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  • Writer's pictureHelen ModernPepper

Korean Fried Chicken Wings: Non-Spicy & SPICY Korean Fried Chicken Recipe (양념치킨) 안매운 + 매운 양념치킨 소스

Updated: Feb 8

These Korean Chicken Wings (양념치킨 YangYeum Chicken) smothered in these Finger-Licking-Good sauces means serious finger-licking because you will not want to waste a lick of these sauces🤤😋🤤

(🌱Vegetarian & Vegan-Friends, use Cauliflower chunks instead of the chicken wings. Ingredient substitutions included below🌱)

Today's Finger-Licking-Good Korean Fried Chicken Wings recipe (양념치킨 황금레시피) includes two sauces:

(1) 🌶Spicy-Garlicky and Slightly Sweet Sauce (매운 양염치킨 소스 황금레시피)

(2) Tangy and Slightly Sweet Soy-Sauce-Garlicky🧄Sauce (간장-마늘 양염치킨 소스 황금레시피).

🇰🇷바삭 바삭한 양념치킨 황금레시피 (간장-마늘 소스 & 매운 양념치킨 소스 레시피)

You can find the following items below:

- Ingredient List

- Online links for ingredients and suggested kitchen gadgets for today's Korean Fried Chicken Wings

- Recipe Instruction

BONUS: What do you do with the used frying oil???

If you haven't done so yet, please SUBSCRIBE to Modern Pepper YouTube channel. I WOULD LOVE TO COOK WITH YOU AGAIN...:-)

Make sure to post a photo of your Korean Fried Chicken Wings when you make them and TAG @ModernPepper on your social media. I would love to see your Korean Fried Chicken Wings creation!

Pounds/lbs to kg/grams

US Cups to Milliliters

Tablespoon/Teaspoon to grams

1 Tbsp = Tablespoon/큰스푼 14 grams

1 Tsp = Teaspoon/티스푼 5 ml

1 Cup 컵 = 237 ml

1 lb = 454 grams


🌱Vegetarian/Vegan-Friendly Substitutions🌱

(Serving Size: 2 Dozen Chicken Wings/닭날개 24개)

🌱Use large chunks of cauliflower - 2 dozen pieces

Dry rub for 2 dozen chicken wings

1 Cup Corn Starch 옥수수 전분

1/4 Cup Cold Water 차가운 물

1 Tsp Garlic Powder 마늘가루

1 Tsp Onion Powder 양파가루

1 Tsp Salt 소금

1/2 Tsp Black Pepper Powder 후춧가루

🧄Korean Fried Chicken Wings Sauce (Non-Spicy) 안매운 양념치킨 소스 재료

1 cup boiling water 뜨거운 물

1/4 Cup White Onion (minced) 다진 양파

1/4 Cup Brown Sugar 흑설탕

1/4 Soy Sauce 간장 (All-Purpose or Jin Soy Sauce 진간장)

1/4 brown rice vinegar 현미식초 (distilled white or apple vinegar, ok)

3 Tbsp butter 버터 (🌱Soy butter)

2 Tbsp honey 꿀 (🌱Extra Dark Brown Sugar)

1 Tbsp Extra Virgin Olive Oil 엑스트라 버진 올리브 오일 (any oil of your choice, except sesame oil)

1 Tsp Dashida 쇠고기 다시다 Korean beef bouillon powder (🌱Vegetable bouillon powder)

3 Garlic Cloves (finely minced) 다진 마늘

1 Scallions/Green Onion (minced) 다진 파

1 Tbsp Corn Starch 옥수수 전분

1/4 Cup Cold Water 차가운 물

1 Generous Pinch - Salt 소금 1 큰꼬집

1 Small Pinch - Black Pepper 후춧가루 작은꼬집

🌶Spicy Korean Chicken Wings Sauce 매운 양념치킨 소스 재료

Same ingredients as above (Non-Spicy Korean Chicken Wings Sauce)

위와 같은 성분과

2 Tbsp Heinz ketchup 케첩

1 Tbsp GoChuJang 고추장 (Korean red pepper paste)

Optional For Extra Spiciness:

ChungYang GoChuGaRu/청양고추가루

Cayenne Pepper

Fresh Jalapeno (seeds removed)

Frying Oil

Peanut or Soybean Oil, but use any oil you prefer to fry with. Just make sure it retains a high temperature.

