Korean-flavored Baked Chicken Wings

Name: Korean-flavored Baked Chicken Wings
Prep time: 10 min
Cook time: 30 min
Yield: 4 serving
Ingredients: 24 wing pieces; 4 tablespoons gochujang Korean red chili pepper paste; 4 tablespoons barbecue sauce; 2 tablespoons soy sauce; 2 tablespoons rice wine or mirin (or white wine); 1 tablespoon sesame oil; 1 tablespoon honey; 1 tablespoon minced garlic; 1 teaspoon finely grated ginger; 1/4 teaspoon pepper; 1/2 cup soy sauce; 3 tablespoons rice wine or mirin; 1 tablespoon lemon juice; 2 tablespoons extra virgin olive oil; 2 tablespoons honey; 1 tablespoon brown sugar; 1 tablespoon minced garlic; 2 teaspoons grated ginger; 1/4 teaspoon pepper

User Reviews

4.5

123 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Additional Time
4 hrs
Servings
4
Course
Appetizer, Snacks
Cuisine
Korean

Korean-flavored Baked Chicken Wings

Michael Cole

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These Korean-flavored chicken wings are oven baked, not fried, yet finger-licking delicious! The recipe includes two different marinades.

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Ingredients

Servings

24 wing pieces about 3 pounds for each marinade

Spicy marinade:

4 tablespoons gochujang Korean red chili pepper paste
4 tablespoons barbecue sauce any type
2 tablespoons soy sauce
2 tablespoons rice wine or mirin (or white wine)
1 tablespoon sesame oil
1 tablespoon honey
1 tablespoon minced garlic
1 teaspoon finely grated ginger
1/4 teaspoon pepper

Sweet and savory marinade:

1/2 cup soy sauce
3 tablespoons rice wine or mirin
1 tablespoon lemon juice
2 tablespoons extra virgin olive oil
2 tablespoons honey
1 tablespoon brown sugar
1 tablespoon minced garlic
2 teaspoons grated ginger
1/4 teaspoon pepper

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Instructions

Rinse the chicken wings and drain the water. Mix all the ingredients for each marinade together.
Combine the marinade with the chicken wings and coat all the pieces well. Cover and refrigerate for 2 to 4 hours (overnight for best results). Let them sit at room temperature for 30 minutes before cooking. Preheat the oven to 425°F (218°C).
Line a baking sheet with aluminum foil. Place the chicken wings in a single layer and bake for 20 to 25 minutes until the skin is crisp and golden. Flip them over halfway through and baste/spoon the remaining marinade over each wing. Alternatively: Bake them at 400°F (204°C) for 15 minutes, flip them over, bake for another 15 minutes. Then, increase the oven temperature to 425°F, baste, and bake for another 10 minutes. This worked really well too.
Turn them over halfway during baking and baste with the leftover marinade. Reduce the heat level if the wings are browning too quickly. (See notes.)

Notes

You can also grill these chicken wings on a gas or charcoal grill over moderate heat for 15 to 20 minutes, turning frequently. Repeat the process with the second marinade.
The time required can vary depending on the oven. Keep your eye on the chicken while baking and adjust the heat level and time as necessary.
You can also grill these chicken wings on a gas or charcoal grill over moderate heat for 15 to 20 minutes, turning frequently. Repeat the process with the second marinade.