Korean Fried Chicken Wings

korean fried chicken

**Edit 10/10: This recipe is the winner of Food52 best chicken wings contest! See a video of  Amanda and Merrill make this recipe as well as our interview with Food52**

Southern California is a huge ethnic melting pot/salad bowl with large ethnic groups such as Vietnamese, Koreans, Chinese, Thai, Philipinos, and Latinos–and each group has made it’s mark on the culinary landscape. One such culinary notch is Korean fried chicken wings. While fried chicken may be something American’s consider their own, the Korean style is also extremely delicious. Their method of a very lightly battered and double fried chicken wing renders out the fat and results in an ultra crispy and delicious wing. Add to that a variety of glazes such as ginger soy and spicy glaze, it’s no wonder Korean fried chicken joints are popping up all over the west and east coast.

We don’t deep fry very often but for Kim’s younger brother’s birthday party, we had access to a deep fryer and had to make our version of Korean fried chicken wings. We adapted Maangchi’s Sweet and Crispy Fried Chicken to make it similar to the ones we’ve had here in Los Angeles. The Korean chicken wings at Kyochan or Bon Chan have a very thin crust and so instead of using your typical flour and egg batter, we used Wondra flour which is a super fine flour–great for crispying things up–a tip we got from Chef Eric Ripert on his cooking show, Avec Eric.

Korean Fried Chicken Wings with Ginger Soy Glaze (adapted from Cooking Korean Food with Maangchi)
Printable Recipe

  • 2-3 lbs chicken wings (tips discarded, and wings cut at the joints-washed and pat dry)
  • 1 cup of Wondra flour
  • 1 ts salt
  • 1 ts pepper

Soy Ginger Glaze

  • 1 cup water
  • 1 cup thinly sliced ginger
  • 3 tbs soy sauce
  • 1/2 cup brown sugar
  • 1/4 cup vinegar
  • 2 tbs honey or corn syrup
  • 1-2 tbs Korean fermented chile or rooster brand garlic chile or red pepper flakes (adjust according to your tastes)
  • optional: 1/4 cup toasted sesame
korean chicken wings 

First prep the chicken wings, wash, and pat dry with paper towel. In a mixing bowl, combine about 1 cup of Wondra flour, salt, and pepper. Dredge the chicken wings in the flour mixture to get a fine light coat.

Heat some cooking oil in a deep fryer or a deep frying pan to about 350 degrees. Fry chicken wings, in batches if necessary, about 5 min. Remove, and shake any excess flour/grit off and allow to cool.

korean chicken wings 

Now in a small saucepan, add the water, ginger, soy sauce, vinegar, chile, sugar and bring to boil. Then add the honey/corn syrup and reduce by half and it will be a thick maple syrup like consistency and set aside.

Re-fry the wings until crispy golden brown, about another 5-8 minutes. Drain on frying rack or paper towels. Dredge or brush on the soy ginger glaze. We also like to finish with some toasted sesame on top.

korean chicken wings 

We made about 60 Korean fried chicken wings for a group of 15 at the birthday party, and each batch disappeared as quickly as it came. 

It’s college and NFL football/fantasy football season (Go Blue and Go Lions!). Try our version of Korean chicken wings at your next game day party and you just might get the attention of your significant other away from that TV with these babies 🙂


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70 Responses to “Korean Fried Chicken Wings”

  1. 1

    French Accent — September 7, 2009 @ 5:19 pm

    These chicken wings look scrumptious! Will definitely try to make them next weekend. The frying part is no fun (and the smell will linger…), but the result should be worth it!

  2. 2

    Derek Thomas — September 7, 2009 @ 6:46 pm

    Excellent recipe! I just made Korean fried chicken yesterday, but with red pepper paste. I'll definitely try Wondra flour.

  3. 3

    Anh — September 7, 2009 @ 7:29 pm

    I am so making this soon! Like this weekend!

    Did you just include the photos of you two on the banner there? Such a cute couple!

  4. 4

    Peter — September 7, 2009 @ 10:19 pm

    This recipe looks great! I second the recommendation for red pepper paste! Marinating the chicken might be good too.

    Having grown up in Ann Arbor and only just left this past year, I wish I could catch the football action. Go Blue! (the Lions are a bit harder to get behind…)

  5. 5

    Maangchi — September 7, 2009 @ 11:30 pm

    Hi, it's me Maangchi! : ) Your chicken wings look more delicious than mine! Awesome! Thank you for using my recipe!

