Bayou Classic® Korean Fried Chicken Wings
Double-fried for that signature crunch, these Korean-style wings are coated in your choice of a sweet gochujang sauce or sticky soy garlic glaze. Crispy, flavorful, and totally irresistible!
Makes 4 servings
Ingredients
- 2 to 2.5 lbs chicken wings (or substitute with chicken thighs
- Salt and pepper, to taste
- 1–2 tsp garlic powder
- ½ cup potato starch or cornstarch (for coating)
- Neutral oil, for deep frying
- Toasted sesame seeds, for garnish
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Bayou Classic® Cast Iron Jambalaya Kettle with Lid and Stand
Sweet Gochujang Sauce
- 2 tbsp gochujang (Korean red chili paste)
- 1 tbsp soy sauce
- 1½ tbsp rice wine vinegar (or rice vinegar)
- 1 tbsp honey or sugar
- 1 tsp sesame oil
- 1 tsp minced garlic
Soy Garlic Sauce (Alternative)
- 3 tbsp soy sauce
- 1½ tbsp brown sugar or honey
- 1 tbsp rice wine vinegar
- 2 tsp minced garlic
- 1 tsp sesame oil
- Optional: ½ tsp grated ginger
Ingredient Notes
Gochujang is a Korean fermented red chili paste made from red chili powder, glutinous rice, fermented soybeans, and a touch of sweetness. Found in tubs at most Asian markets.
Rice Wine Vinegar, or simply rice vinegar, adds a mild tang. It balances out sweet and savory flavors in both sauces.
Dark Meat Options like chicken thighs stay moist and flavorful after frying, making them a great alternative to wings.
Directions
- Pat chicken wings dry. Season with salt, pepper, and garlic powder. Coat evenly with potato or cornstarch.
- In a cast iron kettle, heat oil to 325–350°F (163–177°C). Fry chicken in batches for 7–8 minutes until light golden. Remove and let rest for 5–10 minutes.
- Raise oil temperature slightly (about 375°F/190°C). Fry wings again for 12–15 minutes until deep golden brown and extra crispy.
- While wings rest, mix ingredients for either sauce in a small saucepan over medium heat. Simmer until slightly thickened.
- Toss the hot wings in your sauce of choice. Garnish with sesame seeds and serve immediately.
