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America's Test Kitchen's Korean fried chicken wings deliver the perfect balance of crispy, double-breaded crunch and a sticky-sweet gochujang glaze that's impossible to resist. 🔥 The secret lies in a two-stage frying process that guarantees restaurant-quality texture every time, paired with a marinade that infuses the wings with authentic Korean flavors.
I've perfected this technique through countless test batches, and it's the one recipe that always impresses even the most skeptical eaters.
The process starts with a bold marinade of gochujang, soy sauce, and garlic that tenderizes the wings while building deep umami flavor.
After a quick fry to set the first breading layer, we let the wings rest before the second breading and final fry—this double-frying method creates that signature crispy exterior while keeping the meat juicy inside. The honey-gochujang glaze adds a perfect sweet-spicy contrast that makes these wings irresistible.
What you'll end up with is golden, shatteringly crisp wings with a glossy glaze that clings to every bite. The combination of crispy breading, tender meat, and that perfect sweet-spicy balance creates a dish that's equally at home on game day or as a weeknight dinner.
This recipe delivers professional-quality results with a method that's surprisingly straightforward once you understand the key techniques.
The best part? These wings reheat beautifully, making them perfect for meal prep or feeding a crowd. Serve with extra glaze for dipping or alongside classic sides like pickled vegetables and rice. Let's get cooking—your taste buds will thank you.
Ingredients for america's test kitchen korean fried chicken wings
Six pounds of wings transform into irresistible Korean fried chicken with this bold marinade and double-breaded technique.
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken Wings 🍗 | 4 lb | Split into drumettes and flats |
| Gochujang Paste 🌶️ | ½ cup | Korean chili bean paste |
| Soy Sauce 🍶 | ⅓ cup | Low-sodium preferred |
| Honey 🍯 | ⅓ cup | Wildflower preferred |
| Garlic Cloves 🧄 | 8 cloves | Minced for marinade |
| Sesame Oil 🫒 | 1 tbsp | Toasted sesame oil |
| Rice Vinegar 🍶 | 1 tbsp | For tangy balance |
| All-Purpose Flour 🌾 | 2 cups | For first breading layer |
| Panko Breadcrumbs 🍞 | 2 cups | Japanese-style preferred |
| Cornstarch 🌾 | ¼ cup | For extra crispiness |
| Vegetable Oil 🫒 | 4 cups | For deep frying |
| Salt 🧂 | 1 ½ tsp | Kosher salt preferred |
| Ground Black Pepper 🌶️ | 1 tsp | Freshly ground |
| Sesame Seeds 🌱 | 1 tbsp | Toasted for garnish |
| Green Onions 🧅 | 2 whole | Sliced for garnish |
The wings need to be fresh and split into drumettes and flats for even cooking—look for free-range or organic if possible. Gochujang is the secret weapon here; Maesilchun brands are my go-to for authentic flavor. The soy sauce should be low-sodium to avoid overpowering the delicate balance of sweet, spicy, and umami. Garlic should be minced finely for even distribution in the marinade. If you can't find toasted sesame oil, lightly toast regular sesame oil in a pan for 30 seconds—it makes all the difference. Trader Joe's carries all these ingredients in one place, making this a quick grocery run.
No gochujang? Mix 2 tbsp sriracha with 1 tbsp soy sauce and 1 tbsp tomato paste as a substitute, though it won't be as complex. Short on honey? Maple syrup works in a pinch, but the floral notes won't be identical. The double breading is non-negotiable—skipping it means losing that signature crispy texture. For the second breading, mix panko with cornstarch (1:1 ratio) to ensure maximum crunch. If you're frying for a crowd, use a deep fryer or heavy pot—never overcrowd the oil or the temperature will drop, leading to greasy wings. The oil should be at 350°F for both fries.
These wings reheat beautifully—400°F for 8-10 minutes brings back that crispy texture. Store cooked wings in an airtight container with parchment paper between layers to prevent sticking. They keep for 3 days in the fridge or 3 months frozen. For meal prep, freeze the unbreaded wings after marinating—bread them fresh before frying for the best results. The glaze can be made ahead and reheated with the wings. Serve with extra glaze on the side for dipping—trust me, you'll need it.
