America's Test Kitchen Korean Fried Chicken Wings Recipe: Double-Braised for Extra-Crispy, Juicy Bites

America's Test Kitchen Korean fried chicken wings recipe delivers the perfect fusion of crispy, golden perfection and juicy, flavorful meat. I've spent years perfecting this double-braised technique that transforms ordinary wings into restaurant-quality bites with a crispy exterior and juicy interior. The secret lies in the marinade and two-step frying process that ensures every wing is cooked to perfection.

What sets this recipe apart is the balance of traditional Korean flavors with modern frying techniques. Gochujang, sesame oil, and garlic create a complex sauce that penetrates the meat while the double-fry method locks in moisture and builds that irresistible crunch. This isn't just another fried chicken recipe - it's a game-changer that will have you reaching for seconds.

The result is wings with a crispy texture that shatters between your fingers and a sauce that's perfectly balanced between sweet, spicy, and umami. Each bite delivers that satisfying contrast of textures and flavors that makes this recipe so addictive. The double-braised method ensures you never get a dry wing, even when you're frying a large batch.

Whether you're serving these as an appetizer for game day or making them for a weeknight dinner, this recipe delivers professional-quality results at home. The technique is straightforward once you understand the key steps, and the flavor profile is so versatile you can adjust the heat level to suit any palate. Let's get started on making these wings that will impress everyone at your table.

Ingredients for america's test kitchen korean fried chicken wings

These core ingredients deliver the perfect balance of crispy texture and bold Korean flavors.

The wings are the foundation, so look for fresh, plump wings with minimal bruising. Whole Foods or your local butcher often have the best quality, but most grocery stores carry them too. Split each wing into drumettes and flats—this ensures even cooking. For the gochujang, Maesil Chunjang is my go-to brand, but any quality Korean chili bean paste works. The sesame oil should smell nutty and toasted, not stale. If yours smells flat, it's time for a new bottle. Fresh ginger and garlic make all the difference here—don't substitute powders for the marinade.

No gochujang? Mix 1 tbsp sriracha with 1 tbsp soy sauce and 1 tbsp honey as a substitute, though it won't be identical. Running out of rice vinegar? Apple cider vinegar works at the same amount. The cornstarch is non-negotiable for that signature crunch—Arrowhead brand is my favorite as it's fine and consistent. For the double-fry technique, use peanut oil or vegetable oil with a high smoke point (400°F+). If you're short on time, you can do a single fry but expect slightly less crispiness. The honey adds sweetness to balance the heat—avoid artificial sweeteners as they won't caramelize properly.

Marinate the wings for at least 4 hours, overnight is ideal. Store the marinade leftovers in an airtight container in the fridge for up to 1 week. These wings reheat beautifully—350°F for 10-12 minutes on a wire rack over a baking sheet keeps them crispy. For meal prep, fry only what you'll eat in 2 days as the texture softens over time. The double-fry method means you'll use about 3 cups of oil total, so plan accordingly if you're making a large batch.

Step-by-step instructions for america's Test Kitchen Korean fried chicken wings

Master the double-braising technique for wings that stay crispy outside and impossibly juicy inside.

In a large bowl, combine the 2.5 lb chicken wings, 0.25 cup gochujang paste, 2 tbsp sesame oil, 0.25 cup soy sauce, 2 tbsp rice vinegar, 2 tbsp honey, 6 cloves minced garlic, 1 tbsp grated ginger, 1 tsp salt, and 0.25 tsp black pepper. Toss until the wings are fully coated and the marinade clings to every surface. Cover and refrigerate for at least 4 hours—overnight is ideal for maximum flavor penetration.

Preheat your oven to 375°F. Spread the marinated wings on a parchment-lined baking sheet in a single layer, ensuring they don’t overlap. Bake for 30 minutes, flipping halfway through, until the wings are lightly browned and the marinade has caramelized slightly. This first braising step builds deep flavor and pre-cooks the wings for even crispiness later.

In a medium bowl, whisk together the remaining 0.5 tsp salt, 0.25 tsp black pepper, and 0.5 cup cornstarch. This dry mixture is your secret weapon for that signature crispy texture. Remove the wings from the oven and let them cool for 10 minutes—this prevents the coating from absorbing too much moisture and turning soggy.

