When I first tried Crispy Korean Glazed Wings, I was immediately taken by the rich, spicy-sweet Yangnyeom sauce coating every crispy bite. The wings start by being seasoned, then double-fried to get that perfect crunch. After the second fry, I like to coat them in the delicious Yangnyeom sauce that I make from scratch, letting each wing soak up the sticky, spicy glaze. Crispy Korean Glazed Wings have become a go-to for my game day snacks or anytime I want something flavorful and satisfying.
Preparing the Wings
Preparing the Crispy Korean Glazed Wings starts with seasoning them well. I usually dry the chicken wings with paper towels, which is crucial for a crispy coating. Then, I sprinkle a mixture of salt, garlic powder, and a bit of red pepper flakes for extra heat. Letting the wings sit for a while before battering helps the seasoning absorb and enhances the overall flavor. As I prepare the batter and get the oil heated, the anticipation builds, knowing how golden and crispy they’ll soon be.
Making the Yangnyeom Sauce
One of my favorite parts of Crispy Korean Glazed Wings is the Yangnyeom sauce. This spicy, slightly sweet sauce is what gives the wings their bold Korean flavor. I combine ketchup, gochujang, rice syrup, soy sauce, and a hint of vinegar for tanginess. Then, I add minced garlic to the pan to bring out its aroma before mixing in the sauce ingredients. Simmering it for just a few minutes thickens it up, making it perfect for coating the wings. This sauce alone is irresistible!
Once the Crispy Korean Glazed Wings have been fried and coated in that amazing sauce, I sprinkle them with sesame seeds for a final touch. I like to serve them with pickled radish and a crisp cabbage salad to balance the flavors. These wings are always a crowd-pleaser; whether it’s for a casual night in or a gathering, they disappear fast! Each bite of crispy skin and flavorful glaze captures everything I love about Korean cuisine.
Table of Contents
Chef’s Notes- Crispy Korean Glazed Wings
- Achieving the Perfect Crispiness: Double-frying is essential. Fry the wings twice—first at a lower temperature for cooking through, then at a higher temperature for extra crunch.
- Oil Temperature: Keep the oil at a steady temperature (350°F for the first fry, 370°F for the second) using a candy thermometer. This helps prevent soggy wings.
- Drying the Chicken Wings: Pat wings thoroughly dry with paper towels before seasoning to ensure a crispier texture.
- Resting Time for Enhanced Flavor: Let seasoned wings rest uncovered in the fridge overnight for better flavor absorption, or at least an hour if short on time.
- Yangnyeom Sauce Consistency: For a thicker sauce, simmer it slightly longer. If it becomes too thick, thin it with a small amount of water until you reach your desired consistency.
- Balancing Sweet and Spicy: Adjust the heat by modifying the gochugaru and gochujang levels. Add a bit of sugar if you prefer a sweeter glaze.
- Alternative Cooking Method: For a healthier version, bake the wings. They won’t be as crispy but will still be delicious. Brush them with oil before baking to help them brown.
Crispy Korean Glazed Wings
4
wings30
minutes45
minutes600
kcal10
minutes1
hour25
minutesDive into the irresistible flavor of Crispy Korean Glazed Wings! Perfectly fried to golden-brown perfection and generously coated in a luscious Yangnyeom sauce, these wings are a crowd-pleaser. Whether for game day, a cozy dinner, or a special occasion, this recipe brings authentic Korean flavors straight to your kitchen. Easy to prepare and utterly delicious, it’s no wonder this dish is a favorite among top chefs. Get ready to wow your guests with this delectable and savory treat that’s both simple and satisfying!
Ingredients
- Chicken and Seasoning
16 pieces chicken wings and drumettes approximately
1.5 tsp kosher salt
1 tsp garlic powder
0.5 tsp freshly ground black pepper
1 tsp red pepper flakes optional, for spice
- For Breading
0.5 cup potato starch
0.25 cup all-purpose flour
1 tbsp chicken bouillon
1 tsp baking powder
0.5 cup cold club soda
- For Frying
2 cups peanut or canola oil
1 tsp sesame seeds
- Yangnyeom Sauce
0.25 cup ketchup
0.25 cup extra spicy gochujang
0.25 cup rice syrup
0.25 cup water
3 tbsp soy sauce
3 tbsp granulated sugar
2 tsp plum or white vinegar
1 tsp gochugaru
1 tbsp vegetable oil
3 cloves garlic minced
- Alternative Ingredients:
All-Purpose Flour: Substitute with gluten-free flour blend for gluten-free diet.