Why You'll Love This Recipe
- One-Pan Magic: Between us, this recipe uses one sheet pan—no messy bowls, no extra pots. Just wings, marinade, and 30 minutes in the oven. My counters stay clean, and I still get that golden, saucy perfection.
- Sweet-Spicy Balance: The gochujang and honey combo isn’t just flavor—it’s addictive. That sticky-sweet glaze clings to every crispy bite, and the garlic? It sneaks in like a flavor bomb. Honestly, I’ve made wings before, but these hit different.
- Game for Any Gathering: Need a crowd-pleaser? These wings work for game day, lazy Sundays, or even a fancy-ish dinner. Double the batch, and you’ve got leftovers that disappear faster than my willpower when they’re fresh out of the oven.
- Budget-Friendly Crunch: Chicken wings are cheap, and this recipe stretches them further than takeout ever could. Plus, the sauce costs pennies—just gochujang, soy, honey, and garlic. Not the prettiest, but the taste makes up for it every time.
Step-by-step instructions for double-breaded Korean fried chicken wings
Here's how to nail the perfect crunchy exterior and gooey glaze—every time.
👨🍳 Step 1: Marinate and Prep the Wings for Maximum Flavor
In a large bowl, whisk together the 0.5 cup gochujang paste, 0.33 cup soy sauce, 0.33 cup honey, 1 tbsp sesame oil, 1 tbsp rice vinegar, and 1 tsp ground black pepper until fully combined. This marinade is the soul of your wings—don't skip blending it well.
Add the 4 lb chicken wings (split into drumettes and flats) to the marinade, turning to coat completely. Cover and refrigerate for at least 4 hours (overnight is even better). The longer they marinate, the deeper the flavor penetration. When ready to cook, pat the wings dry with paper towels—this is CRITICAL for crispy breading.
🍳 Step 2: Build the Double-Breading Station
In a shallow dish, combine the 2 cups all-purpose flour with the 1.5 tsp salt and 0.25 cup cornstarch. In another dish, place the 2 cups panko breadcrumbs. I like to toast the panko in a dry skillet for 2 minutes over medium heat before using—this adds extra depth of flavor.
Set up your breading station in this order: flour mixture first, then panko. This double-layer technique creates that legendary crunch. Keep the 4 cups vegetable oil in a deep fryer or heavy pot heated to 350°F—use a thermometer to maintain this temperature precisely. Oil that's too hot burns the breading; too cool makes it greasy.
🔥 Step 3: Fry to Golden Perfection in Batches
Working in batches (don't overcrowd the pot), dip each wing first into the flour mixture, shaking off excess, then into the panko, pressing gently to adhere. Carefully lower into the hot oil. Fry for 6-8 minutes until the breading is deep golden brown and the internal temperature reaches 165°F.
Use tongs to turn the wings occasionally for even cooking. The breading should be crispy and crackly—if it's not browning quickly enough, your oil might be too cool. Let the fried wings drain on a wire rack for 5 minutes to remove excess oil before adding them back to the marinade. This step ensures the glaze sticks perfectly.
🥘 Step 4: Glaze and Garnish for Maximum Impact
Return all the fried wings to the marinade mixture (including any accumulated juices) and toss to coat evenly. Transfer to a baking sheet and broil for 2-3 minutes until the glaze bubbles and turns glossy. Watch closely—broilers vary wildly in intensity.
Finish with 1 tbsp toasted sesame seeds and 2 whole green onions (sliced) for freshness. The glaze should be sticky and slightly caramelized, with visible sesame seeds clinging to the wings. Serve immediately while the breading is at its crispest and the glaze is still gooey.
Pro Tips For Making America'S Test Kitchen Korean Fried Chicken Wings
- Double-Fry for Crunch: The ATK recipe’s two-fry method isn’t optional—it’s how you get that addictive crisp. First fry at 325°F until 160°F internal (about 12 minutes), then rest 5 minutes. Second fry at 375°F for 6-8 minutes, or until golden and shattering. Skimp on either step, and you’ll end up with soggy wings or burnt edges.
- Whisk Gochujang Like Mad: Gochujang paste is thick—don’t stir it into the marinade like syrup. Whisk it vigorously with the soy sauce, honey, and garlic first until it’s smooth and glossy. I used to just dump it in, and the sauce would clump, leaving patches of bland wings. Two minutes of whisking makes all the difference.
