Korean Fried Chicken Wings (Printable Version)

Twice-fried chicken wings coated in a sweet-spicy gochujang glaze - the perfect balance of crunch and sticky goodness.

# What You'll Need:

→ For the Chicken

01 - 2 lbs chicken wings or drumettes
02 - 1 teaspoon salt
03 - ½ teaspoon black pepper
04 - ½ teaspoon garlic powder
05 - 1 cup potato starch (or cornstarch)
06 - Oil for deep frying

→ For the Glaze

07 - 2 tablespoons gochujang (Korean chili paste)
08 - 2 tablespoons soy sauce
09 - 3 tablespoons honey
10 - 2 tablespoons brown sugar
11 - 2 garlic cloves, minced
12 - 1 tablespoon rice vinegar
13 - 1 tablespoon sesame oil
14 - 1–2 dried red chilies (optional)

→ For Garnish

15 - Roasted peanuts (optional)

# Steps To Follow:

01 - Pat the chicken wings dry with paper towels. Season evenly with salt, black pepper, and garlic powder. Allow to rest for 10–15 minutes at room temperature.
02 - Dredge the seasoned chicken pieces in potato starch until completely and evenly coated. Allow to rest for 5–10 minutes to help the coating adhere properly.
03 - Heat oil in a deep pot or fryer to 160°C (320°F). Fry the chicken in batches for 7–8 minutes until partially cooked. Remove and drain on a wire rack.
04 - Increase oil temperature to 190°C (375°F). Return the chicken to the hot oil and fry for an additional 2–3 minutes until deeply golden and extremely crispy. Drain excess oil.
05 - In a wide pan, combine gochujang, soy sauce, honey, brown sugar, minced garlic, rice vinegar, and sesame oil. Simmer over medium heat for 3–5 minutes, stirring frequently until the mixture thickens to a sticky consistency.
06 - Add the fried chicken to the pan with the glaze. Add dried chilies if using. Toss continuously until all pieces are thoroughly coated with the sticky glaze.
07 - Transfer to a serving plate and garnish with roasted peanuts. Serve immediately while hot and crispy.

# Notes and Tips:

01 - For maximum crispiness, ensure oil temperature remains consistent during frying.
02 - The double-frying technique is essential for achieving the signature Korean fried chicken texture.
03 - Adjust the amount of gochujang based on your preferred spice level.

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