When it comes to crispy fried chicken, Korean wings reign supreme. That crunch you hear with each juicy bite is proof. The secret isn't a complicated batter (there isn't one!) or a perfectly heated pot of oil (although that helps); The key is cornstarch.
Whisk together equal parts cornstarch and flour then season the mixture generously. This stupidly simple step leads to crunchy success. Before you dredge the the wingettes and drummettes (I prefer party wings to whole ones), pat them dry with a paper towel, which will also help guarantee awesome results.
As for the oil, I've said it before and I'll say it again—do not be afraid. While you could deep-fry the wings, you don't need to. Grab a deep skillet (or shallow pot), pour in about an inch and a half of neutral oil and get it hot over medium heat. You want the oil to reach a temperature of about 350 degrees F, but don't sweat it if you don't have a thermometer. If a splash of water sizzles when you flick it into the pan, it's ready.
If all you want is a delicious AF piece of fried chicken, sauce is unnecessary. But we're never the ones to turn down sweet and spicy glaze, however messy it may be.
GET THE RECIPE HERE.
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