- Pat Wings After Brining: The recipe calls for a quick brine (soy sauce + honey wash), but most people skip the critical dry step. After brining, pat the wings thoroughly with paper towels—especially the flat parts. Wet skin = steam = no crisp. I learned this the hard way when my first batch turned out greasy instead of crunchy.
- Use Room-Temp Garlic: Cold garlic cloves sink to the bottom of the marinade and don’t infuse evenly. Mince them fresh and let them sit at room temp for 10 minutes before mixing. Sounds weird, but it works: the flavor distributes perfectly, and you avoid that raw garlic bite. (Yes, even if you’re impatient like me.)
Essential equipment for this recipe
Deep Fryer Essentials
You'll need a deep fryer or heavy-duty pot with at least 4-5 quarts capacity—I use my Cuisinart 4-quart deep fryer for perfect temperature control. If using a pot, opt for cast iron or stainless steel to maintain even heat.
A thermometer is non-negotiable; I recommend the Thermoworks Thermapen for precision. Never reuse oil for more than one batch—fresh oil ensures crispy results. 🔥
Breading Station Setup
Grab three shallow dishes for your breading station: one for all-purpose flour, one for panko breadcrumbs, and one for any extra seasonings. I like using glass baking dishes because they're easy to clean and don't absorb flavors.
Keep your wire cooling rack nearby—this prevents soggy breading from resting on a plate. A pair of long tongs (like OXO Good Grips) makes flipping wings in hot oil much safer. ✨
Marinade Containers
Use a large, lidded container (I prefer glass Pyrex) for the marinade to prevent flavor absorption. The container should hold 4 lbs of wings
A measuring cup and whisk are essential for blending the marinade ingredients evenly. For long marinating, I add a small plate on top of the lid to weigh it down and prevent leaks. ❄️ Protect yourself with heat-resistant gloves (like Oven Mitts International) when handling hot oil and pans. Keep a fire extinguisher (rated for grease fires) within arm's reach—never leave hot oil unattended. A splash guard for your fryer or pot helps contain any accidental splatters. I also recommend a small fan nearby to help dissipate any cooking steam and keep your kitchen comfortable. 💡 For extra crispiness, invest in a cornstarch sifter to create a fine, even dusting on your wings. A digital scale ensures precise measurements for your breading mixture. If you're frying for a crowd, a second deep fryer or large stockpot speeds up the process. For presentation, I use wooden serving boards to display the wings—it adds that restaurant-quality touch. 🍗Safety Gear
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Nutrition facts
Frequently asked questions about america's test kitchen Korean fried chicken wings
Can I make these wings without deep frying?
You can try an air fryer method, but the results won't be identical. For crispy wings, use 375°F for 12-15 minutes, shaking halfway. The breading won't be as shatteringly crisp, but it's a healthier alternative. For oven-baked, coat wings in oil and bake at 425°F for 20-25 minutes—still not as crispy as fried.
How do I adjust the spice level?
For milder wings, reduce the gochujang to 0.33 cup and add 1 tbsp honey. For extra heat, increase gochujang to 0.67 cup and add 1 tsp red pepper flakes. The rice vinegar balances the heat—never skip it. Taste the marinade before applying to wings.
Why did my breading fall off during frying?
This usually happens from one of three issues: not patting wings dry before breading, oil temperature too low (should be 350°F), or overcrowding the fryer. Work in small batches and use a thermometer—oil below 325°F causes greasy, soggy breading. Let wings rest 5 minutes after first fry.
Can I make the glaze ahead of time?
Yes! Store the marinade (without wings) in an airtight container for 1 week in the fridge. For the glaze, combine 0.33 cup gochujang, 0.33 cup honey, and 1 tbsp rice vinegar—it keeps for 3 months frozen. Reheat gently before using. The glaze thickens when cold, so warm it slightly before applying.
What's the best way to serve these wings?
Serve immediately with extra glaze for dipping and pickled vegetables (quick-pickle cucumbers and carrots). For a full meal, pair with steamed jasmine rice and miso soup. The wings reheat beautifully—400°F for 8-10 minutes restores crispiness. For parties, arrange on a wooden board with sesame seeds sprinkled on top.