Name: Yangnyeom Chicken Wings (양념치킨)
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4 servings
Ingredients: 1 kg chicken wings; 1 tbsp minced garlic; 1 tsp grated ginger; 1 tbsp rice wine; 1 tsp salt; 0 ground black pepper; 1 cup potato starch; 0.5 cup all-purpose flour; 1 tsp baking powder; 120 ml cold water; 1 l neutral oil for frying; 3 tbsp gochujang; 3 tbsp ketchup; 3 tbsp honey; 1 tbsp soy sauce; 2 tbsp brown sugar; 1 tbsp apple cider vinegar; 1 tbsp minced garlic; 1 tsp gochugaru; 2 tbsp water; 1 tbsp toasted sesame seeds; 2 tbsp chopped peanuts

Yangnyeom Chicken Wings (양념치킨)

Korea's beloved sweet-and-spicy fried chicken, made as crispy double-fried wings tossed in a glossy gochujang and garlic glaze.

🇰🇷 South Korea ·Asia · $$

25 min Prep

30 min Cook

55 min Total

4 portions

Yangnyeom chicken is the sticky, addictive side of Korean fried chicken, and making it with wings at home is pure joy. The wings get a light marinade, then a dry starch-and-flour coating that fries up shatteringly crisp. The real trick is the double fry: a first gentle fry to cook them through, then a second hotter fry that drives off moisture and locks in that crackly shell. While they drain, you simmer a sauce of gochujang, ketchup, garlic, soy, and something sweet until it turns thick and shiny. The hot wings get tossed in that glaze so every piece is coated, battered, crispy, and spicy, then finished with a shower of toasted sesame seeds. Serve them hot with cold beer and pickled radish, exactly the way they do it in Korea.

Ingredients

Wings

1 kg chicken wings split into drumettes and flats

1 tbsp minced garlic

1 tsp grated ginger

1 tbsp rice wine mirin or cooking sake

1 tsp salt

0 ground black pepper to taste

Batter

1 cup potato starch

0.5 cup all-purpose flour

1 tsp baking powder

120 ml cold water add gradually to a pancake-like batter

1 l neutral oil for frying vegetable, canola, or corn oil

Sauce

3 tbsp gochujang Korean red chili paste

3 tbsp ketchup

3 tbsp honey or rice syrup / corn syrup

1 tbsp soy sauce

2 tbsp brown sugar

1 tbsp apple cider vinegar or rice vinegar

1 tbsp minced garlic

1 tsp gochugaru Korean red pepper flakes, optional for extra heat (optional)

2 tbsp water

Finish

1 tbsp toasted sesame seeds

2 tbsp chopped peanuts optional garnish (optional)

Ingredients

4 portions

Wings

1 kgchicken wings split into drumettes and flats

1 tbspminced garlic

1 tspgrated ginger

1 tbsprice wine mirin or cooking sake

1 tspsalt

ground black pepper to taste

Batter

1 cuppotato starch

0.5 cupall-purpose flour

1 tspbaking powder

120 mlcold water add gradually to a pancake-like batter

1 lneutral oil for frying vegetable, canola, or corn oil

Sauce

3 tbspgochujang Korean red chili paste

3 tbspketchup

3 tbsphoney or rice syrup / corn syrup

1 tbspsoy sauce

2 tbspbrown sugar

1 tbspapple cider vinegar or rice vinegar

1 tbspminced garlic

1 tspgochugaru Korean red pepper flakes, optional for extra heat (optional)

2 tbspwater

Finish

1 tbsptoasted sesame seeds

2 tbspchopped peanuts optional garnish (optional)

Instructions

Marinate the wings

1

Pat the chicken wings very dry with paper towels. In a bowl, toss the wings with the minced garlic, grated ginger, rice wine, salt, and a few grinds of black pepper.
~5 min
2

Let the wings sit and absorb the seasoning while you prepare the batter and sauce.
~20 min

Coat and first fry

1

Whisk the potato starch, flour, and baking powder together. Add cold water a little at a time until you have a loose, pancake-like batter, then fold the marinated wings through it so each one is thinly coated.
~5 min
2

Heat about 1 liter of oil in a deep pot to 165 C (330 F). Lower in the wings in batches, without crowding, and fry until pale golden and cooked through, about 6 to 7 minutes. Lift out and rest on a rack.
~12 min

Make the sauce

1

In a wide pan or wok, combine the gochujang, ketchup, honey, soy sauce, brown sugar, apple cider vinegar, minced garlic, gochugaru if using, and water.
~3 min
2

Simmer over low to medium heat, stirring, for 2 to 3 minutes until the sauce is glossy and slightly thickened. Turn off the heat.
~3 min

Second fry and finish

1

Raise the oil temperature to 190 C (375 F). Fry the wings a second time in batches until deeply golden and crisp, about 2 to 3 minutes. Drain on a rack.
~7 min
2

Gently reheat the sauce, add the hot wings, and toss until every piece is glazed. Scatter with toasted sesame seeds and chopped peanuts, and serve right away.
~2 min

Credits & Inspiration

Drive Me Hungry
Korean fried chicken wings with a starch batter and gochujang yangnyeom sauce, with first and second fry temperatures.
Chef Chris Cho
Sweet and spicy Korean fried chicken with a potato starch coating and double fry.
Much Butter
Yangnyeom chicken wings recipe detailing the coating, double frying, and the gochujang sauce.
What Great Grandma Ate
Korean fried chicken wings with a starch coating and a classic gochujang, ketchup, vinegar, and honey sauce.

Yangnyeom Chicken Wings (양념치킨)

Ingredients

Wings

Batter

Sauce

Finish

Ingredients

Wings

Batter

Sauce

Finish

Instructions

Marinate the wings

Coat and first fry

Make the sauce

Second fry and finish

Credits & Inspiration

More from 🇰🇷 South Korea

Dakgangjeong Chicken Wings (닭강정)

Baechu-Doenjangguk