Working in batches, dip each wing into the cornstarch mixture, pressing gently to adhere the coating evenly. Place them on a wire rack set over a baking sheet to allow air circulation. For extra crispiness, repeat the dredging process once more, letting the wings rest for 5 minutes between coats. The double-dredge ensures a thick, crackly crust that stays crisp even after frying.

Fill a deep skillet or Dutch oven with 2 cups vegetable oil and heat it over medium-high heat until it reaches 350°F—use a thermometer for precision. Once the oil is hot, carefully add the coated wings in a single layer, leaving space between them. Fry for 4-5 minutes until they turn a deep golden brown and float to the surface. This indicates they’re fully cooked and ready to serve.

Use tongs to transfer the fried wings to a paper towel-lined plate to drain excess oil. The wings should be crispy outside with a juicy, tender interior. If any wings aren’t fully cooked, return them to the oil for 30 seconds to 1 minute until golden. Fry in batches if needed to avoid overcrowding, which lowers the oil temperature and leads to greasy wings.

Let the fried wings rest for 5 minutes before serving. This brief pause allows the juices to redistribute, ensuring every bite is moist and flavorful. While they rest, thinly slice the 2 whole green onions and set aside. Sprinkle the wings generously with 1 tbsp toasted sesame seeds and the sliced green onions for a pop of color and freshness.

Serve immediately with extra rice vinegar or a side of gochujang sauce for dipping. The wings should be crispy enough to stand up to a toothpick but still yield slightly when pressed, proving their juicy perfection. The double-braising technique guarantees a texture that’s both satisfying and balanced—crispy on the outside, tender on the inside.

Serving suggestions for america's test kitchen korean fried chicken wings

Game Day Spread

These wings are the star of any football gathering, but they pair perfectly with cooling sides to balance the heat. Serve with quick-pickled cucumbers (toss thinly sliced cucumbers with 2 tbsp rice vinegar, 1 tbsp honey, and ½ tsp salt) for a refreshing contrast. I always add creamy coleslaw made with shredded cabbage, carrots, and a dressing of mayonnaise, apple cider vinegar, and Dijon mustard—it cuts through the richness beautifully. 🏈

Dipping Sauces

Don’t skip the dipping sauces! The gochujang glaze from the marinade makes an excellent sauce—simply simmer ¼ cup gochujang, 2 tbsp honey, and 1 tbsp rice vinegar for 5 minutes until thickened. For something lighter, mix ¼ cup Greek yogurt, 1 tbsp sesame oil, 1 tsp grated ginger, and ½ tsp garlic powder. I also keep spicy mayo on hand (mayo + 1 tbsp sriracha + 1 tsp honey) for those who love extra kick. 🥄

Plating Like a Pro

For restaurant-quality presentation, arrange the wings on a wooden board or slate platter with green onions and sesame seeds scattered around. Add pickled radishes or edamame for extra color and texture. I like to serve them family-style with steamed jasmine rice or crispy rice crackers on the side—it makes the meal feel complete. For a fun twist, skewer the wings on bamboo sticks and serve in a cast-iron skillet for that rustic touch. ✨

Meal Prep Hack

Make ahead and store in an airtight container for up to 2 days—reheat at 350°F for 10-12 minutes on a wire rack to keep them crispy. Pack them in bento boxes with steamed rice and quick-pickled veggies for easy lunches. I even freeze extra wings (uncoated) in ziplock bags for 3 months—just thaw and fry fresh when ready. The double-fry method means they reheat just as crispy as day one. 💫

Korean BBQ Pairings

Elevate the meal by adding Korean BBQ sides. Serve with kimchi (store-bought or homemade) for tangy crunch, and spam musubi (grilled spam on rice, wrapped in nori) for a salty-sweet contrast. A simple cucumber salad (julienned cucumbers + soy sauce, sesame oil, and sesame seeds) ties everything together. For drinks, soy milk or yuja (citron) tea complements the bold flavors perfectly. 🍶

Leftovers Reinvented

Turn leftover wings into Korean fried chicken sandwiches—pile them high on brioche buns with shredded lettuce, pickles, and a drizzle of gochujang mayo. Or chop them up for fried rice with day-old rice, peas, carrots, and soy sauce. I also love tossing them into ramen for a hearty bowl—just add miso broth, soft-boiled egg, and green onions. These wings are so versatile, you’ll never get bored! 🍜

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