KFC: Korean Fried Chicken Wings

By • September 22, 2010 30 Comments

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Author Notes: This recipe is inspired by the popular Korean Chicken wing craze from chains such as Kyo-Chan and Bon Chan. It's very lightly breaded in a light flour, double fried for a crispy skin and glazed with a spicy ginger soy sauce. The double frying renders out the fat and makes the skin deliciously crispy. Try this at during football season and your guests will beg for more! - ravenouscoupleravenouscouple

Food52 Review: Honeyed and fragrant with a fiery kick, ravenouscouple's chicken wings encapsulate the word "addictive." The ingenious combination of coating the wings in Wondra and then double-frying them renders the fat and then crisps the skin to the point that it essentially becomes a shell encasing the succulent meat. We're pleasantly reminded of the best version of General Tso's chicken we've ever had -- only better. Fry up a mess of these for your friends, and they'll love you forever. - A&MThe Editors

Serves 4-6

For Chicken and Batter

  • 2.5 pounds Chicken Wings (tips discarded, and wings cut at the joints-washed and pat dry)
  • 1 cup Wondra Flour
  • 1 teaspoon salt
  • 1 teaspoon Pepper

For Spicy Ginger Soy Glaze

  • 1 cup water
  • 1 cup thin sliced ginger, peeled
  • 3 tablespoons soy sauce
  • 0.5 cups brown sugar
  • 0.25 cups rice vinegar (can substitute with white)
  • 2 tablespoons honey or corn syrup
  • 1-2 tablespoons Chile Flakes or Korean Fermented Chile
  • 1-2 tablespoons optional sprinkle of toasted sesame
  1. First prep the chicken wings, wash, and pat dry with paper towel. In a mixing bowl, combine about 1 cup of Wondra flour, salt, and pepper. Dredge the chicken wings in the flour mixture to get a fine light coat. Heat some cooking oil in a deep fryer or a deep frying pan to about 350 degrees. Fry chicken wings, in batches if necessary, about 5 min. Remove, and shake any excess flour/grit off and allow to cool.
  2. Now in a small saucepan, add the water, ginger, soy sauce, vinegar, sugar and bring to boil. Then add the honey/corn syrup and chile and reduce by half and it will be a thick maple syrup like consistency and set aside. Re-fry the wings until crispy golden brown, about another 5-8 minutes. Drain on frying rack or paper towels. Dredge or brush on the spicy soy ginger glaze. Can also top with optional sprinkle of toasted sesame.

More Great Recipes: Chicken|Appetizers|Entrees|Hors d'oeuvres|Corn

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Comments (30) Questions (2)


6 months ago Jache

i'm a chicken wing fanatic :/ lol and these are great. the double fry made them extremely crispy too. i dredged them in the sauce because it was too good. also, i didn't have wondra but used cake flour which worked out well. thank you!


9 months ago Dianna

So delicious! The wondra is key.


10 months ago Veranda

I had to go to 3 stores in Brooklyn and I found Wondra in KeyFoods!! Yeaaas! It's about to on!!!!


over 1 year ago Elaine

These are off the hook! I tossed in cilantro and scallions at the end, THIS IS A KEEPER!!


almost 2 years ago Amy

Oh my. Made as written and they were terrific. Wings brought to a new level. BF thought that they were the best wings he had ever eaten and said that they rivaled the Momofuku fried chicken. They will be made many times. I did add a little chopped scallions with the sesame seeds at the end for color. Delicious.


over 2 years ago nice rice

so, so, good !!!!! I will make this again . Thank you


over 2 years ago JulieBoulangerie

I finally made this recipe after putting it in my file a year ago. Goodness gracious, delicious! I accidentally purchased chicken drumsticks (yes, the legs) at Costco instead of wings, but it turned out fine, I just fried them a minute or so longer the first time around. One cup of ginger slices worked out fine- I didn't eat any of them with the chicken, they just sat in the pot while I brushed it on the chicken.
The sauce is perfect, a friend that doesn't eat garlic will be so pleased-- a spiced chicken wing she can eat!


over 3 years ago negramodelo

I made this recipe for the Superbowl. They were amazing. I strained some of the ginger. The wings went quickly. Next time I will have to double the recipe.

Thanks for sharing this recipe.


over 3 years ago Beverly Conover Davis

This recipe looks amazing! Could you substitute rice flour for Wondra to get the desireable crispy coating


over 3 years ago The Good Cook

Going to start cooking these for dinner right now!


almost 4 years ago tastyfish

I have been making these since you posted the recipe. I use panko instead of wondra. My lord a better wing there has never been. Thank you !


almost 4 years ago cowanem

I made these last super bowl and I still fantasize about them. I am hoping the Steelers go all the way, but win or lose, these wings will be the superstar of next Superbowl Sunday! If you are thinking about trying them.....stop thinking! Start cooking!


almost 4 years ago Texas Ex

The wings were delicious--frying twice is a bit of work, but well worth the effort. Next time, I will add a bit more heat to the sauce. That being said, the sauce was nicely balanced when made according to your directions. Tangy, spicy, and a bit sweet. Great recipe!


over 4 years ago Vicki M

Would this work with drumsticks?


over 4 years ago Laura_K

Silence, for me, is a big indicator that the food is good...when I put these on the table last night, you could hear a pin drop. The fry-cool-fry method produces a crackling skin that nearly dissolves in your mouth. We all have our "ways to do things", and now this will be my way to make wings, thanks to you! I will say that for convenience sake and very busy supermarkets yesterday, I used my own sauce (franks buffalo sauce mixed w brown sugar--my old stand by and favorite) , though I intend to make yours (like next week!!!). I did find this preparation to be a little time consuming for me at home--frying in small batches and watching the thermometer carefully to maintain temp--but it was Worth. Every. Second. All the best and congrats!


over 4 years ago cowanem

Of my whole superbowl spread, these were gone in no time.... what a hit! This is on my keeper list.


over 4 years ago gourmetmamma

Really ONE CUP of sliced ginger??????


over 4 years ago footejm

I had the same thought. I ended up using what I felt was a lot of ginger -- probably a half cup, cut into fairly thin slices. Before tossing the wings in the sauce, however, I removed and discarded the ginger. Done this way, I thought the ginger flavor properly accented the dish, without overwhelming it.


almost 5 years ago charissa

These were delicious, friends finished the plate in 5 minutes flat! Thanks!


almost 5 years ago foodfighter

Congrats on winning the contest


almost 5 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

congrats ravenouscouple!!