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.