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
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.
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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.