Korean Style Chicken Wings

January 29, 2011

Hey guys, It’s Patrick again, and this time I thought I’d share a yummy recipe for a Korean twist on fried chicken wings.

My friend Brian went to Korea over winter break and the whole time he kept talking about going out with his friends late at night to get korean fried chicken and beer. I’d imagine this to be similar to us going to pluckers or bw3’s but wayy more popular over there than it is here in the States.

So Brian came over and taught me how to make this really delicious, cheap, and simple recipe:


Korean Style Chicken Wings

Authentic Korean style chicken wings that are finger licking good!

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 20 wings 1x


  • Chicken Wings: (pack of 16-20~) I believe this is enough to satisfy 3~ people.
  • Canola oil, for frying
  • 6 cloves garlic, very thinly sliced or grated
  • 3 tbsp. soy sauce
  • 3 tbsp. gojujang (Korean Chile Paste) (pic of what it looks like bellow)
  • 1 1/2 tbsp. rice vinegar
  • 1 tbsp. sesame oil
  • Half a lemon
  • 2 tbsp. honey
  • 2/3 cup flour
  • 2/3 cup water
  • 1 tbsp. cornstarch



  1. Combine cornstarch and water in a bowl stir until cornstarch is dissolved.
  2. Then gradually whisk in flour. Try not to over whisk. The batter should not be overly thick… If you pick up your whisk and can see it clearly rippling like a cake batter, this is too thick. Add about 1/2 – 1 cup water to the batter, so that it just glazes over the chicken.


  1. Grate garlic and ginger, and mix with the sesame oil, vinegar, gojujang (chili paste), lemon, and honey.
  2. You might want to add some fresh chopped cilantro if you have any on you. Remember to adjust the sauce to your liking.


  1. Fry in batches of 5~ wings at a time (depending how big your pot is).
  2. Coat the wings with the batter, and fry at 350F degrees for 6-8 minutes until they are golden colored.
  3. Take the wings out and place them on some paper towels, pat away most of the oil, then work away on the next batch.
  4. After the wing’s have had their first go around and rest, fry the wings again in the oil for another 6~ minutes at 350F until crispy.


  • Serving Size: 3

Double frying ensures that the wings will be moist and cooked all the way on the inside, while having a really nice crispy crust.

A way to tell if the oil is about 350~ without a thermometer is to use a wooden spoon or chopstick. When the oil is heated a bit, place the tip of the chopstick in the oil. If it starts bubbling steadily, it’s perfect. Too vigorously, it is too hot. If no or few bubbles pop up, it’s not hot enough.

Coat wings with sauce, and serve with your beer of choice. Usually works better with lighter beers.

So at this point we just have some fried chicken wings, totally unseasoned. Now to toss them in some sauce!

I hope you guys try out this recipe! Pretty much all ingredients are inexpensive, easy to find everywhere and used in lots of dishes. A pack of 20 wings is only about 5$… sure beats eating out.
The only exception would be the gojujiang, I put a typical container for it in the image above.  If you do not have a Korean grocery near by (people from Austin have no excuse), I’d figure you could substitute a bit of sriracha mixed with bbq sauce for the gojujiang.
Shameless plug for my photography website: http://pluphoto.com/


Jane Ko is the founder and editor in chef of the food blog, A Taste of Koko. She is a blogger, food photographer, social media ninja, pastry chef, recipe tester, and brand developer. Currently resides in Austin, Texas with her Maltese puppy, Basil.


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