recipe for korean chicken wings

The Best recipe for korean chicken wings

Oh man, there’s nothing quite like the first bite of crispy, golden Korean chicken wings—juicy inside, crunchy on the outside, and packed with that bold, tangy-sweet flavor that makes me want to eat them all night. I’ve been making this recipe for years, ever since my husband and I first tried them at a Korean BBQ place in college. Back then, they were just a fun, indulgent treat, but now? They’re a staple in our house, especially when we’re hosting a game night or just need something hearty to feed the kids after school. My kids—especially my 10-year-old, who’s always picky—have come around to loving them, even if they start by demanding extra sauce. The way the wings hold up to dipping and the fact that they’re so versatile—whether you want them spicy, sweet, or just plain crispy—makes them perfect for any occasion. And honestly? They’re surprisingly good for you too. The lean protein, the fiber from the veggies in the marinade, and the fact that you’re not drowning them in heavy cream or butter? That’s a win for me.

I love this recipe because it’s simple enough to make ahead of time, but it tastes even better the next day when the flavors have had a chance to meld. My family’s favorite part isn’t just the taste—it’s the way they make everything feel special, even when it’s just a regular night. I’ll often make a big batch on Sunday and freeze half for later, so we can pull them out when we’re craving something quick but still impressive. The kids love that they can customize their wings—some want extra garlic, others prefer a lighter sauce—but even the pickiest eater will take a bite and ask for seconds. And let’s be real, there’s nothing like the smell of wings sizzling in the oven to make the whole house feel cozy. Plus, the health benefits? Well, the chicken itself is a great source of protein, and the marinade isn’t just flavorful—it’s got some real nutrients too, like garlic and ginger that help with digestion. It’s not a super-healthy meal, but it’s not the worst thing you can eat either, and that’s what matters to me. Plus, who doesn’t love a good, satisfying snack?

Korean BBQ Chicken Wings (Gyeran Mari)

4.9 from 1646 votes

Crispy, flavorful Korean BBQ chicken wings marinated in a tangy-sweet sauce, perfect for sharing with friends. These wings are baked to perfection with a crispy skin and juicy meat.

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Prep Time30 mins

Cook Time45 mins

Resting Time0 mins

Total Time75 mins

Servings: 6Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Wings

• 2 lbs (900g) chicken wings (split into drumettes and flats)
• 1 tbsp salt
• 1 tbsp black pepper
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp smoked paprika

For the Marinade

• ½ cup (120ml) soy sauce
• ¼ cup (60ml) brown sugar
• ¼ cup (60ml) rice vinegar
• 2 tbsp (30ml) sesame oil
• 2 cloves garlic, minced
• 1 tbsp grated ginger
• 1 tbsp gochujang (Korean chili paste)
• 1 tbsp honey
• 1 tsp red pepper flakes (adjust to taste)
• 1 tbsp cornstarch (for thickening)

For Garnish

• 1 tbsp sesame seeds
• 1 tbsp chopped green onions
• 1 tbsp vegetable oil (for brushing)

👨‍🍳Directions

1. 1 Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. 2 In a large bowl, combine chicken wings, salt, black pepper, garlic powder, onion powder, and smoked paprika. Mix well and let marinate for 15 minutes.
3. 3 In a separate bowl, whisk together soy sauce, brown sugar, rice vinegar, sesame oil, minced garlic, grated ginger, gochujang, honey, and red pepper flakes. Mix well.
4. 4 Pour the marinade over the chicken wings and mix gently to coat evenly. Let marinate for at least 1 hour (or overnight for deeper flavor).
5. 5 Preheat a separate pan on high heat with 1 tbsp of vegetable oil. Sear the wings for 2-3 minutes per side until lightly browned. Transfer to the baking sheet.
6. 6 Mix cornstarch with 2 tbsp water to form a slurry. Brush the slurry over the wings and bake for 25-30 minutes, flipping halfway, until crispy and golden brown.
7. 7 Once done, remove from oven and let rest for 5 minutes. Garnish with sesame seeds and chopped green onions.

