Bonchon Wings copycat recipe by Todd Wilbur
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Bonchon Wings

Score: 5.00. Votes: 2
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Korean chicken is famous for its extra crispy coating, and Bonchon’s recipe—especially the wings—is one of the best in the world. That chain's famous formula is why there are now over 340 Bonchon outlets in nine countries, including over one hundred in the US and more planned to open here in the near future. 

The biggest challenge when recreating Korean chicken wings is finding the perfect magical mixture for the batter that fries to a golden brown, and with tender crispiness that stays crunchy long after the wings have been brushed with the flavorful glaze.

I knew that a traditional double-frying technique would help create the crunchy coating we needed, but it would take some trial-and-error to determine the best time splits. The wings are par-fried, rested, then fried again until done, but just how long to give each stage was yet to be determined since every recipe I found for Korean chicken used different times and temps. Some recipes even changed the temperature between frying steps, but I found those made the recipe too difficult to manage when frying multiple batches.

I eventually settled on 350 degrees F with most of the frying done up front in the par-fry stage. A three-ingredient batter is all that’s needed for crispy golden-brown wings, and the soy garlic sauce is an easy hack that’s made quickly in your microwave oven. The spicy version is made by adding Korean red chili paste (gochujang) and Korean red pepper powder (gochugaru) to the soy garlic recipe. You can find these ingredients at Asian markets or online, and if you like your wings spicy you'll want to add these perky ingredients.

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  • Vegetable oil for frying
  • 1 cup dark brown sugar
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Average rating:

Score: 5.00. Votes: 2
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Janet Choi
Nov 19, 2020, 19:47

Wow, this is definitely the best Korean Fried Chicken recipe we have tried, AND these really taste like the genuine Bonchon restaurant chicken! You nailed it, Top Secret Recipes! I made a couple of adjustments, including: dry brined the chicken (sprinkled salt on all sides) and let sit in fridge for 30-60 minutes then patted dry with paper towels before the dredging in flour; made a 1/2 cornstarch, 1/2 flour mix for dredging; used cold, sparkling water in the batter; reduced the cook times, as my wing pieces seemed too small for the times given. Super crunchy, and the flavour of the sauces was perfect and spot on!!

Aug 26, 2020, 21:50

I made these for dinner tonight, and WOW! They were amazing! I'll also be using the sauce for chicken bowls. Thanks, Todd!

I'm Todd Wilbur,
Chronic Food Hacker

For 30 years I've been deconstructing America's most iconic brand-name foods to make the best original clone recipes for you to use at home. Welcome to my lab.

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