Korean · main

Korean Fried Chicken Wings

Korean Fried Chicken Wings reads richness 6.2, umami 5.9 and sweetness 5.4 on Palate's 0–10 flavor X-ray — a Korean main, about 28 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 6.7 / 10
• Sweet & Fruity — 5.4 / 10
• Sour & Bright — 3.1 / 10
• Bitter & Earthy — 1.3 / 10
• Rich & Fat — 7.6 / 10
• Aromatic & Spice — 4.8 / 10

The measured notes (of 18)

Richness 6.2 · Umami 5.9 · Sweetness 5.4 · Nutty 4.8 · Salinity 4.7 · Floral 3.9 · Allium 3.8 · Funk & Ferment 3.2 · Sourness 3.1 · Heat 3.0 · Warm Spice 2.3 · Herbaceous 2.1 · Bitterness 1.1 · Earthy 1.0

What's in it (15)

• turkey wings — 907 g
• salt — 5 g
• black pepper — 3 g
• cornstarch — 237 g
• vegetable oil — 1306 g
• gochujang — 59 g
• honey — 44 g
• soy sauce — 30 g
• rice wine vinegar — 22 g
• brown sugar — 25 g
• garlic — 9 g
• ginger — 15 g
• dark sesame oil — 14 g
• ground toasted sesame seeds — 30 g
• scallions — 200 g

Time & effort: about 28 min (18 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 231.8 kcal, 13.1 g protein, 11.5 g fat, 18.3 g carbs

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (8 steps)

1. Pat the chicken wings completely dry with paper towels, then season all over with the salt and pepper.
2. Toss the wings in the cornstarch until every piece is coated in a thin, even layer, shaking off the excess.
3. Heat the vegetable oil in a deep, heavy pot to 325 F. Fry the wings in two batches so the pot isn't crowded, 8-9 minutes per batch, until pale golden and cooked through to 165 F at the thickest part.
4. Transfer the wings to a wire rack set over a sheet pan and let them rest 10 minutes; this is what makes the second fry shatter instead of just re-crisping the surface. Raise the oil temperature to 375 F while they rest.
5. While the wings rest, combine the gochujang, honey, soy sauce, rice vinegar, brown sugar, garlic, and ginger in a small saucepan. Bring to a simmer over medium heat and cook, stirring, until glossy and slightly thickened, 3-4 minutes. Remove from heat and stir in the sesame oil.
6. Return the wings to the 375 F oil and fry a second time until deep mahogany and audibly crackling, 4-5 minutes.
7. Add the hot wings to the bowl with the glaze and toss until every piece is lacquered.
8. Pile the wings onto a platter and scatter with the sesame seeds and scallions.

Dishes with a similar flavor shape

• Crispy Gochujang-Honey Chicken Thighs — Fusion
• Sticky Gochujang-Honey Chicken Thighs — Korean
• Grilled Gochujang Pork Chops — Korean
• Crispy Sesame Chicken Rice Bowl — Chinese-American
• Yangnyeom Chicken (양념치킨) — Korean

Keep reading: what richness, umami, sweetness mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.