Gluten Free Ginger Korean Fried Chicken Wings
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the wings
- 2 lbs chicken wings, split into flats and drumettes
- 1 tsp kosher salt
- ½ tsp ground black pepper
- ½ tsp garlic powder
- ½ tsp ground ginger
For the coating
- ¾ cup rice flour
- ¼ cup potato starch
- ½ tsp baking powder
- ½ tsp kosher salt
- neutral oil, for frying (such as canola or vegetable oil)
For the glaze
- 3 tbsp gochujang
- 2 tbsp honey
- 1 tbsp tamari
- 1 tbsp rice vinegar
- 1 tbsp toasted sesame oil
- 2 tsp minced fresh ginger
- 2 cloves garlic, minced
- 1 tsp brown sugar
For serving
- 1 tbsp toasted sesame seeds (optional)
- 2 scallions, thinly sliced (optional)
Instructions
- 1
Pat the chicken wings completely dry with paper towels. In a large bowl, toss the wings with 1 tsp kosher salt, black pepper, garlic powder, and ground ginger until evenly coated. Let the wings rest uncovered at room temperature for 15 minutes — this helps the coating adhere.
- 2
In a separate large bowl, whisk together the rice flour, potato starch, baking powder, and 1/2 tsp kosher salt. Working in batches, add the wings to the coating mixture and toss until each piece is thoroughly and evenly coated. Shake off any excess.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!