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.

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