88% would make this again

Korean Hot Wings

Name: Korean Hot Wings
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Cuisine: Korean
Ingredients: For the chicken; 1kg (2.2lb) chicken wings, split into drumettes and wingettes, wing tips removed; 1 tsp fine salt; ½ tsp freshly ground black pepper; 2 cloves garlic, finely grated; 1 tsp fresh ginger, finely grated; 1 tbsp mirin or rice wine; For the coating; 150g (1½ cups) potato starch; 65g (½ cup) plain flour; 1 tsp baking powder; ½ tsp fine salt; Vegetable oil, for frying; For the hot garlic sauce; 1 tbsp neutral oil; 6 cloves garlic, very finely minced; 1 tsp fresh ginger, finely grated; 3 tbsp gochujang; 2 tbsp light soy sauce; 2 tbsp rice syrup or golden syrup; 1 tbsp honey; 1 tbsp rice vinegar; 1 tbsp tomato ketchup; 1 tsp gochugaru or more to taste; 1 tsp toasted sesame oil; To finish; 2 tsp toasted sesame seeds; 2 spring onions, thinly sliced (optional)

Vish G

July 25, 2026

Authentic fried Korean hot wings that will make you want another bite. Juicy and tender chicken fried until crispy gets covered in a homemade spicy garlic sauce that clings to every bite. This easy dinner recipe will make you feel like you just ordered an Asian takeout meal. We share all our top tips on how to make these fried wings turn out absolutely delicious and taste like street food you would find in Korea.

Pairing Suggestions

Korean Strawberry Milk

Peach Fruit Crisp Recipe

PREP TIME

20 MIN

COOK TIME

25 MIN

SERVINGS

Ingredients

For the chicken
1kg (2.2lb) chicken wings, split into drumettes and wingettes, wing tips removed
1 tsp fine salt
½ tsp freshly ground black pepper
2 cloves garlic, finely grated
1 tsp fresh ginger, finely grated
1 tbsp mirin or rice wine
For the coating
150g (1½ cups) potato starch
65g (½ cup) plain flour
1 tsp baking powder
½ tsp fine salt
Vegetable oil, for frying
For the hot garlic sauce
1 tbsp neutral oil
6 cloves garlic, very finely minced
1 tsp fresh ginger, finely grated
3 tbsp gochujang
2 tbsp light soy sauce
2 tbsp rice syrup or golden syrup
1 tbsp honey
1 tbsp rice vinegar
1 tbsp tomato ketchup
1 tsp gochugaru or more to taste
1 tsp toasted sesame oil
To finish
2 tsp toasted sesame seeds
2 spring onions, thinly sliced (optional)

Instructions

Pat the chicken wings dry with kitchen paper until there is very little moisture left on the surface. The drier they are the crispier they will become.
Place the wings into a large bowl and add the salt, pepper, grated garlic, grated ginger and mirin. Mix well until every wing is evenly coated. Leave to rest for 30 minutes at room temperature or in the fridge if preparing ahead.
Pour enough vegetable oil into a deep saucepan or fryer so the wings can cook without touching the bottom. Heat the oil to 160°C (320°F).
In a large bowl, mix together the potato starch, plain flour, baking powder and salt.
Coat each wing well in the flour mixture, gently pressing it onto the chicken. Shake off any excess coating so it stays light and even.
Fry the wings in batches for 8 to 10 minutes until cooked through and lightly golden. Avoid overcrowding the pan as this lowers the oil temperature and reduces crispiness.
Transfer the cooked wings to a wire rack or a plate lined with kitchen paper and leave them to rest for 5 to 10 minutes. This helps the coating firm up before the second fry.
Increase the oil temperature to 190°C (375°F).
Fry the wings again in batches for 2 to 4 minutes until they are deep golden brown and wonderfully crisp. Transfer them back to the wire rack while you make the sauce.
Heat 1 tablespoon of neutral oil in a large frying pan over a medium low heat. Add the minced garlic and grated ginger and cook gently for about 30 to 60 seconds, stirring often until fragrant. Do not let the garlic brown.
Stir in the gochujang, soy sauce, rice syrup, honey, rice vinegar, tomato ketchup and gochugaru. Cook for 1 to 2 minutes, stirring until smooth, glossy and just thick enough to lightly coat the back of a spoon
Remove the pan from the heat and stir in the toasted sesame oil. Adding it at the end keeps its rich nutty flavour fresh and prevents it from becoming dull.
Add the hot crispy wings to the sauce and gently toss until every piece is lightly and evenly coated. Work quickly so the coating stays crisp.
Sprinkle over the toasted sesame seeds and sliced spring onions if using and serve immediately while the wings are at their crispiest.