Double-Fried Korean Chicken Wings with Spicy Soy Glaze

By AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

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.

Chicken wings twice-fried to achieve a deep crunch, then coated with a sticky, spicy soy glaze inspired by classic Korean flavors. 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 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. 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 450 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

2 pounds chicken wings
1 cup cornstarch
for frying vegetable oil
1/3 cup soy sauce
2 tbsp gochujang (Korean chili paste)
2 tbsp honey
2 cloves minced garlic
1 tbsp rice vinegar
1 tsp sesame oil
1 tbsp toasted sesame seeds
2 tbsp sliced green onions

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Pat dry 2 pounds of chicken wings and toss them evenly with 1 cup cornstarch, coating every piece. Set aside for 10 minutes.
Step 2: Heat enough vegetable oil in a deep pot to 350°F, then fry the wings in batches for 6 minutes until pale golden but not fully cooked. Drain on paper towels.
Step 3: Increase oil temperature to 375°F and fry the wings again for 3-4 minutes until deeply golden and crisp. Drain well.
Step 4: In a saucepan over medium heat, combine 1/3 cup soy sauce, 2 tbsp gochujang, 2 tbsp honey, 2 minced garlic cloves, 1 tbsp rice vinegar, and 1 tsp sesame oil. Simmer for 3 minutes until the sauce thickens and becomes glossy.
Step 5: Toss the hot double-fried wings in the spicy soy glaze until evenly coated. Garnish with 1 tbsp toasted sesame seeds and 2 tbsp sliced green onions before serving.