Fill the pot with about 1/2 with oil (leave enough room for the chicken wings and for the oil to bubble over)

CLICK on the blue timestamp for recipe demonstration

00:00  Intro/인사말

01:44 Batter Mixture

03:30 Frying

08:55 2 Sauces: Soy Sauce Garlic & Spicy

17:06 BONUS: French-Fries w Sauce

17:49 Eating Show/Mukbang

Product Links For Ingredients & Suggested Kitchen Gadgets

(Shop more Korean ingredients @

Click to view the items

Onion Powder 양파가루

Garlic Powder 마늘가루

Corn Starch 옥수수 전분

Apple Vinegar 사과식초

Peppercorn Grinders 후추 분쇄기

Organic Heinz Ketchup 유기농 케첩

Sir Kensington Ketchup (No High Fructose Corn Syrup) 케첩 - 고 과당 옥수수 시럽 없음

Peanut Oil 땅콩기름

Soybean Oil 콩기름


Rinse the chicken wings under cold running water. Let the wings drain the excess water in a strainer, for about 10 minutes.

In a large mixing bowl, add the dry rub ingredients and mix well. Add the chicken wings and mix well using both hands. Add the cold water and mix well until the chicken wings are wet with the corn-starch mixture. Let these wings rest for about 10 minutes on your kitchen counter/while you preheat the frying oil.


Using a heavy bottom pan, fill the pot with oil about halfway. Use your favorite frying oil. I used soybean oil for today's Korean Fried Chicken recipe. BUT the best frying oil, in my opinion, is peanut oil. (I cannot use peanut oil because of a peanut allergy in my household.)


Using a frying/candy thermometer, preheat the oil to 350℉/180℃. The thermometer is so valuable in controlling and maintaining the temperature of the frying oil. Without the thermometer, you'll end up guessing the temperature of the oil, which isn't ideal when trying to fry at a controlled temperature of 350℉/180℃.

If the frying oil reaches too high of a temperature, it will cook the exterior of the food, but not the interior (i.e. burn the outside and not cook the inside). If the frying oil is too low, way below 350℉/180℃, the food you are trying to fry will end up steaming in oil, resulting in soggy, oily "fry."


Depending on the size of the frying pot you are using, it is important to NOT OVERCROWD THE FRYING POT with too much food. You always want to make sure that the food you are frying has enough room to freely move around the pot of oil. If you overcrowd the pot with too much food, the temperature of the oil will drop significantly, and even if you raise the stove heat higher to catch up to the ideal frying temperature, the food will start to steam rather than fry, resulting in soggy oily fried food. Also, occasionally move the chicken wings around so they don't' fry stuck together.

FRYING FOR 6 - 8 Minutes OR 12 - 15 Minutes

The chicken wings will take about 6 to 8 minutes to cook (depending on the size of the wings). Once you see the wings float to the surface of the pot, the wings are done cooking. You can also use a meat thermometer to check the internal temperature, which should read 170℉/76℃ or higher. BUT for that extra crunchy and crispy chicken wings, let it continue cooking for another 5 minutes or so/until the wings have that golden brown color on the exterior.

You ask, what about double frying?

If you plan to eat the chicken wings right away, just continue frying for 12-15 minutes (again, this all depends on the size of the chicken wings you are using) or until the wings have that golden brown color on the exterior.

If you plan on making lots of chicken wings for a party, fry the wings for about 6 - 8 minutes (when the wings float to the surface of the pot). Let the chicken wings rest on the cooling rack for a few minutes to drain off the excess oil.

Korean Fried Chicken Wings Sauce (🧄Non-Spicy & Spicy) 🧄안매운 + 🌶 매운 양념치킨 소스 재료

Make sure to have all the ingredients ready before you start cooking the sauce. The actual cooking of the sauce is done in a matter of a few minutes.


You can make this sauce ahead of time and store it in the fridge, except for adding the cornstarch-water mixture. When you are ready to serve this sauce with the fried chicken wings, heat up the sauce in a pan, and add the cornstarch-water mixture.

