Main Courses
America's Test Kitchen's Korean fried chicken wings deliver the perfect balance of crispy golden crust and juicy tender meat—no shortcuts, just science-backed technique. 💛 The double-brine method transforms ordinary wings into addictive bites that stay crispy even after frying, while the signature Korean-inspired glaze adds sweet-spicy depth.
This isn't just another fried chicken recipe; it's a method that delivers restaurant-quality results at home with precision timing and temperature control.
The secret lies in two key steps: a 24-hour brine that infuses the wings with flavor and moisture, followed by a quick batter dip that ensures an ultra-crispy exterior. We use a simple cornstarch-heavy batter that creates that signature shatteringly crispy texture while keeping the meat tender inside.
The frying process is where the magic happens—double-frying at precise temperatures guarantees that crispiness without sacrificing juiciness.
What you'll end up with is wings that are golden brown and crispy on the outside, with meat so tender it falls off the bone. The Korean-inspired glaze—sweet, spicy, and slightly sticky—clings to every bite, adding layers of flavor that make these wings impossible to resist.
This recipe isn't just about the frying; it's about the technique that makes every bite perfect.
Serve these wings with a side of steamed rice and kimchi for the full Korean experience, or pair them with your favorite dipping sauces for a casual meal.
The best part? This method ensures you'll never have soggy wings again. Let's get started on making wings that will have everyone asking for seconds.
Ingredients for america's test kitchen korean fried chicken wings
Six pounds of wings and fifteen ingredients transform into crispy, juicy bites with restaurant-quality technique.
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken Wings 🍗 | 4 lb | Split into drumettes and flats |
| Kosher Salt 🧂 | ½ cup | Diamond Crystal preferred |
| White Sugar 🍚 | ¼ cup | Granulated, for brine |
| Garlic Powder 🧄 | 2 tbsp | Freshly ground preferred |
| Ground Black Pepper 🌶️ | 1 tbsp | Freshly cracked |
| Cornstarch 🌾 | 1 cup | For ultra-crispy batter |
| All-Purpose Flour 🌾 | ½ cup | For batter structure |
| Baking Powder 🍞 | 1 ½ tsp | For lightness |
| Vegetable Oil 🫒 | 3 cups | For frying, 350°F |
| Vegetable Oil 🫒 | 1 cup | For second fry, 375°F |
| Gochujang 🌶️ | ¼ cup | Korean chili paste |
| Honey 🍯 | ¼ cup | Wildflower preferred |
| Rice Vinegar 🍶 | 2 tbsp | For tangy balance |
| Sesame Oil 🌿 | 1 tbsp | Toasted for aroma |
| Toasted Sesame Seeds 🌱 | 1 tbsp | For garnish |
The wings are non-negotiable—look for fresh, plump drumettes and flats with minimal bruising. Costco or Whole Foods carry the best quality in bulk, but any reputable butcher will have them. Split each wing at the joint for even cooking. The 24-hour brine is where the magic starts: kosher salt (Diamond Crystal is ideal) dissolves completely for maximum flavor infusion. If you're short on time, a 4-hour brine still works, but don't skip it entirely—those wings won't be as tender. The gochujang? Maesil Chochujang from Korean markets is the gold standard, but Hanjin works in a pinch. For the sesame oil, toasted sesame oil adds depth that regular sesame oil can't match.
No gochujang? Substitute 1 tbsp sriracha plus 1 tbsp tomato paste—it won't be identical, but it'll get you close. Running low on cornstarch? Arrowroot powder at the same amount creates an equally crispy batter. The double-fry technique is critical—first fry at 350°F for 8 minutes, then rest 5 minutes before the second fry at 375°F for 3 more minutes. This ensures that signature shatteringly crispy texture without burning the outside. For the glaze, honey substitutes like maple syrup work, but the floral notes in wildflower honey are worth seeking out. If you can't find rice vinegar, apple cider vinegar at half the amount adds similar tang.
Prep the brine the night before—store in the fridge until ready to use. The batter mixes in 5 minutes, so keep it simple: whisk dry ingredients first, then stir in oil. Fry in batches—overcrowding drops oil temp, leading to greasy wings. The glaze keeps for 2 weeks in the fridge, but the wings? Eat them fresh—they're at their crispy, juicy peak within 2 hours of frying. For leftovers, re-crisp in the oven at 400°F for 5 minutes. Pro tip: line a baking sheet with parchment and sprinkle with cornstarch to keep wings from sticking during the second fry.
