Korean fried chicken is one of those dishes that feels almost impossible to recreate at home without gluten — traditional recipes lean heavily on wheat-based coatings, and the soy sauce in most glazes is another hidden source. This version solves both problems beautifully, swapping in a rice flour and potato starch coating that fries up shatteringly crisp, and using tamari in place of regular soy sauce so the glaze is just as deep and savory without any wheat in sight. The double-fry method is the real secret here: a first pass at lower heat sets the coating, and a second blast at higher heat locks in that audible, golden crunch that makes Korean fried chicken so addictive. The glaze — gochujang, honey, fresh ginger, garlic, rice vinegar, and toasted sesame oil — is sticky, spicy, and complex in all the right ways. Everything comes together in one glossy, fiery coating that clings to every piece. Finished with sesame seeds and sliced scallions, these wings look as good as they taste. Serves 4, and they will absolutely disappear before anyone has a chance to sit down.
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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.
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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