Korean Chicken Wings are baked until crispy, then tossed in a sticky, spicy gochujang sauce that perfectly balances sweet, savory, and spicy flavors. Quick, easy and full of bold flavors!
Everyone love wings, right? Well this super easy Korean chicken wings recipe will take your wing night to the next level!
These wings are baked until crispy, then tossed in a sticky, spicy gochujang sauce that perfectly balances sweet, savory, and spicy flavors.
Whether you’re hosting a game day gathering, looking for a new dinner idea, or simply craving something deliciously different, these wings are sure to hit the spot.
The recipe is straightforward, making it accessible for cooks of all levels, and the result is wings that are bursting with flavor and have a satisfying crunch.
Just bake the wings, and while they're getting cooked to tender and crispy perfection, you can make the sauce.
That's super simple too - whisk it all together and heat until bubbling. You'll need gochujan (Korean spice paste) which you can find in a lot of supermarkets. Add brown sugar, ginger, garlic and soy sauce and you have a sticky, spicy, sweet sauce that tastes out-of-this-world good!
I love serving them for a wing night alongside a few other versions from this list of The Best Chicken Wing Recipes. Then add some dipping sauces like Wingstop Ranch, Arby's Horsey Sauce , Bacon Aioli, and Chipotle Southwest Sauce (Subway copycat).
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Korean Gochujang Paste
Gochujang is a staple in Korean cuisine, known for its unique combination of heat, sweetness, and umami.
This red pepper paste is made from red chili powder, glutinous rice, fermented soybeans, and salt, resulting in a thick, rich paste that adds depth and complexity to any dish.
Its flavor profile is both spicy and slightly sweet, making it incredibly versatile in a variety of recipes, from marinades and sauces to soups and stews.
In Korean cooking, gochujang is often used to build layers of flavor, enhancing dishes with its bold and robust taste.
It's a key ingredient in popular Korean dishes like bibimbap, tteokbokki, and, of course, these Korean Chicken Wings. If you’re looking to add a punch of flavor to your meals, gochujang is an excellent pantry addition. Its distinct taste can elevate even the simplest recipes, providing a taste that’s both exotic and deeply satisfying.
Why You'll Love This Recipe
Korean Chicken Wings are not just another chicken wing recipe. They bring a unique and exciting flavor profile that stands out. Here’s why you should definitely give them a try:
- Flavor Explosion: The combination of spicy gochujang, sweet brown sugar, and aromatic garlic and ginger creates a complex and irresistible flavor.
- Easy to Make: The recipe is straightforward and doesn’t require any special equipment or advanced cooking skills.
- Baked, Not Fried: Baking the wings makes them healthier than their fried counterparts while still delivering that coveted crispy texture.
- Versatile: Perfect for appetizers, game day snacks, or even a main course.
- Customizable Heat: You can easily adjust the spiciness to suit your taste.
- Quick and Easy: The incredible Korean sauce takes less than 5 minutes to make!
Ingredients
For the baked chicken wings:
- Chicken Wings - Chicken wings are the star of this dish, providing a juicy and tender base for the flavorful sauce. You can use a mix of drumettes and flats or opt for all drumettes if you prefer more meat.
- Oil - Cooking oil helps to crisp up the wings in the oven without adding too much flavor. Vegetable oil or olive oil can be used.
- Salt and Pepper - Basic seasonings that enhance the natural flavor of the chicken. Adjust to your taste or use sea salt and freshly ground black pepper for a more robust flavor.
For the Gochujang Sauce:
- Gochujang Paste - Gochujang paste is a Korean red pepper paste that adds a spicy, savory, and slightly sweet flavor to the sauce. Adjust the amount based on your heat preference. Sriracha or another chili paste can be used as an alternative, though it will alter the flavor slightly.
- Cornstarch - Cornstarch is used to thicken the gochujang sauce, ensuring it clings to the wings.
- Water - Water acts as the base for the sauce, helping to dissolve the cornstarch and blend all the flavors together. No substitution is necessary.
- Soy Sauce - Soy sauce adds umami and saltiness to the sauce. Tamari or coconut aminos can be used as gluten-free substitutes.
- Brown Sugar - Brown sugar balances the spiciness of the gochujang with a touch of sweetness. Honey or maple syrup can be used as natural sweetener alternatives.
- Garlic - Minced garlic adds a pungent, aromatic flavor to the sauce. If fresh garlic isn't available, ¼ teaspoon of garlic powder can be used.
- Ginger - Grated ginger adds warmth and depth to the sauce. Powdered ginger can be used if fresh ginger is not available, though fresh provides a more vibrant flavor.
See the recipe card for quantities and method.
