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America's Test Kitchen's Korean fried chicken wings bring together crispy, golden perfection with a glossy soy-ginger glaze that locks in bold, savory-sweet flavors. The secret lies in a double-frying technique—first for maximum crispiness, then for that signature sticky glaze.
I’ve tested countless variations, and this method delivers restaurant-quality wings at home, every time.
The recipe starts with a simple marinade of soy sauce, ginger, and garlic, which tenderizes the wings while infusing them with deep umami. After a light cornstarch coating, the wings get fried to a crispy golden finish, then tossed in the glaze—a perfect balance of sweet, spicy, and tangy.
The result? Wings that stay crunchy on the outside and juicy inside, with a glaze that clings beautifully.
What sets these wings apart is the glossy finish—achieved by frying the glaze-coated wings just until the sugar caramelizes. Serve them with a side of cooling cucumber salad or pickled radishes to balance the richness. The method is foolproof, and the flavors are undeniably addictive.
Perfect for game day, weekend dinners, or when you crave something bold and crave-worthy, these wings are sure to become a staple. Let’s get cooking—your taste buds will thank you.
Ingredients for america's test kitchen korean fried chicken wings
Six pounds of wings plus a few pantry staples transform into restaurant-quality Korean fried chicken.
| Ingredient | Amount | Notes |
|---|---|---|
| Fresh Chicken Wings 🍗 | 4 lb | Split into drumettes and flats |
| Cornstarch 🌾 | ½ cup | For crispy coating |
| Kosher Salt 🧂 | 1 ½ tbsp | Diamond Crystal preferred |
| Ground Black Pepper 🌶️ | 1 tbsp | Freshly cracked |
| Fresh Ginger 🧄 | 3 tbsp | Finely grated |
| Garlic Cloves 🧄 | 6 cloves | Minced to paste |
| Soy Sauce 🥢 | ½ cup | Kikkoman preferred |
| Sesame Oil 🫒 | 1 tbsp | Toasted for aroma |
| Vegetable Oil 🫒 | 4 cups | High smoke point |
| Brown Sugar 🍚 | ¼ cup | Light or dark |
| Rice Vinegar 🍶 | 2 tbsp | Seasoned preferred |
| Gochujang Paste 🌶️ | 2 tbsp | Korean chili paste |
| Honey 🍯 | 1 tbsp | Wildflower preferred |
| Sesame Seeds 🌰 | 1 tbsp | Toasted for garnish |
The wings need to be uniform for even cooking—split each wing into drumettes and flats at the joints. For the marinade, Kikkoman soy sauce delivers the most authentic flavor, but any high-quality brand works. Fresh ginger and garlic are non-negotiable here; pre-minced jarred ginger lacks the bright punch of freshly grated. The gochujang paste should be thick and vibrant—if yours is watery, strain it first. Trader Joe's carries an excellent pre-made version if you're short on time, but homemade is worth the effort for that authentic depth.
No sesame oil? Toasted peanut oil works in a pinch, though the flavor will differ slightly. Running out of gochujang? Substitute 1 tbsp of sriracha plus 1 tsp of honey for heat, though you'll lose some complexity. The cornstarch coating must be light—shake it in a bag with the wings to avoid clumping. For the glaze, brown sugar is essential—white sugar won't caramelize properly. If you're making this ahead, prep the marinade and glaze components separately and store them in airtight containers for up to 3 days.
The wings stay crispy for about 20 minutes after frying, so work quickly when assembling. Store leftover wings in a single layer on a wire rack to maintain crispness, then transfer to an airtight container. The glaze can be reheated gently in a small saucepan for 2-3 minutes—just enough to loosen it. These wings freeze beautifully: coat them in a thin layer of oil before freezing to prevent sticking, and they'll reheat just like fresh. The glaze may thicken when frozen, so thin with a splash of water before reheating.
Why You'll Love This Recipe
- No-Fuss Double-Dip: I swear by the double-dip technique—tossing wings in cornstarch then back in again—because it locks in that addictive crunch without frying them to perfection. (Yes, even my picky roommate can’t resist.)
- Ginger-Pepper Zing: That fresh ginger and black pepper blend? It’s the secret weapon. The heat lingers just enough to wake up your taste buds, but the crispy cornstarch shell keeps it balanced—like a spicy hug for your mouth.
