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Crispy Korean Fried Chicken Wings Recipe Easy Sweet Chili Glaze

crispy korean fried chicken wings - featured image
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This recipe delivers ultra-crispy Korean fried chicken wings coated in a sticky, sweet chili glaze. Perfect for quick weeknight dinners or entertaining, it combines a crunchy batter with a flavorful, balanced sauce.

Ingredients

Scale
  • 2 pounds fresh whole chicken wings, split at the joints (tip removed if preferred)
  • 1 cup all-purpose flour (120g)
  • ½ cup cornstarch (60g)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 large egg, beaten (room temperature)
  • ½ cup cold water or sparkling water (120ml)
  • About 4 cups neutral oil for frying (canola or peanut oil, 1 liter)
  • ⅓ cup sweet chili sauce (80ml)
  • 1 tablespoon soy sauce
  • 1 teaspoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon minced garlic
  • Optional: pinch of red pepper flakes
  • Garnishes: toasted sesame seeds and thinly sliced green onions

Instructions

  1. Pat the chicken wings dry with paper towels to remove excess moisture and set aside.
  2. In a large bowl, whisk together all-purpose flour, cornstarch, garlic powder, onion powder, salt, and pepper.
  3. In another bowl, beat the egg with cold water or sparkling water. Gradually pour wet ingredients into dry mix, stirring gently until just combined. Batter should be slightly thick but pourable; add more water if too thick.
  4. Pour oil into a deep fryer or heavy pot to a depth of at least 3 inches and heat to 350°F (175°C), using a thermometer to maintain temperature.
  5. Dip each wing into the batter, letting excess drip off, then carefully place into hot oil. Fry in batches of 6-8 wings to avoid overcrowding.
  6. Fry wings for 6-7 minutes until lightly golden but not fully cooked. Remove and drain on a wire rack.
  7. Increase oil temperature to 375°F (190°C). Fry wings again for 2-3 minutes until deep golden and crispy.
  8. While wings cook, combine sweet chili sauce, soy sauce, rice vinegar, sesame oil, garlic, and red pepper flakes in a small saucepan. Warm over low heat, stirring until smooth and slightly thickened, about 3-4 minutes.
  9. Toss hot, crispy wings in the sweet chili glaze until thoroughly coated.
  10. Sprinkle with toasted sesame seeds and sliced green onions. Serve immediately for best crunch.

Notes

Double frying is essential for extra crispy wings. Use sparkling water in batter for lighter coating. Maintain oil temperature carefully to avoid greasy or burnt wings. Toss wings in glaze off heat to preserve crispiness. Rest wings on wire rack after first fry to prevent sogginess. For gluten-free, substitute all-purpose flour with gluten-free blend. For dairy-free, check chili sauce and soy sauce ingredients.

Nutrition

Keywords: Korean fried chicken, crispy chicken wings, sweet chili glaze, double fried chicken, easy chicken wings, Korean cuisine, party food, appetizer

Find it online: https://blairrecipes.com/crispy-korean-fried-chicken-wings-recipe-easy-sweet-chili-glaze/