Korean Chicken Wings

Why You’ll Love This Recipe
Korean Chicken Wings are bold, sticky, spicy, and irresistibly crispy. Coated in a mouthwatering glaze made with gochujang, garlic, soy sauce, and honey, these wings pack a punch of flavor in every bite. Perfect as an appetizer, party food, or game-day snack, they offer the ideal balance of heat, sweetness, and umami in a crave-worthy dish.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

chicken wingsbaking powdersaltblack peppergarlic powdergochujang (Korean chili paste)soy saucerice vinegarhoneybrown sugarsesame oilminced garlicfresh ginger (optional)toasted sesame seedsscallions (for garnish)

directions

Preheat your oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top.

Pat the wings dry and toss them with baking powder, salt, pepper, and garlic powder until evenly coated.

Arrange the wings on the wire rack in a single layer. Bake for 45–50 minutes, flipping halfway, until crispy and golden.

While the wings bake, prepare the sauce: In a saucepan, combine gochujang, soy sauce, honey, rice vinegar, brown sugar, sesame oil, garlic, and ginger. Simmer for 5–7 minutes until thickened.

Once wings are done, remove from the oven and let rest for 5 minutes.

Toss the wings in the warm sauce until evenly coated.

Garnish with sesame seeds and chopped scallions before serving.

Servings and timing

This recipe yields approximately 4 servings.
Preparation time: 15 minutes
Cooking time: 50 minutes
Total time: 1 hour 5 minutes

Variations

Add a pinch of red pepper flakes for extra heat.
Fry the wings instead of baking for an ultra-crispy texture.
Use maple syrup instead of honey for a twist in sweetness.
Serve with a side of pickled daikon or Korean slaw.

storage/reheating

Store leftover wings in an airtight container in the fridge for up to 3 days.
Reheat in the oven at 375°F (190°C) for 10–15 minutes to maintain crispiness.
Avoid microwaving, as it softens the wings.

FAQs

What is gochujang?
A Korean fermented chili paste that adds depth, spice, and sweetness to sauces.

Can I make these wings less spicy?
Yes, reduce the gochujang and increase the honey or add a bit of ketchup for milder flavor.

Do I have to use a wire rack?
It helps the wings get crispier, but you can bake directly on parchment if needed.

Can I air-fry the wings?
Yes, air-fry at 400°F (200°C) for 25–30 minutes, shaking halfway through.

What can I serve with Korean Chicken Wings?
Great with steamed rice, kimchi, or pickled vegetables.

Can I use drumsticks instead of wings?
Yes, just adjust the cooking time to ensure they’re fully cooked through.

How do I make them gluten-free?
Use gluten-free soy sauce or tamari and check your gochujang brand for gluten content.

Can I marinate the wings before baking?

It’s not necessary, but you can marinate in a dry spice mix for more flavor.

Are these sweet or spicy?
They’re a perfect balance of both—sweet, savory, and moderately spicy.

Can I double the recipe?
Yes, just use two baking sheets and rotate them halfway through baking.

Conclusion

Korean Chicken Wings are a knockout dish that delivers crispy texture and bold, addictive flavor. Whether baked or fried, they bring a spicy-sweet kick to your table that’s hard to resist. Make them once, and they’ll be a repeat request at every gathering.

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