America's Test Kitchen Korean Fried Chicken Wings Recipe: Triple-Dredged Crunch With Fragrant Five-Spice Glaze

This America's Test Kitchen Korean fried chicken wings recipe delivers restaurant-quality crunch with a fragrant five-spice glaze that balances heat and depth. 🔥 The triple-dredging technique—marinade, cornstarch, and spice breading—ensures wings stay crispy while absorbing the sauce perfectly.

I've perfected this method after countless test batches, and the results are worth every minute of prep.

The secret lies in the high-heat frying (375°F) for just 2 minutes per side, followed by a quick rest to set the crust. The gochujang-based glaze, infused with garlic, sesame, and five-spice powder, adds a complex sweet-spicy kick that clings to the wings without making them soggy.

This isn't your average fried chicken—it's a fusion of Korean boldness and American crispiness.

By the time you're done, you'll have golden, shatteringly crisp wings with a glaze that's sticky-sweet and just spicy enough to linger. The texture contrast—crunchy exterior, tender meat—makes every bite satisfying. Serve with extra sauce for dipping or pair with kimchi for a full Korean-inspired feast.

This recipe is foolproof for beginners but impressive enough for gatherings. The key steps—marinating, dredging, frying, and glazing—are broken down clearly, so you can achieve pro-level results at home. Let's get started on wings that'll have everyone asking for the recipe.

Ingredients for america's test kitchen korean fried chicken wings

Six pounds of wings and twelve ingredients deliver restaurant-quality Korean fried chicken with triple-dredged crunch.

The wings are non-negotiable—split drumettes and flats with skin-on for maximum flavor and texture. Most butchers will do this for you, or use a sharp knife to separate at the joints. For the gochujang, look for authentic Korean brands like Maesil or CJ at Asian markets or well-stocked grocery stores like Whole Foods. The five-spice powder should contain star anise, fennel, cinnamon, clove, and Sichuan peppercorn—Penzeys Spices carries a reliable blend. Toast your cornstarch lightly in a dry pan before dredging to enhance crispiness, a pro technique that makes all the difference.

No gochujang? Substitute 2 tbsp tomato paste plus 1 tbsp sriracha for heat, though the depth won't be identical. Running short on sesame oil? Toasted peanut oil works in a pinch, though the flavor profile shifts slightly. For the marinade, fresh ginger is ideal, but powdered ginger at half the amount suffices. The honey can be swapped for maple syrup for a vegan version, though it lacks the same floral notes. If you're frying without a thermometer, fill a glass jar with oil and submerge a thermometer—375°F is critical for that perfect crisp without burning. The glaze should coat the wings but remain drizzlable, not pudding-like.

Wings stay crispest when fried fresh, but you can par-cook and freeze them before the final fry. Store pre-dredged wings in the fridge for up to 24 hours covered with plastic wrap, or freeze the fully assembled wings for 3 months—thaw overnight in the fridge before frying. The glaze can be made 3 days ahead and reheated gently with a splash of water. For serving, keep wings at 165°F in a slow cooker on 'warm' setting to maintain crispiness. The sesame seeds toast best in a dry skillet for 30 seconds—watch closely to avoid burning.

Step-by-step instructions for triple-dredged Korean fried chicken wings

Master the triple-dredge technique for wings with perfect crunch and complex five-spice glaze.

Pat the 4 lb chicken wings completely dry with paper towels—this is critical for crispiness. Split each wing into drumettes and flats at the joints, keeping the skin intact. In a large bowl, whisk together the 1 cup all-purpose flour, 0.5 cup cornstarch, 1 tbsp five-spice powder, 1.5 tsp salt, and 0.5 tsp black pepper until evenly combined.

Working in batches, toss the wings in the flour mixture until fully coated. Let them sit for 5 minutes while you prepare the second dredge. This initial coating creates a barrier that prevents the wings from absorbing too much oil during frying, which guarantees that signature crunch.

