This insanely easy, super addictive Korean Fried Chicken Recipe is baked in the oven not deep-fried but still creates a super crisp skin!
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“Oh Man! Is that what we missed?!?” said my sister when she saw AJ post a picture of the Korean Fried Chicken Recipe that I had made. I originally had plans to make the Korean Fried Chicken when they were visiting but a flight cancellation and a reshuffling of family events meant I wouldn’t time to make them for everyone. Just as well, because that meant more for AJ and me. After all, AJ and I are absolute obsessed with fried chicken, Taiwanese Popcorn Chicken and other chicken wing recipes like Vietnamese Pok Pok style wings but these Korean “fried” chicken wings are oven cooked, not deep fried and are one of our favorites!
The first time I had Korean Fried Chicken, which those in-the-know refer to as “the other KFC” was in New York with my friend Calvin. I had coincidentally arrived in the city for a conference that also coincided with his birthday. He rounded up a few friends and we all headed to Korea Town to get Korean Fried Chicken at Mad for Chicken. Spicy and sweet with a shatteringly crispy skin, I was immediately smitten.
What is different about Korean Fried Chicken?
Traditionally you make KFC by double frying the chicken. Much like a French fry, the double frying of the chicken results in a super crisp brittle skin that snaps and cracks the second you bite into it, coated with deep, rich sweet and spicy sauce (or a sweet and garlic filled soy sauce for those who don’t like the heat).
How do you make Korean Fried Chicken so crispy…in the oven?!
I’m not afraid of deep-frying but then I found a recipe by the innovative folks behind the blog Ideas in Food. Their cookbook Maximum Flavor had a technique for first coating the chicken in a salt, baking soda, egg white mixture and letting it dry out in the refrigerator. Unorthodox in nature I was pretty impressed with how they turned out, especially since it could just stick the chicken in the oven, and not have to deal with all the deep frying oil. Easy Korean Fried Chicken, oven baked that is super crispy! I’m so making these all the time now.
If you like these Korean Fried Chicken Wings, check out these other Korean recipes:
If you want more Chicken Wing recipes check out these:
- BBQ Chicken Wings
- Peruvian Chicken Wings
- Vietnamese Caramel Chicken Wings
- General Tso’s Chicken Wings
- Teriyaki Chicken Wings
Korean Fried Chicken (made in the oven)
Ingredients
- 2 large egg whites
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 2 lbs chicken wings drumettes and flats separated with tips discards or saved for stock
- 4 medium garlic cloves
- 1 inch knob of fresh ginger
- 1/4 cup gochujang Korean chile paste
- 2 tablespoons dark soy sauce
- 1 tablespoon rice wine vinegar
- 3 tablespoon dark brown sugar
- 1 tablespoon Asian fish sauce
- 1 tablespoon toasted sesame oil
Instructions
- Place the wire rack inside a rimmed baking sheet. Place the egg whites, baking soda and sea salt in a large bowl and beat until the salt and baking soda is dissolved into the egg whites (feel the egg white, you shouldn’t be able to feel any grains of salt).
- Toss the chicken wing pieces in the egg white mixture, making sure to coat all sides of the wings. Pick the wings up from the bowl, letting any excess egg white drip back in to the bowl, and put on the wire rack, making sure the wings aren’t touching. Put in the refrigerator, uncovered for 8 hours or overnight to dry out. If you can, flip the wings once to let both sides dry out evenly.
- Once the wings have dried, preheat the oven to 450˚Place the wings (still on the rack) in the oven for 15 minutes, then flip the wings over and bake for an additional 10 minutes. Flip one more time and bake for 10 more minutes or until the wings are crispy golden brown. Remove from oven and let rest for 5 minutes.
- While the chicken is baking, prepare the sauce by forcing the garlic through a garlic press or finely mincing it. Peel then finely grate the ginger. Place the garlic and ginger in large sauté pan or wok and add the remaining ingredients (gochujang, soy sauce, rice wine vinegar, brown sugar, fish sauce and sesame oil).
- Once the wings come out from the oven, turn the heat to medium and cook the sauce until it starts to thicken slightly, about two or three minutes. Toss the still warm wings in the sauce and serve immediately.
