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


  • 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


  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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Comments on "Korean fried chicken wings"

RP February 19, 2014 | 4:06 PM

I made this tonight, and it was delicious. Thanks! I made a few adjustments, tho. I only used 2T of brown sugar and added hot pepper flakes and lime to the sauce.

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