Why You’ll Love these Crispy Korean Wings
If you’re on the hunt for an irresistible appetizer that’ll have everyone hovering around the platter, these Crispy Korean Wings are exactly what you need.
What sets these wings apart is their incredible texture—perfectly crispy outside, juicy inside. That magical combo of flour and potato starch creates a coating that shatters with each bite. And can we talk about the flavor? The blend of garlic, ginger, and sweet-savory marinade infuses every morsel.
I’m particularly fond of how the onion adds subtle depth without overpowering. Trust me, these aren’t your average wings. They’re restaurant-quality treats you can make at home.
What Ingredients are in Crispy Korean Wings?
- 10 pounds chicken wings
- 1 large onion
- 4½ tablespoons salt
- 3 tablespoons ground pepper
- 1½ cups flour
- 1½ cups potato starch
- 1 cup sugar
- ¼-⅓ cup minced garlic
- 1 teaspoon ginger powder (or 1½ teaspoons ginger puree)
- 1 egg yolk
The potato starch is really non-negotiable here, as it’s the secret to achieving that signature Korean fried chicken crispiness that stays crunchy even after it cools. Can’t find potato starch? In a pinch, cornstarch can work, though the texture won’t be quite the same. For the chicken, wings are traditional, but you could also use drumsticks or boneless thighs if that’s what you prefer. The marinating time is essential too—those three hours in the fridge allow all those flavors to penetrate the meat, so don’t skip that step if you want truly authentic Korean wings.
How to Make these Crispy Korean Wings
The magic of these crispy Korean wings starts with proper preparation of your chicken. Take your 10 pounds of chicken wings and trim off any excess fat, then give them a thorough wash. This is vital—you’ll want to drain all the excess water by placing the wings in a colander, as too much moisture will prevent that signature crispiness we’re after.
Remember, good Korean fried chicken is all about that crackly exterior that stays crunchy even as it cools.
Next comes the flavor-packed paste that sets these wings apart. Finely dice half a large onion into tiny pieces (and I mean tiny), then grind the other half—or simply grind the whole onion if you’re short on patience. Add this to a large mixing bowl along with 4½ tablespoons salt, 3 tablespoons ground pepper, 1½ cups flour, 1½ cups potato starch, 1 cup sugar, ¼-⅓ cup minced garlic, 1 teaspoon ginger powder (or 1½ teaspoons ginger puree), and 1 egg yolk.
Mix until you achieve a thick, pasty consistency. If your mixture seems too thin, you can add up to another ½ cup each of potato starch and flour. This is also your chance to adjust the flavor—need more savory notes to balance the sweetness? Add a bit more salt and pepper.
The final steps require some patience, but trust me, it’s worth it. Thoroughly coat your dried chicken wings in the paste mixture, making sure each piece is well-covered. Using a premium dutch oven can help maintain consistent heat when cooking in batches, resulting in evenly crispy wings throughout.
Now comes the waiting game—marinate the coated wings in the refrigerator for at least 3 hours to let those flavors penetrate deeply. About an hour before cooking, take them out to come closer to room temperature.
When you’re ready to cook, heat your deep fryer to 350°F and fry the wings for 8-12 minutes until they turn beautifully golden and crispy. Always do a quick check before serving by cutting through one wing to verify it’s cooked all the way through. For perfect results, use a Thermapen meat thermometer to ensure your wings reach the safe internal temperature of 165°F.
What you’ll end up with are wings that redefine the meaning of crispy—they’ll maintain their crunch long after other fried chicken would have gone soggy.
Crispy Korean Wings Substitutions and Variations
While mastering the classic recipe is rewarding, adapting these crispy Korean wings to your pantry and preferences can lead to equally delicious results.
No potato starch? Cornstarch works beautifully as a substitute, creating that signature crunch we all crave.
For a gluten-free version, swap all-purpose flour with rice flour—you’ll still get that delightful crispy texture.
Don’t have fresh garlic? Garlic powder will do in a pinch.
And if you’re looking to switch up the flavor profile, try adding gochujang for a spicy-sweet twist, or incorporate a splash of soy sauce for umami depth.
What to Serve with Crispy Korean Wings
So what exactly pairs perfectly with those addictively crispy Korean wings? I’m partial to cool, crisp counterpoints that balance the spicy richness.
Kimchi is non-negotiable in my book—its tangy fermented flavor cuts through the fattiness beautifully. A simple cucumber salad with rice vinegar and sesame oil provides that invigorating crunch factor.
Rice is essential for soaking up sauce (sticky white rice, please), while pickled daikon adds a bright, acidic note.
And don’t forget some cooling banchan sides like gamja jorim or sigeumchi namul. Honestly, a cold beer doesn’t hurt either, just saying.
Final Thoughts
After mastering these crispy Korean wings, I’ve become convinced they’re among the most satisfying things you can make at home.
The contrast between the crunchy exterior and juicy interior is simply magical. Trust me, your friends will think you’ve been hiding secret culinary skills all along.
The key is patience—that three-hour marinade isn’t optional, folks. It’s what transforms ordinary wings into something extraordinary.
And that first bite? Worth every minute of preparation. For best results, drain your finished wings on paper towels to remove excess oil and maintain that perfect crispiness.
If you’re looking for another crowd-pleasing alternative, try making Buttermilk Biscuit Pizza that combines comfort food elements with traditional pizza flavors.