  6. 6

    HoustonWok — September 8, 2009 @ 2:47 am

    Oh this is great, I am cooking this up tomorrow, thanks for the recipe… You guys coming over for wings?> cheers

  7. 7

    Ninette — September 8, 2009 @ 2:54 am

    Man, these look mindblowingly good!

  8. 8

    Ravenous Couple — September 8, 2009 @ 3:11 am

    French Accent: Frying can be a pain, but these twice fried korean chicken wings are worth it!

    derek: did you fry or bake the chicken wings? If you're using the oven, we agree, marinating it would be very good. But in all our research to duplicate the Kyochan style wings they didn't describe any marination, but did talk about the use of a fine flour.

    Anh: Thank you!

    Peter: We both bleed Maize and Blue so glad to hear from another fellow Wolverine. In all our research to duplicate the Kyochan style wings they didn't describe any marination, but did talk about the use of a fine flour. However, if you're using the oven, marinating it would be a great idea.

    Maangchi: Thanks again for the kind words..your Korean cooking site is the best!

    HoustonWok: We'll love to! Do let us know how it goes!

    Ninette: Thank you! Chicken wings Korean style are really popular now.

  9. 9

    Debs — September 8, 2009 @ 7:29 am

    These sound so delicious, on my list of things to try soon, thanks.

  10. 10

    noobcook — September 8, 2009 @ 8:18 am

    I love deep fried chicken wings, and the Korean style with the soy glaze looks and sounds sooo delicious 😀

  11. 11

    Miakoda — September 8, 2009 @ 9:05 am

    Juicy perfection. I have an especial love for all things Korean, loved this post! 🙂

  12. 12

    MrsLavendula — September 8, 2009 @ 11:01 am

    wow those photos are mouthwatering!

  13. 13

    ABowlOfMush — September 8, 2009 @ 12:50 pm

    Finger licking YUM!

  14. 14

    Ravenous Couple — September 8, 2009 @ 7:09 pm

    debs: Thank you! let us know how these korean chicken wings turn out!

    noobcook: thanks! deep fried chicken wings are more common in Asia for sure.

    Miakoda: Thank you! We love korean foods as well and this korean chicken recipe will become part of that repertoire.

    msrlavendula: thank you!

    Abowlofmush: Thanks!

  15. 15

    Ellie — September 9, 2009 @ 12:02 am

    I always love the Korean style fried chicken. Your recipe sounds really good. Can't wait to try it.

  16. 16

    HoustonWok — September 9, 2009 @ 2:58 am

    Guys, the wings turned out great for me!!! I had to make the sauce twice cause I messed up the first time. I couldn't find any Wondra flour so I just used the original recipe as for the flour however overall the wings were excellent. As for the bo luc lac, it was a hit, restaurant quality!!! !!! I have finally found perfection, you guys are great!

  17. 17

    Rosa's Yummy Yums — September 9, 2009 @ 9:21 am

    OMG, they look so crispy and tasty! I love those flavors!



  18. 18

    Kung Food Panda — September 9, 2009 @ 9:55 am

    Oh wow, those wings looks SO good!!!

    BTW, great pics and a great site 🙂 Hope to meet the other Ravenous couple next time!

  19. 19

    Ravenous Couple — September 9, 2009 @ 1:31 pm

    Ellie: Thanks, Korean fried chicken is our new favorite method for wings.

    HoustonWok: Thanks for the positive feedback! Love to hear that Korean fried chicken and Bo Luc Lac(Vietnamese Shaking Beef) was a hit for you!

    Rosa: thank you for visiting our food blog!

    Kung Food Panda: Thanks!

  20. 20

    Thip — September 9, 2009 @ 6:34 pm

    I've never heard about wondra flour, but I'd like to try this recipe. 🙂

  21. 21

    CITYNITZ — September 9, 2009 @ 10:44 pm

    I just had some awesome wings in SF, I'm wondering if this recipe can top the ones I had, I must try! Oh, it was nice meeting u the other day too! =D

  22. 22

    Ravenous Couple — September 9, 2009 @ 11:10 pm

    Thip: it's not necessary to use wondra flour, but the double frying is really the key to korean fried chicken.

    citynitz: so glad you had a great time in SF. Can't wait to read about those posts. Was it Korean fried wings you had in SF?

  23. 23

    Hummingbird Appetite — September 10, 2009 @ 1:52 am

    I could eat one after another after another.

  24. 24

    mycookinghut — September 11, 2009 @ 1:29 pm

    I have always wanted to make korean fried chicken!! I had korean fried chicken in NYC and totally fall in love with it! Thanks for sharing the recipe!

