These Korean Chicken Wings are insanely addictive! Spicy, crispy, and full of umami, I bet you’ll never go back to having wings any other way!
Gochujang and chicken wings might not be the most common combination, but once you try it, it’s an absolute game changer! I first had these Korean Baked Gochujang Chicken Wings at a Korean Restaurant a few years ago and instantly fell in love! Since then, I always have a tub of gochujang in the fridge and this amazing dish at every party I have hosted!
If you love spicy food, then you’re going to love these Korean chicken wings! They’re insanely easy to make (like literally just three simple steps – marinate, rest, bake), and make for the perfect appetizer. Pair it with chilled beer for game nights and parties or serve it with fried rice or noodles for a complete meal. Don’t forget to make extras because these gochujang chicken wings disappear faaast 🔥
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Korean Chicken Wings Ingredients
Chicken wings – opt for skin-on fresh chicken wings for maximum flavor and crispiness
Soy sauce – dark soy sauce for umami and saltiness
Gochujang – aka Korean chili paste. Delivers heat, umami, and a slight sweetness
Red chili flakes – for heat. can be adjusted according to your tolerance.
Rice vinegar – for tanginess and freshness
Honey – for sweetness to balance out the heat of gochujang and chilli flakes. honey also adds signature chicken wings stickiness
Ginger and garlic – for flavor and aroma
Oil – for brushing. Any neutral-flavored oil like vegetable, peanut, sunflower, canola, etc. will work here
Sesame seeds – used as garnish to add a mild earthy flavor and texture
What is Gochujang?
For all those who are a little stumped Gochujang is a spicy, fermented paste made from red chili, glutinous rice, fermented soybeans, and salt. And it is awesome and I’ve been adding it to everything including these Korean inspired baked chicken wings.
Frequently Asked Questions
Yes, you can. Air fry at 190°C for 18–22 minutes, turning halfway, and brush with marinade towards the end.
Yes. Cook the marinated wings in a wide pan on medium heat with a little oil, turning occasionally until cooked through. Once done, increase the heat and let the sauce reduce and caramelise, keeping a close eye so it doesn’t burn.
You can replace gochujang with siracha or Thai chilli sauce, but the flavors will be different.
Absolutely! Reduce the amount of gochujang and skip chili flakes for a milder version that’s just as delicious.
Richa’s Top Tips
- When baking, avoid overcrowding the pan and place the wings in a single line to prevent soggy wings. If you are cooking for a crowd, bake in batches to allow the Korean chicken wings to become crispy.
- Pat the wings dry before marinating so the sauce clings better and the wings brown more evenly.
- Don’t drench the wings in oil, just a light brushing of oil is enough to make them crispy and allow browning.
Storage Tips
- Refrigeration: Store leftover wings in an airtight container in the refrigerator for up to 2 days.
- Reheating: Reheat in a hot oven or air fryer to bring back some crispness. Avoid microwaving if possible, as it softens the skin.
- Make-ahead: You can marinate the wings up to 24 hours in advance and keep them refrigerated until ready to bake.
- Freezing: Cooked wings can be frozen for up to 1 month. Thaw overnight in the refrigerator and reheat in the oven.
Serving Ideas
- My favorite way to serve this is as an appetizer with chilled beer
- Add some stir-fried veggies, mashed potato, and gravy for a holiday dinner party
- Throw in some sautéed green beans, and serve along with fried rice or noodles for a special weeknight dinner
These chicken wings are definitely making it to the next party menu, and honestly, the one after that, and the one after that too. Because once you try these crispy, crunchy, absolutely addictive Korean chicken wings, it’s hard to imagine a gathering without sticky fingers, cold beer, and another batch on the table.
I’d absolutely love to know if you experimented with this brand new flavor and what you thought about it. Leave me a comment or tag your pictures @my_foodstory on Instagram!
Watch Korean Chicken Wings Recipe Video
Korean Baked Gochujang Chicken Wings
Equipment
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Oven
Ingredients
- 1 kilogram Chicken Wings
- 1/4 cup Soy Sauce
- 4 tablespoons Gochujang Korean chili paste (Or substitute with Sriracha)
- 1 tablespoon Red Chili Flakes
- 1 tablespoon Rice Vinegar
- 3 tablespoons Honey
- 1 tablespoon Ginger minced
- 1 tablespoon Garlic minced
- Oil for brushing
- Sesame seeds for topping
Instructions
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Mix together all in the ingredients except oil in a bowl or tupperware box so that the mixture coats the wings evenly.
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Marinade for at least 2 hours in the refrigerator, or for best results, overnight.
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When ready to bake, preheat oven to 200 C/400 F.
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Line a baking sheet with foil and place the wings equidistant from each other on the sheet. Brush with oil.
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Bake for 12-15 minutes on each side, brushing with remaining marinade and oil before turning them. In the last five minutes crank up the heat and let the wings broil so that they are nice and charred. Top with some sesame seeds and serve immediately.
Video
Notes
- Always use fresh wings. If you’re going to use frozen wings, let them thaw in the fridge overnight before baking. Pat them dry really well, this will remove the excess water.
- Knowing when the chicken is cooked: The internal temperature of cooked chicken should read 165F/73C. The most handy way to tell would be using a meat thermometer. If you do not own one, you can cut and check the juices. If the meat is white in colour and the juices run clear that means the chicken is cooked. The meat or the juices should not have a red/pinkish hue.
- The “fire” flavour comes from the Gochujang which is a staple Korean condiment. It is a fermented savoury chilli paste. It can be substituted with Sriracha or Thai red chilli paste.
- Serve along with some dipping sauce like a cheese dip, ranch dressing or a fry sauce!
Nutrition
This article was researched and written by Urvi Dalal.
The post Korean Chicken Wings appeared first on My Food Story.
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