Korean Fried Chicken Wings
Korean Fried Chicken Wings
Ingredients
For the Chicken Marinade
- 2 pounds chicken wings, pat dry
- 1 1/2 cups buttermilk
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 1/2 teaspoon MSG
- 2 fresh rosemary sprigs
- 2 fresh thyme sprigs
For the Dredging Mixture
- 2 cups all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For Frying
- 6 cups vegetable oil, or enough for deep frying
For the Korean Fried Chicken Sauce
- 1/2 cup ketchup
- 1/4 cup honey
- 2 tablespoons hot sauce, (such as TRUFF Hot Sauce)
- 2 tablespoons brown sugar, packed
- 1 tablespoon minced garlic
- 1 tablespoon soy sauce
- 1 teaspoon minced ginger
- 1 teaspoon white sesame seeds
- 1 teaspoon black sesame seeds
For Garnish
- 2 tablespoons chives, chopped, or scallions
Instructions
- 1
In a large bowl, combine buttermilk, 1 teaspoon paprika, 1/2 teaspoon black pepper, 1 teaspoon salt, and 1/2 teaspoon MSG. Whisk all ingredients together until well combined.
⏱️ 3 min
- 2
Add fresh rosemary sprigs and fresh thyme sprigs to the marinade. Add the chicken wings, ensuring they are fully submerged or coated. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to marinate.
⏱️ 5 min
- 3
In a separate large bowl, combine all-purpose flour, 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon salt, and 1/2 teaspoon black pepper. Whisk the flour and spices together until thoroughly mixed.
⏱️ 3 min
- 4
Remove chicken wings from the marinade, allowing excess liquid to drip off. Do not rinse. Fully coat each wing in the flour dredging mixture, pressing gently to adhere the coating. Shake off any excess flour. Place the dredged wings on a wire rack set over a baking sheet.
⏱️ 10 min
- 5
Heat vegetable oil in a large pot or Dutch oven over medium-high heat until it reaches 350°F. Carefully place a single layer of dredged chicken wings into the hot oil, being careful not to overcrowd the pot. Fry for 6-8 minutes, or until the chicken is golden brown and cooked through. Remove the chicken from the oil and place it back on the wire rack.
⏱️ 15 min•🌡️ 350
- 6
Increase the oil temperature to 375°F. Return the partially fried chicken wings to the hot oil for a second fry. Continue frying for another 3-5 minutes, or until the chicken reaches a deeper golden-brown color and is extra crispy. Remove the chicken from the oil and set aside on the wire rack.
⏱️ 10 min•🌡️ 375
- 7
While the chicken is frying, prepare the sauce. In a medium saucepan over medium heat, combine ketchup, honey, hot sauce, brown sugar, minced garlic, soy sauce, and minced ginger. Whisk continuously as the sauce heats and thickens, about 3-5 minutes.
⏱️ 5 min
- 8
Sprinkle in white sesame seeds and black sesame seeds into the sauce. Continue whisking until the sauce is glossy and has reached a desired consistency that coats the back of a spoon.
⏱️ 2 min
- 9
Take the double-fried chicken wings and, using a basting brush or by tossing in a large bowl, generously coat each wing with the prepared Korean fried chicken sauce.
⏱️ 5 min
- 10
Arrange the sauced chicken wings on a serving platter. Garnish with chopped chives or scallions if desired. Serve immediately and enjoy your crispy, sticky, sweet, and spicy Korean fried chicken wings!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Korean Fried Chicken Wings
For the Chicken Marinade
- 2 pounds chicken wings, pat dry
- 1 1/2 cups buttermilk
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 1/2 teaspoon MSG
- 2 fresh rosemary sprigs
- 2 fresh thyme sprigs
For the Dredging Mixture
- 2 cups all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For Frying
- 6 cups vegetable oil, or enough for deep frying
For the Korean Fried Chicken Sauce
- 1/2 cup ketchup
- 1/4 cup honey
- 2 tablespoons hot sauce, (such as TRUFF Hot Sauce)
- 2 tablespoons brown sugar, packed
- 1 tablespoon minced garlic
- 1 tablespoon soy sauce
- 1 teaspoon minced ginger
- 1 teaspoon white sesame seeds
- 1 teaspoon black sesame seeds
For Garnish
- 2 tablespoons chives, chopped, or scallions
Instructions
- 1
In a large bowl, combine buttermilk, 1 teaspoon paprika, 1/2 teaspoon black pepper, 1 teaspoon salt, and 1/2 teaspoon MSG. Whisk all ingredients together until well combined.
⏱️ 3 min - 2
Add fresh rosemary sprigs and fresh thyme sprigs to the marinade. Add the chicken wings, ensuring they are fully submerged or coated. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to marinate.
⏱️ 5 min - 3
In a separate large bowl, combine all-purpose flour, 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon salt, and 1/2 teaspoon black pepper. Whisk the flour and spices together until thoroughly mixed.
⏱️ 3 min - 4
Remove chicken wings from the marinade, allowing excess liquid to drip off. Do not rinse. Fully coat each wing in the flour dredging mixture, pressing gently to adhere the coating. Shake off any excess flour. Place the dredged wings on a wire rack set over a baking sheet.
⏱️ 10 min - 5
Heat vegetable oil in a large pot or Dutch oven over medium-high heat until it reaches 350°F. Carefully place a single layer of dredged chicken wings into the hot oil, being careful not to overcrowd the pot. Fry for 6-8 minutes, or until the chicken is golden brown and cooked through. Remove the chicken from the oil and place it back on the wire rack.
⏱️ 15 min•🌡️ 350 - 6
Increase the oil temperature to 375°F. Return the partially fried chicken wings to the hot oil for a second fry. Continue frying for another 3-5 minutes, or until the chicken reaches a deeper golden-brown color and is extra crispy. Remove the chicken from the oil and set aside on the wire rack.
⏱️ 10 min•🌡️ 375 - 7
While the chicken is frying, prepare the sauce. In a medium saucepan over medium heat, combine ketchup, honey, hot sauce, brown sugar, minced garlic, soy sauce, and minced ginger. Whisk continuously as the sauce heats and thickens, about 3-5 minutes.
⏱️ 5 min - 8
Sprinkle in white sesame seeds and black sesame seeds into the sauce. Continue whisking until the sauce is glossy and has reached a desired consistency that coats the back of a spoon.
⏱️ 2 min - 9
Take the double-fried chicken wings and, using a basting brush or by tossing in a large bowl, generously coat each wing with the prepared Korean fried chicken sauce.
⏱️ 5 min - 10
Arrange the sauced chicken wings on a serving platter. Garnish with chopped chives or scallions if desired. Serve immediately and enjoy your crispy, sticky, sweet, and spicy Korean fried chicken wings!
⏱️ 2 min