The Secret to Making Korean-Style Chicken Wings at Home

Let's be honest, all chicken wings are the best snack and party food ever invented. But Korean chicken wings, fried on the outside and slathered in sauce, may be the best of the best. Here is the secret technique I want to share with you how these wings stay perfectly crispy without having a thick layer of skin (like American wings). Because everyone should be able to enjoy making Korean style chicken wings at home. The secret of making Korean -style chicken wings.

The secret of Korean chicken wings is the use of the proper starch method and double frying to achieve perfectly juicy meat and an excellent appearance. 
Here it is: 

How to prepare Korean chicken wings 

If possible, start with larger wings. If you use the double fry method, the small chicken wings may be overcooked. Separate the apartment from the drum. Discard the chips or save them for storage. Season the wings well with salt and pepper and add chopped ginger if desired. Let it rest for about 15 minutes. Next, sprinkle the wings with potato or cornstarch. Potato starch is more traditional, but if potato starch is not available, corn starch is a good choice. (Asian markets carry potato starch ; specialty stores like Whole Foods often carry it, too.) You'll need 1/3 to 1/2 cup of starch per pound of chicken wings. Cover the wings completely, pressing the starch onto the surface and tapping it to remove the excess. Place the coated wings on a Rack over a pan to dry.

You may not have heard of double frying before, but blanching them in low-temperature oil to cook them inside and then re-frying them at high heat makes them perfectly crispy and browned. Method. For example, if you've ever had crispy fries with your steak at a French deli, you've experienced the wonders of double frying.

Here we teach you how to double fry chicken wings. Pour 1 quart of high smoke point oil such as peanut, avocado, or grape seed into a deep fryer or deep-bottomed, deep-sided pot.

For the first fry, heat the oil to about 325°F. Fry the wings in batches until crisp but not burnt, about 10 to 12 minutes. Set the wings aside and increase the oil temperature to 350 degrees. Fry again until the outside is brown and crispy and the inside registers at least 185°F on a meat thermometer. Cooked wings can be reheated uncovered on a baking sheet in a 200°F oven until ready to serve. It stays fresh and crispy for up to 45 minutes. Just before serving, toss the twice fried chicken wings in the sauce.