These Korean chicken wings are crispy, sticky, and absolutely packed with flavor. Baked in the oven until deeply golden, then tossed in a bold gochujang sauce that's sweet, savory, and just the right amount of spicy. They're the kind of wings that are gone before you know it.
Ingredients You Will Need
Chicken wings: Cut into drums and flats so every piece cooks evenly and gets maximum sauce coverage. Pat them as dry as possible before seasoning. Surface moisture is the enemy of crispy wings.
Salt: Seasons the wings before baking and helps draw out any remaining moisture from the skin.
Baking powder: The secret to oven-crispy wings. Make sure you use baking powder, not baking soda - they are not the same thing here.
For the Sauce
Gochujang paste: The backbone of the sauce. Gochujang is a Korean fermented chili paste with a complex, smoky, slightly sweet heat that is completely unique. You'll find it in the Asian foods aisle of most supermarkets or online. Once you have a jar, you'll want to put it on everything. You can also try this Gochujang chicken or this Gochujang ground beef bowl if you want to experiment more with Korean fermented chili paste.
Soy sauce: Adds a deep, savory saltiness and umami that balances the heat of the gochujang and ties all the sauce ingredients together.
Honey: Sweetens the sauce and is what gives it that beautiful sticky, glossy finish that coats every wing perfectly.
White vinegar: A small amount of acidity cuts through the richness of the sauce and keeps the flavors balanced and bright.
Garlic: One grated clove adds a sharp, savory and spicy punch.
Looking for more chicken recipes? Check out these Hot honey chicken wings, these Panko chicken tendeers, or these delicious Crispy chicken sandwich.
Cooking Tips
Dry the wings thoroughly. This is the single most important step for crispy wings. Use paper towels and be thorough - any moisture left on the skin will create steam in the oven and prevent the skin from crisping up properly. If you have time, leave the seasoned wings uncovered in the fridge for a few hours or overnight for even better results.
Don't crowd the baking sheet. The wings need space around them to crisp up properly. If they're touching, they'll steam each other rather than roast.
Strain the sauce. I always do this to remove all the garlic bits and get a smooth, glossy finish.
Sauce the wings right before serving. Once sauced, the wings will start to lose their crunch fairly quickly. Toss them in the sauce at the very last moment so they're still crispy when they hit the table.
How to Make Korean Chicken Wings
Prep the wings: Pat completely dry and toss with salt and baking powder until evenly coated. Leave to sit in the bowl at room temperature for 20 minutes.
Bake: Arrange in a single layer on a wire rack set over a foil-lined baking sheet. Bake at 425F (220C) for 45-50 minutes until deeply golden and cooked through.
Make the sauce: Whisk together the gochujang paste, soy sauce, honey, vinegar, and grated garlic in a small saucepan. Heat over medium heat for 2-3 minutes until warm and slightly thickened. Strain if desired.
Toss and serve: Transfer the wings to a large bowl, pour over the sauce, and toss until every wing is evenly coated. Serve immediately garnished with sesame seeds and sliced green onions.
Serving Suggestions
Korean chicken wings are best served immediately while the sauce is still sticky and the skin is at its crispiest. They work beautifully as a starter or party appetizer alongside fresh vegetables and a cold deeping sauce, or as a main course served over steamed jasmine rice to soak up the extra sauce. For a more complete spread, serve them alongside pickled cucumber, steamed edamame, or a simple Asian-inspired slaw. A sprinkle of sesame seeds and sliced green onions is the classic garnish, don't skip it.
How to make Korean chicken wings in an air fryer
It's very easy! Fry at 400F (200C) for 20-25 minutes, flipping halfway through, until deeply golden and crispy. The result is excellent and even faster than the oven. However, you most likely need to cook the amount of wings given in the recipe in several batches.
Storing Tips
Korean chicken wings are best eaten fresh on the day they are made. If you have leftovers, store them in an airtight container in the fridge for up to 3 days. Reheat in the oven at 400F (200C) or in an air fryer for 5-8 minutes for the best possible texture or give it a couple of minutes in the microwave if you're short on time. The sauce can be made ahead and kept in the fridge for up to a week.
Recipe
Korean chicken wings
Equipment
- Mixing bowl
- Saucepan
- Parchment papers
Ingredients
- 2.5 lb 1 kg chicken wings, cut into drums and flats
- 1 teaspoon salt
- 1 tablespoon baking powder
For the sauce
- 3 tablespoon gochujang paste
- 3 tablespoon soy sauce
- 3 tablespoon honey
- 1 tablespoon white vinegar
- 1 clove garlic grated
Instructions
- Preheat the oven to 425F (220C) and line a baking sheet with parchment paper.
- Pat the chicken wings completely dry with paper towels. Then, toss them in a large bowl with the salt and baking powder until evenly coated. Allow to sit at room temperature for 20 min.
- Arrange the wings in a single layer on the wire rack, making sure they are not touching. Bake for 45-50 minutes or until deeply golden and cooked through.
- Meanwhile, make the sauce by whisking together the gochujang paste, soy sauce, honey, vinegar, and grated garlic in a small saucepan. Heat over medium heat, stirring occasionally, until the sauce is warm and slightly thickened, about 2-3 minutes. If you prefer a smooth sauce, strain it through a fine mesh sieve to remove the garlic.
- When the wings are done, transfer them to a large bowl and pour the sauce over them. Toss until every wing is evenly coated.
- Serve immediately garnished with sesame seeds and sliced green onions.
Notes
This website, https://heretocook.com, offers nutritional information for recipes contained on this site. This information is provided as a courtesy and should not be construed as a guarantee. This information is a product of online calculators such as Cronometer.com and MyFitnesPal.com
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