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Crispy Spicy Korean Fried Chicken Wing Bites (Easy Recipe!)

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Shatteringly crispy double-fried chicken wings tossed in a sticky, sweet, and fiery gochujang glaze. This easy recipe delivers better-than-takeout Korean fried chicken with bold, balanced heat and a crunch that lasts.

Ingredients

Scale
  • 2 lbs chicken wingettes and drumettes (about 20–24 pieces)
  • 1 teaspoon fine sea salt
  • ½ teaspoon black pepper
  • 1 cup cornstarch
  • ¼ cup all-purpose flour
  • ½ teaspoon baking powder (aluminum-free)
  • Neutral oil for frying (peanut, vegetable, canola, or avocado oil; about 4-6 cups)
  • 3 tablespoons gochujang (Korean chili paste)
  • 3 tablespoons honey
  • 2 tablespoons low-sodium soy sauce
  • 2 cloves garlic, minced
  • 1 tablespoon rice vinegar
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon grated fresh ginger (optional but recommended)
  • 1 tablespoon toasted sesame seeds (for garnish)
  • 2 green onions, thinly sliced (for garnish)

Instructions

  1. Pat the wing pieces completely dry with paper towels. Place in a large bowl and season with salt and pepper, tossing to coat evenly. Let sit at room temperature for 15 minutes.
  2. In a separate large bowl, whisk together the cornstarch, all-purpose flour, and baking powder. Set aside.
  3. In a small saucepan over medium-low heat, combine gochujang, honey, soy sauce, minced garlic, rice vinegar, sesame oil, and grated ginger (if using). Whisk constantly until smooth, bubbling gently, and slightly thickened, about 2-3 minutes. Remove from heat and set aside.
  4. Heat oil in a Dutch oven to 325°F (163°C). Toss the seasoned wings in batches into the dry coating mixture, pressing firmly onto each piece. Shake off excess and place on a plate or wire rack.
  5. Carefully lower 6-8 wing pieces into the hot oil. Fry for 8-10 minutes, turning occasionally, until cooked through and pale golden (internal temperature 165°F/74°C). Transfer to a wire rack set over a baking sheet. Repeat with remaining wings. Let all wings rest on the rack for at least 10 minutes.
  6. Increase oil temperature to 375°F (190°C). Lower the rested wings back into the hot oil in batches. Fry for 2-3 minutes until deep golden brown and shatteringly crisp. Transfer back to the wire rack. Repeat with remaining wings.
  7. Place freshly fried wings in a large clean bowl. Pour warm gochujang sauce over the top and toss gently but thoroughly to coat. Transfer to a serving platter and sprinkle immediately with toasted sesame seeds and sliced green onions. Serve hot.

Notes

Do not skip the drying step or the 10-minute rest between fries—both are critical for maximum crunch. Keep oil temperature steady by frying in small batches. For a gluten-free version, substitute all-purpose flour with rice flour and use tamari instead of soy sauce. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; reheat in an air fryer at 375°F (190°C) for 3-4 minutes or in a 400°F (204°C) oven on a wire rack for 8-10 minutes.

Nutrition

Keywords: Korean fried chicken, crispy chicken wings, gochujang chicken, spicy chicken wings, double-fried chicken, game day appetizer, Korean chicken bites

Find it online: https://merrymorsel.com/crispy-spicy-korean-fried-chicken-wing-bites-easy-recipe/