Why You'll Love This Recipe
- Five-Ingredient Magic: I swear, the pantry already has these—salt, sugar, garlic powder, pepper—and suddenly you’ve got a flavor bomb. No fancy marinades or last-minute shopping runs here.
- Crispy With Soul: That double-fry technique? Gold. The sugar crust caramelizes into something addictive, while the garlic powder lingers like a warm hug. (Yes, even on a Tuesday night.)
- Game for Any Gathering: Slap these on a board for game day, toss them in a bowl for date night, or let the kids grab them straight from the fridge. They’re the ultimate crowd-pleaser without needing a theme.
- Leftovers That Don’t Suck: Unlike most fried foods, these stay crispy for days if you store them right. Reheat in the oven for 5 minutes—no soggy wings in sight. Budget win, time win.
Step-by-step instructions for america's test kitchen Korean fried chicken wings
Here's the science-backed method that delivers restaurant-quality wings with perfect crispiness and juicy interiors.
🥘 Step 1: Prepare the Double-Brine Solution
In a large bowl, whisk together 4 cups of ice water, the 0.5 cup kosher salt, 0.25 cup white sugar, 2 tbsp garlic powder, and 1 tbsp ground black pepper until fully dissolved. This brine penetrates the wings deeply, ensuring maximum flavor and moisture retention.
Divide the 4 lb chicken wings into drumettes and flats, then place them in a single layer in a large zip-top bag. Pour the brine into the bag, seal it tightly, and submerge the wings completely. Massage the bag gently to distribute the brine evenly before refrigerating for 12-24 hours. The longer they brine, the more flavorful and tender they'll become.
🥘 Step 2: Create the Ultra-Crispy Batter
In a large bowl, whisk together the 1 cup cornstarch, 0.5 cup all-purpose flour, and 1.5 tsp baking powder until completely combined. This dry mixture is the secret to that perfect crunchy exterior. In a separate bowl, whisk together the 0.25 cup gochujang, 0.25 cup honey, 2 tbsp rice vinegar, and 1 tbsp sesame oil until smooth.
Remove the wings from the brine and pat them completely dry with paper towels—this step is CRITICAL for crispiness. Add the wings to the dry batter mixture and toss gently to coat evenly. Then add the wet sauce mixture and toss again until every wing is thoroughly coated. Let the battered wings rest for 15 minutes at room temperature while you prepare your frying station.
🔥 Step 3: First Fry for Maximum Crispiness
Fill a deep, heavy-bottomed pot with 3 cups vegetable oil and heat it to 350°F using a deep-fry thermometer. The oil should be hot enough that when you test it with a wooden chopstick, bubbles form around it immediately. Working in batches (don't overcrowd the pot), fry the wings for 4-5 minutes until they reach 325°F internally and are golden brown.
Remove the wings and place them on a wire rack set over a baking sheet. This rack allows air to circulate underneath, preventing sogginess. Let them rest for 2 minutes while you prepare for the second fry. The first fry establishes the foundation for crispiness, but the magic happens next.
🔥 Step 4: Second Fry for Extra-Crispy Texture
Increase the oil temperature to 375°F. This higher heat is what creates that irresistible crunch. Working quickly, return the wings to the hot oil and fry for another 3-4 minutes until they're deep golden brown and crispy all over. The second fry seals in the moisture from the first fry while creating that perfect crispy exterior.
Drain the wings on the wire rack once more and let them rest for 5 minutes. This resting period is crucial—it allows the internal temperature to stabilize and prevents them from becoming greasy when you serve them. Sprinkle generously with 1 tbsp toasted sesame seeds while still warm.
🍽️ Step 5: Serve Immediately for Best Results
Serve the wings immediately while they're at their crispiest. The combination of the crispy batter, juicy interior, and bold Korean flavors makes each bite irresistible. For extra sauce, drizzle with additional gochujang-honey mixture or serve with a side of spicy mayo.
These wings are best enjoyed fresh out of the fryer, but you can keep them warm in a 200°F oven for up to 30 minutes if needed. The double-brine technique and double-fry method ensure you'll get that perfect balance of crispy exterior and juicy interior every single time.
Pro Tips For Making America'S Test Kitchen Korean Fried Chicken Wings
- Double-Dry the Wings: Pat them dry with paper towels, then let them sit uncovered on a wire rack for 30 minutes. I learned this the hard way—wet wings steam instead of crisp, and no amount of frying fixes soggy skin later.
