Double-Fried Korean Chicken Wings with Sesame Crunch
Korean-style fried chicken wings achieve legendary crispness through a two-stage frying method: first at 300F to set a crunchy coating, then at 350F for deep golden color and texture. Coated in a blend of rice flour, cornstarch, and potato starch, then bathed in aromatic sesame oil-infused ginger-garlic sauce, these wings deliver contrast between shatteringly crisp exterior and tender meat. The signature element is a toasted sesame, peanut, and crispy shallot garnish that adds nutty depth and textural interest. This recipe suits home cooks willing to master temperature control and patience—the cooling step between fries is essential. Serve as an appetizer, game-day snack, or casual dinner with cold beer, kimchi, and pickled vegetables. What sets this version apart is the intentional two-temperature fry technique borrowed from professional kitchens, plus the aromatic infusion base for the sauce rather than a simple coating.
Ingredients
- 2 quarts vegetable oil, for frying
- 2 cloves garlic, peeled and minced
- 1 inch piece ginger, peeled and minced
- 1 bunch scallions, bottoms diced, tops sliced into threads
- ¼ cup peanutsroasted almonds or cashews1:1tree nutpeanuts-freeadds tree_nuts
removes peanut allergen, similar crunch
Full guide → - ¼ cup sesame seeds, mixed golden and black
- ¼ cup crispy fried shallots
- 1 cup rice flour
- ½ cup cornstarch
- ½ cup potato starch
- salt and pepper, to taste(optional)
- 2 pounds chicken wings
- ¼ cup sesame oilneutral oil + toasted sesame oil drizzle1:1 plus 1 tbsp drizzleflavor modifier
loses aromatic depth, add post-cook
Full guide → - 1 cup Korean-style wing saucegochujang-honey glazesub recipeflavor swap
thickens differently, spicier
- beer or seltzer water, for batter consistency(optional)ice water1:1binding liquid
identical result, removes alcohol option
- 1 wedge kimchi
- ½ cup pickled carrot and daikon
Instructions
- 1
Heat vegetable oil in a large pot on low.
- 2
Peel and mince garlic and ginger.
- 3
Dice scallion bottoms and slice tops into threads.
- 4
Using mortar and pestle, smash peanuts, sesame seeds, and crispy shallots until crumbly. Transfer to small bowl and mix with sliced scallion tops.
- 5
Combine rice flour, cornstarch, potato starch, and salt and pepper in a medium bowl.
- 6
Open chicken wing package from top and use bag to remove most liquid. Place wings in medium bowl with seasoned flour mixture and coat evenly.
- 7
Shake off excess dredge and transfer wings to a sheet tray. Reserve dredge bowl.
- 8
Check oil temperature—it should be close to 300F. If too hot, add a few wings to cool. If too cool, raise heat to medium-low.
- 9
Working in batches without crowding, fry wings, stirring occasionally with slotted spoon until you feel texture building, about 3 to 5 minutes. Wings should not brown yet.
- 10
Transfer wings to tray lined with cooling rack or paper towels. Rest at room temperature for 3 to 5 minutes, then refrigerate.
- 11
Raise oil heat to medium-high to reach 350F.
- 12
While wings chill, make sauce: Heat sesame oil in medium saucepan on low. Add minced garlic, ginger, and diced scallion bottoms. When aromatics smell fragrant, add Korean-style wing sauce and whisk until simmering. Turn off heat and season with salt and pepper.
- 13
Whisk beer or seltzer water into remaining dredge until consistency resembles crepe batter. Add liquid slowly.
- 14
Remove chilled wings from fridge. Dip each wing in batter, hold above bowl to drain excess, then fry until golden brown and crispy. Season with salt and pepper.
- 15
Once all wings are fried a second time, toss in wing sauce. Garnish with sesame-peanut-shallot mixture. Serve with kimchi, pickled carrots and daikon, and cold beer.
Tips
The two-temperature fry is non-negotiable: 300F sets the starch crust without browning; 350F creates the shatter. The refrigeration step between fries allows the first coating to set and prevents oil-logged meat.
Whisk beer or seltzer into the second dredge slowly, to crepe-batter consistency. Too much liquid yields soggy coating; too little yields bumpy texture. Test with one wing if unsure.
Toast your sesame-peanut garnish just before serving. Prepare it ahead, but add only after tossing with warm sauce—this keeps crunch intact and prevents sogginess.
Good to Know
Store cooled fried wings in an airtight container in the fridge for up to 3 days. Reheat in a 350F oven for 8-10 minutes to restore crispness. Do not reheat in microwave.
Prepare dredge mixture, sesame-peanut garnish, and sauce base up to 1 day ahead. Coat wings in dredge no more than 1 hour before first fry to prevent moisture from making flour soggy. The complete two-fry process cannot be shortened.
Serve immediately after second fry and sauce coating while wings are still warm and coating is crispest. Pair with cold Asian lager or seltzer water, kimchi, and pickled vegetables.
Common Mistakes
Do not skip the refrigeration step between frys to avoid overcooked meat and oil-logged coating.
Do not crowd the pot during either fry to avoid temperature drop and uneven cooking.
Do not add beer or seltzer water too quickly to the second dredge to avoid thin, soupy batter that slides off in the oil.
Substitutions
Nut-Free Alternatives
removes peanut allergen, similar crunch
Full guide →General Alternatives
identical result, removes alcohol option
loses aromatic depth, add post-cook
Full guide →thickens differently, spicier
FAQ
Can I make these ahead and reheat them?
Yes. Fried wings keep up to 3 days refrigerated in an airtight container. Reheat in a 350F oven for 8-10 minutes to restore outer crispness. Do not microwave, which will soften the coating. Add fresh sauce and garnish after reheating for best texture.
What if I don't have a thermometer?
A thermometer is essential for this recipe's success. Oil temperature directly controls texture. Without one, you cannot reliably reach 300F and 350F, risking greasy or burnt wings. Inexpensive digital clip thermometers work fine and are worth the investment.
Can I freeze these wings before or after frying?
You can freeze raw wings in the dredge for up to 2 weeks before the first fry—fry from frozen, adding 1-2 minutes to first fry time. Avoid freezing cooked wings; thawing breaks down the crisp coating. Best eaten fresh or reheated from the fridge.