Korean-flavored Baked Chicken Wings
User Reviews
4.5
Korean-flavored Baked Chicken Wings
Description
The wings are first rinsed and dried, then coated thoroughly in either a spicy marinade featuring Korean chili paste, garlic, and soy sauce, or a sweet-savory marinade including soy sauce, lemon juice, honey, and garlic. Marinating between 2 to 4 hours, or overnight, maximizes flavor absorption. Bringing wings to room temperature before baking ensures even cooking.
Baking at 425°F on foil-lined trays crisps the skin while the sugars in the marinade caramelize. Turning and basting the wings with remaining marinade halfway through cooking promotes even flavor and color. Baking time ranges from 20 to 25 minutes, with a higher heat finish option to improve skin crispness.
These wings can also be grilled over moderate heat, turning often, imparting a smoky flavor and char. Attention to oven temperature and timing helps prevent burning due to sugary marinades.
Using the two marinade recipes allows serving different flavor profiles, pleasing assorted preferences.
Ingredients
- 24 chicken wings about 3 pounds for each marinade, pieces
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 garlic minced
- 1 teaspoon ginger finely grated
- 1/4 teaspoon black 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 garlic minced
- 2 teaspoons ginger grated
- 1/4 teaspoon black pepper
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
- Consider grilling the wings on gas or charcoal grills for 15-20 minutes, turning frequently, as an alternative to baking.
- Marinate wings for 2-4 hours; overnight is best for more intense flavor.
- Allow wings to rest at room temperature for 30 minutes before baking for even cooking.
- Monitor oven closely and adjust temperature or time to prevent burning from the marinade sugars.
- Repeat the process with the other marinade to offer two flavor varieties.
User Reviews
Overall Rating
4.5
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