The first step is brining the wings. And don’t even think about skipping this step.
Saute garlic and ginger in a saute pan for few minutes.
Add Mirin, soy sauce, oj, orange zest, brown sugar, rice vinegar,
sesame oil and gochujang ( a fermented korean chili paste).
I also added sriracha for extra heat.
The gochujang is really not a spicy as it looks,
but it does add an interesting flavor.
Let this come to a simmer for 1-2 minutes and then turn off heat.
This will thicken and become nice and sticky. Set aside.
Set up a frying station on your stove,
with a deep saute pan or wide pot filled with 1 inch of canola oil.
Next to this, place a wire rack over a sheet pan.
Turn heat to med high and heat oil to 350F.
Whip up an easy batter in a med sized bowl
with cornstarch flour and water.
I also experimented with a dry flour mixture,
but the batter was 100 times better.
you may be able to do more or less.
Then gently place in the hot oil, careful not to splatter.
They should sizzle.
It’s a beautiful sound.
Cook for 5 minutes before turning them over…..and cook for two more.
A total of 7 minutes.
They will be a very light golden color.
In batches, cook all the chicken and then place on the rack.
Once you are done, you will fry them again.
Yup. They are fried twice. It’s a little ridiculous. ( See recipe notes for a slightly healthier version- but this is the way my husband loves them.)
This time for 4 minutes until they are really golden brown.
Heat up your thickened delicious sticky sauce
and using tongs, roll your double fried chicken wings
coating all sides.
Garnish with sesame seeds and scallions.
Crispy Korean Wings with Sticky Sauce
Crispy Korean Style chicken wings with a flavorful sticky sauce. A healthier option is in the notes.
- Prep Time: 4 hours
- Cook Time: 45
- Total Time: 4 hours 45 minutes
- Yield: 10 servings
- Category: Appetizer
- Method: Stove-top
- Cuisine: Korean
- 1 cup salt
- 1 cup sugar
- 8 Cups water
- 4 lbs chicken wings
- 2 T chopped ginger
3 T choped garlic
1 T peanut oil.
- 1/2 C mirin
- 1/2 C soy
- zest of one orange
- 1 C Orange juice (2-3 Oranges)
- 3/4 C brown sugar
- 1 tsp rice wine vinegar
- 1 T sesame oil
- 3 T korean fermented chili paste
- 1-2 T Sriracha (depending on how spicy you want it)
- 1/2 C flour
1/2 C corn starch
1 1/3 water
Oil for frying
- Add 3/4 to 1 inch of canola oil to a skillet.
Dissolve salt and sugar in 2 cups heated water. Add the rest of the water ( very cold) and soak the chicken for 2-4 hours, place all ingredients in a large bowl.
Make the sauce: sauté the garlic and ginger in the oil over medium heat until fragrant and golden. Add the remaining ingredients and simmer gently for 5 minutes. Turn heat off.
Make the batter, by whisking all ingredients in a medium bowl.
Fry the wings. Use a deep sauté pan or pot.
Add 3/4 to 1 inch of canola oil. Heat on med -high heat until 350F.
Working in batches, dip chicken in batter and place gently in oil, careful not to splatter. Be careful not to over crowd. Leave in 5 mins, then gently turn over and leave 2 more minutes.They should be a very light golden color. Place on a cooling rack set over over a sheet pan. Fry all the chicken.
At this point you could finish cooking in a hot oven or for extra crispy, fry them again, this time for 4-5 mins until a deep golden color. Test one for doneness. Some of the bigger wings in left in a little longer. This second fry, will give you good crispy skinned chicken.
Lastly heat up your sticky korean sauce. Roll your twice fried wings in the sauce and garnish with sesame seeds and scallions.
For a healthier version, pat dry the wings after soaking in the brine and lightly coat with olive oil. Roast on a sheet pan in a 400 oven until lightly golden and cooked through, about 25 minutes. ( Test first) You could broil for extra golden. Toss in the sauce right before serving.