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Ingredients
10 servings
For the wings:
2 poundschicken wings
3 tablespoonswater
¼ teaspoonsalt
1 teaspoongranulated sugar
½ teaspoononion powder
optional
½ teaspoongarlic powder
optional
oil for frying
For the wet batter:
¼ cupKorean fry mix
store-bought or homemade, plus more for dry dredging
2 tablespoonscornstarch
or potato starch
¼ cupwater
Homemade fry mix (if making):
1 cupall-purpose flour
fluffed, spooned, and leveled
½ cupcornstarch
or potato starch
2 teaspoonssalt
preferably fine salt or table salt
2 teaspoonsgranulated sugar
1 teaspoonbaking powder
3 teaspoonsonion powder
optional
3 teaspoonsgarlic powder
optional
3 teaspoonsground ginger
optional
2 teaspoonsblack pepper
finely ground, optional
2 teaspoonsgochugaru
fine ground
Instructions
Prepare the wings:
Step 1
Marinate the wings:
Step 2
In a large mixing bowl, combine the wings, water, salt, sugar, onion and garlic powder. Mix well until well combined and the water is mostly absorbed. Set aside until needed.*If you have time, allow the wings to marinate for 30 minutes at room temperature or overnight in the fridge.*
Make the homemade fry mix (if making):
Step 3
Combine all of the ingredients for the fry mix in a mixing bowl and whisk until well combined. Set aside until needed.
Make the wet batter:
Step 4
In a mixing bowl, whisk together ¼ cup of the store-bought or homemade fry mix, cornstarch, and water until smooth. It will be a very loose batter. Set aside until needed.
Prepare the fry station:
Step 5
Heat the oil to 335°F for the first fry. Feel free to use a fryer or a pan. If using a pan, make sure to use at least 2 to 3 inches of oil. Also, prepare a sheet pan lined with paper towels or a cooling rack for resting the wings. Lastly, Place about 1 cup of store-bought fry mix or the remaining homemade fry mix in a wide mixing bowl for dry dredging.
Batter the wings:
Step 6
Place the marinated wings into the prepared bowl of wet batter. Make sure to not pour any excess liquid from the marinade into the wet batter and batter in batches if needed. Mix and coat the wings well.
Step 7
Place the battered wings into the bowl of dry fry mix. A few or one at a time is recommended and try to let excess wet batter drip off. Dredge the wings well with fry mix. Gently press the fry mix onto the wings if needed. Dredge in batches if needed.
For the first fry:
Step 8
After dredging in the fry mix, shake the wings to dust off the excess fry mix. Carefully place them into the hot oil and fry for 5 minutes. If needed, occasionally turn the wings to get an even fry. Make sure to not overcrowd the oil and maintain the heat at 335°F. Fry in batches if necessary.
Step 9
After 5 minutes, remove the wings and let them rest for 5 minutes on the prepared sheet pan.
For the second fry:
Step 10
Increase the oil temperature to 350°F and maintain it. After the wings have rested, carefully place them back into the oil and fry for another 4 to 5 minutes, until the wings are cooked through (registering 165°F internally) and the outside is golden and crispy. Remove the wings from the oil and let them rest on the prepared sheet pan for a couple of minutes.
Step 11
Enjoy the wings while they are hot, as they are, or tossed in soy garlic sauce or the sweet and spicy gochujang sauce.
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