  25. 25

    Ravenous Couple — September 11, 2009 @ 5:11 pm

    hummingbird appetite: that's what happened to our Korean fried chicken wings!

    mycookinghut: korean fried chicken is really not that hard to make but the double frying is the key. Try adding garlic as well to the glaze.

  26. 26

    Connie — September 12, 2009 @ 5:28 am

    That looks JUST like the chicken my mom used to make. Great flavors and SO addictive! Love it.

  27. 27

    Ravenous Couple — September 12, 2009 @ 5:47 am

    Connie: Thanks for stopping by our site. Korean fried chicken will definitely be our routine party food!

  28. 28

    Tamar1973 — September 12, 2009 @ 7:18 am

    I have a version of Korean chicken wings on my youtube channel, which were made dakkalbi style, and baked rather than fried.


  29. 29

    petite nyonya — September 12, 2009 @ 1:33 pm

    The chicken wings look so good! They are always a comfort food for many and I can guarantee you that it is hard to find anyone who can resists chicken wings prepared this way.

  30. 30

    pigpigscorner — September 12, 2009 @ 3:50 pm

    This looks amazing! Have to try this double frying method.

  31. 31

    Ravenous Couple — September 13, 2009 @ 6:32 am

    Tamari1973: We'll have to check that out, thanks! Baked might be more healthier, but we can't seem to get enough of the korean fried chicken wings!

    petite Nyonya: thank you! korean fried chicken is our new favorite way to enjoy wings.

    pigspigscorner: thank you…do let us know how it goes for you!

  32. 32

    Andrea@WellnessNotes — September 17, 2009 @ 1:24 pm

    Wonderful flavors. They sound delicious! And the photos are absolutely beautiful!

  33. 33

    mayo — September 17, 2009 @ 1:42 pm

    Looks yummy!!!!!

  34. 34

    Ravenous Couple — September 17, 2009 @ 5:18 pm

    andrea: Korean Fried chicken with soy ginger is a great take on the American classic.

    mayo: Thanks! Korean Fried Chicken tastse yummy too!

  35. 35

    James — September 17, 2009 @ 7:19 pm

    Your KFC looks great! I used corn starch when I made these http://www.youtube.com/watch?v=AMy6kGtnfJs but the color is not as good as yours. I have some Korean Premium flour that I had planned to use next time but I my just use Wonder flour.

  36. 36

    Ravenous Couple — September 18, 2009 @ 5:44 pm

    James: As long as it's lightly battered,keeping true to the korean fried chicken wing style, we think you can probably use most flour. we'll love to see how that premium korean flour works too.

  37. 37

    kitchenocd — October 5, 2009 @ 12:33 am

    Thanks so much for posting this recipe!! My husband, daughter, and I just finished making and pounding away 20 of these wings. I. Want. More.
    Since we couldn't find any Wonder flour, I used cake flour and it turned out really crispy. Also in lieu of a fryer, we put oil in a deep pot and heated it on medium-high, then checked the temperature with a thermometer. Messy, but it got the job done!

  38. 38

    Ravenous Couple — October 5, 2009 @ 4:10 am

    Kitchenocd: Thank you so much for the feedback. We're so glad you enjoyed it! Hope you took some photos so that we can see it posted on your blog!

  39. 39

    Anonymous — October 5, 2009 @ 9:09 pm

    I've had these many times before (thanks to my daughter and Maangchi :), but uh what kind of vinegar? rice? acv? distilled? Yikes! I'm making them now and guess I'll have to wing it. No pun intended.

  40. 40

    Ravenous Couple — October 5, 2009 @ 9:11 pm

    anonymous: we just used regular white vinegar. Let us know how it goes!

  41. 41

    powerplantop — October 7, 2009 @ 2:23 am

    I used the Wondra flour tonight on some deep fried ribs. Thanks for the tip. I gave you credit when I posted it to you tube.

  42. 42

    Ravenous Couple — October 7, 2009 @ 3:59 am

    powerplantop: thanks for the mention and link! glad you liked the recipe!

  43. 43

    A. Rizzi — October 9, 2009 @ 1:32 am

    mouthwatering. i'm off to Korea next month so i'll have to sample some!

  44. 44

    Ravenous Couple — October 9, 2009 @ 6:57 pm

    A. Rizzi: man, you are having one heck of a goodtime in Asia aren't you??

  45. 45

    suellyn — October 10, 2009 @ 3:32 am

    I just returned from the reception and your chicken was the hit of the night. In fact people took the extra sauce I had made at your suggestion and used it for the pot stickers and some even put in on brie and rice crackers! I had name cards at each dish and I gave Ravenous Couple credit for the recipe. Many people commented on it and I told them to look you up. Hardly ever do I find a recipe that works as it should and even surprises me!