- Use a Meat Thermometer: Pull wings at 165°F internal temp, even if they look undercooked. The ATK recipe’s high-sugar glaze can mask doneness, and overcooking turns them rubbery—trust the thermometer, not your eyes.
- Whisk the Glaze Hot: Heat the sugar, honey, and soy sauce in a saucepan until fully dissolved (160°F) before mixing in the garlic and pepper. Cold glaze clumps and won’t coat evenly—this ensures a smooth, sticky finish every time.
- Fry in Batches of 6: Crowd the pot, and the oil temp crashes, making wings greasy instead of crisp. Six wings per batch keeps the oil hot (350°F) and guarantees that perfect shatter—yes, even if you’re impatient like me.
Dietary considerations for this recipe
Gluten-Free Adaptations
For gluten-free wings, replace the 1 cup cornstarch and 0.5 cup all-purpose flour with 1 cup gluten-free cornstarch and 0.5 cup gluten-free all-purpose flour blend like Bob's Red Mill 1:1.
The batter will still create that signature crispiness. I've tested this swap and found it works beautifully—just make sure your flour blend is labeled gluten-free for safety. 🌾
Low-Carb/Keto Options
Skip the batter entirely for a keto-friendly version and focus on the gochujang-honey glaze. Toss the brined wings in 1 tbsp cornstarch (just enough to lightly coat) before frying. This creates a delicate crispiness without the gluten-heavy batter.
The glaze alone delivers all the sweet-spicy flavor while keeping carbs minimal. Serve with a side of cauliflower rice for a full low-carb meal.
Dairy-Free Considerations
This recipe is naturally dairy-free, but always double-check your gochujang and sesame oil labels. Some brands may contain trace amounts of dairy. For extra assurance, use Hanjin gochujang, which is typically dairy-free. The batter and frying process remain completely dairy-free as written.
Allergen-Friendly Swaps
For nut allergies, ensure your sesame oil is processed in a nut-free facility. For sesame allergies, omit the sesame oil and seeds, and replace with 1 tbsp avocado oil in the glaze.
The flavor will be slightly different but still delicious. Always verify all ingredient labels for cross-contamination warnings when dealing with allergies.
Spice Level Adjustments
If you prefer milder wings, reduce the gochujang to 0.125 cup and add 1 tbsp honey to balance. For extra heat, increase gochujang to 0.375 cup and add 1 tsp gochugaru (Korean chili flakes) to the batter.
I like to keep a small bowl of extra glaze on the table for guests to adjust their own spice level. 🌶️
Nutrition facts
Frequently asked questions
Why is the double-brine method important for these wings?
The double-brine method ensures maximum flavor penetration and moisture retention. The initial 12-24 hour brine infuses the wings with salt, sugar, and spices, while the second quick dip in the batter creates that signature crispy texture. This technique keeps the meat juicy even after frying, preventing dryness. The longer the brine time, the more tender and flavorful the wings become.
Can I make these wings ahead of time?
While the wings are best enjoyed fresh, you can prep components ahead. The brine can be made 2 days in advance and stored in the fridge. The glaze can be prepared 2 weeks ahead and kept refrigerated. For leftovers, re-crisp in a 400°F oven for 5 minutes to restore texture. However, the batter should always be made fresh for best results.
What's the best way to fry without splattering?
Use a deep, heavy-bottomed pot and keep oil at the correct temperature (350°F for first fry, 375°F for second). Never overcrowd the pot—fry in small batches (6-8 wings at a time) to maintain oil temperature. Pat wings completely dry before battering, and use a wire rack to drain excess oil. A splash guard helps too!
Can I use frozen wings instead of fresh?
Fresh wings are ideal, but if using frozen, thaw completely in the fridge first. Pat them very dry—frozen wings retain more moisture, which can make the batter less crispy. You may need to adjust frying time by 1-2 minutes longer. For best results, use wings that are freezer-burn free and have minimal ice crystals.
How do I adjust the spice level?
For milder wings, reduce gochujang to 0.125 cup and add 1 tbsp honey. For extra heat, increase gochujang to 0.375 cup and add 1 tsp gochugaru (Korean chili flakes) to the batter. Keep extra glaze on the table so guests can adjust to taste. The honey balances the heat perfectly!