Double-Fried Korean Chicken Wings with Gochujang-Honey Glaze

By Sprig Originals ✓ · cooked up in Sprig

Shatter-crisp wings built the Korean way: a bare-bones cornstarch dredge, two trips through the oil at two different temperatures, and a sticky-sweet gochujang-honey glaze that goes on at the very last second so the crust never turns soggy. A convection-roast method is included for anyone who'd rather not deep-fry — same crunch, less oil.

Ingredients

• 3 lb chicken wings, split into flats and drumettes, tips removed
• 1 1/2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 1 tsp garlic powder
• 1 tsp grated fresh ginger
• 1 tbsp vodka or soju (optional, for extra crispness)
• 3/4 cup cornstarch
• 1/4 cup all-purpose flour
• 1/2 tsp baking powder

• 6 cups peanut or vegetable oil, for deep-frying
• 2 tbsp neutral oil, if oven-roasting instead

• 3 tbsp gochujang
• 3 tbsp honey
• 2 tbsp soy sauce
• 2 tbsp rice vinegar
• 1 tbsp brown sugar
• 1 tbsp toasted sesame oil
• 4 cloves garlic, finely grated
• 1 tsp grated fresh ginger
• 1 tbsp unsalted butter

• 1 tbsp toasted sesame seeds
• 2 scallions, thinly sliced
• Flaky salt, for sprinkling
• Pickled daikon or radish cubes, for serving (optional)

Instructions

1. Pat the wings completely dry with paper towels — surface moisture is the enemy of crisp skin. Toss them in a large bowl with the kosher salt, black pepper, garlic powder, grated ginger, and vodka if using. Let sit uncovered at room temperature for 15 minutes, or refrigerate uncovered on a rack for up to 12 hours for even drier skin.
2. Whisk the cornstarch, flour, and baking powder together in a wide shallow dish. Working a few at a time, press each wing into the mixture, coating every surface, then shake off the excess so only a thin dusty layer remains. Set the coated wings on a wire rack and let them sit 10 minutes so the starch hydrates and grips.
3. Make the glaze: combine the gochujang, honey, soy sauce, rice vinegar, brown sugar, sesame oil, garlic, and ginger in a small saucepan. Bring to a simmer over medium heat and cook 3 to 4 minutes, whisking, until it thickens just enough to coat a spoon. Off the heat, whisk in the butter. Keep warm — if it stiffens, loosen with a teaspoon of water.
4. TO DEEP-FRY: pour the oil into a heavy Dutch oven to a depth of about 2 1/2 inches and heat to 325°F. Fry the wings in batches of 8 to 10, keeping the oil between 300°F and 325°F, for 8 to 9 minutes, until pale golden and cooked through. Transfer to a wire rack. Let all the wings rest at least 10 minutes (up to 1 hour) — this is the pause that makes the second fry work.
5. Raise the oil to 385°F. Return the wings in batches and fry 2 to 3 minutes, until deep golden brown, blistered, and audibly crisp; internal temperature should read 185°F to 195°F, which renders the collagen and keeps the meat juicy. Drain on the rack, never on paper towels.
6. TO OVEN-ROAST INSTEAD (skip steps 4 and 5): heat a convection oven to 250°F. Arrange the dredged wings on an oiled wire rack set in a rimmed baking sheet, brush lightly with the 2 tablespoons of oil, and roast on a low rack for 30 minutes to dry and render. Raise the temperature to 450°F convection, move the pan to the upper third, and roast 20 to 25 minutes more, flipping once at the 12-minute mark, until deeply browned, blistered, and 185°F inside.
7. Just before serving, put the hot wings in a large dry bowl, pour over about three-quarters of the warm glaze, and toss quickly for 15 to 20 seconds — enough to lacquer, not to soak. Add more glaze only if you want them heavier.
8. Pile onto a platter, shower with sesame seeds, scallions, and a pinch of flaky salt, and serve immediately with pickled daikon and any remaining glaze on the side for dipping.

Chef's tips

Nutrition (per serving, estimated)

More from Sprig Originals

Char-Grilled Oysters with Garlic-Worcestershire Butter

Dark Roux Seafood Gumbo with Quick Shrimp Stock

One-Skillet Blackened Cajun Chicken Pasta

Are you this recipe's original author or publisher? Report a problem