  46. 46

    Ravenous Couple — October 10, 2009 @ 4:13 pm

    suellyn: Thank you so much for the feedback! Glad that the korean fried chicken wings were a hit at your art reception!

  47. 47

    kvinh — May 6, 2010 @ 6:48 pm

    I made a small test batch of these the other day. Super yummy! How long did it take for the sauce to thicken to a syrupy consistency? I tried for 20 mintues and it was still loose. Still tasted great on the wings though. Am I supposed to keep it boiling cuz I decreased the flame to medium after it boiled. Thanks! Also, tried the mi quang recipe. Good stuff!!

  48. 48

    Ravenous Couple — May 6, 2010 @ 6:54 pm

    kvinh: it's been awhile so can't remember, but basically keep it on a rolling boil until it reduces to thick consistancy, probably closer to 30 minutes. The double frying is key! So glad you liked the mi quang, don't be a stranger to our site 🙂

  49. 49

    Tammy — May 15, 2010 @ 6:58 am

    I made your chicken wings tonight! They were super good! Thanks for the post! They were so crunchy and delicious! From now on, I am going to make your version of friend chicken. The only problem is getting Wondra flour. They are hard to come by and expensive! haha! Thanks again. Your pictures are gorgeous!

  50. 50

    kvinh — June 4, 2010 @ 8:31 pm

    The wings have been such a hit that I was asked to make these for a graduation party and for a birthday party!!!

  51. 51

    Ravenous Couple — June 4, 2010 @ 8:33 pm

    Tammy: if you can't find wondra, just substitute regular AP flour, but don't use alot.

    Kvinh: are we invited?? 🙂

  52. 52

    Thuy — December 18, 2010 @ 3:34 am

    I made your wings because I thought it is a more simplified version of Maangchi's recipe and I hate cooking. It is easy to follow and came out perfect. It was such a hit with my siblings during our get together that we ended up having to head out to the grocery store in the middle of the meal to get more chicken. Thanks for sharing.

  53. 53

    Olive Oil Gelato and Give Away! — June 9, 2011 @ 10:05 am

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    KFC | The Actor's Diet — June 18, 2011 @ 4:58 pm

    […] For those of you who aren’t lucky enough to be near a KyoChon or Bon Chon my buddies Hong and Kim have a recipe on their site! […]

  55. 55

    Sandra Shaver — June 22, 2011 @ 3:06 pm

    Thanks for the Korean fried chicken wing recipe. Do you thing it would work for chicken tenders?

  56. 56

    The Ravenous Couple — June 22, 2011 @ 3:07 pm

    sure, why not? probably takes less time to fry.

  57. 57

    sochie — October 26, 2011 @ 10:30 pm

    Just made this….so yummy. I used only 1 tbs chili and it was spicy for me. Hubby loved the wings- he said they were so crispy. I found wondra flour at Target out of all places! Thanks for sharing!

  58. 58

    Ken — January 28, 2012 @ 2:25 pm

    Wow. I made the recipe to a T and added the 1 1/2 tbs of Sambal Olek… WOW is it spicy. Both from the ginger and chili. Colon cleansing spicy. So good. So good. So spicy. Maybe next time I scale the chili back. Pass the milk please.

  59. 59

    food addict — May 29, 2012 @ 5:22 am

    where is wondra powder available? is it available in korean stores?

  60. 60

    The Ravenous Couple — May 29, 2012 @ 10:55 am

    no, it’s in the american markets. if you can’t find it, regular flour will do. just go easy on it.

  61. 61

    Mireille — July 7, 2012 @ 9:14 am

    used your recipe for the Crazy Cooking Channel – this is so delicious – the sauce is so amazing – I plan on trying it on shrimp also – http://gourmetglobal.blogspot.com/2012/07/ginger-soy-korean-fried-chicken.html

  62. 62

    MTNM — December 16, 2012 @ 4:46 pm

    Hi – have you ever fried these once and then tossed them on a grill with the sauce? Like how they make wings at some sports grills & restaurants?

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  66. 66

    Katchamat — June 15, 2013 @ 7:13 pm

    Is this recipes the kyochon style?

    and as per yor recpies that deep frying pan to about 350 degrees (C or F)?

    Thanks a lot.

  67. 67

    The Ravenous Couple — June 20, 2013 @ 9:31 am

    it’s a copy of the kyochan style, yes, we cook at 350 F

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