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Korean fried chicken wings

Chung-Ah is a New York native who transplanted herself to sunny Southern California a decade ago for school and hasn’t left. She shares her love of cooking with her readers on her food blog, Damn Delicious, where she takes simple, fresh ...

Sticky and sweet

Get the napkins ready — these sticky, sweet fried Korean chicken wings are deliciously messy!

Daily Flavor

 Korean fried chicken wings

Sticky and sweet

Get the napkins ready — these sticky, sweet fried Korean chicken wings are deliciously messy!

Football season is here, and these chicken wings are the perfect addition to your game day spread. Because these wings are fried twice, they get crispy on the outside but stay tender inside. Serve them up with a spicy hot sauce or cool ranch dip.

Korean fried chicken wings recipe

Serves 4

Ingredients:

  • 2 cups vegetable oil
  • 1/2 cup soy sauce
  • 1/4 cup plus 2 tablespoons sugar
  • 2 pounds chicken wings
  • Kosher salt
  • Freshly ground black pepper
  • Chopped green onions, for garnish
  • Sesame seeds, for garnish

Directions:

  1. Heat vegetable oil in a Dutch oven or large pot over medium-high heat to 300 degrees F.
  2. In a small saucepan, heat soy sauce and sugar over medium-high heat. Bring to a boil, then reduce heat to low and simmer, stirring occasionally, until sauce has thickened, about 2-3 minutes. Reserve.
  3. Season chicken wings with salt and pepper, to taste.
  4. Working in batches, place the chicken wings in the hot oil and fry until light brown, about 2-3 minutes. Transfer to a paper towel-lined plate.
  5. Increase the oil temperature to 350 degrees F. Add the fried chicken wings to the oil again and cook until golden brown and crispy, about 2 minutes on each side. Transfer to a paper towel-lined plate.
  6. Toss wings in soy sauce glaze. Sprinkle with green onions and sesame seeds, if desired. Serve immediately.

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