Korean Chicken Wings

Korean Chicken Wings Recipe

If you’re looking for an oven-baked crispy chicken wings recipe, this is it. These have the crispiness of Korean fried chicken wings without the globs of grease!

Instead of dry, overly rendered chicken wings, you’re left with tender meat on the inside with a nice crispy exterior.

Here are a few other spicy chicken wing sauces to check out: Jamaican Jerk Chicken Wings, Mango Habanero Chicken Wings and Smoked Chicken Wings.

Ingredients and Substitutions

Here’s a quick rundown of the main ingredients for the Korean BBQ Sauce. For the complete list of ingredients, see the recipe card below.

• Chicken Wings (Drumettes and Wingettes) – Grab a bag labeled “split wings” or “party wings” so you don’t have to butcher the wings. 
• Gochujang Sauce – Gochujang is a spicy Korean red chili paste. You can sub in Sriracha or another spicy red chili sauce, but the flavor won’t be the same.
• Rice Vinegar – Make sure you use rice vinegar, not rice wine. They are not the same thing. 
• Soy Sauce – I highly recommend using low-sodium soy sauce to avoid an overly salted chicken wing.
• Honey – adds a bit of sweetness and helps thicken the sauce. You can use agave if that’s what you have on hand.
• Sesame Oil and Sesame Seeds – adds the quintessential nutty flavor to the sauce.
• Garlic – I prefer the flavor of fresh garlic, but you can certainly use garlic powder.
• Ginger – I prefer ground ginger to maintain a smooth consistency, but you can certainly use fresh ginger.
• Brown Sugar –  You can use granulated sugar as a substitute.
• Oil – stick to vegetable oil or peanut oil. 

What is Gochujang

What Is Gochujang? Gochujang is a fermented Korean red chili paste made with glutinous rice, soybeans, and other ingredients. It is a staple in Asian recipes, adding heat and flavor. I use it in Beef Bulgogi, Sous Vide Tri Tip and my Korean Cucumber Salad. 

I always grab a tub when I’m at Trader Joe’s. It’s inexpensive and has a great authentic flavor.

Spice Level

Anything made with gochujang will have a kick. You can adjust the heat level of these Korean Chicken Wings by playing with the ratios. If you’re unsure of your preferred spice level, start with 1 tablespoon gochujang for medium heat and keep adding until your desired spicy level is reached.

How To Make Korean Wings

Here’s a quick guide showing “how to make Korean Chicken Wings”. The full steps are in the recipe card below.

Prepare The Pan: Line a baking sheet with foil (for easy cleanup), place a wire rack on top, and spray with cooking spray.

Prep the Chicken Wings: Toss the chicken wings with oil, salt, and black pepper. Evenly space the wings on the wire rack. Bake at 450°F for 40 minutes, flipping halfway through.

Make the Korean BBQ Sauce: add the sauce ingredients to a small saucepan and cook until thick and reduced. 

Sauce Them Up: Place the cooked wings in a medium-sized mixing bowl, pour the Korean sauce over the top, and gently toss to combine.

Serve: Top with sesame seeds and chives and enjoy!

Recipe Variations

Air-Fryer Chicken Wings: To air fry chicken wings, follow the steps above but preheat the air fryer to 425°F. and place the wings in an air fryer basket. 

Boneless Chicken Wings: Cut up boneless chicken thighs or breasts instead if you’re not one for chicken on the bone. While the backbone of the recipe is gone, the flavor will still be there.

Saucy Wings: Enjoy uber-saucy wings? Multiply the sauce by 1.5 to have some leftovers to use as a chicken wing dipping sauce. Just make sure the portion being utilized, as a chicken wing dipping sauce, does not come in contact with the raw poultry.

Tips for Crispy Wings

Here are my top six tips to ensure your Korean chicken wings come out crispy:

1. Pat Dry and Remove Moisture: Before seasoning and cooking, pat the chicken wings dry with paper towels. Removing excess moisture is crucial for achieving crispy skin.

2. Cook at High Temperature: Cooking at a high temperature ensures the wings get crispy.

3. Don’t Overcrowd the Cooking Space: Arrange the wings in a single layer with enough space between them. Overcrowding traps steam and prevents the wings from getting crispy.

4. Broil The Wings: Broil the wings for 4-5 minutes after baking to get them nice and crispy.

5. Wire Rack: Add a wire rack to the foil-lined baking sheet so the wings can crisp up nicely on all sides.

6. Use Baking Powder (Not Baking Soda): Toss the wings with baking powder and salt before cooking. The baking powder helps to draw out moisture and promotes a crispy texture. I prefer to skip this step, which is unnecessary when baking, but some folks prefer it.

Side Dish Ideas

Eat Korean Chicken Wings alone or with a killer side dish. My favorites:

Storage and Reheating

Refrigerate – Do not leave it at room temperature for more than two hours. Store leftovers in an airtight container in the refrigerator for up to three days.

How To Reheat Chicken Wings

• Oven – Preheat the oven to 350°F and bake for 10-15 minutes, until heated throughout.
• Air Fryer – Preheat the oven to 325°F and bake for 5-7 minutes, until heated throughout.
• Microwave – Cover the wings with a damp paper towel and microwave on high for 1-2 minutes. This method won’t keep them crispy but is quicker.

Drink Pairings

Here are drinks that pair well with Korean chicken wings:

• Beer – Hoppy IPA or Light Lager
• Wine – Sparkling Wine, Syrah, Chianti, Sauvignon Blanc or Riesling
• Cocktails – Sake or anything with soju

This recipe was originally posted in October 2020, but I updated it in July 2024 with new photos and additional text.

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