Ingredients
- 2.5 lbs chicken wings
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- 2 teaspoons garlic powder
- 1/2 teaspoon ground ginger
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- Neutral oil for frying
Seasoning Mix
- 1 cup flour
- 1 cup cornstarch
- 1/2 tablespoon kosher salt
- 1/2 tablespoon white pepper
- 1/2 tablespoon baking powder
Sauce
- 2 tablespoons neutral oil
- 1/4 cup honey
- 1/4 cup gochujang
- 2 tablespoons brown sugar
- 2 tablespoons soy sauce
- 1 teaspoon garlic powder
- 1/4 teaspoon ground ginger
- 2 tablespoons rice vinegar
- 2 tablespoons water
Marinate the Chicken
Place the chicken wings in a large bowl and season with salt, white pepper, garlic powder, ground ginger, soy sauce, and sesame oil. Mix thoroughly and let marinate for 1 to 2 hours, or overnight for best results.
Make the Seasoning Mix
In a separate large bowl, combine the flour, cornstarch, kosher salt, white pepper, and baking powder. Mix well.
Add any leftover marinade or 1–2 tablespoons of water. Use your hands to rub the mixture together until coarse bits form throughout the dredge.
Dredge the Wings
Press each marinated chicken wing into the seasoning mix, coating well on all sides, ensuring no dry spots remain. Shake off excess dredge and place on a sheet pan. Let the coated wings rest for 5 to 10 minutes while preparing the frying oil.
Fry the Chicken (Twice)
Heat oil to 350°F in a heavy-bottomed pot or Dutch oven. Fry the wings in batches for 6 to 8 minutes. Remove and let drain on a wire rack or paper towel-lined plate.
Bring the oil back to 350°F and fry each batch a second time for 1 to 2 minutes until golden and crispy. Avoid overcrowding to maintain oil temperature. Ensure wings reach 165°F internally before serving.
Make the Gochujang Honey Sauce
In a wide skillet over medium heat, warm 2 tablespoons of neutral oil. Add garlic powder, ground ginger, and gochujang, cooking until fragrant, about 30 to 45 seconds.
Stir in soy sauce, brown sugar, honey, rice vinegar, and water. Let the mixture simmer until the sugar dissolves and thickens slightly, about 2 to 3 minutes.
Coat and Serve
Transfer the fried wings into the sauce and toss well to coat evenly. Serve immediately while hot and crispy.
Notes
Let excess marinade drip off before dredging. Press wings firmly into the flour mix to fully coat, then shake off loose flour. Let dredged wings rest before frying for better adherence. Monitor oil temperature carefully and strain out burnt bits between batches.
Always use a heavy-bottomed pot for better heat retention and avoid overcrowding the pan during frying.
Korean Gochujang Wings
Ingredients
- 2.5 lbs chicken wings
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- 2 teaspoons garlic powder
- 1/2 teaspoon ground ginger
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- neutral oil for frying
Seasoning Mix
- 1 cup flour
- 1 cup cornstarch
- 1/2 tablespoon kosher salt
- 1/2 tablespoon white pepper
- 1/2 tablespoon baking powder
Sauce
- 2 tablespoons neutral oil
- 1/4 cup honey
- 1/4 cup gochujang
- 2 tablespoons brown sugar
- 2 tablespoons soy sauce
- 1 teaspoon garlic powder
- 1/4 teaspoon ground ginger
- 2 tablespoons rice vinegar
- 2 tablespoons water
Instructions
- Marinate chicken wings with salt, white pepper, garlic powder, ground ginger, soy sauce, and sesame oil. Let sit for 1-2 hours or overnight.
- Combine flour, cornstarch, kosher salt, white pepper, and baking powder. Add leftover marinade or water to form coarse bits.
- Press wings into the seasoning mix, coat well, and shake off excess. Let rest 5-10 minutes.
- Heat oil to 350°F. Fry wings in batches 6-8 minutes. Drain.
- Refry at 350°F for 1-2 minutes until golden and crispy.
- In a skillet, heat oil. Add garlic powder, ground ginger, and gochujang. Cook 30-45 seconds.
- Add soy sauce, brown sugar, honey, rice vinegar, and water. Simmer 2-3 minutes until thickened.
- Toss fried wings in the sauce. Serve hot.