Korean-Style Fried Wings

Korean-Style Fried Wings
Servings: 24 Yield: pieces Prep 24 mins Fry 36 mins (12 minutes per batch)


  • 6 cups peanut oil
  • 1/4 cup cornstarch
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon cayenne pepper
  • 3/4 cup all-purpose flour
  • 3/4 cup cold water
  • 3 cups panko bread crumbs, crushed
  • 24 chicken wing pieces (about 3 1/2 lbs)
  • Bottled Korean BBQ sauce, for dipping

Make It

1. Place oil in a medium saucepan fitted with a deep-fry thermometer. Heat to 350 degrees .

2. In a large bowl, whisk cornstarch, 1/2 tsp of the salt, the pepper and cayenne. In a second bowl, whisk flour and cold water. Place panko in a third bowl and season with remaining 1/2 tsp salt. Toss wing pieces in cornstarch mixture to coat.

3. Working in batches, dip wing pieces in flour batter, turning with tongs to coat completely. Lift from batter, allowing excess to drip back into bowl. Toss in panko and place on a wire rack set over a baking sheet.

4. Fry 8 wings at a time in hot oil for 6 minutes. Return to rack and repeat with remaining wings, allowing oil to return to 350 degrees before adding next batch. Fry 6 more minutes per batch, until wings are golden, crispy and cooked through. Place on a paper-towel-lined baking sheet. Serve with BBQ sauce on the side, for dipping.

Nutrition Facts

Servings Per Recipe: 24; Amount Per Serving: cal. (kcal): 149, Fat, total (g): 8, chol. (mg): 40, sat. fat (g): 2, carb. (g): 12, fiber (g): , pro. (g): 8, sodium (mg): 143, Percent Daily Values are based on a 2,000 calorie diet.