Korean Spicy Fried Chicken Wings Recipe: How Koreans Make It at Home

🎧 Korean Spicy Fried Chicken Wings Recipe: How Koreans Make It at Home ASMR Version:

Watch on Seoul Unnie
Why Korean Spicy Fried Chicken Wings Taste Better at Home Than Takeout

---

A Small Taste of Korean Home Life

Spicy fried chicken wings are a familiar comfort in many Korean households. They’re not a restaurant showpiece—just a quick, satisfying dish for weekends, movie nights, or those moments when everyone wants something spicy and sweet without ordering in. The wings don’t need to look perfect. What matters is that they’re crispy, sticky, and shared with people you enjoy.

How Koreans Really Make This at Home

What makes Korean spicy fried chicken wings especially addictive is the balance between crispiness and sauce absorption. In many Korean homes, wings are fried just until golden, then quickly tossed in a glossy gochujang-based sauce while still hot. This method allows the sauce to cling without turning soggy, creating layers of texture in every bite. It’s the same principle used in Korean street food stalls, adapted for a home kitchen with fewer steps and no special equipment.

Frying chicken at home is simple and intuitive. Most families cook by feel: a pinch of seasoning here, a spoonful of starch there—just enough until it “looks right.” High heat is essential for crispiness, and double-frying is standard practice. It’s not a special technique; it’s just how home kitchens work.

The sauce stays uncomplicated. Gochujang brings heat and depth, soy sauce adds savoriness, and something sweet creates a glossy finish. The goal is a sauce that clings to the wings, not one that drips off. Homemade Korean fried chicken focuses on balance and texture rather than complicated mixes or precise measurements.

Ingredients

Main Ingredients

• Chicken wings
• Potato starch or cornstarch
• Salt and pepper
• Neutral oil for frying

Sauce Ingredients

• Gochujang
• Gochugaru (optional, for extra heat)
• Soy sauce
• Sugar or honey
• Minced garlic
• A splash of water
• A little vinegar for brightness

Step-by-Step Cooking

1. Lightly season the wings

Toss the wings with salt, pepper, and starch until they’re lightly coated. Let them rest a few minutes so the starch adheres well.

2. Fry on high heat

Heat the oil until shimmering. Fry the wings until they look pale and firm, then take them out. Increase the heat and fry again until the exterior turns crisp and hard.

3. Make the sauce

Warm the sauce ingredients in a small pan over low heat. As soon as it bubbles, turn off the heat so the mixture stays shiny and doesn’t burn.

4. Toss everything together

Coat the hot wings in the warm sauce, shaking the bowl gently so each piece is evenly covered.

Korean Cooking Tips

1. Double-frying is essential for long-lasting crispiness.
2. Keep the heat low when making the sauce—gochujang burns quickly and turns bitter.
3. If the wings soften after saucing, re-crisp them in the oven or air fryer for 1–2 minutes.

How Koreans Eat It

The wings are usually served on one large shared plate. Pickled radish often sits on the side, though it’s optional. If any wings remain, they’re reheated the next day in the air fryer. The texture becomes chewier but still delicious, especially with a little extra sauce.

Variations

• Less spicy: Increase honey or sugar, and reduce or omit gochugaru.
• Spicier: Add more gochugaru or a spoon of Korean green chili paste.
• Oven-friendly option: Bake or air-fry the wings until crisp, then toss with the same sauce.

A Gentle Closing

This dish is the kind of simple comfort many Korean families make without planning—a warm, easy meal best enjoyed together. May it bring the same sense of coziness to your kitchen.

---

---

---

### Related Guides

Gyeran jangjorim shows how soy-braised eggs become a deeply savory Korean side dish that keeps well and pairs with almost any meal.

Rose tteokbokki blends creamy sauce with chewy rice cakes, reflecting a modern twist on Korea’s most popular street food.

​

---