Crispy Korean Chicken Wings

Step-by-step recipe:

Step 1:

Prepare the marinade: crack 2 eggs into a bowl, add milk, salt, and pepper. Whisk until smooth.

Step 2:

Add a tablespoon of flour to the marinade and stir.

Step 3:

Prepare the chicken: cut the wings into pieces, removing the tips if necessary.

Step 4:

Add spices to the marinade: add Korean chili pepper, pepper paste, and dried garlic. Stir.

Step 5:

Marinate the wings for 15–20 minutes at room temperature.

Step 6:

Pour oil into a cauldron or deep frying pan. Heat to 170–180°C (use a thermometer).

Step 7:

Remove each wing from the marinade, drain off any excess liquid, and then coat in flour. Repeat this process twice.

Step 8:

Fry in batches: lower the wings into the hot oil, being careful not to overcrowd. Fry for 8–10 minutes until golden brown.

Step 9:

Place the cooked wings on paper towels to remove excess oil. Serve immediately after cooking.

Cooking tips:

Cut the wings in advance - this way they will better soak up the marinade and cook evenly.

Don't skip the marinating stage—even 15 minutes is enough for the meat to become tender and absorb the flavor.

Use flour without sifting - it must be dry to form a crispy crust.

The oil temperature is critical: 170–180°C – below that, the wings will absorb the oil; above that, they will burn.

Fry in batches—no more than 5–6 at a time—otherwise the oil temperature will drop and the wings will become greasy.

If you don't have a thermometer, check with a piece of flour: if it quickly floats to the surface and sizzles, the butter is ready.

Serve with a cold beer or rice—it's a classic combination that balances the spiciness and fat.