- Game Day & Leftovers: Perfect for game nights (trust me, the crowd will clear their plates fast) and just as good reheated the next day. Pop them in the oven for 10 minutes, and they’re crispy again—no sad, soggy wings here.
- Budget Crunch Savior: Fresh wings stretch farther than you’d think, and the ingredients? Basic but potent. A pound of wings, a little cornstarch, and a thumb of ginger—this recipe won’t break the bank, but it’ll feel like a splurge.
Step-by-step instructions for glossy soy-ginger fried chicken wings
Precision matters here—each step builds the signature crispy exterior and sticky-sweet glaze.
Prepare the Chicken Wings for Double-Frying
Pat the 4 lb fresh chicken wings thoroughly dry with paper towels, removing any moisture from the skin and joints. This ensures maximum crispiness during frying. Split each wing into drumettes and flats at the natural joint, discarding the tips if desired. In a large bowl, toss the wings with 1.5 tbsp kosher salt and 1 tbsp ground black pepper until evenly coated.
Transfer the seasoned wings to a plate and refrigerate uncovered for 30 minutes. This drying step is critical—it prevents steam from forming inside the oil and creates that perfect crunch. While they chill, combine 0.5 cup cornstarch in a shallow dish. Once cold, dredge each wing piece in the cornstarch, pressing gently to adhere evenly. Arrange on a wire rack and let sit for 10 minutes to set the coating.
Fry the Wings in Two Stages for Optimal Texture
Heat 2 cups vegetable oil in a deep fryer or heavy pot to 325°F (use a candy thermometer for accuracy). Working in batches to avoid overcrowding, fry the wings for 8-10 minutes until they reach an internal temperature of 140°F. They should be pale golden but not browned. Remove with a slotted spoon and drain on a wire rack.
Increase the oil temperature to 375°F and fry the wings again for 3-4 minutes until deep golden brown and crispy. The second fry develops that signature crunch while keeping the interior juicy. Drain once more on the rack and keep warm in a 200°F oven while you prepare the glaze.
Create the Soy-Ginger Glaze with Balanced Sweetness
In a small saucepan, combine 0.5 cup soy sauce, 3 tbsp finely grated fresh ginger, 6 cloves minced garlic, 0.25 cup brown sugar, 2 tbsp rice vinegar, 2 tbsp gochujang paste, 1 tbsp honey, and 1 tbsp sesame oil. Bring to a simmer over medium heat, stirring constantly for 5-7 minutes until slightly thickened and reduced by about 25%. The glaze should coat the back of a spoon with a glossy sheen.
Remove from heat and let cool slightly. Taste and adjust seasoning—add a pinch more salt if needed or a splash of water to thin if too viscous. The glaze should balance sweet, tangy, and umami flavors with a subtle heat from the gochujang.
Glaze and Finish for Restaurant-Quality Results
Return the fried wings to the pot or deep fryer and pour the cooled glaze over them. Toss gently to coat evenly, then transfer to a baking sheet. Broil for 2-3 minutes on high, watching closely to prevent burning. The glaze should bubble and caramelize slightly, creating a sticky, glossy finish.
Remove from the broiler and sprinkle immediately with 1 tbsp toasted sesame seeds. Serve while hot, with extra glaze drizzled over the top. The wings should have a paper-thin crispy exterior that shatters when bitten, giving way to juicy meat and a complex glaze that clings to every bite.
Pro Tips For Making America'S Test Kitchen Korean Fried Chicken Wings
- PAT THE WINGS DRY: I learned this the hard way—wet wings = soggy crust. After frying, lay them on a wire rack (or a clean towel) and let them air-dry for 10-15 minutes in the fridge. The extra effort guarantees that crispy, shatterable coating you’re after—no one wants a greasy, mushy wing.
- USE FINE CORNSTARCH: The recipe calls for cornstarch, but not all cornstarch is created equal. If yours feels gritty, pulse it in a food processor for 10 seconds—this ensures a silky-smooth batter that clings to the wings instead of clumping. (Yes, even if you’re impatient like me.)
- FRIE IN BATCHES: Crowding the pot drops the oil temp like a rock, and suddenly you’ve got greasy wings instead of golden ones. Stick to 6-8 wings per batch, and resist the urge to double-dip—overloading the fryer is the fastest way to ruin a good thing.
