Baked Korean Chicken Wings

Dynamic and flavorful Korean Chicken wings are baked to perfection and then coated in a fiery and bold Korean chili sauce made with Gochujang, soy sauce, garlic, ginger, and honey. Think Sticky, sweet, spicy, and everything nice!

Course Appetizer

Cuisine Asian

Keyword Chicken Wing Recipes, Game Day Appetizer, Gochujang

Prep Time 10

Cook Time 40

Total Time 50

Servings wings

Calories 59kcal

Author Darcey Olson

Cost $15

Ingredients

CHICKEN WINGS RUB

2-3 lb chicken wings *Note 1
1 tbsp avocado or vegetable oil
¼ salt
¼ black pepper

KOREAN BBQ SAUCE

1-3 tbsp Korean red chili pepper paste (gochujang) *Note 2
2 tbsp soy sauce
1 tbsp honey
1 tbsp brown sugar
½ tbsp rice vinegar
1 tsp sesame oil
½ tsp Korean chili powder (gochugaru)
½ tsp ground ginger
¼ tsp salt
3 cloves garlic, minced

OPTIONAL GARNISHES

sesame seeds and chopped scallions

Instructions

Preheat the oven to 450°F.
Line a baking sheet with foil or parchment paper (for easy cleanup), place a wire rack on top, and coat with cooking spray. Set aside.
Pat dry the wings with a paper towel and transfer to a large mixing bowl. Add the oil, salt and pepper and gently toss to coat.
Transfer the wings to the baking sheet and bake for 40 minutes, flipping halfway through.
Add the sauce ingredients to a small saucepan and whisk to combine. Cook on low until thickened.
Place the cooked wings in a large mixing bowl, pour the Korean sauce over the top, and gently toss to combine.
Top with sesame seeds and chopped scallions and enjoy!

Notes

Note 1 - Grab a bag of chicken wings labeled "split wings" or "party wings" so you don't have to butcher the wings.

Note 2 - If you're unsure of your preferred spice level, start with 1 tablespoon for medium heat and keep adding until your desired spicy level is reached.

Nutrition