America's Test Kitchen Korean Fried Chicken Wings Recipe: Double-Dredged Crunch With Gooey Honey-Soy Glaze

America's Test Kitchen's Korean fried chicken wings deliver restaurant-quality crunch and a gooey honey-soy glaze that's impossible to resist. The secret lies in a double-dredge technique—first in cornstarch for crispiness, then in a seasoned flour blend—that locks in flavor while creating a shatteringly crisp exterior.

This isn't your average fried wing; it's a precise, foolproof method developed through rigorous testing to ensure every bite is perfectly balanced between sweet, savory, and spicy.

What sets this recipe apart is the honey-soy glaze, a sticky-sweet sauce that caramelizes beautifully during frying, clinging to each wing without making them soggy.

The marinade—packed with gochujang, garlic, and sesame—infuses the meat with deep umami and a subtle kick, while the hot oil frying technique guarantees a golden, crispy crust that shatters with every bite.

Unlike many recipes, this one doesn’t require a pressure fryer or special equipment; just a deep pot, a thermometer, and patience for the perfect 375°F oil bath.

The result is wings that are crispy outside, tender inside, and coated in a glaze so addictive you’ll want to double the batch. The sauce isn’t just drizzled on top—it’s absorbed into the wings during the final fry, creating a harmonious blend of textures and flavors.

Serve them with pickled radishes, sesame seeds, and a side of extra glaze for dipping, or pair with steamed rice and kimchi for a full Korean-inspired meal.

This recipe isn’t just about the wings—it’s about mastering the technique so you can replicate it with confidence. Whether you're feeding a crowd or treating yourself to a weeknight indulgence, the double-dredge method and precise frying steps ensure consistent, professional results every time.

Let’s get started—your taste buds won’t know what hit them.

Ingredients for america's test kitchen korean fried chicken wings

Precision ingredients for wings with restaurant-quality crunch and honey-soy glaze perfection.

The chicken wings must be bone-in, skin-on—this ensures both crispiness and juiciness. Whole Foods or Costco carry high-quality wings in bulk, but any grocery store’s fresh chicken section works. Look for wings with minimal bruising and bright pink color—these indicate freshness. The gochujang is non-negotiable; Maesil or Dae Jang brands deliver authentic depth. For the oil, Avocado Brand or Crispy Critters (available at Walmart or Target) are reliable choices with high smoke points. Preheat your oil to 375°F—this precision is critical for the double-dredge technique to work flawlessly.

No gochujang? Substitute 1 tbsp sriracha plus 1 tbsp tomato paste for heat, though texture will differ. Sesame oil shortages? Swap for toasted peanut oil at half the amount. The honey-soy glaze requires balancing—if it’s too sweet, add 1 tsp rice vinegar; too salty, dilute with 1 tsp water. For the cornstarch, Bob’s Red Mill is a trusted brand, but any fine-milled cornstarch works. Fresh ginger is ideal, but 2 tsp ground ginger in a pinch will suffice. Toast your sesame seeds in a dry pan for 30 seconds—they’ll release aroma and add crunch to every bite.

Store uncooked wings in the fridge for up to 2 days in an airtight container. Cooked wings reheat best at 350°F for 10 minutes—they’ll lose crispiness but regain tenderness. The glaze thickens as it cools, so reheat it separately if needed. Freeze glaze in ice cube trays for single-use portions—up to 3 months. For serving, pickled radishes from Trader Joe’s add tangy contrast, while extra glaze keeps on the table for dipping. Double the batch—these disappear faster than expected.

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

Master the double-dredge technique and glaze for wings with irresistible crunch and sticky-sweet depth.

Pat the 3 lb chicken wings completely dry with paper towels—this critical step ensures maximum crispiness. In a large bowl, whisk together the 0.25 cup gochujang, 0.25 cup soy sauce, 0.25 cup honey, 1 tbsp sesame oil, 6 cloves minced garlic, 1 tbsp freshly grated ginger, 1.5 tsp diamond crystal kosher salt, 0.5 tsp ground black pepper, and 1 tbsp rice vinegar. The marinade should be thick but pourable.

Add the wings to the bowl and toss to coat evenly. Cover and refrigerate for at least 2 hours (overnight works best). This marinating time allows the flavors to penetrate deeply and the skin to become tender. The wings will develop a glossy sheen—this is your signal they're ready for frying.

Set up two shallow dishes: one with 0.5 cup cornstarch and the other with 1 cup all-purpose flour. Remove the wings from the marinade (reserve the marinade for basting) and let excess drip off. Working in batches, toss each wing in the cornstarch first, shaking off any excess. Then immediately dip into the flour, pressing gently to adhere.

Place the double-dredged wings on a wire rack set over a baking sheet. This prevents them from steaming and ensures crispiness. Let them rest for 15 minutes at room temperature. The cornstarch creates an initial barrier that locks in moisture while the flour forms a sturdy crust for that signature crunch.

Heat 3 cups vegetable oil in a deep fryer or heavy pot to 350°F. Use a thermometer to monitor the temperature—it should stay steady at this heat. Fry the wings in batches (don't overcrowd) for 8-10 minutes, turning occasionally, until they reach 165°F internally and develop a deep golden brown color. The oil should be bubbling gently but not smoking.

As they fry, use a slotted spoon to transfer wings to a paper towel-lined plate. The double-dredge will create a crispy exterior while keeping the meat juicy inside. Keep the fried wings warm in a 200°F oven while you prepare the glaze.

Return the reserved marinade to the pot (discard any excess oil) and bring to a simmer over medium heat. Cook for 5-7 minutes until the glaze thickens slightly and coats the back of a spoon. The color should deepen to a rich amber hue, indicating the flavors have melded perfectly.

Toss the fried wings in the glaze until fully coated, then transfer to a serving platter. Sprinkle generously with 1 tbsp toasted sesame seeds and serve immediately with 1 cup pickled radishes on the side. The contrast of cool, tangy radishes cuts through the rich, sweet-spicy glaze beautifully.

Perfect pairings for this dish

Side Dish Harmony

Pair these wings with steamed jasmine rice—its mild, slightly floral notes balance the bold flavors without overpowering them. I like to cook 1 cup uncooked rice with 1.5 cups water and a pinch of kosher salt, steaming for 15 minutes until tender.

The rice soaks up any extra glaze drippings beautifully. 🍚

For a refreshing contrast, serve with quick-pickled cucumbers—slice 1 English cucumber into half-moons, then toss with ¼ cup rice vinegar, 1 tbsp honey, ½ tsp salt, and 1 tsp toasted sesame seeds.

Let sit for 30 minutes before serving. The cool, tangy crunch cuts through the richness perfectly.

Sauce & Dip Pairings

Keep a small bowl of extra glaze on the table for dipping—it’s the easiest way to let guests customize their heat and sweetness levels. For variety, offer spicy mayo by mixing ½ cup mayonnaise with 1 tbsp gochujang and ½ tsp sriracha.

The creamy texture contrasts the crispy wings while adding a kick. 🌶️

For a Korean-inspired dip, blend ½ cup sour cream, 1 tbsp soy sauce, 1 tsp sesame oil, and ½ tsp grated ginger into a smooth, tangy spread. This dip adds a cool, creamy counterpoint to the fiery-sweet wings.