Crispy Korean Chicken Wings

Hey Loves! Every other month we love to host game night at our home. If your family is anything like mine, you have a few hungry ones to feed!  I always intend to be a decent hostess, although with three kiddies and one of them has the energy of a cheetah, I’ve learned to decrease the amount of food I cook to save on time and my sanity! The key is to keep the menu super simple (sometimes I’m actually smart).  I concentrate on 1 main dish, usually a protein, and then create 1-2 simple sides.

Copy of Health Lunch Instagram PostSo for the star dish I’m taking it back to my Korean roots! Crispy Korean Chicken Wings. I’m in Love with this recipe! To complement this sweet and spicy dish I’ll be making Jasmine rice and Cucumber salad!

Check out my Cucumber Salad recipe here!


You’ll need the following ingredients:

  • 3 pounds chicken wings (washed, drained and fully dried)
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon paprika
  • 1 teaspoon minced ginger
  • 1 cup corn starch
  • 4 cloves garlic, minced
  • ½ teaspoon red pepper flakes
  • ¼ cup soy sauce
  • 1 tablespoon white vinegar
  • 1 tablespoon spicy mustard (optional)
  • 1 1/4 tablespoon brown sugar
  • 1 tablespoon sesame seeds (optional)
  • 2 Cups of Canola Oil (or any high heat cooking oil)

Come on let’s get started with this amazing recipe! First clean and dry your chicken wings. Pat dry your chicken with paper towels, this step is crucial to develop your crispy crust.  Cut the tip off each chicken wing. cutting raw chicken wings

Place chicken in a large bowl and season with salt, pepper, and paprika. In another bowl, place corn starch and coat each piece of chicken by pressing down one by one.  Let it sit for about 15-20 minutes.

Now it’s time to get your sweet and spicy ingredients ready. Heat a large skillet over medium-high heat. Add 2 tablespoons vegetable oil, minced garlic, ginger, and the dried red chili pepper. Stir with a wooden spoon until fragrant for about 30 seconds. Add soy sauce, white vinegar, red pepper flakes, and mustard (optional). Stir with a wooden spoon and let it bubble for a few minutes. Add the brown sugar and continue stirring. Remove from the heat. Set aside.

Let’s get ready to do the fry dance! Depending on how much chicken you’re cooking, you’ll need about 2-3 cups of cooking oil (high heat oil). After the oil is really hot, about 375 F°,  slowly place chicken in the hot pan and cook 12-14 minutes.Close up fried chicken wings in boiling oil, in a cast iron frying.

If you have smaller pan, you’ll need to cook the chicken wings in batches so the pan doesn’t get too over-crowded which will drop the cooking oil temperature. Half way through, turn chicken over to cook both sides.  Take the wings out of the oil and sit on a cooking sheet. Turn off the heat, and let the wings sit for a few minutes.  To make them super crunchy we’re going to double fry them! Yup, I said it!

Reheat the oil and fry the wings again for another 10 minutes or until they all look golden brown and feel super crunchy through the tongs.小ネギ

Let them dry on a cooling rack. Garnish with sesame seeds and green onions.


Now look at these beauties! Sweet and spicy is thee best! They taste even better than they look, I promise! Make sure to cook a double batch because they’ll be a big hit at your next event!

Chicken wings cooked on asian style recipe

Crispy Korean Chicken Wings

Did you try this recipe? Comment below and let everyone know how it came out. Sharing is caring! For more recipes and tips follow us on Instagram and Facebook. If you like this recipe or will try it soon, be sure to comment below!

I hope you enjoy cooking delicious meals with ELLO HOME. If you do, be sure to Instagram@ellohome Instagram me a photo because I love seeing your food creations! Chat with us and tag us here @ellohome! Until next time my ELLO HOME Fam!



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