Korean Fried Chicken Wings (Yangnyeom)
Cut used: Wing chicken →
Prep
20 min
Cook
30 min
Total
50 min
Korean fried chicken owes its legendary crunch to a double-fry method: an initial fry cooks the wings through, and a second, hotter fry re-crisps the crust just before saucing. A gochujang-based glaze, balanced with honey, soy sauce, and rice vinegar, coats the wings in a sticky lacquer that stays crunchy underneath. This is the kind of recipe worth the extra step for wings that taste like they came from a Seoul street stall.
What Ingredients Do You Need?
- 3 lbs Chicken wings, split into flats and drumettes
- 1 cup Potato starch or cornstarch
- to taste Salt and black pepper
- 6 cups Neutral oil, for frying
- 1/4 cup Gochujang (Korean chili paste)
- 3 tbsp Honey
- 2 tbsp Soy sauce
- 1 tbsp Rice vinegar
- 2 tbsp Brown sugar
- 4 cloves Garlic, minced
- 1 tsp Fresh ginger, minced
- as needed Toasted sesame seeds and sliced scallions, for garnish
How Do You Make Korean Fried Chicken Wings (Yangnyeom)?
- 1
Season and coat
Pat wings dry, season with salt and pepper, then toss thoroughly in potato starch, shaking off excess.
- 2
First fry
Heat oil to 325°F in a deep pot. Fry wings in batches for 8-9 minutes until pale golden and cooked through. Remove to a wire rack.
- 3
Rest
Let the wings rest for 10 minutes; this allows the second fry to crisp them further without overcooking the meat.
- 4
Second fry
Increase oil temperature to 375°F. Fry the wings again for 3-4 minutes until deeply golden and very crisp.
- 5
Make the glaze
While wings rest, simmer gochujang, honey, soy sauce, rice vinegar, brown sugar, garlic, and ginger in a saucepan for 3-4 minutes until glossy and slightly thickened.
- 6
Toss and garnish
Toss the twice-fried wings in the warm glaze until fully coated. Garnish with sesame seeds and scallions.
- 7
Serve immediately
Serve right away while the crust is at its crispest.
What Are the Pro Tips for This Recipe?
- 💡 The double fry is non-negotiable for that signature shattering crunch — don't skip the resting step in between.
- 💡 Potato starch produces a crispier, more brittle crust than flour.
- 💡 Keep the glaze warm but not boiling when tossing so it clings without steaming the crust soft.
- 💡 Adjust gochujang and honey ratios to taste for more heat or more sweetness.
