Korean Fried Chicken Wings
Cook Time 🍳
Chef Connie here! Over the years I have experimented with this technique of frying chicken with the South Korean technique that's made their fried chicken so famous: you start at 300F, then set, re-breaded, and fry again at 350F. The chicken stays tender and gets so incredibly crispy and delicious.
From there, we'll smother the wings in sweet-meets-spicy BBQ wing sauce and dip in crunchy peanut, sesame, shallot, and scallions. It's a truly irresistible dish and a back pocket technique to hold on to for life!!!
❄ Please keep refrigerated before class
Please have 2 quarts of canola oil and (preferably) Lager/Seltzer water on hand
- 2 pounds chicken wings ❄
- 2 cups Asian chicken dredge
- Balinese Truffle Salt
- 2 garlic cloves
- 1-inch piece ginger ❄
- 1 bunch scallions ❄
- ¼ cup peanuts
- ¼ cup mixed golden and black sesame seeds
- ¼ cup crispy fried shallots
- ¼ cup sesame oil
- 1 cup Korean-style wing
- sauce ❄
- 1 wedge kimchi
- ½ cup carrot/daikon pickle ❄
- Cutting board
- Thermometer (with pot clip preferred)
- Large pot
- Slotted spoon
- 2 medium mixing bowls
- Small bowl
- Medium saucepan
- Wooden spoon
- Sheet tray with cooling rack or paper towels
- Sheet tray or large plate
- Asian lager (optional, I like Sapporo, Asahi or OB) or seltzer water
- Mortar and pestle (optional)
- 2 quarts canola oil
Mise En Place 🥄
In a large pot on low heat, begin to heat the vegetable oil.
- Place half of the Asian chicken dredge in a medium mixing bowl, along with a healthy pinch of Balinese Truffle Salt.
- Peel and mince the garlic and ginger.
- Dice the scallion bottoms and slice the scallion top into threads.
- Using a mortar and pestle, smash the peanuts, sesame seeds, and crispy shallots until the mixture resembles a crumble. Transfer to a small bowl and mix with the scallion tops. This is the crunchies!!!
- Remove the wings from the package by opening from the top and using the bag to remove most of the liquid (some moisture on the outside of the wings will help with the dredge). Place the wings in a medium bowl with the seasoned Asian chicken dredge and coat evenly.
- Shake off any access dredge and land the wings on a sheet tray or large plate. Set aside the dredge bowl for later use.
How to Cook 🍳
The wings will be fried twice, once at 300F and then again at 350F. This is the secret for that famous crunch!!
- Before we turn up the heat, check your oil. It should be close to 300F. If your heat is a little high, turn the heat off and place a few chicken wings in - they will help cool the oil down. If the heat isn't quite there, raise the heat to a medium-low.
- Fry in batches, making sure you don't overcrowd the pot. Use a slotted spoon to move the wings occasionally until you start to feel some texture as you move the spoon around, about 3-5 minutes. We are not looking for color, just a first crunchy coating.
- Land the chicken wings on a tray lined with a rack or paper towel and let rest at room temperature for 3-5 minutes, then place in your fridge. This change in temperature will allow the first coating to set properly and stop the chicken from overcooking.
- Turn the heat on your oil to medium-high to reach a temperature of 350F
- As our chicken wings are setting, let's make some wing sauce: In a medium saucepan over low heat, add the sesame oil. Add the minced garlic, ginger, and diced scallion bottoms.
- This is more of an infusion of flavor and less of a saute, so as soon as you start to smell the aromatics, add the Korean-Style Wing Sauce and whisk until the sauce comes to a simmer, then turn off the heat and season with a pinch of Balinese Truffle Salt
- Add the remaining chicken dredge to the dredge bowl. Whisk in beer or seltzer water until the mixture looks like a batter. Only add small amounts of water at a time–we don't want this to be too thin.
- Now that the wings have had time to set and the oil is at 350F, remove the chicken wings from the fridge, dip in the batter and hold each wing above the bowl until most of the batter comes off. Fry until the batter is GBD (Golden Brown & Delicious). Place into a medium bowl and toss with a pinch of Balinese Truffle Salt.
- Once all wings are fried for a second time, coat in the wing sauce. Garnish with the scallion crunchie mix. Enjoy with kimchi, pickled carrots and daikon, and your favorite Asian lager on the side!!!
Note from the Chef 👩🍳
This class includes Chef Connie’s Korean-Style Wing Sauce and Asian Chicken Dredge. We’ve shared the recipes below so you can recreate them in your own kitchen.
Korean-Style Wing Sauce
¼ cup gochujang (sweet chili paste)
¼ cup ketchup
2 tablespoons tamari
4 tablespoons rice wine vinegar
2 tablespoons honey
2 tablespoon mirin (cooking rice wine)
Kosher salt and white pepper to taste
Asian Chicken Dredge
1 cup rice flour
½ cup cornstarch
½ cup potato starch