Bonchon Menu Prices 2026: Korean Fried Chicken, Wings & Combos

Bonchon wings (6 piece) are $12.99 nationally as of May 2026. A 9-piece order is $17.99, 12 piece is $22.99, and a 24-piece party size runs $42.99. Drumsticks run about $1 less per order (6 drums = $11.99). The Half & Half (4 wings + 4 drums, 8 pc total) is $15.99 and is the most popular single-diner size. Prices vary by market — NYC/NJ and California locations typically run 10–15% above the national averages shown.

Bonchon's signature process involves frying the chicken twice. The first fry cooks the chicken through at a lower temperature; it then rests briefly before a second fry at higher heat. This two-stage process drives off surface moisture and produces an unusually thin, ultra-crispy skin that stays crunchy far longer than single-fried chicken. The chicken is then glazed to order — meaning it sits unglazed in a warming state until your order arrives, at which point the glaze is applied. This is why Bonchon emphasizes call-ahead and online ordering to reduce wait time while getting fresh-glazed chicken.

Bonchon offers two core glazes: Soy Garlic — a sweet, savory, slightly sticky glaze built on soy sauce, garlic, and a hint of honey. It's not spicy and is the more approachable of the two for first-timers. Spicy — a gochujang-based red glaze with real heat and a sweet undertone. Medium-hot by Western fast-casual standards. Both glazes are applied after the second fry, coating the crispy skin in a thin layer that doesn't make it soggy. You can order any piece count half-and-half to get both sauces in one order.

Half & Half is Bonchon's most-ordered format — a mix of wings and drumsticks in the same order, often split between soy garlic and spicy glazes. The 8-piece Half & Half ($15.99) includes 4 wings and 4 drums. The 16-piece ($29.99) serves 2–4 people. You can specify one glaze for all or request a split — e.g., "8-piece Half & Half, wings soy garlic, drums spicy." Most stores accommodate the split easily.

Bonchon operates about 120 U.S. locations as of 2026, with the heaviest concentration in the New York/New Jersey metro area (where the first U.S. store opened in Fort Lee, NJ in 2006), California (LA, Bay Area, San Diego), and other major metro areas including Washington DC, Chicago, Atlanta, and Dallas. Bonchon also has a large international footprint in South Korea, Southeast Asia (Thailand, Philippines, Indonesia), and the Middle East. Use the store locator at bonchon.com for the nearest location.

Yes — Tteokbokki ($9.99) is one of Bonchon's signature Korean street-food sides. It consists of cylindrical rice cake pieces (tteok) simmered in a sweet-spicy gochujang (Korean red pepper paste) sauce with fish cakes. The dish is one of South Korea's most popular street foods and has been on Bonchon's menu since the chain's early U.S. expansion. It's moderately spicy, chewy-textured, and pairs well with the soy garlic wings as a flavor contrast.

Vegetarian options include Japchae ($11.99) — Korean glass noodles with stir-fried vegetables and sesame oil — the Tofu Bowl ($11.99), Bibimbap Bowl ($12.99) without meat, and Edamame ($5.99). For vegan: edamame, kimchi (confirm house recipe has no fish sauce at your location), steamed white rice, and the Tofu Bowl can be ordered vegan with sauce clarification. Bonchon is primarily a fried chicken chain — vegetarian options are available but limited compared to the main menu.

The key differences: Bonchon uses a Korean double-frying technique and soy garlic / gochujang glazes — the flavor profile is East Asian rather than American BBQ or Southern. The chicken is cooked to order, which means a longer wait (often 15–25 minutes) but fresher results. Wingstop is American-style sauced wings with 11+ sauce flavors, faster service, no Korean sides. Popeyes is a Louisiana-style Southern-fried chain with battered chicken, biscuits, and a radically different flavor profile. Bonchon sits in a distinct Korean fried chicken sub-category; its direct peer is other KFC (Korean fried chicken) chains like bb.q Chicken, Kyochon, and Pelicana.