Ultimate Crispy Korean Fried Chicken Wings Recipe

Experience the ultimate crunch with these irresistible Korean fried chicken wings. The secret? A thin, crispy coating that shatters with every bite, revealing juicy meat inside.

Korean fried chicken, often called KFC by enthusiasts, stands out from its American counterpart. Instead of a thick, craggy crust, you’ll enjoy an ultra-thin, shatteringly crisp exterior that’s simply addictive.

The Perfect Cut: Why Wings Win

While Korean fried chicken can be made with various cuts, wings reign supreme for home cooks. They offer the ideal balance of crispy skin and succulent meat, with a higher skin-to-meat ratio that results in maximum crunch. Plus, they’re more forgiving to cook than breast meat, which can easily dry out.

The Science of Crispiness

Achieving that signature Korean fried chicken texture requires a bit of kitchen chemistry. Here’s how we make it happen:

1. Pre-coat the wings with a mixture of cornstarch, salt, and baking powder. This draws out moisture and creates a dry surface for the batter to adhere to.
2. Use a combination of flour and cornstarch in the batter for the perfect balance of structure and crispiness.
3. Add baking powder to the batter for extra lightness and browning.
4. The secret weapon: vodka in the batter! It limits gluten formation and evaporates quickly, resulting in an ultra-crisp coating.

Sauce It Up or Serve It Bare

These wings are so flavorful they can be enjoyed without sauce. But if you’re craving that classic Korean flair, try them with a sweet soy-garlic sauce or a spicy gochujang-based coating. For a fusion twist, toss them in your favorite Buffalo wing sauce!

Ingredients

• Kosher salt
• 3/4 cups corn starch
• 1 teaspoon baking powder
• 2 pounds chicken wings (about 12 whole wings, see note)
• 2 quarts peanut oil
• 1/2 cup all-purpose flour
• 1/2 cup cold water
• 1/2 cup vodka
• 1 recipe sweet soy sauce or sweet and spicy chili sauce

Instructions

1. In a large bowl, whisk together 2 teaspoons kosher salt, 1/4 cup cornstarch, and 1/2 teaspoon baking powder. Toss chicken wings in this mixture until fully coated. Place wings on a wire rack set in a rimmed baking sheet, shaking off excess coating. Refrigerate uncovered for at least 30 minutes or up to overnight.
2. When ready to fry, heat oil to 350°F (177°C) in a large wok, Dutch oven, or deep fryer.
3. Prepare the batter by whisking together the remaining 1/2 cup cornstarch, 1/2 teaspoon baking powder, flour, and 2 teaspoons kosher salt in a large bowl. Gradually add water and vodka, whisking until you have a smooth batter with the consistency of thin paint. If needed, add up to 2 tablespoons more water.
4. Working in batches, dip wings in batter, allowing excess to drip off. Carefully lower into hot oil. Fry for about 8 minutes, agitating occasionally, until golden brown and crisp. Drain on paper towels and season with salt immediately.
5. Serve your crispy Korean fried chicken wings plain or tossed in your sauce of choice. Enjoy the perfect crunch!

Recipe Notes

For a variation, try using a Cornish hen broken down into frying parts (drumstick, thighs, and breast quarters) instead of wings.