Baked Korean Chicken Wings Recipe
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5.0
3 reviews
Excellent
Baked Korean Chicken Wings Recipe
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These baked Korean chicken wings owe their mouthwatering flavor to the delicious gochujang wing sauce. Easy to make and a true experience for the tastebuds!Expanded step-by-step photos can be seen below the recipe card.
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Ingredients
For the Chicken Wings:
- 1 cup buttermilk see note
- 1 cup all-purpose flour
- 1 pound bone-in chicken wing portions
- 1 tablespoon olive oil
For the Gochujang Wing Sauce:
- ¼ cup low-sodium soy sauce see note
- 2 tablespoons Gochujang
- 2 tablespoons ketchup
- 2 tablespoons rice vinegar
- 2 tablespoons brown sugar
- 1 teaspoon grated fresh garlic
- 1 teaspoon grated fresh ginger see note
- 1 teaspoon cornstarch
- sesame seeds and green onion optional, for garnish
Instructions
For the Chicken Wings:
- Preheat the oven to 425°F. Line a baking sheet with aluminum foil and set aside.
- Add the buttermilk and flour to two separate bowls, and season them both lightly with salt and pepper.
- Place a few chicken wings into the buttermilk and toss to combine. Then place the chicken wings into the flour and toss to combine.
- Drizzle the olive oil over the prepared baking sheet and place the coated chicken wings on the baking sheet. Repeat with the remaining wings.
- Bake the wings for 20 minutes, then flip them and bake for an additional 15 minutes, or until 165°F internally.
- While the chicken wings bake, prepare the sauce.
For the Korean Wing Sauce:
- Combine all of the sauce ingredients in a small saucepan set over medium heat.
- Cook for 3-4 minutes, or until the sauce has thickened enough to coat the back of a spoon. Set aside until ready to use.
- Brush the sauce over the cooked wings and then place them a few inches from the broiler.
- Broil for 2-3 minutes, or until crisp and caramelized–but keep an eye on them so they don’t burn!
- Garnish with sesame seeds and green onion. Enjoy immediately.
Notes
- These wings are sauced, not crispy. For crispier wings, consider:
- Air Fryer Instructions:
- Grease the basket and preheat the air fryer to 250°F. Place the wings in a single layer so they are not touching (cook in multiple batches if needed). Cook for 15 minutes, then flip and increase the temperature to 450°F. Cook for an additional 15-20 minutes, or until 165°F internally and crispy.
- Storage: Store baked Korean chicken wings in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
- Buttermilk: To make your own buttermilk, measure 1 cup of milk, remove 1 tablespoon of it, and mix in 1 tablespoon of lemon juice or white vinegar. Let this mixture sit for 5 minutes before using in the recipe.
- Soy Sauce: Use an equal amount of tamari or coconut aminos for a gluten-free alternative.
- Ginger: If you don't have fresh ginger, substitute with ½ teaspoon of dried ginger.
- Baked Korean chicken wings are a great appetizer, but you can also enjoy them as a meal. Try serving them with carrot and celery sticks, cooked white rice, french fries, or stir-fried veggies!
These wings are sauced, not crispy. For crispier wings, consider:
Adding 1-2 tablespoons of cornstarch or baking powder to the flour mixture before coating the wings. Placing the wings on a wire rack set in a rimmed baking sheet to allow for better air circulation. Serving the wings with the sauce on the side (for dipping).
- Adding 1-2 tablespoons of cornstarch or baking powder to the flour mixture before coating the wings.
- Placing the wings on a wire rack set in a rimmed baking sheet to allow for better air circulation.
- Serving the wings with the sauce on the side (for dipping).
Nutrition Information
Show Details
Calories
371kcal
(19%)
Carbohydrates
39g
(13%)
Protein
18g
(36%)
Fat
16g
(25%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
3g
Monounsaturated Fat
7g
Trans Fat
0.1g
Cholesterol
54mg
(18%)
Sodium
754mg
(31%)
Potassium
328mg
(9%)
Fiber
1g
(4%)
Sugar
11g
(22%)
Vitamin A
243IU
(5%)
Vitamin C
2mg
(2%)
Calcium
95mg
(10%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 371 kcal
% Daily Value*
| Calories | 371kcal | 19% |
| Carbohydrates | 39g | 13% |
| Protein | 18g | 36% |
| Fat | 16g | 25% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 54mg | 18% |
| Sodium | 754mg | 31% |
| Potassium | 328mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
| Vitamin A | 243IU | 5% |
| Vitamin C | 2mg | 2% |
| Calcium | 95mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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