Spicy Korean Chicken Wings

Elevate your chicken wing game with these spicy and sweet Korean chicken wings, featuring a perfect balance of flavors and textures.

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Prep Time 15

Cook Time 1 15

Total Time 1 30

Servings: 4 wings

Course: Appetizer, Snack

Cuisine: Asian, Korean

Calories: 250

Ingredients Method Notes

Ingredients

Main Ingredients

1.5-2 lbs Chicken Wings Fresh or frozen; thaw before cooking.
2 teaspoons Baking Powder Secret weapon for crispy texture.
1 teaspoon Salt Essential for enhancing flavors.
1 tablespoon Oil Sesame preferred; can use canola or vegetable oil.
4 cloves Garlic, minced Fresh for the best flavor.
2 tablespoons Ginger, minced Brightens the dish.
2 tablespoons Sugar White or brown; honey or maple syrup is a great alternative.
1 tablespoon Rice Vinegar Adds acidity.
2 tablespoons Soy Sauce Gluten-free option available.
4 tablespoons Gochujang Korean chili paste for spice.
2 tablespoons Butter Can substitute with margarine.
2 tablespoons Honey Sweetens your sauce; can use agave syrup.
Toasted Sesame Seeds Adds nuttiness.
Chopped Green Onions For freshness; chives can be a substitute.
Crushed Toasted Peanuts For texture; skip if allergic.

Method

Preparation

Preheat the oven to 250°F (121°C).
Line a large baking sheet with aluminum foil and insert a wire rack, brushing it with oil.
Pat dry the chicken wings with paper towels.
In a bowl, toss wings with baking powder and salt. Arrange on the wire rack, spaced apart.

Baking

Bake on the lower rack for 30 minutes.
Increase temperature to 400-425°F (204-218°C) and move baking sheet to the upper rack. Bake for an additional 45 minutes.

Sauce Preparation

While wings bake, heat oil in a saucepan over medium heat, sauté garlic and ginger for 3 minutes.
Add sugar, rice vinegar, soy sauce, gochujang, butter, and honey. Cook on low heat for 3 minutes.

Finishing Touches

Remove wings from the oven and place in a bowl. Pour sauce over and toss to coat.
Transfer to a serving plate and garnish with sesame seeds, green onions, and peanuts.

Notes

Store leftover wings in an airtight container in the fridge for up to 3 days. They freeze well for up to 3 months. Reheat directly from frozen until heated through.