Grab a napkin because these sticky baked Korean chicken wings with gochujang sauce are finger-lickin’ good!
I’m a big lover of all kinds of chicken wing recipes. But these are next level. Sweet, spicy, gingery, and umami, they’re dripping with flavor.
Sure, they’re messy. But that’s how you know these Korean-style wings are legendary!
Why You’ll Love These Korean Style Baked Chicken Wings
Move over buffalo wings – there’s a new spicy appetizer in town!
These tantalizing Korean-inspired chicken wings are sticky, tender, and fiery to the max. One bite, and you’ll be hooked.
Here’s why you’ll love ’em:
Sweet & Spicy – The gochujang glaze adds a delicious balance of sweet and spicy. Along with the gochugaru rub, they’re irresistible!
Easy to Make – These wings are baked, not fried. So they’re dangerously easy to make whenever a craving strikes.
Perfect Party Appetizer – Talk about the ultimate appetizer! Game days, happy hour, backyard bashes, you name it. They’re sticky, messy, and fun to eat.
Ingredients
The secret to this recipe is making the glaze from scratch.
When all the ingredients come together, they create the most mouthwatering chicken wings!
Here’s a rundown on what you need:
For the Wings:
- Chicken Wings – I use a mix of drumettes and wingettes, so you get a good variety of tastes and textures. But you can use whatever you prefer.
- Vegetable Oil – So the skins crisp nicely.
- Gochugaru – This Korean chili powder starts the spice party. Use cayenne or paprika if you can’t find it.
- Salt and Pepper – Aren’t they always in the mix? Just a pinch of each to ensure the wings are tasty.
For the Glaze:
- Soy Sauce – For that umami element. Low-sodium soy sauce is best as it keeps the wings from being too salty.
- Honey and Brown Sugar– The secret to making the sauce sweet and sticky.
- Rice Vinegar – The much-needed acidic component that brightens the glaze and makes it a little tangy.
- Gochujang – The star! This Korean staple makes the wings sweet and spicy. Look for it in the Asian section of the grocery store or check out these gochujang substitutes.
- Garlic and Ginger – Freshly minced garlic and fresh ginger bring a punch of aromatics to the dish.
- Sesame Oil – The oil base of the glaze adds a delightfully nutty flavor.
- Sesame Seeds and Green Onions – For more texture and colorful garnish.
What Is Gochujang?
Gochujang is a Korean red pepper chili paste.
It’s a staple in many Korean recipes and has the most delicious sweet, spicy, and complex flavor.
Typically, the ingredients include:
- Red chili powder
- Fermented soybeans
- Glutinous rice
- Salt
Many brands also include sweeteners.
Be it a marinade, dipping sauce, or condiment, gochujang has many uses.
So, if you’re interested, check out these spectacular gochujang recipes.
How to Make Korean Chicken Wings
Can’t wait to devour these spicy Korean chicken wings? Then let’s get started!
1. Prep the wings. Pat dry with a paper towel. Then, toss them in vegetable oil, gochugaru, salt, and pepper.
2. Bake on a baking sheet with parchment paper at 400 degrees Fahrenheit for 40-45 minutes. Turn at the halfway mark.
3. Make the glaze in a small saucepan, simmering all the ingredients for 5-7 minutes, stirring occasionally.
4. Coat the wings in the prepared glaze immediately after removing them from the oven.
5. Serve with sesame seeds and sliced green onions as garnish. Enjoy!
Recipe Tips and Tricks
These baked chicken wings are so incredibly easy. Still, working with new ingredients can be tricky.
So here are my top tips and tricks.
- Make them extra crispy. Let the wings air dry in the refrigerator for 30 minutes to 1 hour before baking. The drier the skin, the more they’ll crisp up.
- Use Sambal Oelek. If you can’t find gochujang, you can substitute it with Sambal Oelek. Just note the flavor won’t be exactly the same.
- Glaze while hot. Take the tray out of the oven, then dump the wings right into the bowl with the glaze. That way, they’ll absorb more flavor.
