This post is sponsored by Moore’s Marinade. All opinions, text, images or video are 100% my own.
Korean Fried Chicken Wings is a Korean classic made with extra crispy fried and tender chicken wings glazed in a spicy sweet sauce.
The ultimate fried chicken appetizer; this is a totally different beast than buttermilk fried chicken. The wings are battered in a wet flour and cornstarch mixture with a couple teaspoons of baking powder. By replacing a 1/2 cup of flour with cornstarch, I’ve achieved a crispy, airy, and flaky fried crust that can’t be beaten.
Fried chicken wings glazed in a sweet and spicy sauce is my favorite recipe to make for game day. I’m not going to lie, I make this at least once a month and I get requests to make this all the time for friends. The Korean sauce is irresistible and this wet battered chicken recipe will forever change your perspective on fried chicken.
If you’re looking for the ultimate appetizer to serve for game day or a dinner recipe to make the family for dinner this week, you’ll want to try my Korean Fried Chicken Wing recipe.
I’ve always kept this recipe secret until now. Once you bite into these Korean Wings, you’ll never want to try another recipe again. The secret is to double fry the chicken wings to create an extra airy, crunchy, and crispy crust that can withstand sauce. These wings even refrigerate well without the sauce and come out just as crispy later to dunk in the sauce as leftovers.
These fried chicken wings with Korean sauce is a favorite of mine and I can’t believe I waited this long to share it! Our family raves how robust and spicy Moore’s Marinade Spicy Mustard Hot Sauce is in combination with my Korean chili sauce recipe. These ingredients compliment this extra crispy fried chicken in the most delicious way possible.
It’s convenient and easy to plan meals with Moore’s Marinade products. I like to use a combination of sauce to make barbecue chicken, spicy oven roasted brisket, Spicy Fish Tacos, and Shrimp Scampi. Plus with this fried chicken wing batter recipe, it’s easy to change up the sauce to include favorites like buffalo wings, ranch wings, and teriyaki chicken.
With a variety of delicious marinades and sauce products, I can count on Moore’s Marinades to deliver the most tantalizing and convenient sauce on the market.
Over the years, I’ve made my fair share of fried chicken recipes. Since I moved to New Orleans 5 years ago, I’ve become accustomed to a variety of fried chicken dishes from different cultures. Fried chicken is huge in the south. Nearly every restaurant serves it on their menu and it’s a dinner staple in Louisiana.
If you’ve never fried chicken before, you’ll like my wet batter method. This batter beats dredging chicken wings in flour and egg. Battering chicken is convenient and a time saver in the kitchen. Plus, it’s less messy. It’ll make frying chicken much more enjoyable, especially for first timers!
The key to creating a crispy and crunchy fried crust to is to use a combination of flour, cornstarch, and baking powder as the bases of a wet batter. Dunking each wing in this wet batter is a breeze and making frying chicken much easier and more enjoyable than dredging it in flour and egg.
Double frying chicken wings is the secret to achieving a crispy crust that holds up to Korean sauce. Crispy fried chicken is the hallmark of this popular Korean specialty. With just a few ingredients like Korean chili paste, soy sauce, rice vinegar, sugar, Moore’s Marinade Spicy Mustard Hot Sauce, and sesame oil, you can recreate Korean Fried Chicken Wings from your favorite Korean restaurant.
For more chicken wing recipes using Moore’s Marinades and Sauces, head over to look at their recipes.
Korean Fried Chicken Wings
- 4 pounds chicken wings, cut at bone, wing tips discarded
- 1 1/2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 3/4 cup water
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 2 quarts vegetable oil, to fry
- 4 tablespoons granulated sugar
- 4 tablespoons Korean chili paste gochujang
- 2 tablespoons Moore's Marinade Spicy Mustard Hot Sauce
- 3 tablespoons soy sauce
- small splash sesame oil
- 1 tablespoon honey
- 1 1/2 tablespoons rice vinegar
- 1/4 cup cold water
- 1 teaspoon minced garlic
- 1 bunch green onions, chopped
- 1/2 tablespoon sesame seeds
- rice, to serve
- Cut chicken wings at joint. Discard the hard wingtip. In a large mixing bowl, combine flour, cornstarch, water, garlic powder, onion powder, salt, and baking powder. Whisk mixture together.Heat 2 quarts vegetable oil in a large Dutch oven or pot over medium-high heat to 350 degrees F. I used a meat thermometer to check oil temperature. Meanwhile, make the sauce. In a large mixing bowl, combine sugar, Korean chili paste, Moore's Marinade Spicy Mustard Hot Sauce, soy sauce, just a tiny splash of sesame oil, honey, rice vinegar, cold water, and minced garlic; set aside. Dice green onions, set aside.I split the chicken wings into 3 equal portions to fry. Place 1/3 of the wings in the wet flour batter and stir to coat. Using tongs, remove wings from batter one at a time, allowing any excess batter to drip back into the bowl. Add to hot oil. Once 1/3 of the batter-coated chicken wings are in the hot oil, set the kitchen timer for 9 minutes. Increase heat to high and cook, stirring occasionally to prevent wings from sticking. Oil temperature will drop so the heat must be increase to high for this step. Transfer wings to prepared cooling rack.Return oil to 350 degrees and repeat with the remaining two batches. Return oil to 375 degrees F. Carefully return all wings to oil and cook, stirring occasionally, until deep golden brown and crispy, about 9 minutes. Place wings on paper towel for 2 minutes to drain any excess oil.Coat wings in sauce using kitchen tongs or a pastry brush.Top Korean Wings with sesame seeds, and diced green onions.Serve with cooked rice if desired.