Follow these steps to create the perfect Korean Fried Chicken Wings that are crispy on the outside and juicy on the inside.

Preparing the Chicken

1. Clean and Dry the Wings: Rinse the chicken wings under cold water and pat them dry with paper towels. Ensure they are completely dry to achieve maximum crispiness.
2. Mix the Dry Ingredients: In a large bowl, combine the flour, cornstarch, salt, black pepper, garlic powder, and onion powder.
3. Prepare the Batter: Gradually add cold water to the dry ingredients, whisking until a smooth batter forms. It should be thick enough to coat the back of a spoon.
4. Coat the Wings: Dip each chicken wing into the batter, ensuring they are fully coated.

Frying the Chicken

5. Heat the Oil: In a deep fryer or large pot, heat vegetable oil to 350°F (175°C). Use a thermometer to maintain the temperature throughout the frying process.
6. First Fry: Carefully add the battered wings to the hot oil in small batches. Fry for about 7-8 minutes until they are light golden brown. Remove and drain on paper towels.
7. Double Fry: Increase the oil temperature to 375°F (190°C). Return the wings to the oil and fry for an additional 4-5 minutes until they are deeply golden and crispy. Drain on paper towels.

Making the Sauce

8. Combine Sauce Ingredients: In a saucepan over medium heat, combine gochujang, soy sauce, honey, rice vinegar, brown sugar, sesame oil, minced garlic, and grated ginger. Stir until the mixture is smooth and slightly thickened.
9. Toss the Wings: In a large mixing bowl, combine the fried wings and the sauce. Toss until the wings are evenly coated.