Korean chicken wings, in the Los Angeles style, are all about the double-fry: first to cook, then to crisp, resulting in an impossibly crunchy exterior that stays crackly even under a thick, glossy, gochujang-based glaze. The sauce hits every note—sweet, savory, garlicky, and spicy—while the wings stay juicy inside. This version leans into the LA classic: extra-crispy wings, a sticky-sweet heat, and a shower of sesame and scallions.
Ingredients
- 2 lb (900 g) chicken wings, separated into drumettes and flats
- 1 tsp (5 g) kosher salt
- 1/2 tsp (2 g) black pepper
- 1/2 cup (60 g) cornstarch
- 1/2 cup (65 g) all-purpose flour
- 1 tsp (5 g) baking powder
- 1 cup (240 ml) neutral oil (like canola or vegetable), for frying
- For the sauce:
- 1/4 cup (60 ml) gochujang (Korean chili paste)
- 3 tbsp (45 ml) soy sauce
- 2 tbsp (30 ml) rice vinegar
- 2 tbsp (30 g) brown sugar, packed
- 1 tbsp (15 ml) honey
- 1 tbsp (15 ml) sesame oil
- 4 cloves garlic, minced
- 1 tsp (2 g) grated fresh ginger
- 1/4 tsp (1 g) cayenne pepper (optional, for extra heat)
- For garnish:
- 1 tbsp (9 g) toasted sesame seeds
- 2 green onions, thinly sliced
Instructions
- Pat the chicken wings dry with paper towels. Toss them in a large bowl with the salt and pepper. Let sit at room temperature for 15 minutes (this helps the skin dry out, which makes it crispier).
- In a shallow dish, whisk together the cornstarch, flour, and baking powder. Dredge each wing in the mixture, pressing so it adheres. Shake off any excess. Place the coated wings on a wire rack set over a baking sheet. Let them rest for 10 minutes—this helps the coating set.
- Meanwhile, make the sauce. In a small saucepan over medium heat, combine the gochujang, soy sauce, rice vinegar, brown sugar, honey, sesame oil, garlic, ginger, and cayenne (if using). Whisk until smooth and the sugar dissolves. Bring to a gentle simmer, then reduce heat to low and keep warm. Stir occasionally.
- Heat the oil in a deep, heavy-bottomed pot (like a Dutch oven) to 350°F (175°C). Use a deep-fry thermometer to monitor the temperature. Working in batches, fry the wings for 8–10 minutes, turning occasionally, until golden brown and cooked through. The internal temperature should reach 165°F (74°C) as the safe minimum, checked with a food thermometer. Remove with a slotted spoon and drain on a wire rack. Let them cool slightly for 5 minutes.
- Increase the oil temperature to 375°F (190°C). Fry the wings again, in batches, for 2–3 minutes, until deep golden brown and very crispy. Drain on a clean wire rack.
- Immediately toss the hot wings in the warm sauce. Use a large bowl and a spatula to coat every wing evenly.
- Transfer to a serving platter. Sprinkle with sesame seeds and green onions. Serve hot.
Tips
- Substitutions: No gochujang? Mix 2 tbsp (30 g) miso paste with 1 tbsp (15 ml) sriracha and a pinch of sugar. It won’t be as deep, but it works. For a gluten-free version, use tamari instead of soy sauce and swap the flour for rice flour.
- Do not skip the double fry: The first fry cooks the wings; the second fry at a higher temperature drives out moisture and creates that shattering crust. If you fry them once, they’ll be soft.
- Keep the sauce warm: If the sauce cools, it thickens and gets clumpy. Keep it on low heat and add a splash of water if it gets too thick before tossing.
- Common mistake: Overcrowding the pot. This drops the oil temperature and makes the wings greasy. Fry in small batches and let the oil come back to temperature between batches.
Serving Suggestions
Serve these wings as a main with steamed rice and a simple cucumber salad (sliced cucumber, rice vinegar, sesame oil, and a pinch of sugar). They also shine as an appetizer with cold beer or a tangy ranch or blue cheese dip on the side—not traditional, but delicious. For a full Korean-style spread, add kimchi and pickled radishes.
Variations
- Spicy Gochujang-Glazed: Double the gochujang and add 1 tbsp (15 ml) of gochugaru (Korean chili flakes) for a fiery kick.
- Soy-Garlic: Omit the gochujang and increase soy sauce to 1/4 cup (60 ml), add 2 more cloves of garlic, and use 2 tbsp (30 g) brown sugar. This is a sweeter, less spicy version.
- Honey-Butter: Add 2 tbsp (30 g) butter to the sauce at the end, off the heat, for a rich, glossy finish.
- Oven-Baked: For a lighter version, bake the coated wings at 425°F (220°C) on a wire rack for 45–50 minutes, flipping halfway, then broil for 2–3 minutes to crisp. Toss in the sauce.
Storage and Reheating
Refrigerate leftover wings in an airtight container for up to 3–4 days. To reheat, place them on a wire rack over a baking sheet and bake at 400°F (200°C) for 10–12 minutes, until hot and crispy. You can also reheat in an air fryer at 375°F (190°C) for 5–7 minutes. Avoid microwaving, as it makes the coating soggy. The sauce will thicken when chilled; that’s fine.
Frequently Asked Questions
Can I use chicken drumettes or whole wings? Yes, drumettes work perfectly. Whole wings need to be separated at the joint—discard or save the wingtips for stock.
Why is my coating not crispy? The most common reasons are: not drying the wings thoroughly, skipping the second fry, or overcrowding the pot. Also, make sure the oil is at the right temperature—too low and the coating absorbs oil.
Can I make the sauce ahead of time? Absolutely. The sauce can be made up to 3 days ahead and stored in the fridge. Reheat gently on the stove, adding a splash of water if it’s too thick.
Is gochujang very spicy? Gochujang is moderately spicy and sweet. If you’re sensitive to heat, start with 2 tablespoons (30 ml) and taste before adding more. You can also omit the cayenne.
Can I use an air fryer? Yes, but the texture will be slightly different—less greasy, but also less shatteringly crisp. Air fry at 400°F (200°C) for 20–25 minutes, shaking halfway, then toss in the sauce.
How do I keep the wings crispy after tossing? Toss them right before serving, and don’t let them sit in the sauce for more than 5 minutes. If you’re serving a crowd, keep the sauce on the side and let everyone coat their own.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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