Spicy Korean BBQ Chicken Wings
User Reviews
4.9
Spicy Korean BBQ Chicken Wings
Description
This recipe uses bone-in chicken wings and drumsticks that are patted dry, oiled, and coated lightly in a flour, salt, and pepper mixture before baking on a rack to allow even heat and crisping. After an initial bake, they are briefly broiled to deepen the crunch while watching closely to prevent burning. The wings are then coated in a homemade Korean BBQ sauce combining soy sauce, brown sugar, rice vinegar, sesame oil, garlic, and spicy elements like sriracha or red pepper flakes, which is thickened with a cornstarch slurry for adhesion and gloss.
The result is a sticky, spicy, and slightly sweet wing with a crisp exterior that holds the sauce well. The final touch of green onions and sesame seeds adds freshness and nutty flavor contrast. This dish is well suited for a flavorful appetizer or snack for 4-6 people, depending on serving size.
Use low sodium or thick soy sauce variations to adjust saltiness and thickness. Carefully watch the broiling step to avoid burning the wings. These wings are best served hot and fresh for maximum crispness and flavor.
Ingredients
- 1 ½ pounds chicken wing I used wings and drumsticks, bone-in
- 1 tablespoon olive oil
- ¼ cup flour
- ½ teaspoon salt
- ¼ teaspoon black pepper cracked
korean bbq sauce
- 6 tablespoons soy sauce or THICK soy sauce if your grocery store carries it, low sodium
- 3 tablespoons brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon sriracha or 1 teaspoon crushed red pepper flakes
- 1 tablespoon sesame oil toasted
- 2 teaspoons garlic minced
- 1 tablespoon water cold; plus 1 teaspoon corn starch
- green onion optional garnish, chopped
- sesame seeds optional garnish, chopped
Instructions
- Preheat oven to 400 degrees. Line a baking sheet with foil and place a cooling rack on top of the foil.
- Stir together flour, salt, and black pepper. Pat wings dry with paper towels. Brush with oil, then toss in the flour mixture and arrange in a single layer (not touching) on the cooling rack.
- Bake for 15 minutes, then broil for 2-3 minutes until crispy. WATCH CLOSELY so they don't burn.
- While chicken wings are baking, prepare the sauce by combing soy sauce, brown sugar, rice vinegar, sriracha, sesame oil, and garlic in a medium sauce pan. Bring to a boil, stir together cold water and corn starch until dissolved, then whisk corn starch slurry into the boiling sauce. Once thickened, remove from heat.
- Toss wings in the sauce and garnish with chopped green onions and sesame seeds if desired before serving.
Notes
- This recipe yields about 16 wings and serves 4-6 as an appetizer when served 2-4 wings per person.
- Use thick soy sauce if available for richer flavor.
- Watch the wings carefully during broiling to avoid burning as they crisp up quickly.
- Adjust spice with more or less sriracha or red pepper flakes to taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 230 kcal
% Daily Value*
| Calories | 230kcal | 12% |
| Carbohydrates | 12g | 4% |
| Protein | 13g | 26% |
| Fat | 15g | 23% |
| Saturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 47mg | 16% |
| Sodium | 831mg | 35% |
| Potassium | 145mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 94IU | 2% |
| Vitamin C | 2mg | 2% |
| Calcium | 18mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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