korean chicken wing recipe

The Best korean chicken wing recipe

Oh man, let me tell you why Korean chicken wings are my absolute favorite—both for the family and for just a simple night at home. There’s something about that first bite of crispy, sticky, tangy wings that just hits the spot, whether it’s after a long day or when we’re throwing together a casual but delicious meal. My kids swear by them, too—especially when they’re coated in that garlicky, spicy sauce and piled high on a platter. They’ll eat them straight from the pan, and honestly, I don’t blame them. They’re addictive in the best way. Plus, they’re so versatile—you can make them for a game night, a holiday spread, or just because you’re craving something bold and flavorful.

I also love how this recipe balances a little bit of everything: the crunch from the fried coating, the richness of the glaze, and that little kick of heat that keeps things interesting. And honestly, it’s not just about the taste—it’s about how easy it is to customize. Want it spicier? Add more chili. Need it lighter? Skip the extra oil. My husband and I often make them for Sunday dinners, and it’s always a hit with the whole family. Plus, there’s something comforting about serving them with a side of rice and a cold beer or a simple green salad—it’s a meal that feels special but doesn’t take forever to put together. And the health perks? Well, if you’re watching portions, you can always skip the extra breading or use a lighter sauce, but even the classic version has a lot of flavor packed into every bite. It’s that kind of dish that feels indulgent but isn’t too heavy, which makes it perfect for everyday cooking.

Spicy Korean Chicken Wings (Gyeran Mari)

4.5 from 1377 votes

A crispy, flavorful Korean dish featuring marinated and baked chicken wings, glazed with a tangy-spicy sauce. This recipe is a must-try for any occasion.

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Prep Time20 mins

Cook Time45 mins

Resting Time0 mins

Total Time65 mins

Servings: 6Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Wings

• 1.5 lbs (700g) chicken wings (split into drumettes and flats)
• 1 tbsp soy sauce
• 1 tbsp brown sugar
• 1 tbsp sesame oil
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp black pepper
• ½ tsp paprika

For the Glaze

• ½ cup gochujang (Korean red pepper paste)
• ¼ cup honey
• 2 tbsp rice vinegar
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 clove garlic, minced
• 1 tsp grated ginger
• 1 tsp sugar
• 1 tbsp water

For Garnish

• 1 tbsp sesame seeds
• 1 tbsp chopped green onions
• 1 tbsp vegetable oil

👨‍🍳Directions

1. 1 Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. 2 In a bowl, mix chicken wings with soy sauce, brown sugar, sesame oil, garlic powder, onion powder, black pepper, and paprika. Marinate for at least 30 minutes, or up to 2 hours in the fridge.
3. 3 Preheat oven to 425°F (210°C). Arrange wings in a single layer on the baking sheet, ensuring they don’t overcrowd.
4. 4 Bake for 25 minutes, then flip the wings and bake for another 15 minutes until crispy.
5. 5 While wings bake, prepare the glaze by mixing gochujang, honey, rice vinegar, soy sauce, sesame oil, minced garlic, ginger, sugar, and water in a small bowl.
6. 6 After wings are done, brush half the glaze over them and return to the oven for 5 minutes to let it slightly thicken.
7. 7 Remove wings from the oven, brush with remaining glaze, and sprinkle with sesame seeds and chopped green onions.
8. 8 Serve hot with extra glaze on the side.

🔧Equipment

• Mixing bowls
• Baking sheet
• Oven
• Mixing spoon
• Knife and cutting board
• Food processor (optional for quick marinade)

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 22💛Saturated Fat: 4❤️Cholesterol: 120🧂Sodium: 850🌾Total Carbs: 35🥦Dietary Fiber: 3🍬Sugars: 18🥩Protein: 30

📝Notes

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This Korean chicken wing recipe is always a crowd-pleaser because it’s simple enough to make ahead and still tastes fresh when served, making it perfect for last-minute gatherings or when you need something flavorful without extra fuss. The tangy glaze and crispy skin make every bite satisfying, and it’s adaptable enough to suit different tastes—whether you prefer extra spice or a milder touch. It’s ideal for family dinners because it’s hearty enough to hold its own alongside sides while still being easy to share, and the leftovers keep well for another meal, so you’re not starting from scratch the next day.

❓ Frequently Asked Questions About Spicy Korean Chicken Wings (Gyeran Mari)

What is the best type of chicken for making Korean fried chicken wings?

The best type of chicken for Korean fried chicken wings is typically thigh and drumstick cut from a young, tender chicken (around 1-2 kg). These parts are juicier and more flavorful compared to wings alone. You can also use a mix of thighs and drumsticks for even cooking. Avoid using pre-cut wings that have been frozen or processed, as they can become tough and dry.

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How do I achieve that crispy, golden-brown skin on Korean fried chicken wings?

To get that perfect crispy, golden-brown skin, follow these steps: 1. Double-frying method: First fry the wings at a lower temperature (around 300°F/150°C) to cook them through and render the fat. Then, fry again at a higher temperature (around 375°F/190°C) to crisp them up. 2. Use a high-quality oil: Peanut oil or vegetable oil works best, but avoid sunflower or canola oil, which can make the wings greasy. 3. Pat them dry thoroughly before frying to ensure maximum crispiness. 4. Don’t overcrowd the pan: Cook in batches to maintain consistent oil temperature. 5. Season well: Use a mix of salt, sugar, and spices like garlic powder, black pepper, and a pinch of MSG (optional) before frying.

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