K-Town Wings
Double-fried Korean-style chicken wings lacquered in a gochujang glaze with a California influence twist.
Prep: 20 min · Cook: 35 min · Total: 55 min · Serves: 4 · Difficulty: Medium · Rating: 4.9/5 (243 reviews)
INSPIRED BY
Del Seoul — Chicago, IL
Inspired by Del Seoul in Chicago, where Korean-California fusion reaches its crispiest, stickiest, most glorious peak in wing form.
Story
I watched the line at Del Seoul in Chicago fry the same wings twice, which struck me as either madness or genius, and stood there long enough to figure out it was genius. First fry came out pale, almost blonde. They rested. Then a second fry at a higher heat turned them deep gold and so crisp you could hear them from across the counter, and then a toss in a gochujang glaze that lacquered every wing dark red and glossy. The crunch survived the sauce. That's the whole trick. Double-frying is non-negotiable for Korean-style wings, and here's why: the first fry at a lower temperature, around 325, cooks the meat through and renders moisture out of the skin without browning it. The rest lets steam escape. The second fry at 400 hits that dried surface and turns it glassy and shattering. Fry once and you get decent wings; fry twice and you get wings that stay crunchy under a wet glaze, which is the entire reason the style exists. Two more points. Dry the wings completely before they ever touch the dredge, because surface moisture is the enemy of crunch, and a little baking powder in the cornstarch coating raises the skin's pH and helps it crisp and blister. The glaze, gochujang and honey and soy and vinegar, gets cooked down just until it thickens slightly; cook it too long and it turns to candy. Toss the wings in the glaze the moment they come out of the second fry, while they're radiating heat, so it grips. Hit them with sesame seeds and scallions and serve them with cold pickled radish to cut the richness. Eat them fast. A glazed wing is on a clock from the second it's sauced. Split the wings at the joint into flats and drums so they cook evenly and there's more surface for the glaze to grab. Rest the wings a full ten minutes between the two fries; that pause lets steam escape and the surface dry, which is what sets up the second fry to go glassy instead of merely golden. Gochujang carries funk and a slow-building heat, not a sharp one, and the honey balances it while the vinegar keeps the glaze from going cloying. Serve these the instant they're tossed, with the pickled radish cold and crunchy alongside. A Korean wing is a study in contrast, and contrast dies as the wing cools.
By Theo
Ingredients
- 3 lbs chicken wings, split at joint
- 0.5 cup cornstarch
- 0.25 cup all-purpose flour
- 1 tsp baking powder
- 3 tbsp gochujang (Korean chili paste)
- 3 tbsp honey
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 3 garlic cloves, grated
- 1 tsp fresh ginger, grated
- 2 scallions, thinly sliced (for garnish)
- 1 tbsp toasted sesame seeds
- 2 quarts neutral oil for frying
Instructions
- Pat wings completely dry with paper towels — any moisture is the enemy of crunch. Season with salt and pepper. Toss with cornstarch, flour, and baking powder until evenly coated.
- Heat oil in a heavy pot or Dutch oven to 325°F. Fry wings in batches for 8–9 minutes until cooked through but pale and just barely golden. They should not be dark yet. Transfer to a wire rack and let rest 10 minutes.
- Make the glaze: whisk together gochujang, honey, soy sauce, rice vinegar, sesame oil, garlic, and ginger in a small saucepan over medium heat. Cook 3–4 minutes, stirring, until it thickens slightly and smells incredible. Remove from heat.
- Crank the oil temperature to 400°F. Fry the wings a second time in batches for 3–4 minutes until shatteringly crispy and deeply golden. This is where the magic happens.
- While wings are still hot, toss immediately in the gochujang glaze. Every square inch should be coated.
- Transfer to a serving platter. Scatter scallions and sesame seeds over the top. Serve immediately with cold Korean pickled radish cubes on the side.
Chef Tips
- The double-fry is mandatory — not optional. The first fry cooks the chicken; the second fry creates a moisture barrier so the skin shatters like glass. Do not skip the rest between fries.
- Dry your wings aggressively. Wet wings splatter oil and steam instead of fry. Pat them, leave them uncovered in the fridge for an hour if you have time.
- Baking powder in the coating creates micro-bubbles during frying that lead to extra crunch. It's a Korean fried chicken secret.
- Toss the glaze while the wings are hottest — it will caramelize slightly on contact. Cold glazed wings are a tragedy.
Cook's Notes
- **Wing prep:** Pat the wings completely dry before seasoning or coating. Any surface moisture prevents proper crisping and causes excessive oil spatter.
- **Korean chili paste:** Gochujang is the essential ingredient — it's fermented, slightly sweet, and distinctly Korean. Sriracha or sambal oelek are flavor substitutes but produce a noticeably different taste.
- **Double fry:** Fry at 325°F for 8-10 minutes, drain, rest 5 minutes, then fry at 375°F for 3-4 minutes. The double fry drives out moisture for a shatteringly crispy skin.
- **Make-ahead:** The gochujang sauce can be made 5 days ahead and refrigerated. Wings should be fried fresh — toss in sauce just before serving.
- **Storage:** Plain fried wings: 3 days refrigerated. Reheat at 400°F on a rack for 10-12 minutes. Sauced wings don't reheat as well — the sauce makes them soggy.
- **Common mistake:** Adding the sauce while the wings are still in the oil or immediately after. Let the wings drain for 2 minutes, then toss in sauce. Saucing too early steams the crust.
- **Doneness cue:** Wings are done at 165°F internal, but crispy skin requires the exterior to be deep golden and visibly shrunken — the skin pulls back from the tip of the drumette when properly rendered.