Crispy Korean Chicken Wings
Crispy Korean Chicken Wings
The double fry is what separates these wings from every other wing recipe. Most people skip the second fry. Don’t.
The double-fry technique here carries over to most of our other chicken wings recipes; once you’ve done it once, you know how to crisp almost anything.
Crispy Korean chicken wings start with a low-temp fry that cooks the meat through and renders the fat under the skin. Then you raise the heat and fry again. The result is a crust that cracks when you bite through it, not skin that goes limp the second it hits sauce.
Kinder’s Sweet & Spicy Korean Wing Sauce takes over from there. It’s a glossy, sweet-heat glaze with bold Korean-inspired flavor that clings to hot wings and caramelizes slightly on contact. Toss the wings immediately after the second fry while they’re still at full heat, that’s what locks the sauce in.
The ingredient list is short on purpose. Flour, cornstarch, and baking powder for the coating. Neutral oil for frying. The sauce is the flavor engine; everything else just clears the runway for it.
This recipe handles 3–4 pounds of wings, about 24–32 pieces, and serves four in 45 minutes total. Prep is minimal. The technique isn’t precious. It holds up for game day and it holds up on a Tuesday.
Two details worth drilling before you start. First: dry wings. Any moisture on the surface creates steam inside the coating, which means soft skin instead of crispy. Pat them completely dry before coating. Second: batch size. Crowding the pot drops the oil temperature fast and turns your fry into a steam bath. Work in batches of 8–10 and let the oil recover between them.
That’s the whole system. Two fries, dry wings, hot sauce toss.
Flavor First.
Crispy Korean Chicken Wings
Ingredients
Equipment
Method
- Prep wings: Pat wings completely dry with paper towels — this is the most important step for crispiness. In a large bowl, whisk flour, cornstarch, and baking powder. Toss wings in the mixture until evenly coated. Shake off any excess and rest on a wire rack for 10–15 minutes while the oil heats.
- First fry (low temp): Heat oil in a deep pot to 350°F (at least 3–4 inches deep). Fry wings in batches — don’t crowd the pot — for 8–10 minutes until pale golden but not fully browned. Drain on a wire rack. Let cool slightly. This step renders the fat and cooks the meat through.
- Second fry (high temp): Increase oil temperature to 375°F. Fry wings again in batches for 5–7 minutes until deep golden and ultra-crispy. Drain well on a fresh rack or paper towels.
- Sauce the wings: Immediately transfer hot wings to a large bowl. Pour in Kinder’s Sweet & Spicy Korean Wing Sauce (start with ¾ cup, add more to taste) and sesame oil if using. Toss vigorously until every wing is evenly glazed and glossy.
- Serve: Plate immediately. Garnish with toasted sesame seeds and sliced green onions if desired. Serve extra sauce on the side for dipping.
Nutrition
Notes
- The double fry is the move — First fry at 350°F for 8–10 minutes renders the fat and cooks the meat through. Second fry at 375°F for 5–7 minutes builds the shatter-crisp crust. Skipping the second fry gives you good wings. Both fries give you legendary ones.
- Dry the wings first — Pat completely dry with paper towels before coating. Moisture becomes steam in the oil, and steam means soft skin. This one step makes more difference than any ingredient.
- Fry in batches — Work in batches of 8–10 wings max. Crowding drops the oil temp and turns frying into steaming. Let the oil recover to temperature between each batch.
- Sauce them hot — Toss in Kinder’s Sweet & Spicy Korean Wing Sauce immediately after the second fry while wings are still at full heat. The residual heat helps the sauce grab the crust and caramelize slightly on contact.
- Air fryer second fry — After the first oil fry, air fry at 400°F for 8–10 minutes instead of a second oil bath. Texture is slightly lighter but still crisp — solid option when you want less oil.
- Plate these right after the sauce toss. They don’t wait well — and they don’t need to.
- Steamed jasmine rice and pickled daikon turn this into a full meal. The clean rice and tangy crunch of daikon cut against the glaze in exactly the right way. Set out extra Kinder’s Korean Wing Sauce on the side and a cold cucumber ranch dip for contrast.
- For game day, keep it simple: sauce heavy, napkins close, cold beer closer. A drizzle of honey over the plate right before serving adds extra sweetness without changing the recipe.
- These work as a standalone appetizer too. Keep portions tight and get them to the table hot.
- Refrigerate leftover wings in an airtight container for up to 3 days. The coating softens in the fridge — normal and unavoidable.
- Reheat in an air fryer at 375°F for 5–7 minutes or on a wire rack in a 400°F oven for 8–10 minutes. Both methods recover most of the crunch. Skip the microwave — it steams the coating and undoes everything the fry built.
Tried this recipe?
Let us know how it was!Frequently Asked Questions
Can I bake these instead of frying?
Yes, though the texture won’t match the double-fry result. Set coated wings on a wire rack over a baking sheet and bake at 425°F for 45–50 minutes, flipping halfway through. Toss in Kinder’s Korean Wing Sauce immediately after pulling from the oven while wings are still hot.
Why isn’t the sauce sticking to my wings?
Two reasons: the wings cooled before saucing, or there wasn’t enough sauce. Toss immediately after the second fry while wings are at full heat, that’s what makes the sauce grab. If it still won’t cling, a drizzle of sesame oil helps it bind.
What if my wings are soggy after the first fry?
The oil wasn’t hot enough (should be at 350°F when the wings go in), or there was surface moisture before coating. Pat completely dry before the flour mix, and always let the oil return to temperature between batches.
Can I skip the oil and use only an air fryer?
You can. Spray the coated wings lightly with neutral oil, air fry at 400°F for 25–30 minutes flipping halfway, then toss in sauce and serve. The crust will be thinner than the double-fry version but still crisp.
What oil is best for frying chicken wings?
Any neutral, high-smoke-point oil: vegetable, canola, or peanut. You want the oil flavor out of the way so the Kinder’s glaze comes through clean. Aim for 3–4 inches of depth so the wings submerge fully and cook evenly.
Can I use frozen wings?
Thaw completely first and pat dry. Frozen wings release a lot of water as they cook, which tanks the oil temperature and kills the crust. Fully thawed and thoroughly dried, that’s the only way.
More like this: Game Day Recipes · Appetizer & Dip Recipes · Chicken Recipes · Kinder’s Recipes
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