Double-Fried Gochujang Chicken Wings
Fried twice for a crust that stays shattering-crisp under a sticky, spicy-sweet gochujang glaze.
- Serves
- 4
- Prep
- 15 min
- Cook
- 30 min
- Written
Method
-
Pat the wings completely dry, then toss with the salt and pepper.
-
Toss the wings in the potato starch until every piece is evenly coated, shaking off the excess.
-
Heat 3 inches of oil in a Dutch oven to 325°F and fry the wings in batches until pale gold and just cooked through, about 6 minutes, then drain on a wire rack.
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Bring the oil up to 375°F and fry the wings a second time in batches until deep mahogany brown and stiff to the touch, about 4 minutes, then drain again.
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While the wings rest, melt the butter in a saucepan over medium heat, add the garlic and ginger, and cook until fragrant, about 30 seconds.
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Whisk in the gochujang, honey, soy sauce, and rice vinegar, and simmer until glossy and thick enough to coat the back of a spoon, about 2 minutes.
-
Toss the hot wings in the glaze until fully coated, scatter with sesame seeds and scallions, and serve immediately.
Notes
The first fry cooks the wing through and sets the starch crust at a temperature low enough not to burn it; the second, hotter fry is what actually makes it shatter, and is the only reason the crust survives getting tossed in a wet glaze without going soft. Don’t skip the rest between fries — the crust needs a minute to firm up before it goes back in.
No gochujang on hand, swap in three parts sriracha to one part brown sugar — it won’t have the same fermented depth, but it’ll still glaze.