Double-Fried Korean Chicken Wings with Spicy Garlic Sauce

By AislePrompt Editorial · Published 2026-05-27 · Updated 2026-05-27

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 double-fried for extra crunch, tossed in a sticky, spicy garlic sauce inspired by classic Korean flavors. This Korean-inspired chicken recipe, ready in about 35 minutes, pairs chicken wings, cornstarch, all-purpose flour 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
1/2 cup all-purpose flour
1 tsp salt
1/2 tsp black pepper
for frying, about 4 cups vegetable oil
3 tbsp soy sauce
2 tbsp gochujang (Korean chili paste)
2 tbsp honey
4 cloves minced garlic
1 tbsp rice vinegar
1 tsp sesame oil
1 tbsp toasted sesame seeds
2 tbsp chopped green onions

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Instructions

Step 1: In a large bowl, combine 1 cup cornstarch, 1/2 cup all-purpose flour, 1 tsp salt, and 1/2 tsp black pepper. Pat dry 2 pounds chicken wings and toss them in the dry mixture until evenly coated.
Step 2: Heat 4 cups vegetable oil in a deep pot to 350°F. Fry the coated wings in batches for 8 minutes until light golden, then remove and drain on paper towels.
Step 3: Increase oil temperature to 375°F. Fry the wings again for 3-4 minutes until deep golden and extra crispy. Drain and set aside.
Step 4: While wings fry the second time, whisk together 3 tbsp soy sauce, 2 tbsp gochujang, 2 tbsp honey, 4 cloves minced garlic, 1 tbsp rice vinegar, and 1 tsp sesame oil in a small saucepan. Cook over medium heat for 3 minutes until fragrant and slightly thickened.
Step 5: Toss the double-fried wings in the spicy garlic sauce until fully coated. Sprinkle with 1 tbsp toasted sesame seeds and 2 tbsp chopped green onions before serving.