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Korean Spicy Baked Chicken Wings Recipe

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4 from 1 review

These Korean Chicken Wings feature crispy baked wings coated in a spicy, tangy gochujang sauce, then broiled to a perfect caramelized finish. This easy-to-make recipe blends traditional Korean flavors with a simple baking and broiling technique to yield flavorful, juicy wings perfect for a snack or appetizer.

  • Total Time: 50 minutes
  • Yield: 2 servings

Ingredients

For the Wings

  • 1 cup buttermilk
  • 1 pinch salt
  • 1 pinch ground black pepper
  • 1 pound chicken wing portions (party wings)
  • 1 cup all-purpose flour
  • 1/2 teaspoon fine sea salt
  • 1 pinch ground black pepper
  • 1 tablespoon olive oil

For the Sauce

  • 1/4 cup soy sauce
  • 2 tablespoons gochujang (Korean spicy fermented chili paste)
  • 2 tablespoons ketchup
  • 2 tablespoons rice vinegar
  • 2 tablespoons light brown sugar
  • 1 teaspoon grated garlic
  • 1 teaspoon grated ginger
  • 1 teaspoon cornstarch

For Garnish

  • Sesame seeds
  • Green onion, sliced

Instructions

  1. Coat the Wings: Prepare two shallow bowls. In one bowl, pour the buttermilk and season it with a pinch of salt and black pepper. In the other bowl, mix the flour with sea salt and black pepper. Dip each chicken wing into the buttermilk, then coat thoroughly with the seasoned flour mixture.
  2. Bake the Wings: Place the coated wings on a prepared baking sheet. Bake at 400°F (205°C) for 20 minutes. Use tongs to flip the wings over, then continue baking for an additional 15 minutes or until the wings are crispy and an instant-read thermometer reads 165ºF (74ºC).
  3. Prepare the Sauce: Combine soy sauce, gochujang, ketchup, rice vinegar, light brown sugar, grated garlic, grated ginger, and cornstarch in a saucepan. Stir to mix well and cook over medium heat for 3 to 4 minutes, or until the sauce thickens enough to coat the back of a spoon.
  4. Brush Wings and Broil: Generously brush the sauce over the baked wings. Place the wings under the broiler and broil for 2 to 3 minutes until the sauce is caramelized and crisp. Watch carefully to prevent burning.
  5. Garnish and Serve: Sprinkle the wings with sesame seeds and sliced green onions. Serve immediately while hot and enjoy your flavorful Korean Chicken Wings.

Notes

  • Make sure to flip the wings halfway through baking for even crispiness.
  • Keep a close eye while broiling as the sauce can burn quickly.
  • Gochujang can be adjusted for heat preference or substituted with another chili paste if unavailable.
  • Using a wire rack on the baking sheet helps air circulation for crispier wings, but is optional.
  • Allow wings to rest a few minutes after baking before saucing to maintain crispiness.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Appetizer
  • Method: Baking
  • Cuisine: Korean

Find it online: https://recipesvibe.com/korean-spicy-baked-chicken-wings-recipe/