Introduction
These Crispy Korean Pub-Style Garlic Butter Chicken Wings are the ultimate homemade appetizer for game nights, parties, family dinners, and weekend gatherings.
Each wing is coated in a light, crunchy crust, fried until golden, and tossed in a rich garlic butter sauce with Korean-inspired flavors.
The result is crispy chicken with a buttery, savory, slightly sweet glaze that keeps everyone coming back for more.
If you love easy chicken recipes, crispy chicken wings, Korean-inspired food, and restaurant-style meals at home, this recipe is one to save.
Recipe Overview
| Recipe Detail | Information |
| Prep Time | 20 minutes |
| Marinating Time | 30 minutes |
| Cook Time | 25–30 minutes |
| Total Time | About 1 hour 20 minutes |
| Servings | 4–6 |
| Yield | About 24 wings |
| Difficulty | Easy |
| Cuisine | Korean-inspired |
| Cooking Method | Deep frying |
Why You’ll Love This Recipe
These wings have an incredibly crispy exterior while staying juicy and tender inside.
The garlic butter sauce adds a rich, savory flavor that pairs beautifully with Korean chili paste, honey, soy sauce, and sesame oil.
The recipe is also easy to customize depending on how spicy or sweet you like your chicken wings.
This is a great choice when you’re searching for easy dinner recipes, party food ideas, game-day appetizers, or restaurant-quality chicken recipes that can be prepared at home.
Ingredients
For the Chicken Wings
| Ingredient | Amount |
| 🍗 Chicken wings | 1 kg (2.2 lb), split into flats and drumettes |
| 🧂 Salt | 1 tsp |
| 🖤 Black pepper | ½ tsp |
| 🧄 Garlic powder | 1 tsp |
| 🌶️ Paprika | 1 tsp |
| 🌽 Cornstarch | ½ cup |
| 🌾 All-purpose flour | ¼ cup |
| 🥚 Egg | 1 large |
| 💧 Cold water | 2–3 tbsp |
| 🫒 Neutral cooking oil | For deep frying |
For the Garlic Butter Korean-Style Sauce
| Ingredient | Amount |
| 🧈 Unsalted butter | 4 tbsp |
| 🧄 Fresh garlic | 5 cloves, finely minced |
| 🌶️ Gochujang | 2 tbsp |
| 🍯 Honey | 2 tbsp |
| 🥢 Soy sauce | 1½ tbsp |
| 🍎 Rice vinegar | 1 tbsp |
| 🌶️ Korean chili flakes | 1 tsp, optional |
| 🫚 Fresh ginger | 1 tsp, grated |
| 🫒 Sesame oil | 1 tsp |
| 💧 Water | 2 tbsp |
For Garnishing
| Ingredient | Amount |
| 🌱 Green onions | 2, thinly sliced |
| 🌾 Sesame seeds | 1 tbsp |
| 🌶️ Fresh chili | Optional |
| 🌿 Fresh cilantro | Optional |
Step-by-Step Instructions
Prepare the Chicken
Pat the chicken wings completely dry with paper towels.
Removing excess moisture helps the coating become crisp and golden.
Place the wings in a large bowl.
Add salt, black pepper, garlic powder, and paprika.
Toss thoroughly until every piece is evenly seasoned.
Prepare the Crispy Coating
Add the cornstarch and flour to a separate bowl.
In another small bowl, whisk the egg with 2 tablespoons of cold water.
Dip each seasoned wing into the egg mixture.
Allow excess egg to drip off.
Immediately coat the wing in the cornstarch and flour mixture.
Shake off any excess coating.
Place the coated wings on a wire rack or parchment-lined tray.
Let them rest for about 10 minutes before frying.
Heat the Oil
Pour enough neutral cooking oil into a deep, heavy-bottomed pot to safely cover the wings.
Heat the oil to approximately 175°C / 350°F.
Use a kitchen thermometer to monitor the temperature.
Avoid filling the pot too high with oil.
