Double-Fried Soy Garlic Korean Chicken Wings

By AislePrompt Editorial · Published 2026-06-17 · Updated 2026-06-17

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.

Tender chicken wings double-fried to crisp perfection and coated in a savory soy garlic glaze with a hint of sweetness and spice. This Korean-inspired chicken recipe, ready in about 45 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: 20 min Cook: 25 min Serves 4 Korean cuisine 480 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, about 6 cups vegetable oil
1/3 cup soy sauce
1/4 cup brown sugar
4 cloves minced garlic
2 tbsp rice vinegar
1 tbsp gochujang (Korean chili paste)
1 tbsp sesame oil
1 tbsp toasted sesame seeds
2 tbsp chopped green onions

Chef’s knives that make the prep fast → 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 chicken wings and toss them in 1 cup cornstarch, coating evenly and shaking off excess.
Step 2: Heat 6 cups vegetable oil in a deep pot to 350°F. Fry the wings in batches for 8 minutes until pale golden and cooked through. Remove and drain on paper towels.
Step 3: Increase oil temperature to 375°F and fry the wings again for 3-4 minutes until deep golden and crispy. Drain and set aside.
Step 4: In a saucepan, combine 1/3 cup soy sauce, 1/4 cup brown sugar, 4 cloves minced garlic, 2 tbsp rice vinegar, 1 tbsp gochujang, and 1 tbsp sesame oil. Simmer over medium heat for 5 minutes until the sauce thickens and becomes glossy.
Step 5: Toss the double-fried wings in the soy garlic sauce until fully coated and shiny.
Step 6: Garnish with 1 tbsp toasted sesame seeds and 2 tbsp chopped green onions before serving for a fresh, nutty finish.