Korean chicken wings

Sticky chicken wings topped with toasted sesame seeds and freshly chopped onion in a bowl.

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.

Prep Time10

Cook Time50

Total Time1

Course: Dinner

Cuisine: Korean

Keyword: Baked chicken wings, Chicken recipes, Hot chicken wings, Hot wings

Servings: serving

Calories: 274kcal

Author: Anna

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

Store the leftovers in an airtight container in the fridge for up to 3 days.

The sauce can be made ahead and kept in the fridge for up to a week.

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