Gluten Free Korean Fried Chicken Wings
Korean fried chicken is one of those dishes that feels almost impossible to recreate at home without wheat flour — but this version cracks the code with a rice flour and cornstarch coating that delivers an audibly crisp, shatteringly thin crust. The double-fry method is the real secret here: a lower-temperature first fry sets the coating, and a blazing-hot second fry turns it deep golden and impossibly crunchy. Tamari steps in for regular soy sauce in the sticky gochujang glaze, keeping every component safe without sacrificing any of that sweet, spicy, umami-loaded depth. The sauce — built with honey, rice vinegar, fresh ginger, and toasted sesame oil — is glossy and bold, clinging to every wing the way a great Korean sauce should. This recipe serves four, making it ideal for a game-day spread or a weekend dinner that feels genuinely special. Finish with sesame seeds and sliced scallions and you've got a plate that looks as good as it tastes.
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Learn more →Ingredients
4 servings
For the wings
- 2 lbs chicken wings, split at the joint, tips removed
- 1 tsp kosher salt
- ½ tsp black pepper
- ½ tsp garlic powder
For the coating
- ¾ cup rice flour
- ¼ cup cornstarch
- ½ tsp baking powder
- ½ tsp kosher salt
For frying
- neutral oil, for frying (about 4 cups)
For the sauce
- 3 tbsp gochujang
- 2 tbsp ketchup
- 2 tbsp honey
- 1 tbsp tamari
- 1 tbsp rice vinegar
- 1 tsp toasted sesame oil
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
For serving
- 1 tbsp toasted sesame seeds (optional)
- 2 scallions, thinly sliced (optional)
Instructions
- 1
Pat the chicken wings completely dry with paper towels, then toss them in a large bowl with 1 tsp kosher salt, black pepper, and garlic powder until evenly coated. Let the wings rest uncovered at room temperature for 15 minutes — the surface should feel dry to the touch.
- 2
While the wings rest, whisk together the rice flour, cornstarch, baking powder, and 1/2 tsp kosher salt in a separate large bowl until combined.
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