America's Test Kitchen Korean Fried Chicken Wings Recipe: Double-Crisp Layers With Umami Bomb Glaze

America's Test Kitchen's Korean fried chicken wings recipe delivers double-crisp layers and a bold umami glaze that rivals your favorite Korean BBQ spot. The secret? A gochujang-soy marinade paired with a cornstarch coating for that signature crunch, followed by a second fry for extra texture.

This isn’t just fried chicken—it’s a flavor-packed, crispy masterpiece that’ll have you reaching for seconds.

The process starts with marinating wings in a sweet-savory blend of gochujang, soy sauce, honey, and garlic, ensuring deep flavor penetration. After the first fry, wings get tossed in a cornstarch slurry for that iconic crunch, then glazed with a sticky-sweet umami sauce before the final crisp.

Every bite delivers crunchy, caramelized edges with tender, juicy meat inside.

What sets these wings apart is the double-fry technique—a method perfected by America’s Test Kitchen to lock in moisture while maximizing crispiness. The glaze, made with gochujang, honey, and a touch of vinegar, adds a spicy-sweet kick that balances the savory marinade.

Serve with steamed rice, kimchi, or sesame seeds for the full experience.

This recipe is foolproof—even beginners can nail the crispy texture and bold flavors. The marinade can be prepped ahead, and the frying process is straightforward with clear timing cues. Once you try these wings, you’ll never go back to ordinary fried chicken again.

Ingredients for america's test kitchen korean fried chicken wings

Double-crisp wings start with bold flavors and a perfect crunch—just 14 ingredients for maximum impact.

The wings are non-negotiable—split drumettes and flats (no flats-only) for even cooking. Trader Joe's or Costco sell pre-split wings, but if buying whole, ask your butcher to split them. Gochujang is the flavor anchor—look for Korean brands like Maesil or Dae Jang Gochujang at Asian markets. Skip the spicy versions unless you want heat. The honey should be wildflower or clover (avoid cheap grocery store brands—they taste artificial). For the garlic, mince it finely—you want it nearly paste-like in the marinade.

No gochujang? Mix 2 tbsp tomato paste + 1 tbsp soy sauce + 1 tsp smoked paprika as a substitute (it won’t be identical, but close). Running low on sesame oil? Toast 1 tsp sesame seeds in a dry pan, then grind them—it’s not the same, but adds a hint of nuttiness. The cornstarch must be cornstarch (not flour)—arrowroot works in a pinch, but the texture won’t be as crisp. For the glaze, if you can’t find rice vinegar, substitute apple cider vinegar at half the amount. And yes, toast your sesame seeds—it makes all the difference (2 minutes in a dry pan, shaking often).

Marinate the wings overnight for maximum flavor—cover and refrigerate. The glaze can be made 1 day ahead and reheated gently before using. Store leftover wings in an airtight container for up to 3 days (they’ll soften slightly, but reheat beautifully in a 350°F oven for 10 minutes). For extra crunch, re-fry for 1-2 minutes before serving. These wings are best served immediately after frying, but the glaze sets up nicely if you need to hold them for a crowd—just reheat the glaze separately and toss wings in it before serving.

Step-by-step instructions for crispy Korean fried chicken wings

Here's how to build those legendary double-crisp layers and that addictive umami glaze.

In a large bowl, combine the 2 lb chicken wings, 0.25 cup gochujang paste, 0.25 cup soy sauce, 0.125 cup honey, 1 tbsp sesame oil, 1 tbsp rice vinegar, 1 tsp Diamond Crystal kosher salt, and 0.5 tsp ground black pepper. The gochujang should coat the wings completely, giving them that signature Korean depth.

Add the 4 cloves minced garlic and toss everything together until evenly distributed. Cover the bowl and refrigerate for at least 4 hours, or overnight if possible. This long marinade ensures the wings absorb all those umami-rich flavors. I like to turn them occasionally so they marinate evenly—this prevents any dry spots when we fry them later.

In a shallow dish, mix the 0.5 cup cornstarch with 1 tbsp sesame seeds and a pinch of salt. This is your secret weapon for that legendary double-crisp texture. Drain the marinated wings and pat them dry with paper towels—this step is crucial for maximum crispiness.