Fry the Chicken
Carefully add the wings in small batches.
Do not overcrowd the pot because this can lower the oil temperature and prevent the chicken from becoming crispy.
Fry for approximately 8–10 minutes, depending on the size of the wings.
Remove the wings and place them on a wire rack.
Allow them to rest for a few minutes.
Double-Fry for Extra Crispiness
Increase the oil temperature to approximately 190°C / 375°F.
Return the wings to the hot oil.
Fry for another 2–3 minutes, or until deeply golden and extra crispy.
Remove and drain well.
The chicken should reach an internal temperature of at least 74°C / 165°F.
Make the Garlic Butter Sauce
Place a large skillet over medium-low heat.
Add the butter and allow it to melt gently.
Add the minced garlic and grated ginger.
Cook for approximately 30–60 seconds, stirring constantly.
Do not allow the garlic to burn.
Add the gochujang, honey, soy sauce, rice vinegar, Korean chili flakes, sesame oil, and water.
Stir until the sauce is smooth.
Simmer gently for 2–3 minutes until slightly thickened and glossy.
Coat the Wings
Add the freshly fried chicken wings to the skillet.
Toss gently with the garlic butter sauce until every wing is evenly coated.
Keep the heat low while tossing.
Do not cook the sauced wings for too long, or the crispy coating can soften.
Garnish and Serve
Transfer the wings to a serving platter.
Sprinkle with sesame seeds and sliced green onions.
Add fresh chili if you prefer extra heat.
Serve immediately while the wings are hot and crispy.
Best Tips
Pat the chicken completely dry before seasoning.
This small step makes a big difference when you’re trying to achieve crispy chicken at home.
Use a combination of flour and cornstarch for a lighter, crunchier coating.
Keep the frying oil close to the recommended temperature.
If the oil becomes too cool, the wings can absorb more oil and become greasy.
For exceptionally crispy wings, don’t skip the double-frying step.
Add the garlic butter sauce immediately before serving so the coating retains as much crunch as possible.
Always use a food thermometer to verify that the chicken has reached 74°C / 165°F internally.
Best Ingredient Options
Chicken Wings
Fresh chicken wings work best, but thawed frozen wings can also be used.
Make sure frozen wings are completely thawed and thoroughly dried before coating.
Butter
Unsalted butter gives you better control over the salt level.
For an even richer flavor, European-style butter can be used.
Gochujang
Gochujang provides the distinctive sweet, savory, fermented chili flavor associated with many Korean-inspired dishes.
Adjust the amount according to your preferred spice level.
Honey
Honey balances the savory ingredients and gives the wings their glossy finish.
You can substitute maple syrup if preferred.
Soy Sauce
Regular soy sauce works well.
For a lower-sodium option, use reduced-sodium soy sauce.
Recipe Variations
Extra-Spicy Garlic Butter Wings
Add more gochujang and Korean chili flakes for a fiery version.
You can also add a small amount of cayenne pepper.
Honey Garlic Wings
Increase the honey slightly and reduce the gochujang for a sweeter garlic-forward sauce.
Sesame Garlic Wings
Add an extra teaspoon of toasted sesame oil and finish with additional sesame seeds.
Baked Korean Garlic Butter Wings
Place the coated wings on a wire rack over a baking sheet.
Bake at 220°C / 425°F for approximately 35–45 minutes, turning halfway through.
Toss with the garlic butter sauce immediately before serving.
Air Fryer Korean Wings
Preheat your air fryer to 200°C / 400°F.
Arrange the wings in a single layer.
Air fry for approximately 18–24 minutes, turning halfway through.
Make sure the chicken reaches 74°C / 165°F internally.
What to Serve With
These crispy chicken wings pair perfectly with steamed rice.
A fresh cucumber salad provides a refreshing contrast to the rich garlic butter sauce.
Pickled vegetables are another excellent option because their acidity balances the sweetness and richness of the wings.
You can also serve them with crispy fries, cabbage slaw, fresh lettuce, or roasted vegetables.
