America's Test Kitchen Korean Fried Chicken Wings Recipe: Double-Dredged Crunch With Glossy Glaze

America's Test Kitchen has cracked the code for Korean fried chicken wings that deliver double-dredged crunch with a glossy, sticky-sweet glaze—the kind that makes you crave seconds. This isn’t your average fried wing; it’s a foolproof method that combines crispy texture with bold, umami-packed flavors, all while ensuring the oil stays hot enough to avoid soggy results. The secret? A two-step frying process and a marinade that tenderizes without overpowering the natural flavor of the chicken.

The recipe begins with a simple yet effective marinade—soy sauce, brown sugar, and gochujang—infused into the wings for at least 4 hours (overnight is even better). After a quick dredge in cornstarch, the wings get a second batter dip for that signature double-layered crunch.

Frying them twice—once at a lower temperature to cook through, then again at a higher heat to crisp—guarantees a golden, shatteringly crisp exterior every time.

The glaze, a mix of honey, soy, and a splash of vinegar, is brushed on just before serving, creating a sticky, caramelized finish that clings to each bite.

What sets this recipe apart is the precision—no guesswork, no greasy mistakes. America’s Test Kitchen’s approach ensures the wings stay crispy even after sitting, thanks to a few key tricks like proper oil temperature and resting time. The result?

Wings that are juicy inside, crispy outside, and packed with that addictive Korean flavor profile—sweet, spicy, and savory all at once. This isn’t just a recipe; it’s a game-changer for game day, takeout nights, or anytime you want restaurant-quality wings at home.

Whether you’re feeding a crowd or treating yourself, these wings are restaurant-quality without the fuss. The method is designed to be repeatable, so you’ll get the same perfect results every time. Ready to elevate your fried chicken game? Let’s get started—your taste buds will thank you.

Ingredients for america's test kitchen korean fried chicken wings

Game-day wings with restaurant-quality crunch and sticky-sweet glaze—just 13 ingredients for foolproof perfection.

The wings start with a marinade that's all about balance—gochujang for that signature Korean heat, brown sugar to caramelize during frying, and soy sauce for umami depth. Trader Joe's carries excellent gochujang, but any brand with vibrant red color works. For the wings themselves, split them at the joints for even cooking—Costco sells pre-split wings if you're short on time. The cornstarch is non-negotiable for that signature double-layered crunch; don't substitute with flour alone. Pro tip: Pat the wings completely dry before marinating to prevent oil splatter during frying.

No gochujang? Substitute 2 tbsp sriracha plus 1 tbsp honey—it won't be identical but gets you close. Running out of brown sugar? White sugar works in a pinch, though the caramelization won't be as rich. For the glaze, agave nectar replaces honey 1:1 if you're avoiding it. The sesame seeds? Toast them in a dry pan for 30 seconds—this brings out their nutty aroma. And if you're feeding a crowd, double the glaze ingredients; they disappear fast. The wings can marinate overnight for maximum flavor, but even 4 hours makes a difference.

Fry the wings in batches—overcrowding drops oil temp, leading to greasy results. Keep the oil at 325°F for the first fry, then crank to 375°F for the second. The glaze goes on right after the second fry while wings are still hot. For make-ahead prep, fry the wings completely, let them cool, then reheat in a 375°F oven for 10-12 minutes. Store cooked wings in the fridge for up to 3 days, but they're best served fresh. The glaze can be made a day ahead—just reheat gently before brushing.

Step-by-step instructions for double-dredged Korean fried chicken wings

Here's how to achieve that perfect crispy crunch with a glossy, sticky-sweet glaze every time.

Pat the 4 lb chicken wings completely dry with paper towels—this is non-negotiable for crispy skin. Remove the tips and split each wing into drumettes and flats. Place them on a baking sheet and refrigerate uncovered for 30 minutes to dry the surface further. Cold wings prevent oil splatter when frying.

While they chill, whisk together the 1.5 cups cornstarch, 0.5 cup all-purpose flour, 2 tbsp kosher salt, and 1 tbsp black pepper in a large bowl. The cornstarch creates that signature double-dredge crunch, while the flour helps the coating adhere. Sift the mixture through a fine-mesh sieve to eliminate lumps—this ensures an even, crackly crust.

Work in batches to avoid overcrowding. Dip each wing into the cornstarch-flour mixture, pressing gently to coat evenly. Transfer to a wire rack set over a baking sheet and let the excess coating drip off for 2 minutes. This resting step prevents a gummy coating.

Return the wings to the bowl and give them a second dip, this time shaking off any excess. The double-dredge creates that legendary two-stage crunch—thin, crispy outer layer with a denser inner layer. Arrange the wings on the rack in a single layer and refrigerate again for 15 minutes while you prepare the glaze.

Heat 4 cups vegetable oil in a deep pot to 350°F using a candy thermometer. The oil should shimmer but not smoke—this is your sweet spot for even cooking. Fry the wings in batches for 8-10 minutes, turning occasionally, until they reach 165°F internally and are deep golden brown. Overcrowding lowers the oil temperature, leading to greasy wings.

Use a slotted spoon to transfer the fried wings to a paper towel-lined plate. Let them drain for 5 minutes to remove excess oil. The wings will continue cooking slightly from residual heat, so don't over-fry. If any wings brown too quickly, reduce the heat slightly for subsequent batches.

In a small saucepan, combine the 0.25 cup gochujang, 0.5 cup brown sugar, 0.25 cup soy sauce, 0.25 cup honey, and 1 tbsp rice vinegar. Bring to a simmer over medium heat and cook for 5-7 minutes, stirring constantly, until thickened to a syrupy consistency that coats the back of a spoon.

Here's the thing—this glaze needs to be perfectly balanced. Taste as you go and adjust with a pinch more gochujang for heat or a splash of water if it thickens too quickly. The glaze should be glossy enough to coat the wings but not so runny it drips off. Remove from heat and let cool slightly for 2 minutes before using.

Toss the fried wings with the warm glaze until fully coated. Work quickly so the wings don't cool completely—this ensures the glaze sets properly. Transfer to a serving platter and sprinkle with 1 tbsp toasted sesame seeds and thinly sliced 2 whole green onions. The sesame adds nutty depth while the green onions provide fresh contrast.

Serve immediately while the glaze is still sticky and warm. The wings should have a crispy, shatterable crust that gives way to juicy, tender meat inside. Each bite should deliver that perfect balance of sweet, spicy, and umami flavors with a satisfying crunch. For extra presentation, arrange the wings on a bed of crushed peanuts or serve with a side of extra glaze for dipping.

Perfect pairings for this dish

Side Dish Harmony

Serve these wings with crispy kimchi for a tangy contrast that cuts through the sweet glaze. I like Trader Joe's kimchi for its bold, fermented flavor—about 1 cup spread on a platter with extra sesame seeds.

Another winner is cucumber salad with rice vinegar, sesame oil, and a pinch of sugar—refreshing and light. 🥒

Dipping Sauces

The glaze is delicious, but a spicy mayo or sriracha aioli adds another layer of flavor. Whisk ½ cup mayonnaise, 1 tbsp sriracha, and 1 tsp honey for a quick dip.

For extra heat, add 1 tsp gochujang—it ties perfectly into the Korean theme. Serve in small bowls for dipping or drizzling.