Notes
Nutrition
And if you like this Korean Fried Chicken Recipe, check out these other Korean inspired chicken recipes from around the web:
- David Lebovitz’ Olympic Seoul Chicken
- Savory Sweet Life’s Korean BBQ Chicken Bulgogi
- No Recipe’s Samgyetang, Korean Ginseng Chicken Soup
- Taste and Tell’s Korean BBQ Chicken Tacos with Asian Pear and Jicama Slaw
- Closet Cooking’s Korean Spicy BBQ chicken and Egg Burritos
Belinda @zomppa says
These are SUPER addictive!! So going to make this…superbowl Sunday?
Kenzie says
looks so good! How long does it take to make?
linda mckeown says
This is simply delicious and you can get most of the ingredients at Walmart.
nossi @ the kosher gastronome says
I really like this idea for oven “frying.” So you don’t dry the chicken first with paper towels or with a flour dredge?
Irvin says
Nope. You coat them in the egg white mixture and then let them dry out overnight in the fridge. By the next day, the wings should be dry to the touch. When you bake them, the egg white crisps up and creates a super thin layer that is crispy. No need for flour!
The Suzzzz says
Fried chicken without making your whole house smell like fryer grease? I think I’m in love with these wings and I haven’t even tried them yet.
foodnerd4life says
Dammmmmmmn these look so good!!! I want them in my face right now!
FoodNerd x
www,foodnerd4life.com
Linn says
It looks STICKYLICIOUS !! Yum!
Trent @ Food Assault says
These look fantastic…..nice and sticky fingers to go with it. Putting this one in the vault to make later 🙂
Jean | Lemons & Anchovies says
I am so making these. There’s a place in SF that’s really popular for their Korean chicken. My parents used to take me and my sisters there. That was over 30 years ago but I haven’t forgotten how great they are. Can’t wait to try your baked version. They look so good!
Faye says
Believe it or not, I’ve never had Korean Fried Chicken, but that’s all about to change!
Gerry @ Foodness Gracious says
I am totally making these…I love my wings crispy but always thought fried was the way to go, not any more!
Miss Kim @ behgopa says
Looks sooo yummy! I wonder which wings recipe is your favorite out of all the ones you’re posting this week. I think this might be mine.
Adriana @ GreatFood360˚ says
The hardest part, other than finding the chili paste, will be making room for the wings in the refrigerator. I’m loving the logic behind this technique.
Irvin says
If you don’t live near an Asian grocery store you can always order the gojuchang from Amazon.
And it’s true, finding room for the wings in the fridge is a pain! The original recipe actually called for 4 lbs of wings, placed on two pans/racks. I SO couldn’t find room for two pans in my refrigerator!
That said. Since it’s only for overnight, I just sort of moved things around and placed the wings on top of stuff. As long as the pan wasn’t in danger of shifting around or falling it was all good. Though my partner was a bit surprised when he opened the fridge in the morning and saw a pan of raw chicken sitting out on the shelf!
Jayrudq says
Cannot wait to try this. Off to my Korean market to buy the sauce today. BTW: steaming the wings before baking also creates a crispy-fried-like skin. Thanks.
Irvin says
I’ve seen the method for steaming the wings (I’ve also heard boiling them does the same trick as well). But both methods require an extra step and additional pan to clean up and I’m fairly lazy when it comes to my cooking. But maybe I’ll try those methods and compare and contrast one of these days!
Jayrudq says
Do try and post your results. If you have a steamer insert, it really isn’t anymore work than making the egg wash and putting them in the refrig…you do forgo the crispy skin from egg white though. I might do both. Glutton for punishment!
Dawn | KitchenTravels says
Whaaaaaat? My family would go nuts for these. Great idea!
Kristin says
It’s not easy to make meat look good but, you did an amazing job with this Korean Fried Chicken recipe.
Thank you for all that you do!
Pinned,
K-
Irvin says
Thanks Kristin! It’s been a fun time photographing meat, after all the dessert photos I’ve been taking for this blog!
Min says
A pinch of curry powder will make the chicken more perfect.
Jersey Girl Cooks says
I love Korean Fried chicken but have a deep fear of frying. Can’t wait to make this! The sauce looks fantastic.
Michelle T. says
Is the chili paste = Shiracha (or however you spell it)? These look soooooooooooooo good!!