For a party spread, add several dipping sauces and a simple vegetable platter.
Make-Ahead Instructions
The chicken can be seasoned and coated several hours before cooking.
Keep the prepared wings refrigerated until you’re ready to fry them.
The garlic butter sauce can also be prepared in advance.
Store the sauce in an airtight container in the refrigerator.
Warm it gently in a skillet before tossing it with freshly cooked chicken.
For the crispiest result, fry the wings as close to serving time as possible.
Storage
Place leftover wings in an airtight food-safe container.
Refrigerate within a reasonable time after cooking and consume within 3–4 days.
If possible, store the chicken separately from the sauce to help preserve the texture.
Reheating
The air fryer is one of the best ways to reheat crispy chicken wings.
Heat them at approximately 180°C / 350°F for several minutes until hot and crisp.
You can also reheat them in a 200°C / 400°F oven.
Avoid prolonged microwave heating because it can make the crispy coating soft.
If the wings were stored without sauce, toss them with freshly warmed garlic butter sauce after reheating.
Freezing
Cooked chicken wings can be frozen in a freezer-safe airtight container.
For the best texture, freeze the cooked wings without sauce whenever possible.
When ready to eat, thaw safely in the refrigerator and reheat in an oven or air fryer.
Prepare a fresh batch of sauce and toss the reheated wings just before serving.
Common Mistakes to Avoid
Not drying the wings: Excess moisture can prevent the coating from becoming crispy.
Overcrowding the fryer: Too many wings at once can dramatically lower the oil temperature.
Using excessively hot oil: Very high temperatures can brown the outside before the chicken is properly cooked.
Skipping the thermometer: Appearance alone isn’t the most reliable way to determine whether chicken is safely cooked.
Burning the garlic: Garlic cooks quickly, so keep the butter at medium-low heat.
Making the sauce too watery: A slightly thick sauce will cling better to the crispy chicken.
Adding sauce too early: Toss the wings shortly before serving to maintain their crunch.
Nutrition Estimate
Approximate values per serving. Nutrition will vary depending on the chicken size, amount of oil absorbed, coating, and sauce used.
| Nutrient | Estimated Amount |
| Calories | ~540 kcal |
| Protein | ~31 g |
| Fat | ~35 g |
| Carbohydrates | ~27 g |
| Fiber | ~1 g |
| Sugar | ~12 g |
| Sodium | ~900 mg |
Frequently Asked Questions
Can I make these wings less spicy?
Yes.
Reduce the gochujang and omit the Korean chili flakes.
You can add a little more honey to maintain a balanced sweet-and-savory flavor.
Why are my chicken wings not crispy?
The most common reasons are excess moisture, overcrowding the fryer, or oil that isn’t hot enough.
Pat the wings dry and fry them in small batches.
Is double-frying necessary?
It isn’t required, but it produces a noticeably crispier exterior.
It’s especially useful when you’re trying to recreate restaurant-style crispy chicken wings at home.
Can I use an air fryer?
Yes.
Air frying is a convenient alternative to deep frying.
Cook the wings at approximately 200°C / 400°F until crisp and ensure they reach 74°C / 165°F internally.
Can I prepare the sauce ahead of time?
Yes.
Prepare the sauce, allow it to cool, and refrigerate it in an airtight container.
Warm it gently before tossing with the cooked wings.
Can I use frozen chicken wings?
Yes, but thaw them completely in the refrigerator first.
Pat them very dry before seasoning and coating.
Final Thoughts
These Crispy Korean Pub-Style Garlic Butter Chicken Wings combine everything you want in a great appetizer: crunch, juicy chicken, buttery garlic, sweet heat, and bold Korean-inspired flavor.
They’re perfect for game nights, parties, family dinners, weekend entertaining, and anyone searching for an easy restaurant-style chicken recipe to make at home.
Make a big batch because these wings have a habit of disappearing incredibly fast. 🍗🔥🧄🧈