Whether you’re gearing up for game day, prepping for movie night, or just want a knocks-your-socks-off lunch, these Korean-inspired chicken wings fit the bill. Dusted in potato flour, these wings get extra-crispy before they’re coated in a garlic and ginger soy glaze. They’re the perfect marriage between sweet and just a little bit spicy. The recipe makes just the right amount for two, but if you’re cooking for a group you can easily double or triple the recipe.
Related Reading: What Is the Difference Between Hot Wings and Buffalo Wings?
A Few Secrets to Korean Chicken Wings
When it comes to chicken wings, it’s hard to go wrong. Traditionally, American-style Buffalo chicken wings are deep fried and then covered in a sauce made from hot sauce and butter. But this version takes a cue from Korean chicken wings, which are dusted in potato flour before fried.
Bob's Red Mill Potato Flour, $8.68 on Amazon
Why the potato flour? This spud-based flour is starchier and lighter than wheat flour. Whereas wheat flour runs the risk of becoming soggy once sauced, potato flour holds its crispy shell. While you could fry these once, double frying ensures an extra-crunchy wing. Think of it like this: The first round of frying on lower heat cooks the chicken through. The second round of frying requires higher heat and brings to the wings to their golden-brown finish—without overcooking the meat. If you don’t have a meat thermometer and want to check the cook of the chicken, make a small incision down to the bone once fried. If the juice runs clear, you’re good to go.
Pro tip: You don’t have the peel the ginger root before grating it on a microplane or box grater, but if you want to, use the back of a spoon to scrape it away.
Soy-Glazed Chicken Wings Recipe
Soy-Glazed Chicken Wings
- 1 quart oil, for frying
- 1 pound chicken drumettes
- Kosher salt
- Freshly ground black pepper
- ½ cup potato flour
- ¼ cup soy sauce
- ¼ cup rice wine vinegar
- 3 tablespoons light brown sugar
- 3 garlic cloves, grated
- ¼ teaspoon red pepper flakes
- 1-inch knob of ginger, grated
- 1 teaspoon sesame seeds
- 1 scallion, thinly sliced
- Preheat 3 inches of oil in a large pot to 325˚F.
- Pat the chicken wings dry with paper towels and season with salt and pepper.
- Place the potato flour in a shallow bowl and dip the chicken wings into the flour, until fully coated.
- At this point the oil should be hot enough. Carefully dip the flour coated-wings into the oil, frying on both sides until pale golden brown, about 5 minutes.
- Remove the wings and transfer to a paper towel-lined plate. Turn the heat up to high until the oil reaches 375˚F.
- Add the chicken wings back to the oil and fry until deeply golden brown, about 3 minutes. Once again transfer the wings to a paper towel-lined plate.
- In a large pan over medium high heat add the soy sauce, rice wine vinegar, brown sugar, garlic, ginger, and red pepper flakes, whisking to combine.
- Cook for 6-8 minutes until thickened and reduced by half.
- Add the wings to the saucepan and toss until fully coated with the soy glaze.
- Serve with sesame seeds and scallions.
Header image by Alexis deBoschnek.