Irvin says
Nope. Sriracha is something different. Gochujang has a deeper savory flavor to it and is salty and a touch sweet too. Sriracha is more a straightforward hot flavor, with a vinegar tang to it. It usually comes in a red rectangular tub. If you can’t find, you can always order a tub of it from Amazon.
Michelle T. says
Thank you! 🙂
Linda McKeown says
You can find Gochujang sauce at Walmart. You just have to look hard for it.
It will be worth the search!!!
Emily Jones says
In case of dire straits wherein gojujang simply cannot be found, is there a way of possibly fudging it with other ingredients to supply the heat/funk/sweetness?
Irvin says
That’s a really good question. Gochujang is pretty integral to the sauce. It’s a fermented sweet spicy sauce and it hard to make at home, though there are recipes out there that on the web that show you how to do it (like Kimchi Mom’s version). It also requires letting it sit out and ferment so there’s that. Of course the ingredients to make it pretty much require you to go to an Asian market anyway – one that would probably carry gochujang to begin with.
That said, there is a gochujang recipe substitution online that seems fairly straightforward without all the homemade DIY fermentation. It uses miso paste to get the funky fermented taste so you can try it in place. That said, having never substituted it before, I can’t guarantee how it’ll taste or turn out. But if you do try substituting out, come back and let me know how it turns out!
Of course, it might just be easier to order some online at Amazon.com.
Vencogirl says
I have a shellfish allergy and reacted once to fish sauce and have avoided it ever since. Any recommendations for a substitute–or a brand that doesn’t have shellfish?
Also, you mention a “or a sweet and garlic filled soy sauce for those who don’t like the heat”. Is there a recipe for that or just improvise? I have one kid who hates heat.
Irvin says
I’m partial to Red Boat fish sauce which is made with anchovies and sea salt only (that’s their only ingredients listed). In fact, their bottle says “gluten free, no shellfish” on it, so you should be safe. But if you can’t find it, just leave the fish sauce out of the recipe. It adds a nice subtle depth and umami flavor to the sauce but it isn’t totally necessarily.
As for the soy sauce version, you could try the Serious Eats version of the sweet soy sauce for their Korean Fried Chicken. Just leave out the crushed dried red pepper.
Vencogirl says
Thanks!!
Adrienne says
Can you tell me how much sodium is in this recipe?
Irvin says
Hi Adrienne! Sorry I’m not sure. One of the reasons that I don’t include nutritional information with my recipes is because I’m not a dietician and I wouldn’t want to give false or unreliable information. You may want to try using a site like My Fitness Pal to calculate that sort of information for recipes.
Gwen says
Hi Irvin! This looks delicious. Do you think it would work just as well for chicken legs? I’m not really a wing girl. 🙂
Irvin says
It might work, as long as the legs have skin on them. You should adjust the cooking time though, as legs have more meat on them (probably an additional 15 minutes will do, but test the chicken to make sure it’s cooked thoroughly before removing them from the oven).
Gwen says
Hi Irvin! This looks delicious. Do you think it would work just as well for chicken legs? I’m not really a wing girl. 🙂 Thanks!
Irvin says
I think so, but because the chicken leg is larger than the wing, you should probably bake the chicken for longer – maybe an additional 15 minute more (for a total of an hour).
But check the chicken after flipping it and baking for 15 minutes. Pierce a piece a leg with a thin skewer. If the juice runs out clear it’s done. If it’s pink, cook it longer. Or use a thermometer and cook it until 170˚F.
Doris says
I sure would like to just taste this before I make it….It looks really tasty, but wonder if the sauce is hot and spicy…..I have no idea what the sauce tastes like.
Irvin says
Gochujang isn’t super spicy but there is a little heat. It’s more a savory umami flavor with some heat and sweetness. Think red chili peppers or a tiny amount of cayenne mixed with miso paste.
Jessica says
I’m going to be cliche and make these for Super Bowl watching. It’s only been in this last year that I have tried chicken wings. And it’s only been a bite here or there if I’m at a restaurant I trust. The mass consumption of wings, especially in this area of the country (Cleveland) has always freaked me out a little. And yet I married one who consumes them every chance he gets.
This recipe has me intrigued, so I thank you. If I get a chance I will post my results/impressions.
Irvin says
Please do! I’d love to hear how they turned out and if you liked them!