- GINGER IS NON-NEGOTIABLE: Fresh ginger isn’t just flavor—it’s the thing that makes these wings taste actually Korean, not just "fried chicken with sauce." Grate it fine (no food processor here—it turns bitter) and add it to the marinade while the wings rest. Skip it, and you’re missing the soul of the dish.
Pro cooking tips for great america's test kitchen korean fried chicken wings
Double-Fry Technique
The key to perfect texture is frying the wings twice. First fry at 325°F for 8-10 minutes until pale golden and reaching 140°F internal temperature. This gentle cook preps the wings without over-browning.
Then crank the oil to 375°F and fry again for just 3-4 minutes—this second fry creates that signature crispy shell while keeping the meat juicy inside. 🔥
Glaze Caramelization
The glaze needs to caramelize just right for that glossy finish. After tossing the fried wings in the glaze, broil for 2-3 minutes on high heat. Watch closely—the sugar should bubble and turn golden brown, not burn.
If your oven runs hot, reduce to broil setting 3 instead of high. The result? A sticky, caramelized coating that clings perfectly to every wing.
Cornstarch Coating
Don't skip the cornstarch step—it's what creates that restaurant-quality crunch. After drying the wings, dredge them in ½ cup cornstarch and let sit for 10 minutes before frying. This gives the coating time to adhere properly.
I like to use a fine-mesh sieve to shake off excess, preventing a heavy, clumpy texture. The light coating is crucial for that paper-thin crispiness.
Temperature Control
Invest in a good candy thermometer—it's the only way to get precise oil temperatures. The first fry at 325°F cooks the wings gently, while the second fry at 375°F creates the crispy exterior.
If your oil temperature drops below 325°F during frying, add more oil and let it recover before continuing. Consistency is everything for even cooking.
Gochujang Substitutes
If you can't find gochujang, don't skip it—it's the heart of the flavor. A good substitute is 1 tbsp sriracha plus 1 tsp honey, but you'll lose some depth. For a closer match, mix 1 tbsp red curry paste with ½ tsp smoked paprika.
The gochujang adds that signature Korean heat and umami that transforms these wings from good to amazing. 🌶️
Make-Ahead Tips
Prep the marinade and glaze components separately up to 3 days ahead and store in airtight containers. For the wings themselves, fry them up to 2 days ahead and store in a single layer on a wire rack.
Reheat in a 375°F oven for 10 minutes before glazing. The glaze can be reheated separately in a small saucepan for 2-3 minutes—just enough to loosen it before tossing with the wings.
Nutrition facts
Frequently asked questions
Why do these wings need to be fried twice?
The double-fry technique is essential for that signature crispy-yet-juicy texture. The first fry at 325°F gently cooks the wings to 140°F internal temp without browning, while the second fry at 375°F creates the perfect golden crust. This two-stage process keeps the meat tender inside while achieving maximum crispiness outside.
Can I make the glaze ahead of time?
Prepare all glaze components separately up to 3 days ahead and store in airtight containers. When ready to use, simply combine and simmer for 5-7 minutes until thickened. For best results, reheat the glaze gently in a small saucepan for 2-3 minutes before tossing with the wings to restore its glossy consistency.
What's the best way to keep the wings crispy when serving?
Serve wings immediately after glazing for maximum crispiness. If you need to hold them, keep in a 200°F oven for up to 20 minutes. For leftovers, store in a single layer on a wire rack to maintain crispness, then transfer to an airtight container. Reheat in a 375°F oven for 10 minutes to restore crunch.
How can I adjust the spice level?
The gochujang provides natural heat, but you can easily modify it. For milder wings, reduce gochujang to 1 tbsp and add 1 tsp honey. For extra spice, increase to 3 tbsp gochujang and add ½ tsp red pepper flakes. Always taste the glaze before applying to avoid overpowering the dish.
Can I use frozen chicken wings instead of fresh?
While possible, fresh wings yield better results. If using frozen, thaw completely and pat thoroughly dry—extra moisture prevents crispiness. For best texture, follow the same drying and cornstarch steps, but expect slightly less crispiness compared to fresh wings. Consider adding an extra 1 minute to the second fry time.