Korean Chicken Wings


4 to 6  People 

Preparation Time 

15 Minutes  

Cooking Time 

5 Minutes 

Skill Level  



1/2 cup peanut oil

1/2 cup rice wine

3 1/2 teaspoons soy sauce

1 1/4 teaspoons kosher salt

1 teaspoon toasted sesame oil

1/2 teaspoon granulated sugar

1 kg chicken wings

1 ltr rice bran oil, for frying

1/4 cup potato starch

1/4 cup flour

Sauce: Buffalo Sauce



Place the peanut oil, rice wine, soy sauce, salt, sesame oil and sugar in a large bowl and whisk to combine. Stir until the salt and sugar have completely dissolved.

Place the chicken wings in the marinade, toss to coat evenly, cover, and refrigerate for 30 minutes.

When the wings are done marinating, pour the vegetable oil into a deep fryer or a large, heavy-bottomed pot (the oil should be at least 3 to 4 inches deep). Heat over medium-high heat until the oil reaches 175 Celsius. Meanwhile, line a baking sheet with paper towels or fit it with a wire cooling rack and set aside.

Combine the potato starch and flour in a large bowl. Remove 5 to 7 wings from the marinade and place them in the flour mixture. Toss to coat them with a thin layer.

Fry the chicken wings in the oil until the wings are cooked through and golden brown, about 7 minutes. Remove to the prepared baking sheet to drain, about 3 minutes.

Repeat, working in small batches, with the remaining wings.

Serve immediately with your favourite Korean-style wing sauce.