In a small bowl, combine the 0.33 cup gochujang paste, 0.25 cup soy sauce, 1 tbsp honey, 1 tbsp rice vinegar, 1 tbsp sesame oil, 6 minced garlic cloves, and 1 tbsp grated fresh ginger. Mix thoroughly until smooth and set aside. This marinade will infuse the wings with that signature Korean depth of flavor and subtle sweetness.

Here's the thing—don't rush this step. Let the marinade sit for at least 10 minutes to allow the garlic and ginger to release their aromatic oils. The gochujang paste should be fully incorporated, creating a thick, vibrant glaze that will caramelize beautifully during frying.

Heat 2 cups of the vegetable oil in a large skillet over medium heat until it reaches 350°F. While the oil heats, return the wings to their bowl and pour the gochujang marinade over them, tossing until completely coated. Let them sit for 2 minutes to absorb the marinade.

Working quickly, transfer the wings to a wire rack set over a baking sheet. This prevents them from steaming and ensures maximum crispiness. Now for the second dredge: dip each wing into the remaining flour mixture, pressing gently to adhere. The double coating creates that legendary triple-layered crunch that sets these wings apart.

Carefully lower the wings into the hot oil, working in batches to avoid overcrowding. Fry for 4-5 minutes until the exterior is deep golden brown and the internal temperature reaches 165°F. You'll know they're ready when they float to the surface—they're done!

Transfer the fried wings to a paper towel-lined plate to drain excess oil. Here's where precision matters: maintain the oil temperature between 325-350°F throughout frying. If it gets too hot, the outside will burn before the inside cooks through. If it's too cool, you'll end up with greasy wings instead of crispy ones.

While the wings are still hot, toss them with the toasted sesame seeds to add texture and aroma. For extra shine, brush them lightly with any remaining gochujang glaze from the bottom of the bowl. Serve immediately while the coating is at its crispest.

This is the moment that matters: the contrast between the crispy triple-dredged exterior and the juicy, flavorful interior. Each bite should deliver that perfect balance of spicy, sweet, and umami flavors with a satisfying crunch. The five-spice powder adds an earthy warmth that elevates these wings beyond standard fried chicken.

Health benefits of this america's test kitchen korean fried chicken wings

Protein Powerhouse

These wings deliver 40 grams of protein per serving (about 6 wings), making them an excellent choice for muscle repair and satiety. The chicken breast meat provides all nine essential amino acids, while the crispy coating adds minimal calories but maximum flavor. Perfect for post-workout meals or high-protein lunches! 💪

Low-Fat, High-Flavor

Despite being fried, this recipe uses a light cornstarch coating that absorbs less oil than traditional breading. The gochujang marinade adds bold flavor without extra fat, while the sesame seeds contribute healthy unsaturated fats. A single serving contains just 12 grams of fat, mostly from the chicken itself.

Spice Benefits

The gochujang and five-spice powder in this recipe provide natural anti-inflammatory benefits. Gochujang contains capsaicin, which may boost metabolism and reduce pain sensitivity. The five-spice blend includes cinnamon and cloves, both known for their antioxidant properties that support heart health. 🌶️

Balanced Carbs

While fried foods often get a bad rap, this recipe uses cornstarch instead of flour for a lower-glycemic coating. The 1 tablespoon honey provides quick energy without spiking blood sugar excessively.

The sesame seeds add fiber and healthy fats to slow digestion, making these wings more balanced than typical fast-food options.

Vitamin Boost

Chicken wings are naturally rich in vitamin B6 (about 20% DV per serving) and niacin, which support energy metabolism. The garlic and ginger in the marinade add antioxidants, while the sesame seeds provide calcium and magnesium.

Together, these ingredients create a nutrient-dense snack that's surprisingly healthy for fried food. ✨

Customizable Heat

For those sensitive to spice, reduce the gochujang to 2 tablespoons instead of ⅓ cup. The honey and rice vinegar balance any heat, making these wings adaptable to different spice tolerances. The five-spice powder adds depth without overwhelming heat, creating a well-rounded flavor profile.

Frequently asked questions