Korean-Style Sticky Fried Chicken Wings: Crispy, Sweet, Garlicky & Spicy
These Korean-style chicken wings start with a seasoned flour-and-cornstarch coating, are deep-fried until crisp, then tossed in a glossy garlic, soy, chili, and honey sauce. The result is crunchy on the outside, juicy inside, and coated in a sticky glaze that clings to every bite.
Why These Wings Work
The key is the contrast between an ultra-crisp crust and a sticky sauce. Cornstarch helps the coating fry up lighter and crunchier, while a small amount of water creates rough little clumps in the breading. Those rough edges become extra crunchy in the hot oil and give the sauce more surface area to cling to.
Chicken & Coating
- 2 lb chicken wings, split into flats and drumettes
- 1 cup all-purpose flour
- 1 cup cornstarch
- 1 1/2 teaspoons paprika
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon garlic powder, optional
- 1/3 to 1/2 cup cold water
- Neutral frying oil, as needed
Sticky Korean-Style Sauce
- 1 tablespoon neutral oil
- 4 cloves garlic, finely minced
- 3 tablespoons soy sauce
- 2 tablespoons gochujang
- 3 tablespoons honey
- 1 tablespoon brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon red pepper flakes, optional
- Sesame seeds and sliced green onions for garnish
Step 1: Prepare the Crispy Coating
Combine the flour and cornstarch in a wide bowl. Add paprika, salt, black pepper, and garlic powder. Mix very well so the seasoning is evenly distributed.
Step 2: Create the Craggy Texture
Drizzle cold water into the dry mixture a little at a time while stirring with your fingers or a fork. Do not turn it into a batter. The goal is to create small damp crumbs throughout the flour. These bits stick to the chicken and become beautifully jagged and crunchy when fried.
Step 3: Coat the Chicken Wings
Pat the chicken wings dry with paper towels. Press each wing firmly into the flour mixture, turning it several times and packing the craggy coating onto every surface. Shake off only the loose excess.
Step 4: Deep-Fry Until Crisp
Heat 2 to 3 inches of frying oil in a heavy pot to about 350°F (175°C). Fry the wings in batches so the oil temperature does not drop too much. Cook for roughly 8 to 11 minutes, depending on size, until deeply golden and cooked through.
For food safety, chicken should reach an internal temperature of 165°F (74°C) in the thickest part. A digital instant-read thermometer makes this much easier.
Step 5: Make the Sticky Garlic Sauce
While the wings drain, heat 1 tablespoon oil in a large skillet over medium-low heat. Add the minced garlic and cook just until fragrant, about 20 to 30 seconds. Do not let it burn.
Add soy sauce, gochujang, honey, brown sugar, rice vinegar, sesame oil, and red pepper flakes if using. Simmer for 1 to 3 minutes, stirring frequently, until the sauce looks glossy and slightly thickened.
Step 6: Toss the Wings in Sauce
Add the freshly fried wings directly to the skillet. Turn and toss until every wing is coated with the sticky sauce. Work quickly so the exterior remains crisp rather than soaking too long.
Finish with sesame seeds and sliced green onions. Serve immediately while the coating is still crunchy and the sauce is hot and glossy.
Useful Amazon Kitchen Tools for This Recipe
Digital Instant-Read Meat Thermometer
Useful for checking that the thickest part of the chicken reaches 165°F without overcooking it.
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Long Kitchen Tongs
Long tongs help you lower wings into the oil carefully and turn them while keeping your hands farther from splatter.
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Glass Mixing Bowl Set
A wide bowl makes dredging chicken wings in flour and cornstarch much easier and less messy.
Check on AmazonTips for Extra-Crispy Korean Chicken Wings
- Dry the chicken first. Surface moisture is the enemy of crisp breading.
- Use cornstarch. It gives the crust a lighter, brittle crunch.
- Do not overcrowd the pot. Frying too many wings at once drops the oil temperature.
- Keep the oil around 350°F. Oil that is too cool produces greasy chicken; excessively hot oil browns the outside before the inside is done.
- Sauce at the last minute. Toss the wings immediately before serving to preserve the crisp texture.
- For even more crunch, double-fry. Fry once at about 325°F until cooked, rest several minutes, then fry again at 375°F for 1 to 2 minutes.
What to Serve With Korean-Style Chicken Wings
These wings are rich, sweet, salty, spicy, and garlicky, so simple sides work especially well. Try steamed white rice, pickled radish, cucumber salad, shredded cabbage, kimchi, or crisp vegetables. For a party platter, add extra green onions, sesame seeds, and a small bowl of additional sauce.
Storage and Reheating
Store leftover wings in an airtight container in the refrigerator for up to 3 days. For the best texture, reheat them in an air fryer or oven at 375°F until hot and crisp around the edges. A microwave works, but it will soften the breading.
Korean-Style Sticky Fried Chicken Wings Recipe
Ingredients
- 2 lb chicken wings
- 1 cup all-purpose flour
- 1 cup cornstarch
- 1 1/2 teaspoons paprika
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/3 to 1/2 cup cold water
- Neutral frying oil
- 4 cloves minced garlic
- 3 tablespoons soy sauce
- 2 tablespoons gochujang
- 3 tablespoons honey
- 1 tablespoon brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- Sesame seeds and sliced green onions
Instructions
- Pat the wings completely dry.
- Mix flour, cornstarch, paprika, salt, pepper, and garlic powder.
- Drizzle in a little cold water and toss until small rough clumps form.
- Press each chicken wing firmly into the seasoned coating.
- Heat frying oil to 350°F.
- Fry wings in batches for about 8 to 11 minutes, or until golden and at least 165°F internally.
- Drain on a wire rack.
- Sauté garlic briefly in 1 tablespoon oil.
- Add soy sauce, gochujang, honey, brown sugar, rice vinegar, and sesame oil. Simmer until glossy.
- Toss fried wings with the sauce.
- Garnish with sesame seeds and green onions and serve immediately.
Frequently Asked Questions
Can I make these wings less spicy?
Yes. Reduce the gochujang to 1 tablespoon and skip the red pepper flakes. Increase the honey slightly if you prefer a sweeter glaze.
Can I use chicken drumsticks instead?
Yes, but larger pieces take longer to cook. Always verify doneness with a meat thermometer.
Why use both flour and cornstarch?
Flour gives the coating structure while cornstarch helps it become lighter and crisper during frying.
Can I prepare the sauce ahead?
Yes. Make it up to several days in advance, refrigerate it in a sealed container, then warm it gently before tossing with freshly cooked wings.
Can I air-fry instead of deep-fry?
You can, although the texture will be different. Spray the coated wings lightly with oil and air-fry at 390–400°F until crisp and at least 165°F internally, turning during cooking.