Jessica says
I made them! A bit late for the Super Bowl. Irvin, they were great. Now that I’ve done it I feel like I have the ability to make kick ass wings whenever I want. I prepared the chicken at 9 am, threw it in fridge all day, and we ate around 7. Very satisfied people.
I was lucky to be in Columbia, MD a few weekends ago and got to visit one of the big Korean grocery stores. Got a vat of the Gochujang there.
The only thing I forgot was to flip them in the fridge. They were super fused to the rack when I took out. No biggie though.
Thanks again. You are a wizard.
Floyd Looney says
I wonder if the sauce is anything like the Chinese place around here, Happy Dragon, uses?
Irvin says
Sorry. I’m not familiar with Happy Dragon, so I couldn’t tell you.
Libby says
Is the chile sauce anything close to Franks sweet Chili Sauce?
Irvin says
I’ve never had Franks sweet Chili Sauce but my guess is no. Korean Guchujang is fermented so it definitely has a more earthy and savory depth to it that I’ve not had it sweet or spicy American based chili sauces.
But if you substitute Franks sweet chili sauce I’m sure the wings will still be delicious. Just different! If you do it, let me know what you think!
Beth says
Would these work with chicken breasts or thighs?
Irvin says
I think they wouldn’t but I’ve never done it. If you do try it with breasts or thighs, make sure to adjust the cooking time in the oven. You might also want to lower the temperature and bake longer. You don’t want to burn the outside and still have raw chicken on the inside!
Danita says
Made this yesterday and received rave reviews. The sauce has a subtle spiciness that is the perfect amount of heat in my opinion. This sauce would be very good on my baby back rib recipe.
Irvin says
I’m so glad! I could totally see the sauce on baby back ribs too. That sounds fabulous!
PD says
How about grilling instead of baking?
Irvin says
One of the signature parts of Korean Fried Chicken is the super crispy skin that you get when you double fry it, which is why I coat the wings with the egg white first and let it dry out before baking it.
Because of that, if you grill it, you’ll just get a different sort of wing. I’m sure it’ll still be delicious, but not the same as Korean Fried Chicken, baked or fried. If you do grill it, you might want to try making the sauce and basting the wings at the very end of you grilling them. They won’t get the crispy outside but they’ll have a smoky sweet spicy to them that I’m sure would be great.
Or try my Korean BBQ wings recipe, which has instructions for grilling. They are different than the wings recipe above but also really tasty.
Denise Tin says
I love your recipes. What is the substitue of rice wine vinegar if not available here in my place.
Irvin says
Rice wine vinegar is a little more mild and slightly sweet, so I’d just use white wine vinegar or or apple cider vinegar in it’s place. You might want to add a pinch of extra sugar as well to add the sweetness.
If all you have regular white vinegar, add 2 teaspoons of it, and add 1 teaspoon of water to dilute it a bit as it’s a little stronger. And add the pinch of extra sugar.
Denise says
I didn’t read the recipe, was so excited to see the Korean and the baked and the yum-ness, I only have chicken breasts — but they are in the fridge drying now and I CAN’T WAIT to eat them tonight!!!!!
carrie@bakeaholicmama says
These look amazing Irvin! I love Korean BBQ I also love some oven fried chicken. I think we will be having these this weekend! Thanks for the recipe 😉
B. Gray says
Made a trial run of these over the weekend and they were DELICIOUS. Only thing I might do differently is lightly cook/brown the garlic and ginger with the oil a little before adding the rest of the sauce ingedients. THANK YOU for a great recipe.
Kristen says
This may have been my favorite week ever on Eat The Love. I love a good chicken wing recipe! Thanks for sharing 🙂
Kim Beaulieu says
This is one of those recipes that make me use my favourite movie saying “get in mah bellah”! What can I say, it’s my thing. I love this recipe. Going to give it a whirl next time we have friends over.
Fiona says
Made these today – great way to get crispy, baked chicken wings. Had to make my own gluten-free gochujang paste, but google helped with that. Result was delicious and my husband is hoping I’ll make them again … tomorrow! Thanks for the recipe!
Carla says
I bake wings all the time but usually it’s just a toss in oil. I’m intrigued by this method and will have to try it (plus I love the sound of the Korean sauce!)
Keri says
Made these for the SB – huge hit with everyone! I baked the wings with convection to get them even crispier – loved learning this technique and will be using it again.
Thanks!