🧄Korean Fried Chicken Wings Sauce (Non-Spicy) 안매운 양념치킨 소스 재료

Preheat your frying (use a small/medium size pan), add the oil, onions, garlic, salt, and black pepper. Sauté on high heat for about 20 seconds. (Stove heat remains at high.) Add 1 cup of boiling water, soy sauce, vinegar, brown sugar, honey🌱, beef Dashida🌱, and whisk for 10 seconds. Let the sauce cook on high heat for about 1 minute. Add the butter🌱 and scallions. Once the butter melts, slowly add the corn starch water mixture (1/4 cup water & 1 Tbsp corn starch) while whisking the sauce. Then turn the stove heat off, and continue whisking for another 15 seconds. Taste the sauce. If you prefer a sweeter taste, add more brown sugar and whisk to melt into the sauce. Add more salt for a saltier taste. Add more vinegar for a more tangy taste.

🌶Spicy Korean Chicken Wings Sauce 매운 양념치킨 소스 재료

Same ingredients as above (Non-Spicy Korean Chicken Wings Sauce). Follow the same recipe instruction above, plus the following:

Once the butter🌱 melts, add the ketchup and GoChuJang (Korean red pepper paste) and whisk for a good 20 to 30 seconds. Then slowly add the cornstarch water mixture (1/4 cup water & 1 Tbsp corn starch) while whisking the sauce. Then turn the stove heat off, and continue whisking for another 15 seconds. Taste the sauce. If you prefer a sweeter taste, add more brown sugar and whisk to melt into the sauce. Add more salt for a saltier taste. Add more vinegar for a more tangy taste. For extra spiciness, add more GoChuJang, Korean red pepper flakes (preferably, fine-grind), or Korean spicy red pepper flakes (ChungYang GoChuGaRu/청양고추가루). Alternatively, you can add some cayenne pepper and/or fresh jalapenos (remove the seeds and finely minced).


Place the fried chicken wings in a large mixing bowl, and pour the sauce on top. Using two big serving spoons/forks, toss the wings to thoroughly coat the wings.


On a large plate, place each wing while shaking off the excess sauce. I know, the sauces are so YUMMY that you just want to add all the excess sauce on the chicken wings BUT don't do it. IF YOU ADD ALL THE EXTRA SAUCE ON THE CHICKEN WINGS, the chicken wings will end up getting soggy. So, instead of just trying away the extra sauce, get a tray of french fries and coat the fries in the extra sauce. If you never tried french fries covered in these chicken wing sauce, well my friend, don't miss out! Make them at home and enjoy with your very special friends and family members.

And of course, having that light and refreshing cold beer with Korean Chicken Wings, is a MUST. In Korean, we call the fried chicken and beer combination, ChiMaek 치맥, which is an abbreviated word for Chicken = 치킨 and Beer = 맥주.

(You must be of legal drinking age to consume alcohol wherever you live. US legal drinking age is 21 years old. Please drink responsibly.)

Happy Finger-Licking-Good Korean Fried Chicken Time🤤😋🤤

BONUS: What do you do with the used frying oil???

Option 1: Fry multiple dishes using the same oil


Option 2: Filter and store the oil away

Fry Multiple Dishes

Can't just throw away the oil after just one fry. For me, I don't cook deep fried dishes too often, so when I do, I try to fry multiple dishes within a few days or week. I actually fry double the amount of chicken wings than above and freeze half of the batch for later consumption. Once the fried chicken wings comes to room-temperature, I double wrap a group of 6 chicken wings with plastic wraps. Then place the plastic wrapped chicken wings in a large freezer bag, and store it in the freezer. When I'm ready to eat my fried chicken wings that are in the freezer, I let it defrost in the refrigerator over night/12 hours or so. Then I place the chicken wings on a baking racking and heat it up in the oven, at 275/300 ℉ for about 25/30 minutes/until the internal temperature of the meat is 165 ℉. (Make sure to preheat to oven first!)

TIP: Always-always filter the used oil, using a fine mesh filter/strainer, before frying another dish.

I also fry Korean Chicken (whole chicken cut up into pieces), and Korean-Style Corn Dogs using the same frying oil, and follow the same freezing and reheating methods as above. So, after about 3 to 4 frys of dishes, I throw the oil away. Of course, bring the oil to room-temperature first, pour in multiple bagged compost bags, place it in a brown paper bag, and discard in a compost bin.

Filter & Store The Oil Away

If you are not ready for frying another dish, bring the oil to room temperature. Using a fine mesh filter strainer twice or until you don't see any food residue in the oil.

Store the filtered oil in a glass gar and store it in a cool part of your kitchen cabinet (away from any heat source and sun).

TIP: Reuse the filtered oil within a month

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