Korean Fried Chicken Wings
Why This Recipe Works
A thin, crispy exterior and a spicy-sweet-salty sauce are the hallmarks of Korean fried chicken. The biggest challenge is preventing the sauce from destroying the crust. We dunk the wings (which cook quickly and offer a high skin-to-meat ratio for maximum crunch) in a loose batter of flour, cornstarch, and water, which clings nicely to the chicken and fries up brown and crispy. To help the coating withstand a wet sauce, we double-fry the wings, which removes more water from the skin than a single fry does, making the coating extra-crispy. The Korean chile paste known as gochujang gives our sauce the proper spicy, fermented notes, while sugar tempers the heat, and garlic and ginger—cooked briefly with sesame oil—provide depth.