- Enjoy immediately. These wings are the best when eaten as soon as they’re ready. So grab them while they’re hot!
- Serve with a dipping sauce. Ranch, blue cheese dressing, or garlic mayo will help cool things down. Or amp up the heat by mixing gochujang with mayo to taste.
How to Store
Leftover wings are the best! You get a delicious snack or quick bite without any work.
Just a quick reheat, and they’re ready to eat. Here’s how to keep them fresh:
To Store: Store cold leftover wings in an airtight container and refrigerate for up to 3 days.
To Freeze: Flash freeze cold wings on a baking sheet until solid. Then, transfer them to a freezer-friendly bag and freeze for up to 3 months.
To Reheat: Thaw frozen wings in the fridge overnight. Reheat in the oven, at 350°F for 15 minutes or in the air fryer at 350° Fahrenheit for 10 minutes. Flip the wings halfway.
For more reheating info, check out my post on how to reheat chicken wings.
What to Serve with Baked Korean Chicken Wings
From parties to dinners, there are plenty of dishes to serve with these chicken wings.
Asian side dishes are a no-brainer. But you can also get creative and try different complementary flavors.
Here are some ideas:
- Cilantro Lime Rice
- Roasted Cauliflower
- Parmesan Roasted Broccoli
- Sweet Potato Fries
- Ramen Noodle Asian Salad
- Potato Soup
Keep in mind that these wings are fiery. So if you want to balance your meal, go for something mild and/or cooling.
And they’re finger food, right? So you’ll never go wrong with fries or onion rings.
More Spicy Chicken Wing Recipes To Try
Jamaican Jerk Chicken Wings
Honey Sriracha Chicken Wings
Crockpot Buffalo Chicken Wings
Mango Habanero Chicken Wings
Korean Chicken Wings (Baked!)
4
servings15
minutes45
minutes1
hourGrab a napkin because these sticky baked Korean chicken wings with gochujang sauce are finger-lickin’ good and absolutely dripping with flavor.
Ingredients
2 pounds chicken wings, drumettes and wingettes
1 tablespoon vegetable oil
1 tablespoon gochugaru, or to taste
Salt, to taste
Pepper, to taste
- For the Glaze:
1/4 cup soy sauce
2 tablespoons honey
2 tablespoons brown sugar
1 tablespoon rice vinegar
2 tablespoons gochujang, or to taste
4 cloves garlic, minced
1 inch piece of ginger, grated
1 tablespoon sesame oil
1 teaspoon sesame seeds
2 green onions, thinly sliced
Instructions
- Preheat the oven to 400 degrees Fahrenheit (200°C). Line a baking sheet with parchment paper or place an oven-safe wire rack over the baking sheet.
- In a large bowl, mix the oil, gochugaru, salt, and pepper until blended. Pat the chicken wings dry, then toss them in the oil mixture until well coated.
- Arrange the wings in a single layer on the baking sheet and bake for 40-45 minutes, or until the wings are golden brown and crispy. Turn them halfway through the baking time.
- While the wings are baking, combine the soy sauce, honey, brown sugar, rice vinegar, gochujang, garlic, ginger, and sesame oil in a small saucepan over medium heat.
- Stir the mixture occasionally and let it simmer for 5-7 minutes, or until slightly thickened. Remove the glaze from the heat and set aside.
- When the wings are baked and crispy, immediately transfer them to a large bowl. Pour the hot glaze over the top and carefully toss until all the wings are evenly coated.
- Transfer the glazed wings to a serving platter and sprinkle sesame seeds and sliced green onions for garnish. Serve immediately and enjoy!
Notes
- Make them extra crispy. Let the wings air dry in the refrigerator for 30 minutes to 1 hour before baking. The drier the skin, the more they’ll crisp up.
- Serve with a dipping sauce. Ranch, blue cheese dressing, or garlic mayo will help cool things down. Or amp up the heat by mixing gochujang with mayo to taste.
The family was delighted with this recipe. A keeper for sure!