Korean Chicken Wings

Separate the chicken wings into flats and drummettes for even cooking.

Use a fork or knife to poke the wings to help the marinade penetrate better.

In a large bowl, mix together sea salt, garlic powder, ground pepper, and ground coriander (if using).

Add the wings to the seasoning mixture and toss to coat evenly. Let marinate for 5–10 minutes.

In a small bowl, combine gluten-free flour (or a mix of rice flour and tapioca or cornstarch) with baking powder.

Right before cooking, add the dry flour mixture directly to the marinated wings.

Pour in water and stir until the wings are evenly coated in a smooth, thick batter.

Heat oil in a deep pot over medium heat. I normally dip the chop stick in the oil and when I see bubbles around chop stick then it's ready for frying. Or you can also use thermometer to measure the heat around 300 -350 ℉.

Fry the wings for 7 minutes if fully submerged in oil or 3-4 minutes on each side.

Remove the wings and let them drain on a wire rack or paper towels.

Double Fry: For extra crispy wings, fry them a second time after all the wings are fried for the first time. Fry the second round for 1–2 minutes until golden brown and crunchy.

Reduce gluten-free flour to 1/4 cup and do not add water—you’ll be using a dry coating.

After seasoning and coating the wings with the dry flour and baking powder mix, lightly spray them with oil.

Place the wings in a single layer in the air fryer basket.

Air fry at 350–360°F for 10 minutes on each side, or until crispy and fully cooked through.

In a small saucepan over low heat, combine gochujang, gochugaru, minced garlic, chopped green onion, ketchup, soy sauce (or tamari), and maple syrup.

Stir continuously and let the sauce simmer for 2–3 minutes until slightly thickened.

Once the wings are fully fried and crispy, transfer them to a large mixing bowl.

Pour the warm Korean sauce over the wings and toss to coat evenly.

Garnish with sesame seeds, if using, before serving.