Double-Fried Korean Chicken Wings with Spicy Soy Garlic Glaze
This Korean fried chicken features wings twice-fried for extra crunch, coated in a sticky, spicy soy garlic sauce that balances heat and sweetness. This korean-inspired chicken ready in about 45 minutes pairs pounds 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 450 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.
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
- 1/4 cup soy sauce
- 3 tbsp honey
- 2 tbsp gochujang (Korean red chili paste)
- 3 cloves minced garlic
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tbsp toasted sesame seeds
- 2 tbsp sliced green onions
Instructions
- Step 1: Pat dry 2 pounds chicken wings with paper towels. In a large bowl, combine 1 cup cornstarch, 1/2 cup all-purpose flour, 1 tsp salt, and 1/2 tsp black pepper. Toss wings in the mixture until fully coated.
- Step 2: Heat 4 cups vegetable oil in a deep fryer or heavy pot to 350°F. Fry wings in batches for 6-7 minutes until light golden and cooked through. Remove and drain on wire rack.
- Step 3: Increase oil temperature to 375°F. Fry the wings a second time for 2-3 minutes until deep golden and very crispy. Drain on paper towels.
- Step 4: Meanwhile, in a small saucepan over medium heat, combine 1/4 cup soy sauce, 3 tbsp honey, 2 tbsp gochujang, 3 minced garlic cloves, 1 tbsp rice vinegar, and 1 tsp sesame oil. Simmer and stir for 3-4 minutes until thickened and glossy.
- Step 5: Toss the double-fried wings in the warm sauce until evenly coated. Sprinkle with 1 tbsp toasted sesame seeds and 2 tbsp sliced green onions. Serve immediately for best crispness.
Frequently asked questions
How long does Double-Fried Korean Chicken Wings with Spicy Soy Garlic Glaze take to make?
Total time is about 45 minutes (20 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Double-Fried Korean Chicken Wings with Spicy Soy Garlic Glaze?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pounds chicken wings from drying out.
Can I substitute ingredients in Double-Fried Korean Chicken Wings with Spicy Soy Garlic Glaze?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Double-Fried Korean Chicken Wings with Spicy Soy Garlic Glaze for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Double-Fried Korean Chicken Wings with Spicy Soy Garlic Glaze?
Korean chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
