Baked Korean Chicken Wings

If you want to impress your friends and family with a snack that’s irresistibly crispy, sticky, and full of bold flavor, look no further than these Baked Korean Chicken Wings. This dish combines the perfect balance of sweet and spicy elements, featuring a delectable sauce made with gochujang, soy sauce, honey, and sesame oil. Made this? Rate this recipe: and discover why it’s a favorite for game days, dinner parties, or just any time you’re craving something extraordinary that’s surprisingly easy to whip up!

Ingredients You’ll Need

These ingredients are straightforward yet pack a punch, each playing a crucial role in creating the perfect texture and flavor profile that make these wings unforgettable.

• 3 pounds chicken wings, cut into drummettes and flats: The star of the dish, wings need to be dry and well-prepped for ultimate crispiness.
• 3 teaspoons baking powder: A secret weapon that helps crisp up the skin while baking.
• 1 teaspoon Kosher salt or sea salt: Enhances flavor and balances the sauce and seasoning perfectly.
• 1/4 cup gochujang Korean red chili paste: This fiery, slightly sweet paste brings authentic Korean flair and depth.
• 3 tablespoons soy sauce: Adds savory umami that elevates the sauce.
• 2 tablespoons rice wine vinegar: Provides a gentle tang to brighten up the richness.
• 3 tablespoons honey or brown sugar: Sweetness that balances heat and adds a glossy glaze.
• 2 teaspoons minced garlic: Offers aromatic warmth and depth.
• 3 teaspoons minced ginger: Adds fresh, zesty spice complementing the chili paste.
• 2 teaspoons roasted sesame oil: Infuses a nutty aroma that’s signature to Korean cuisine.
• Sesame seeds (optional): A simple garnish that adds crunch and visual appeal.

How to Make Made this? Rate this recipe:

Step 1: Prep Your Wings for Ultimate Crispiness

Start by patting your wings dry with paper towels to ensure they crisp up nicely. Toss them in a large bowl with baking powder and salt. The baking powder is your best friend here—it helps draw out moisture and makes the skin perfectly blistered after baking. Lay them out on a wire rack inside a foil-lined baking sheet, spacing them evenly so the air can circulate while they rest uncovered in the fridge for at least 30 minutes. You can even do this overnight if you plan ahead, but even a short rest makes a difference!

Step 2: Baking to Golden Perfection

Preheat your oven to 425 degrees Fahrenheit, positioning the rack in the upper middle spot. Bake the wings for 25 minutes, then flip them and bake for another 25 minutes. Flip once more toward the end to get every side nice and crispy. Those golden brown, crackly skin wings will have you counting down the minutes.

Step 3: Whip Up That Heavenly Sauce

While the wings bake, combine gochujang, soy sauce, rice wine vinegar, honey, garlic, ginger, and roasted sesame oil in a bowl. Adjust thickness by adding a splash of water if needed—it should be thick enough to cling but not gloppy. Reserve a small amount for dipping, because you’ll want that extra sauce on hand!

Step 4: Toss, Broil, and Garnish

When the wings are golden and crispy, toss them vigorously in the sauce to coat every bite with that luscious glaze. Then spread them back on the wire rack and broil for 1 to 2 minutes until the sauce caramelizes slightly. Finish by sprinkling on sesame seeds for that crunchy, nutty punch that makes Korean wings so special.

How to Serve Made this? Rate this recipe:

Garnishes

Sprinkle sesame seeds generously, and for a pop of color and freshness, scatter thinly sliced scallions over the wings just before serving. These little touches not only add visual appeal but also layer in flavor and texture.

Side Dishes

Serve these wings alongside simple cucumber salad, steamed jasmine rice, or crispy Korean-style pickled radishes to create a balanced meal. The refreshing crispness of the sides nicely offsets the rich, saucy wings.

Creative Ways to Present

These wings steal the spotlight on any platter, but you can turn them into bite-sized appetizers by skewering a few each on a toothpick. For a fun twist, serve them with an assortment of dipping sauces—extra gochujang, creamy ranch, or even a tangy lime mayo—to cater to every craving.

Make Ahead and Storage

Storing Leftovers

Keep any leftover wings in an airtight container in the refrigerator for up to 3 days. The sauce seeps in even more, making reheated wings delicious, though you might want to crisp the skin up again in the oven before serving.

Freezing

If you want to save some for later, freeze the cooked wings on a baking sheet until solid, then transfer to a freezer-safe bag. They keep well for about 2 months, and you can reheat them straight from frozen by baking at 400 degrees Fahrenheit until warmed through and crispy.

Reheating

To revive leftover wings, avoid the microwave if possible. Instead, gently reheat in a preheated oven or air fryer to restore that crispy skin and warm the sticky sauce without making them soggy.

FAQs

Can I use frozen chicken wings for this recipe?

Absolutely! Just make sure to thaw them completely and pat them very dry before applying the baking powder and salt to ensure optimum crispiness.

What if I can’t find gochujang?

Gochujang really is key for that signature flavor, but if unavailable, try mixing a combination of chili paste with a bit of miso or even a spicy sriracha with a touch of sugar to mimic the sweet and spicy balance.

Is it okay to skip the refrigeration step after coating the wings?

You can skip it, but the wings won’t be quite as crispy. Allowing them to rest uncovered helps dry out the skin, which is essential for that perfect crunch.

How spicy are these wings?

They have a nice kick from the gochujang, balanced by honey’s sweetness. If you’re sensitive to heat, start with less chili paste and add more to taste.

Can I bake the wings at a lower temperature?

Baking at a lower temperature might cook the wings but won’t give you the crispiness you want. High heat is essential for that golden, crunchy texture.

Final Thoughts

These Baked Korean Chicken Wings have quickly become one of my top go-to dishes because they satisfy cravings for something crunchy, sticky, and packed with layers of flavor—all made with ingredients that come together effortlessly in your own kitchen. So go ahead, make this recipe, and when you do, Made this? Rate this recipe: to let me know how these wings rocked your taste buds. Sharing good food stories is what makes cooking joyful, and I can’t wait to hear yours!