Work in batches to avoid overcrowding the frying pan. Toss each wing in the cornstarch mixture until fully coated, pressing gently to help the coating adhere. Let them rest on a wire rack for 10 minutes before frying. This resting time helps the coating set up properly, preventing it from falling off during frying.

Heat 3 cups vegetable oil in a deep skillet or Dutch oven to 350°F. Use a deep-fry thermometer to monitor the temperature—this precision is key. Fry the wings in batches for 4-5 minutes until they reach 325°F internally and the coating is a deep golden brown. Don't overcrowd the pan or the oil temperature will drop.

Transfer the fried wings to a paper towel-lined plate to drain excess oil. Let them rest for 2 minutes before repeating with the remaining wings. The double-fry technique we're using now creates that signature crispy exterior while keeping the meat juicy inside. Here's where you'll see that beautiful contrast between the crispy coating and tender meat.

While the wings rest, heat 0.25 cup neutral oil in a small saucepan over medium heat. Add 0.125 cup honey and 0.25 cup soy sauce, stirring constantly until the mixture begins to simmer. Reduce heat to low and let it cook for 3-4 minutes until slightly thickened.

Remove from heat and stir in 1 tbsp rice vinegar and 1 tbsp sesame oil. The glaze should coat the back of a spoon but still be pourable. Taste and adjust seasoning if needed—this is your chance to balance the sweetness with that deep umami kick. Let it cool slightly before using.

Working quickly, toss the fried wings with the warm glaze until they're completely coated. The residual heat from the wings will help the glaze set immediately. Transfer to a serving platter and sprinkle with thinly sliced green onions for freshness and color contrast.

Serve immediately while the glaze is still sticky and the wings maintain their perfect crispiness. These wings should have that irresistible combination of crispy, chewy, and tender textures with a perfect balance of sweet, spicy, and umami flavors. The glaze should be glossy but not dripping—just enough to coat each bite without overwhelming it.

Essential equipment for this recipe

Deep Fryer Essentials

For perfect Korean fried chicken wings, a deep fryer is your best friend—it maintains consistent oil temperature between 350-375°F, which is critical for that signature double-crisp texture. I recommend the Cuisinart CFC-600 for home cooks—it holds 3 quarts of oil and has precise temperature controls.

If you’re frying in a pot, a 6-quart Dutch oven (like Lodge Cast Iron) works too, but monitor the oil closely with a thermometer like ThermoWorks Smoke. 🌡️

Thermometer Precision

Never guess your oil temperature—accuracy is everything. A digital instant-read thermometer (I use Thermoworks Smoke) ensures your oil stays at 350°F for the first fry and 375°F for the second.

Without this, your wings risk being greasy instead of crispy. Pro tip: Adjust heat as needed—gas stoves fluctuate more than electric or induction.

Coating Station Setup

Create a two-bowl station: One for the cornstarch slurry (mix 0.5 cup cornstarch + 1 tbsp sesame seeds + 1 tsp salt) and another for reserved marinade (strain excess marinade through a fine-mesh sieve).

Use wire racks (like OXO Good Grips) to drain wings between coats—this prevents soggy spots. I place a paper towel-lined tray nearby to catch any stray crumbs. ✨

Oil Filtration System

After frying, strain wings through a fine-mesh skimmer (or slotted spoon) to remove excess oil, then transfer to a wire cooling rack (not paper towels—this traps steam and softens the coating). For oil reuse, invest in a mesh filter (like Presto 02810) to remove food particles.

I reuse oil 2-3 times before discarding—just keep it at 300°F or below when not in use.

Safety Gear Must-Haves

Frying hot oil is serious business—safety first. Wear heat-resistant gloves (I use Oven Mitts Pro), have a fire extinguisher (Class K for grease fires) within reach, and keep a lid nearby to smother flames if needed.

Never leave oil unattended, and use a timer to avoid overcooking. A splatter screen (like Cuisinart CS-10) also helps keep your kitchen clean.

Garnish Tools

For that restaurant-quality finish, use a sharp microplane to zest 1 tsp fresh ginger (optional) and a mandoline (set to 1mm) for green onion slices. Toast sesame seeds in a dry pan for 2 minutes, then sprinkle over wings just before serving.

A small offset spatula helps distribute glaze evenly without breaking the coating. 💫

Frequently asked questions