MaryEllen says
Wow these were amazing! Thanks for this recipe, it was an instant crowd favorite that I will be making again and again!
Michelle | DailyWaffle says
These were a total win for the Super Bowl. I did wings and a few drumsticks because wings are always high effort, low return. The egg white treatment works for both, I’ll definitely be using it again — thanks!
Fern | To Food with Love says
Loving that gorgeous colour and sheen on those wings. Great idea with the egg white coating, and I can’t wait to try it out. Thanks for the recipe!
Fern | To Food with Love says
Loving the gorgeous colour and sheen on those wings! Can’t wait to try this out. Thanks!
La Diva Cucina says
Made. Loved. Shared! Gracias!
Claire says
Found the gochujang (Korean chile paste) in the fridge at my nearest Chinese supermarket! Now I’m making these! How long does the gochujang (Korean chile paste) last once it’s opened????
Irvin says
Your tub of gochujang should have an expiration date on it, but everything I’ve read online says it lasts at least a year in the fridge if not longer. If you don’t plan on using it within the year, you can freeze it but it’s pretty hardy. There’s a lot of salt, sugar and spices in there and all of those things act as natural preservatives…
Tye says
What’s the best rack you use for baking in the oven? I’ve been looking all over, but I can’t find one that they don’t recommend keeping under 400 degrees.
gg says
Hello. go to Sam”s Warehouse and purchase a 2pack-11×17- $10.00 silver finish cookie/baking sheet pans line the pan with foil or use a silplat.
Sharon Solomon says
Hi there can you email me the double fried chicken wing recipe. I can’t find it.
Thanks
Sharon
Irvin says
If you google Korean Fried Chicken Recipe there are a number of versions that come up, including several double fried versions. I don’t have a specific double fry version that I use so you will have to try one of those. Best of luck!
Enrique says
Hi! not sure if this was asked, but would this coating work if fried??
Irvin says
This coating is specifically designed for baking in the oven. I’m not sure how it would work out with deep frying it. There are a number of deep fried versions of Korean Fried Chicken out there, just google Korean Fried Chicken recipe and they will pop up! Or you can try using the batter for my Pok Pok chicken wings, just skip the overnight fish sauce marinade if you plan on making them for Korean Fried Chicken. That particular batter is so crisp you don’t need to double fry it.
Jolin says
Hi, is it alright if i leave it in the fridge for 24 hours?
Rita says
Annie chun makes a gochujang sauce. Sprouts carries it. Check on the Asian section of your grocery store, it is more like the thinner sauce you make with the paste but it has the same flavor.
k says
Irvin, can you use frozen wings?
jason kim says
omit the eggs, baking soda, and a few other ingredients you might have something considered KFC. try to stick to the original recipe and not a modified version.
just my two cents.
jason kim
Maryellen says
Could make bbe in new appliance
Regine says
Made them yesterday. Very good and hot/spicy. I will do again but I may skip the salt and maybe the fish sauce to cut down on the saltiness. Still really good as it is, but could be slightly less salty.
Linde says
Headslap to me! Someone mentioned using convection feature for baking and drying the skin even more. Didn’t even think of that. My wings did not get crisp and they looked nothing like the picture. Also, they were barely cooked thru….I had one wing that was slightly raw in the middle. I’ll bake longer next time. Did you put the sauce on and then put them back and broil them? I still loved the sauce! It was quite complex in flavor and I agree with another reviewer that it would be great on ribs.
Anna says
Best Wings Ever!! Made these for my husbands birthday last July, and people still talk about them. Just yesterday one of the party guests asked for the recipe, and when I came back to this page I realized I had not commented. Thank you for this recipe, they are more than worth the effort!
donald carrara says
I left wings I fridge two days instead of overnight,was that the reason my wings were not crispy?
Kimberly says
These wings are amazing!!!!!!! My whole family loves them!
Michele says
I made these last night. They were stunning, will die finales make them over and over again!! Thank you for the recipe!
Matt says
This is a great recipe, especially as it does without the deep frying. I personally found the Gochujang Korean sauce too salty and preferred my own home made version which I found here:
http://www.hannaone.com/Recipe/kochujangreplacement.html
For those in the UK Sainsburys sell Miso Sauce in a small pot which does the trick.
A large pile of these Spicy wings for the family on a Saturday night makes all the wait worthwhile!