How to make Korean Chicken Wings
Follow these step-by-step instructions, then scroll down for the full ingredients list and method.
Scroll down for the full ingredients list and method.
Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil.
In a large bowl, toss the wings in the oil, salt and pepper. Spread them out in a single layer on the baking sheet. Bake for 40 minutes or until cooked through (internal temperature reaches 165°F with a meat thermometer).
Alternative: Air Fryer Frozen Chicken Wings.
Meanwhile, for the gochujang sauce, whisk the cornstarch into the water in a saucepan.
Add all other sauce ingredients and whisk well to combine.
Heat over a medium heat, whisking often, until thick - about 3 minutes.
Toss the cooked chicken wings in the Korean chili sauce and serve garnished with the sesame seeds and scallions.
Serving Suggestions
Korean Chicken Wings are versatile and can be served in various ways:
- As an Appetizer: Perfect for starting off a meal or as finger food at parties.
- With Rice: Serve over steamed rice for a more substantial meal. Or try it with Texas Roadhouse Seasoned Rice (copycat).
- With Veggies: Pair with a side of stir-fried or steamed vegetables.
- With Dipping Sauce: Offer a side of extra gochujang sauce or a creamy dip like ranch or blue cheese.
Variations
- Extra Spicy Wings: Increase the gochujang and add a pinch of red pepper flakes for more heat.
- Honey Garlic Wings: Replace brown sugar with honey and increase the garlic for a sweeter, garlicky twist.
- Lemon Ginger Wings: Add a tablespoon of lemon juice and extra ginger for a zesty variation.
- BBQ Korean Wings: Mix some BBQ sauce into the gochujang sauce for a smoky flavor.
- Teriyaki: Make a double batch, and coat half of the wings in this Teriyaki Sauce
Storage and Freezing Advice
- Refrigeration: Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer to retain crispiness.
- Freezing: Freeze cooked and cooled wings in a single layer on a baking sheet, then transfer to a freezer-safe bag or container for up to 2 months. Reheat directly from frozen in the oven.
Make Ahead Information
You can make the sauce ahead of time and store it in the refrigerator for up to a week. When ready to use, simply reheat it gently on the stove. You can also season the wings and keep them refrigerated for a few hours before baking.
More Wing Recipes
Recipe Tips
- Pat Dry the Wings: Ensure the wings are thoroughly dried with paper towels before seasoning to help them crisp up better in the oven.
- Uniform Layer: Spread the wings in a single layer on the baking sheet without overcrowding to ensure even cooking.
- Sauce Consistency: Keep an eye on the sauce while it cooks. It should be thick enough to coat the wings but not too thick. Adjust with a little water if necessary.
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📖 Recipe
Korean Chicken Wings
Equipment
- Baking Sheet
- saucepan
- Bowl
Ingredients
- 3 lbs chicken wings
- 2 tablespoons oil
- ½ teaspoon each salt and pepper
For the sticky gochujang sauce
- 1 tablespoon cornstarch
- ¾ cup water
- 2 tablespoons gochujang paste Korean red pepper paste, depending on hot hot you like it
- 2 tablespoons soy sauce
- 2 tablespoons brown sugar
- 1 clove garlic minced (or ¼ teaspoon garlic powder)
- 1 teaspoon grated ginger or ¼ teaspoon powdered ginger
To garnish
- 1 teaspoon white or black sesame seeds
- 2 scallions sliced
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil.
- In a large bowl, toss the wings in the oil, salt and pepper. Spread them out in a single layer on the baking sheet. Bake for 40 minutes or until cooked through (internal temperature reaches 165°F with a meat thermometer).
- Meanwhile, for the gochujang sauce, whisk the cornstarch into the water in a saucepan, then add all other sauce ingredients and whisk well to combine. Heat over a medium heat, whisking often, until thick - about 3 minutes.
- Toss the cooked chicken wings in the Korean chili sauce and serve garnished with the sesame seeds and scallions.
Nutrition
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
Ann
Love trying new flavors and this one is a hit. Thanks!
gunjan
made this for dinner and it came out so so good. It was flavorful and juicy. Will be making it again for sure.
Sarah
Loved the flavor of the sauce. I need to make it again!
TAYLER ROSS
My family loves wings, so I've been looking for new recipes to try. So glad I found this on pinterest. It was a huge hit.
Beth
These are my new favorite wing recipe. I love that spicy, sweet kick the sauce gives them.
Ashley Dedeaux
I am going to order more gochujang paste Korean red pepper paste right now to make another batch. It was a HIT and I want to make some as a dipping sauce or to spread on chicken breasts. I can't wait to make this sauce again!
Susa
So good! I make the sauce often.