Spicy Korean Chicken Wings
User Reviews
5
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Prep Time
20 mins
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Cook Time
1 hr 15 mins
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Total Time
1 hr 35 mins
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Servings
6 servings
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Calories
251 kcal
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Course
Main Course, Appetizer
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Cuisine
American
Spicy Korean Chicken Wings
Description
The recipe begins by tossing chicken wings with baking powder and salt, then baking them first at a low temperature to render fat and then at a high temperature to crisp the skin. This technique ensures a crunchy texture without frying. Meanwhile, the spicy Korean sauce is prepared by sautéing garlic and ginger in oil and combining with gochujang, soy sauce, sugar, rice vinegar, butter, and honey to create a sticky, balanced glaze.
Once crispy, the wings are tossed in the thick sauce to evenly coat them with sweet, spicy, and umami flavors. The garnishes of toasted sesame seeds, chopped green onions, and crushed toasted peanuts provide nutty and fresh elements that complement the sauce and wings.
These wings work well as finger food for gatherings or a flavorful main course paired with rice or vegetables for a Korean-inspired meal.
Ingredients
- 1 1/2-2 lbs chicken wings
- 2 teaspoons baking powder
- 1 teaspoon salt
Spicy Korean Sauce:
- 1 tablespoon neutral cooking oil I used sesame oil, generic cooking oil
- 4 cloves garlic minced
- 2 tablespoons ginger minced
- 2 tablespoons white sugar or brown sugar for a deeper flavor, you can also use honey or maple syrup
- 1 tablespoon rice vinegar
- 2 tablespoons soy sauce
- 4 tablespoons gochujang
- 2 tablespoons butter
- 2 tablespoons honey
Garnish:
- sesame seeds toasted
- green onion chopped
- peanuts crushed, toasted
Instructions
- Preheat the oven to 250 Fahrenheit.
- Line a large baking sheet with aluminum foil. Insert a wire rack in it and brush it with oil or spray it with baking spray to prevent sticking.
- Pat dry the chicken wings with paper towels, add them to a large bowl, and toss with baking powder and salt to coat. Arrange the wings on the prepared wire rack, NOT touching each other.
- Bake in the preheated oven on the lower rack for 30 minutes. Increase the temperature to 400-425 Fahrenheit, transfer the baking sheet to the upper rack, and bake for another 45 minutes until the wings are golden brown and crispy.
Spicy Korean sauce:
- In a saucepan or pan over medium heat, add the oil, and sauté the garlic and ginger until fragrant, about 3 minutes. Add the rest of the sauce ingredients and cook on low heat for 3 minutes, stirring. Turn off the heat and leave the sauce on the stove.
- Remove the chicken wings from the oven, add them to a large bowl, and pour the spicy sauce on top. Gently toss them to coat them evenly.
- Transfer the wings to a serving plate and sprinkle with toasted sesame seeds on top. Serve with your favorite dipping sauce, we prefer Ranch or Blue Cheese as it balances the spiciness of the wings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 251 kcal
% Daily Value*
| Calories | 251kcal | 13% |
| Carbohydrates | 14g | 5% |
| Protein | 12g | 24% |
| Fat | 17g | 26% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 47mg | 16% |
| Sodium | 815mg | 34% |
| Potassium | 298mg | 6% |
| Fiber | 0.2g | 1% |
| Sugar | 11g | 22% |
| Vitamin A | 278IU | 6% |
| Vitamin C | 2mg | 2% |
| Calcium | 71mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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