korean chicken wings recipe
The Best korean chicken wings recipe
I’ve been making Korean fried chicken wings for years, ever since my husband first brought them home from a restaurant in Seoul—those crispy, tangy, slightly sweet bites were everything. I love how they’re so versatile; you can serve them plain for a casual weeknight dinner or dress them up for game day or a family gathering. My kids, especially my teenager, always demand them because they’re addictive—crunchy outside, juicy inside, and the flavors stick to your ribs. Plus, it’s not just about the taste; it’s how easy it is to customize. You can swap out the sauce for something lighter if you’re watching your sodium intake, or go all out with extra spice if someone’s craving heat. It’s a recipe that feels indulgent but is actually pretty balanced, especially when you use whole-grain breadcrumbs or almond flour for extra crunch without all the processed junk.
I also appreciate how health-conscious it can be when you tweak it right. The recipe calls for a mix of proteins—chicken thighs for moisture and breasts for leaner meat—so you’re getting a good balance of fats and protein without too much red meat. The secret to that perfect crisp is baking the wings in batches at 400 degrees, which keeps them from getting soggy while they cook evenly. And the sauce? It’s all about balancing sweet, sour, and a little heat, which makes it satisfying without being overly heavy. My family loves it because it’s something we can all enjoy, whether someone’s eating it for a quick snack, a meal, or even a post-workout recovery treat. It’s that kind of dish that feels special but doesn’t require a lot of fuss—just good ingredients and a little patience. Plus, the kids always want to help with the marinating or tossing the wings in the sauce, so it’s a fun activity too.
Korean Spicy Chicken Wings (Gochujang Wings)
Crispy, tangy, and spicy Korean-style chicken wings glazed with a rich gochujang sauce. Perfect for game day or a fun snack!
🥘Ingredients
- 1.5 lbs chicken wings (split into drumettes and flats)
- 2 tbsp cornstarch
- 1 tbsp salt
- 1 tbsp black pepper
- 1 tbsp garlic powder
- 1 tbsp onion powder
- ½ cup gochujang (Korean red pepper paste)
- ¼ cup soy sauce
- 2 tbsp honey or brown sugar
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp minced garlic
- 1 tsp grated ginger
- 1 tbsp vegetable oil
- Fresh cilantro
- Sesame seeds
- Extra gochujang for drizzling
👨🍳Directions
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1 Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
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2 In a large bowl, combine chicken wings, cornstarch, salt, black pepper, garlic powder, and onion powder. Toss to coat evenly.
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3 Arrange wings in a single layer on the prepared baking sheet. Bake for 20 minutes, flipping halfway.
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4 While wings bake, whisk together gochujang, soy sauce, honey, rice vinegar, sesame oil, minced garlic, and ginger in a small bowl.
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5 Reduce oven temperature to 375°F (190°C). Pour ½ cup of the sauce onto the wings and toss to coat. Bake for another 15–20 minutes until wings are crispy and glaze sets.
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6 For extra crispiness, broil for 1–2 minutes (watch closely!). Remove from oven and garnish with cilantro and sesame seeds.
🔧Equipment
- Mixing bowls
- Baking sheet
- Oven
- Kitchen torch (optional, for extra crispiness)
- Wooden spoon
- Measuring cups
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Korean Spicy Chicken Wings (Gochujang Wings) Works
This Korean chicken wings recipe is always a crowd-pleaser because it’s simple enough to make ahead and still tastes amazing, whether you’re serving them at a casual family dinner or a bigger get-together. The bold flavors and sticky glaze make them feel special without requiring fancy ingredients or hours of prep, so they’re perfect for when you want something hearty and satisfying without the stress. Plus, they’re great for sharing—everyone can dip and enjoy them right out of the pan, making them a fun and easy way to bring people together.
❓ Frequently Asked Questions About Korean Spicy Chicken Wings (Gochujang Wings)
1. What are the key ingredients for authentic Korean-style chicken wings?
For the best Korean BBQ chicken wings, you’ll need: – Chicken wings (thigh and drumstick cut into strips, skin-on for crispiness) – Garlic (minced or crushed, about 4-5 cloves) – Gochujang (fermented red chili paste, 3-4 tbsp) – Gochugaru (Korean red pepper flakes, 1-2 tbsp, adjust to spice level) – Soy sauce (1-2 tbsp) – Brown sugar or honey (1-2 tbsp) – Sesame oil (1 tbsp) – Cooking oil (for frying) – Optional: Fish sauce, sesame seeds, green onions, and extra garlic for garnish.
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2. How do you prepare the chicken wings for cooking to ensure crispiness?
To achieve crispy Korean wings: – Pat the wings dry thoroughly with paper towels to remove excess moisture. – Season lightly with salt and sugar (or cornstarch) before frying to help them crisp up. – Use high heat in a deep fryer or skillet to sear the wings quickly (aim for 350–375°F/175–190°C). – Double-fry if needed: First fry at a lower temp (325°F/160°C) for 8–10 mins, then air-fry or fry again at higher heat (375°F/190°C) for 5–7 mins until golden and crispy.
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3. Can I make Korean chicken wings without gochujang, and if so, what’s the best substitute?
Yes! If you don’t have gochujang, you can replace it with: – Korean chili paste (sriracha or Korean-style chili oil) – Use 2–3 tbsp for heat. – Sriracha + soy sauce blend – Mix 2 tbsp sriracha + 1 tbsp soy sauce for a similar tangy kick. – Chili garlic sauce – Adjust spice level based on preference. For depth, a small amount of fish sauce (1 tsp) can enhance umami. The sauce will still taste Korean but may lack fermented complexity.
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4. How long should I cook the wings in the sauce for the best flavor?
For glazed Korean wings, cook the wings in the sauce for: – First step (frying/sautéing): 5–7 mins in oil until crispy. – Second step (simmering in sauce): 10–15 mins on low heat, stirring occasionally, until the sauce thickens slightly and coats the wings evenly. – Final step (broiling/grilling): 2–3 mins to caramelize the sauce further (optional for extra richness). Avoid boiling the sauce—keep it just simmering to prevent breaking the glaze.
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5. How can I make Korean wings healthier without sacrificing flavor?
To reduce fat while keeping taste: – Use a mix of oil types (e.g., 2 parts canola oil + 1 part avocado oil) for better crispiness. – Air-fry instead of deep-fry – Set to 375°F (190°C) for 10–12 mins, flipping halfway. – Bake with a spray-on oil – Lightly spray wings with oil before baking at 400°F (200°C) for 25–30 mins, flipping once. – Boost flavor with herbs/spices – Add garlic powder, smoked paprika, or a pinch of cumin to the sauce. – Skip the sauce entirely – Toss wings in a mix of sesame oil, soy sauce, and honey for a lighter glaze.