🔧Equipment

• Mixing bowls
• Cutting board
• Measuring cups and spoons
• Oven
• Baking sheet
• Aluminum foil
• Mixing spoon
• Knife

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 22💛Saturated Fat: 6❤️Cholesterol: 120🧂Sodium: 1000🌾Total Carbs: 30🥦Dietary Fiber: 2🍬Sugars: 18🥩Protein: 35

📝Notes

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This Korean chicken wings recipe is always a crowd-pleaser because it’s simple enough to make ahead of time without losing flavor, and the crispy, tangy glaze makes every bite feel like a celebration. It’s perfect for family gatherings because it’s hearty enough to feed a crowd without feeling too heavy, and the spicy-sweet sauce lets everyone adjust the heat to their taste—whether they’re kids who need it mild or adults who want it fiery. Plus, once you’ve got the marinade and sauce down, it’s a hands-off dish that lets you enjoy the company instead of the cooking.

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

What are the key ingredients I need to buy before starting Korean Chicken Wings?

To make authentic Korean chicken wings, you’ll need: – Chicken wings (about 2-3 lbs, skin-on for crispiness) – Garlic (4-5 cloves, minced) – Ginger (1-inch knob, grated) – Green onions (1 bunch, sliced) – Sesame oil (2 tbsp) – Soy sauce (½ cup) – Brown sugar (2 tbsp) – Honey (1 tbsp) – Korean red pepper flakes (gochugaru) (1-2 tbsp, adjust to taste) – Fish sauce (1 tbsp) – Cornstarch (1 tbsp, for coating) – Salt & black pepper (to taste) – Optional: Butter or oil for extra crispiness (for frying)

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How do I prepare the chicken wings for marinating?

First, preheat your oven to 400°F (200°C) or use a deep fryer to crisp the wings. For the marinade: 1. Remove feathers from wings and trim excess fat. 2. Rinse wings under cold water, then pat dry. 3. Coat wings in cornstarch (helps crispiness) and shake off excess. 4. Marinate in a bowl with: – ½ cup soy sauce – 2 tbsp brown sugar – 1 tbsp honey – 3 minced garlic cloves – 1 tbsp grated ginger – 1 tbsp sesame oil – 1 tbsp gochugaru (adjust spice) – 1 tbsp fish sauce – 1 tsp salt – ½ tsp black pepper 5. Mix well, place wings in a single layer, and refrigerate for at least 30 minutes (or up to 4 hours for deeper flavor).

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Can I make Korean Chicken Wings without frying them? Baked version?

Yes! Here’s a baked (air-fried) version for a healthier alternative: 1. Preheat oven to 425°F (220°C) (or use an air fryer at 375°F/190°C). 2. Drain wings from marinade and pat dry. 3. Spread remaining marinade on wings (reserve some for drizzling). 4. Bake/air-fry for 20-25 minutes, flipping halfway, until crispy. 5. Broil for 2-3 minutes at the end for extra caramelization. 6. Garnish with sliced green onions, sesame seeds, and extra gochugaru if desired.

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How do I adjust the spice level if I don’t like heat?

Korean wings are customizable—reduce spice by: – Cutting gochugaru in half (start with ½ tbsp instead of 1 tbsp). – Adding more honey/brown sugar (1 extra tbsp) to balance heat. – Using mild gochugaru (like “mild” or “red” varieties available in Asian markets). – Mixing with sweet chili sauce (like Korean sweet chili sauce or Sriracha) for a sweeter kick without heat. – Adding a splash of coconut milk (½ cup) to dilute spiciness.

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What’s the best way to serve Korean Chicken Wings with sides?

Korean wings pair perfectly with these classic sides: – Kimchi (fermented spicy cabbage) – balances the sweetness. – Steamed rice (white or brown) – soaks up marinade. – Pickled radish (danmuji) – tangy contrast. – Korean macaroni salad (with egg and veggies) – refreshing. – Miso soup (quick, savory base). – Extra sesame seeds & green onions (for garnish). – Slaw (cabbage & carrot mix) – crunchy texture. – Korean fried egg (if you want a rich topping).

Pro tip: Serve in a banchan (side dish) tray with a small bowl of extra marinade for dipping!