Double-Fried Korean Chicken Wings with Garlic Soy Glaze

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy chicken wings twice fried to achieve a crisp exterior, tossed in a sticky garlic soy glaze for a perfect balance of savory and sweet. This Korean-inspired chicken recipe, ready in about 35 minutes, pairs chicken wings, cornstarch, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 20 min Serves 4 Korean cuisine 480 cal/serving

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Ingredients

2 pounds chicken wings
1 cup cornstarch
for frying vegetable oil
1/4 cup soy sauce
2 tbsp honey
4 cloves minced garlic
1 tbsp rice vinegar
1 tsp sesame oil
1 tbsp gochujang (Korean chili paste)
1 tbsp toasted sesame seeds
2 tbsp sliced green onions

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Instructions

Step 1: Pat dry 2 pounds chicken wings and toss thoroughly with 1 cup cornstarch, ensuring an even coating on each wing.
Step 2: Heat vegetable oil in a deep fryer or large pot to 350°F. Fry the wings in batches for 6 minutes until pale golden and just cooked through; remove and drain on paper towels.
Step 3: Increase oil temperature to 375°F and fry the wings a second time for 2-3 minutes until deep golden brown and extra crispy; drain and set aside.
Step 4: In a saucepan, combine 1/4 cup soy sauce, 2 tbsp honey, 4 cloves minced garlic, 1 tbsp rice vinegar, 1 tsp sesame oil, and 1 tbsp gochujang. Simmer over medium heat for 3-4 minutes until the sauce thickens and is glossy.
Step 5: Toss the double-fried wings in the warm garlic soy glaze until evenly coated.
Step 6: Garnish with 1 tbsp toasted sesame seeds and 2 tbsp sliced green onions before serving.