Description
Spicy Korean Chicken Wings are the perfect combination of heat, sweetness, and savory flavors. With a crispy exterior and tender, juicy meat on the inside, these wings are coated in a bold and flavorful glaze made from gochujang (Korean chili paste), soy sauce, garlic, and honey. The result is a sweet and spicy sauce that perfectly complements the crispy skin of the chicken. Whether you’re hosting a game day party or just craving a flavorful snack, these wings are sure to impress.
Ingredients
Scale
- 12 chicken wings (fresh or thawed)
- 1 tablespoon vegetable oil (for baking)
- 2 tablespoons gochujang (Korean chili paste)
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 2 cloves garlic, minced
- 1 teaspoon rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon brown sugar
- 1/2 teaspoon ground ginger
- 1 tablespoon sesame seeds (for garnish)
- 2–3 green onions, sliced (for garnish)
- Optional: Red chili flakes (for extra heat)
Ingredient Highlights
- Gochujang: This spicy, savory, and slightly sweet Korean chili paste is the star of the sauce, providing authentic Korean flavor and a pleasant heat.
- Soy Sauce: Adds saltiness and depth to the sauce, balancing out the sweetness from the honey and brown sugar.
- Honey: Gives the sauce a natural sweetness that complements the heat from the gochujang and balances the overall flavor.
- Sesame Oil: Adds a nutty aroma that enhances the sauce, giving it a rich, deep flavor.
- Sesame Seeds & Green Onions: These garnishes provide a delightful crunch and fresh flavor to top off your wings.
Instructions
Prepare the Chicken Wings:
- Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat for easy cleanup.
- Prep the Wings: Pat the chicken wings dry with paper towels to remove excess moisture. This will help the wings become extra crispy while baking.
- Season the Wings: Toss the wings with vegetable oil, salt, and pepper. Arrange them in a single layer on the prepared baking sheet.
Bake the Chicken Wings:
- Bake the Wings: Bake the wings in the preheated oven for 40-45 minutes, flipping them halfway through the cooking time, until they’re golden brown and crispy. Make sure the internal temperature reaches 165°F (74°C).
Prepare the Sauce:
- Make the Sauce: While the wings are baking, combine the gochujang, soy sauce, honey, minced garlic, rice vinegar, sesame oil, brown sugar, and ground ginger in a small saucepan over medium heat. Stir to combine and bring to a simmer.
- Simmer the Sauce: Let the sauce simmer for 3-5 minutes, stirring occasionally, until it thickens slightly and becomes glossy. Taste and adjust the heat level by adding more gochujang or chili flakes if desired.
Coat the Wings:
- Toss the Wings in the Sauce: Once the wings are crispy and cooked through, remove them from the oven. In a large bowl, toss the wings in the spicy Korean sauce until they’re fully coated.
- Garnish: Transfer the coated wings to a serving platter and sprinkle with sesame seeds and sliced green onions. For extra heat, sprinkle a few red chili flakes on top.
- Prep Time: 10 minutes
- Cook Time: 45-50 minutes
Nutrition
- Calories: 300-350 kcal
- Fat: 22g
- Carbohydrates: 10g
- Protein: 24g