📝 About This Recipe
Experience the ultimate culinary collision where the fermented heat of Seoul meets the smoky soul of Mexico City. These wings feature a signature Korean double-fry technique for an shatteringly crisp exterior, coated in a sticky glaze that balances spicy gochujang with earthy chipotle and zesty lime. It is a bold, vibrant appetizer that redefines fusion comfort food with every crunchy, umami-packed bite.
🥗 Ingredients
Main Ingredients
- 2 lbs Chicken wings (split into flats and drumettes)
- 1/2 cups Cornstarch
- 1/4 cups All-purpose flour
- 1 teaspoon Baking powder (helps create air bubbles for extra crunch)
- 1 teaspoon Kosher salt
- 1/2 teaspoon Black pepper
- 4 cups Neutral oil (such as canola or vegetable oil for frying)
K-Mex Glaze
- 1/4 cups Gochujang (Korean red chili paste)
- 3 tablespoons Honey (or agave nectar)
- 2 tablespoons Soy sauce (low sodium preferred)
- 1 tablespoon Chipotle in adobo (finely minced for smoky depth)
- 1 tablespoon Fresh lime juice (about half a lime)
- 3 cloves Garlic (minced very fine)
- 1 teaspoon Fresh ginger (grated)
- 1 teaspoon Toasted sesame oil
For Garnish
- 1 tablespoon Toasted sesame seeds
- 2 tablespoons Fresh cilantro (roughly chopped)
- 1/2 Fresh jalapeño (thinly sliced into rounds)
👨🍳 Instructions
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1
Thoroughly pat the chicken wings dry with paper towels. Removing excess moisture is the most critical step for achieving a truly crispy skin.
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2
In a large mixing bowl, whisk together the cornstarch, flour, baking powder, salt, and black pepper until well combined.
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3
Toss the dried wings into the flour mixture, ensuring every nook and cranny is coated. Shake off any excess flour and let the wings rest on a wire rack for 10 minutes; this helps the coating adhere.
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4
While the wings rest, prepare the glaze. In a small saucepan over medium-low heat, combine the gochujang, honey, soy sauce, minced chipotle, lime juice, garlic, and ginger.
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5
Simmer the sauce for 3-5 minutes until it thickens slightly and becomes glossy. Stir in the sesame oil at the very end, then remove from heat and set aside.
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6
Heat the neutral oil in a heavy-bottomed pot or Dutch oven to 325°F (160°C). Use a candy thermometer to ensure accuracy.
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7
Carefully lower the wings into the oil in batches. Fry for 8-10 minutes until they are cooked through and a pale golden color. Do not overcrowd the pot.
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8
Remove the wings and drain them on a wire rack or paper towels. Let them rest for at least 5 minutes while you increase the oil temperature.
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9
Increase the oil heat to 375°F (190°C). This second fry is the 'Korean secret' that creates a super-thin, glass-like crunch.
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10
Fry the wings a second time for 2-3 minutes until they are a deep golden brown and audibly crispy when tapped with tongs.
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11
Immediately transfer the hot wings to a large clean bowl. Pour the warm K-Mex glaze over them and toss vigorously until every wing is evenly lacquered.
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12
Plate the wings and garnish immediately with toasted sesame seeds, fresh cilantro, and jalapeño slices for a pop of color and heat.
💡 Chef's Tips
Always use a thermometer to monitor your oil temperature; if it drops too low, the wings will be greasy rather than crispy. The double-fry method is non-negotiable for the authentic 'K-style' crunch—don't skip the resting period between fries. If you prefer less heat, remove the seeds from the chipotle pepper before mincing. For an even lighter coating, you can replace the all-purpose flour with potato starch. Serve the wings immediately after tossing in the sauce to prevent the crust from softening.
🍽️ Serving Suggestions
Pair with a cold Mexican Lager or a crisp Soju cocktail to cut through the richness. Serve alongside a side of pickled Korean radishes (Mu) or a zesty Mexican lime slaw. Provide a side of cilantro-lime crema or ranch dressing for those who need a cooling dip. Accompany with grilled corn on the cob (Elote) seasoned with gochugaru instead of chili powder.