Baked Korean Chicken Wings are a spicy-sweet treat you’ll love. This dish blends Korean flavors with crispy oven-baked wings.
Unlike fried wings, these are lighter and healthier. Gochujang, garlic, and soy sauce make the flavor bold. They are perfect for parties, game nights, or weeknight dinners.
The balance of heat and sweetness is mouthwatering. Baking keeps the skin crisp without deep frying. Anyone can make this recipe at home easily.
The ingredients are accessible and budget-friendly. These wings are great for meal prep too. If you’re a fan of Korean BBQ, you’ll love these wings.
They are sticky, flavorful, and delicious. The best part is the simple process. Toss, bake, and glaze—done! This Baked Korean Chicken Wings Recipe delivers great results.
Your whole family will enjoy this flavorful experience. Make sure to serve them hot and fresh. Garnish with sesame seeds for a final touch.
When I First Introduced To
I first tried Baked Korean Chicken Wings at a friend’s home. The aroma pulled me into the kitchen right away. One bite and I was completely hooked.
It had crunch, spice, and sweetness all together. Since then, I’ve created my own version. My recipe is now a regular in our weekly meals.
Sharing this Baked Korean Chicken Wings Recipe feels exciting and nostalgic. You’ll see why after the first bite.
Equipment List
- Baking tray
- Mixing bowls
- Whisk or spoon
- Aluminum foil or parchment paper
- Oven mitts
- Measuring cups
- Measuring spoons
- Tongs
- Basting brush
- Cooling rack
Ingredients List
- 2 pounds chicken wings
- 2 tbsp gochujang (Korean chili paste)
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 2 tbsp honey
- 1 tbsp brown sugar
- 3 garlic cloves, minced
- 1 tsp grated ginger
- Salt to taste
- Pepper to taste
- Sesame seeds (garnish)
- Sliced green onions (garnish)
Step-by-Step Preparation
- Preheat oven to 400°F (200°C).
- Line baking tray with parchment paper.
- Pat chicken wings dry using paper towels.
- Season wings with salt and pepper.
- Arrange wings on the baking tray.
- Bake for 40 minutes, flipping halfway through.
- While baking, make the glaze sauce.
- Combine gochujang, soy sauce, honey, vinegar.
- Add garlic, ginger, sesame oil, sugar.
- Stir well until fully blended together.
- After baking, coat wings with sauce.
- Return to oven for 10 minutes.
- Let the glaze bubble and stick.
- Remove wings, garnish with sesame seeds.
- Serve hot with green onions on top.
Recipe Tips
- Pat wings dry for extra crispiness.
- Use parchment paper for easy cleanup.
- Don’t skip flipping the wings halfway.
- Adjust spice level by reducing gochujang.
- Garnish adds color and fresh flavor.
- Marinate overnight for deeper flavor.
- Use a wire rack for better heat circulation.
- Make extra sauce for dipping, if desired.
What Can You Serve with Baked Korean Chicken Wings?
a. Steamed Rice
Plain steamed rice balances the bold, spicy flavor. It’s a simple and authentic Korean pairing.
b. Pickled Radish
This tangy, crunchy side refreshes your palate. It’s light and perfect alongside sticky wings.
c. Cucumber Salad
Crisp cucumber salad cools the heat. It adds freshness and crunch to your plate.
Conclusion
This Baked Korean Chicken Wings Recipe is a guaranteed crowd-pleaser. It brings bold Korean flavors to your kitchen without frying.
With its sticky glaze and crispy texture, each bite is unforgettable. Whether for dinner or parties, this dish always impresses.
Serve with rice or fresh sides for a complete meal. Try this recipe today—you’ll want to make it again soon!