Potato Starch: Use cornstarch as a direct replacement.
Chicken Bouillon: Replace with gluten-free chicken stock or powder.
Rice Syrup: Honey or maple syrup can be used as alternatives.
Gochujang: Substitute with sriracha for a milder flavor.
Sesame Seeds: Omit or use pumpkin seeds for a nut-free option.
Directions
- Prepare the Seasoning: In a large bowl, combine kosher salt, black pepper, garlic powder, and red pepper flakes if desired. Ensure the mixture is well-blended to evenly coat the chicken. Pat the chicken wings dry with paper towels to ensure a crispy coating. Evenly sprinkle the seasoning mix over all pieces, tossing to coat thoroughly. Let the seasoned chicken rest uncovered in the refrigerator overnight for optimal flavor absorption, or at room temperature for at least one hour before frying.
- Make the Yangnyeom Sauce: In a saucepan, combine ketchup, gochujang, rice syrup, water, soy sauce, sugar, vinegar, and gochugaru. Stir well and set aside. Heat vegetable oil in a medium saucepan over medium-low heat. Add minced garlic and sauté until fragrant, about 2 minutes, being careful not to let it brown.
- Combine Sauce Ingredients: Pour the prepared sauce mixture into the saucepan with garlic. Stir continuously and let the sauce simmer gently for 2-3 minutes until it thickens slightly. Remove from heat and let cool if preparing in advance. In a mixing bowl, combine potato starch, all-purpose flour, chicken bouillon, and cayenne pepper. Mix thoroughly to distribute all dry components evenly.
- Prepare Wet Batter: In a separate bowl, whisk together beaten egg, baking powder, potato starch, all-purpose flour, and cold club soda until smooth and slightly bubbly. Dip each seasoned chicken wing into the wet batter first, ensuring an even coat, then dredge in the dry batter mixture. Shake off any excess batter to ensure a light, crispy coating.
- First Fry: In a deep fryer or cast iron skillet, heat peanut oil to 350°F (175°C) using a candy thermometer. Carefully place a batch of coated wings into the oil, making sure not to overcrowd the pot. Fry for 6-7 minutes until golden and partially cooked. Remove and let rest on a cooling rack. Increase the oil temperature to 370°F (190°C). Return the rested wings to the hot oil for a second fry of approximately 1 minute to achieve maximum crispiness. Remove and drain on a cooling rack.
- Coat with Sauce: In a large mixing bowl, toss the double-fried wings with the prepared Yangnyeom sauce until each piece is thoroughly coated. Alternatively, brush the sauce onto each wing for a lighter coating.
- Garnish and Serve: Sprinkle sesame seeds over the sauced wings for added flavor and presentation. Serve immediately with pickled radish and cabbage salad alongside a cold beverage like beer for an authentic Korean dining experience.
Equipment
- Chef’s Knife
- Cutting Board
- cast iron skillet
- mixing bowls
- measuring cups and spoons
- deep fryer
- cooling rack
- tongs
- candy thermometer
Nutrition Facts
- Calories: 600kcal
- Carbohydrates: 30g
- Protein: 35g
- Fat: 35g
- Saturated Fat: 8g
- Cholesterol: 120mg
- Sodium: 1200mg
- Potassium: 400mg
- Fiber: 2g
- Sugar: 25g
- Vitamin A: 10IU
- Vitamin C: 5mg
- Calcium: 6mg
- Iron: 15mg
FAQs- Crispy Korean Glazed Wings
Can I make these wings less spicy?
Yes! Reduce or omit the gochugaru and use a milder chili paste instead of gochujang for a less spicy glaze.
What’s the purpose of double-frying?
Double-frying creates a crispy outer layer while keeping the inside juicy. The first fry cooks the chicken, and the second gives it an extra crunch.
Can I make the sauce ahead of time?
Absolutely. Make the sauce a day or two before and store it in an airtight container in the refrigerator. Reheat gently before coating the wings.
What are good side dishes for these wings?
These wings pair well with pickled radishes, a simple cabbage salad, or steamed rice to balance the flavors.
Can I bake instead of frying?
Yes, for a healthier option, bake the wings at 400°F for about 25-30 minutes, flipping halfway through. While not as crispy, they’ll still be flavorful.
