Baked Korean Chicken Wings

Sweet, spicy and sticky Korean chicken wings served with additional sauce.

3.85 from 13 reviews

Baked Korean Chicken Wings

Crispy Baked Korean Chicken Wings are coated in the best sweet and spicy, sticky sauce made with spicy gochujang sauce, soy sauce, honey and sesame oil. Garnish them with sesame seeds and scallions!

Course Appetizer, Dinner, Lunch

Cuisine Asian, Korean

Keyword Baked Korean Chicken Wings, Korean Baked Chicken Wings, Sweet and Spicy Chicken Wings

Prep Time 5

Cook Time 1

Rest 30

Total Time 1 25

Servings servings

Calories 336kcal

Author Chef Kathy McDaniel

Equipment

Ingredients

Wings

3 pounds chicken wings, cut into drummettes and flats
 
3 teaspoons baking powder
1 teaspoon Kosher salt or sea salt (you can use 2 teaspoons of salt if preferred)

Wing Sauce

1/4 cup Gochujan Korean red chili paste
3 tablespoons soy sauce
2 tablespoon rice wine vinegar
3 tablespoons honey or brown sugar
2 teaspoons minced garlic
3 teaspoons minced ginger
2 teaspoons roasted sesame oil
Sesame seeds as garnish optional

Instructions

Line a rimmed baking sheet with aluminum foil and set a wire rack inside. Lightly spray the rack with cooking spray.
Pat the wings dry with paper towels. Place the wings in a large mixing bowl or a resealable plastic bag and add the baking powder and salt. Toss until evenly coated.
Place the wings on the wire rack, leaving a small space between them for air circulation. Refrigerate uncovered for 30 minutes to overnight (You can skip this step but the wings won’t be as crispy).
Adjust the oven rack to the upper middle position and preheat the oven to 425 degrees Fahrenheit.
Bake for 25 minutes. Flip the wings and continue to cook until crispy and golden brown, about 25 minutes, flipping once again towards the end of the cooking time.
  Meanwhile, combine the sauce ingredients in a mixing bowl large enough to hold the wings. Remove a small amount of sauce to a small bowl for dipping.
Remove the wings from the oven and add them to the larger mixing bowl with the sauce. Toss to coat.
Move the oven rack approximately 8-inches from broiler and broil for about 2 minutes or until desired crispiness. Remove from the oven and garnish with sesame seeds. Serve with the additional sauce for dipping.

Video

Notes

Some brands of Gochugan are very thick. You can add a few tablespoons of water to the sauce if needed.
Pat dry the wings very well before tossing them with the baking powder.
Don’t skip coating the chicken with baking powder. This is key to perfect crispiness.

Nutrition