Servings
Font
Back
5.0 from 3 votes

Baked Korean Chicken Wings Recipe

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.

Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings: 4 people
Calories: 371 kcal
Course: Appetizer , Dinner
Cuisine: Asian

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:
    Cup of Yum
  1. Preheat the oven to 425°F. Line a baking sheet with aluminum foil and set aside.
  2. Add the buttermilk and flour to two separate bowls, and season them both lightly with salt and pepper.
  3. Place a few chicken wings into the buttermilk and toss to combine. Then place the chicken wings into the flour and toss to combine.
  4. Drizzle the olive oil over the prepared baking sheet and place the coated chicken wings on the baking sheet. Repeat with the remaining wings.
  5. Bake the wings for 20 minutes, then flip them and bake for an additional 15 minutes, or until 165°F internally.
  6. While the chicken wings bake, prepare the sauce.
For the Korean Wing Sauce:
  1. Combine all of the sauce ingredients in a small saucepan set over medium heat.
  2. 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.
  3. Brush the sauce over the cooked wings and then place them a few inches from the broiler.
  4. Broil for 2-3 minutes, or until crisp and caramelized–but keep an eye on them so they don’t burn!
  5. 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

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

% 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.