Korean Fried Chicken Wings

Posted on
Serves 6 people
deep fat fryer or large saucepan

It’s impossible to please all family members when you have four children and a fussy husband. However, chicken wings universally get us all excited. I rarely vary from the recipe that took me a long time to develop and that I subsequently deemed good enough to publish in Fress, but then I discovered twice-fried, sticky, sweet and slightly sour Korean chicken wings and then life took a turn for the better. It’s a process, I won’t lie and I won’t be substituting these all the time from my much easier and marginally healthier oven-baked version, but they will be on the menu at least once a month.

This is a tweaked recipe from Gizzi Erskine. She suggests using whole wings but personally, I like to cut them in two so they are easier to eat (and appear to go further!)

I have never heard so many praises from EVERYONE. I left the sauce off for the kids which left extra for me and the husband, I couldn’t get enough of the stuff. The trick is in the brining, the mixing of the flours and the double frying. Take no shortcuts if you want the ultimate chicken wing perfection.


  • 2 Kilograms
    chicken wings
  • 200 Millilitres
  • 1 Tablespoon
  • For the Sauce
  • 2 Tablespoons
    Gochujang (Korean Chilli Paste)
  • 2 Tablespoons
    Sriracha chilli sauce
  • 4 Tablespoons
    caster sugar
  • 2 Tablespoons
    rice vinegar
  • 2 Tablespoons
  • 1 Tablespoon
    sesame oil
  • 1 Tablespoon
    unsalted butter
  • for the flour mix
  • 6 Tablespoons
    self-raising flour
  • 3 Tablespoons
    rice flour
  • 3 Tablespoons
    potato flour
  • sea salt and white pepper
  • 2 Tablespoons
    toasted sesame seeds, black and white look good on the plate!)
  • 2 finely sliced spring onions, green parts only


  1. Mix together the buttermilk and salt and add the chicken wings. stir to coat and leave for 12-24 hours to brine. It's an important step to draw out the excess water from the wings.

  2. Make the sauce by adding all the ingredients to a saucepan and stirring until the mixture starts to boil. Let it bubble away for a couple of minutes then remove from the heat and leave to one side.

  3. Mix all the flours together in a large bowl and season well.

  4. Remove the wings from the brine and wipe off the excess buttermilk with kitchen paper.

  5. Toss the wings, 4 at a time in the flour and coat well.

  6. Heat a deep-fat fryer or a deep saucepan 1/3 way full to 140 degrees, with vegetable oil.

  7. Add the chicken wings and cook for 8-10 minutes until they've taken on very light colour and are cooked through.

  8. Remove the wings and drain on kitchen paper. Increase the heat to 190 degrees and add the wings back in for another 2-3 minutes.

  9. Toss the wings in the sauce and 1 tablespoon of the toasted sesame seeds and the spring onions and serve immediately.