional)
Korean Fried Chicken Wings Steps
- Mix all the chicken wings ingredients into a large mixing bowl except for the potato starch. The potato starch will be used later on.
- If you do not want a double drench, then do not use the add-in all-purpose flour.
- Cover the mixing bowl, and let it sit from an hour to overnight. If the mixing bowl does not come with a lid, then use saran wrap or foil.
- Place potato starch in a mixing bowl. Only doing one at a time, place a chicken wing into the potato starch and cover the entire wing with the starch. Next, place the wings on a baking rack to let the wings rest.
- Repeat this step until all the wings are coated with potato starch.
- Add oil to the deep fryer, then preheat the oil to 350 degrees. There should be enough oil to where the wings are submerged in the deep fryer.
- You do not want to overcrowd the deep fryer, so you will have to cook the wings in batches.
- For each batch, cook the wings for 5 minutes. Place the wings on the baking rack when the batch is done cooking.
- Once the batches are cooked, place the chicken wings in the deep fryer to cook for a second time for 5 minutes. You will do this for all the batches.
Still The Crispiest Chicken Wings You May Ever Try
If you’re feeling adventurous in the kitchen, then this recipe will be for you, and you can customize your version of these delectable wings to your liking.
From adding honey for an extra touch of sweetness to experimenting with different spice levels, the possibilities are unlimited.
So next time you’re looking for something truly crave-worthy and bursting with flavor, give this recipe a try!
Crispy Korean Fried Chicken Wings
Supplies and Equipment
- 1 Deep Fryer
- 2 Large Mixing Bowls
- 1 Baking Rack
- 1 Saran Wrap Optional
- 1 Foil Optional
- 1 Food Thermometer Optional
Ingredients
Chicken Wings Ingredients
- 1 Tsp Salt
- 1 Tsp Black Pepper
- 2 1/2 Lbs Chicken Wings
- 1 Tsp White Pepper
- 1 Cup Butter Milk
- 1/2 Tsp Garlic Powder
- 1 Tsp Ginger Powder
- 1 Cup Potato Starch
- 1/4 Cup All-Purpose Flour (Optional If You Want Double Drench)
- 1/2 Tsp Onion Powder
- 1 Tbsp Mustard
- 1/2 Tsp MSG
- 1 Tsp Chinese Seasoning
- Oil
Instructions
Korean Fried Chicken Wings Steps
- Mix all the chicken wings ingredients into a large mixing bowl except for the potato starch. The potato starch will be used later on.
- If you do not want a double drench, then do not use the add-in all-purpose flour.
- Cover the mixing bowl, and let it sit from an hour to overnight. If the mixing bowl does not come with a lid, then use saran wrap or foil.
- Place potato starch in a mixing bowl. Only doing one at a time, place a chicken wing into the potato starch and cover the entire wing with the starch. Next, place the wings on a baking rack to let the wings rest.
- Repeat this step until all the wings are coated with potato starch.
- Add oil to the deep fryer, then preheat the oil to 350 degrees. There should be enough oil to where the wings are submerged in the deep fryer.
- You do not want to overcrowd the deep fryer, so you will have to cook the wings in batches.
- For each batch, cook the wings for 5 minutes. Place the wings on the baking rack when the batch is done cooking.
- Once the batches are cooked, place the chicken wings in the deep fryer to cook for a second time for 5 minutes. You will do this for all the batches.
Nutrition