Foon Lam says
This was so good when I tried it out for the first time, I am now going to make a batch of the sauce and keep it in the fridge so that I can have my fix anytime. I found that drying out the wings in the fridge overnight made it a bit dry after baking, so I prefer to dip mine in a light batter and fry it. Might not be as healthy but sure tastes good.
manoj says
Oh my chicken !! Love this recipe need to try this new year eve
Stwn says
Hi, you’re recipe looks good. Are 2 egg whites enough for 2 pounds of chicken wings?
Matt P says
I do 1.5kg of wings for my family of 4 that’s about 3lb. Use 2 egg whites with 2 tsp bicarb/baking soda. whisk it up dip and put on wire rack overnight or 8 hrs in fridge. Perfect! Also I use Ground Kashmiri chilli in the homemade gochujang sauce for lovely rich slightly earthy spicy taste which is much like the actual Korean sauce. We all prefer this to the actual sauce which I always find contains MSG.
This recipe has been a family fave since we found it, it’s on the epic list! Thanks Irvin !
JoF says
OHMYGOODNESS These were so good! After saucing, I popped one back into the oven for about 5 minutes and it made the sauce stick to the chicken in the most amazing way and it crisped up even more. I left out the gochujang since my kids don’t care for heat and they loved it. Thanks for the easy recipe! Definitely making this often!
Jarod says
Great post! Thank you for sharing your experience with us!
Sue says
These are very good but VERY spicy. Is there a way to altar the recipe to cut the spicy down a bit?
frugal hausfrau says
Be still my heart!! These look amazing!
Mollie
Stefanie says
We made these – SOOO good. Thanks for the recipe. The method works.
Julia Stearns @ Healthirony says
I had a similar korean fried chicken at a restaurant recently and found myself craving it and wondering if I could recreate it today.
LuisFy says
Como foodie, debo reconocer que la gastronomía es muy sensorial, quiero decir que entra por los sentidos, en el caso de los alimentos entra básicamente por el olfato y muy sobre todo por la vista, debo reconocer que la receta esta nice, pero debo obligatoriamente preguntar, NO TENIA ESTE CHEF UN PLATO DECENTE PARA COLOCAR ESTOS ALIMENTOS TERMINADOS, mas que presentarlos en una hoja de papel de linea, echastes a perder todo el esfuerzo, ciertamente despues de ahi, no pude seguir viendo las recetas ni las fotos….
Irvin says
Hello. Actually if you look closely this piece of paper IS a plate. It’s a plate designed to look like paper! I found it at Fish’s Eddy, a New York shop that specializes in restaurant quality dishware. My apologizes if the design of the ceramic plate offended you.
SoCalSunshineGirl says
Great recipe — definitely a keeper! Love the flavors — just the right amount of heat, salt, sweet and umami flavor! Served with asian slaw made with shaved brussel sprouts. I’m always looking for a way to oven “fry” chicken wings — I’ve tried tossing in baking soda and S&P, but egg white wash is a nice way too. My only suggestion is before popping ‘dried’ wings on the rack from the fridge into the oven, I would spray/coat the rack with some oil to prevent the wings from sticking to the rack. Will do this next time……
allkitchenproducts says
What a pretty recipe.Thanks for your nice review.
among us says
What a lovely recipe. Thank you for your positive feedback.
Katherine Donahue says
I hate the deep frying part and dealing with left over smelly oil. So, this recipe is like a god send for me. I have been making this a lot during the long months of covid isolation and it is one dish that keeps my kids happy. Thanks for the lovely recipe.
Raymond says
I popped one back into the oven for about 5 minutes and it made the sauce stick to the chicken in the most amazing way and it crisped up even more. I left out the gochujang since my kids don’t care for heat and they loved it.
Raymond says
I popped one back into the oven for about 5 minutes and it made the sauce stick to the chicken in the most amazing way and it crisped up even more. I left out the gochujang since my kids don’t care for heat and they loved it.
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Alice Rodziewicz says
sounded.good so decided to try and chicken for orange chicken. cut up a couple of thighs, dipped & put in refrigerator overnight. Did not work. Chicken wasn’t crunchy & the taste of baking soda was overwhelming. even the orange sauce didn’t cover up well. Chicken was sry on the outside, not crunchy. maybe this works for wings, but do not try on cut up pieces of chicken for another recipe like I did.