Coconut Free Gluten Free Ginger Korean Fried Chicken Wings
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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.
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