Baked Korean Chicken Wings Recipe: Sweet, Spicy, and Crispy
Crispy Baked Korean Chicken Wings coated in a sweet, spicy, and sticky sauce made with gochujang, soy sauce, honey, and sesame oil. Garnished with sesame seeds and scallions for the perfect flavor-packed appetizer or meal.
- Prep Time: 5 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 35 minutes
- Yield: 6 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Korean
Ingredients
- 3 pounds chicken wings, cut into drummettes and flats
- 3 teaspoons baking powder
- 1 teaspoon Kosher salt or sea salt
- 1/4 cup Gochujang Korean red chili paste
- 3 tablespoons soy sauce
- 2 tablespoons rice wine vinegar
- 3 tablespoons honey or brown sugar
- 2 teaspoons minced garlic
- 3 teaspoons minced ginger
- 2 teaspoons roasted sesame oil
- Sesame seeds, optional for garnish
Instructions
1. Line a rimmed baking sheet with aluminum foil and set a wire rack inside. Lightly spray the rack with cooking spray.
2. Pat the wings dry with paper towels. Place them in a large mixing bowl or resealable plastic bag. Add the baking powder and salt, tossing until evenly coated.
3. Arrange the wings on the wire rack with a little space between them. Refrigerate uncovered for 30 minutes to overnight for extra crispiness.
4. Preheat the oven to 425°F and adjust the oven rack to the upper middle position.
5. Bake wings for 25 minutes. Flip and bake another 25 minutes, flipping once more near the end until golden and crispy.
6. While the wings bake, mix gochujang, soy sauce, rice wine vinegar, honey, garlic, ginger, and sesame oil in a large bowl. Reserve a small portion in a separate bowl for dipping.
7. Remove wings from oven and toss in the prepared sauce until fully coated.
8. Move the oven rack about 8 inches from the broiler. Broil wings for about 2 minutes until slightly caramelized and crisped to your liking.
9. Remove from oven, garnish with sesame seeds, and serve with extra dipping sauce.
Notes
Some gochujang brands can be very thick—add a few tablespoons of water to thin the sauce if needed.
Make sure to pat the chicken wings very dry before tossing with baking powder to help achieve maximum crispiness.
Do not skip the baking powder coating—it’s essential for that crispy texture.
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 9g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 7g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0g
- Protein: 27g
- Cholesterol: 105mg
Find it online: https://paulakitchen.com/baked-korean-chicken-wings-recipe/