Spicy Korean Chicken Wings Recipe

Name: Spicy Korean Chicken Wings Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4 people
Ingredients: 2-3 lbs (1kg-1.35kg) chicken wings; salt; ground black pepper; 3 cloves garlic; 3 tablespoons Korean red chili pepper paste; 1/2 teaspoon Korean chili powder; 2 tablespoons soy sauce; 1/2 tablespoon apple cider vinegar; 2 tablespoons sugar; 2 tablespoons water; 1 teaspoon sesame oil; white sesame; chopped scallions

User Reviews

4.5

588 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
55 mins
Servings
4 people
Calories
326 kcal
Course
Main Course, Appetizer
Cuisine
Korean

Spicy Korean Chicken Wings Recipe

Kelsey Carr

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These spicy Korean chicken wings are sticky, juicy, and absolutely irresistible! Coated in a sweet and savory gochujang sauce, they’ll have you licking your fingers and craving more. It’s a fun twist on the classic buffalo wings we all know, and it’s guaranteed to shake up your wing game!

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Ingredients

Servings

2-3 lbs (1kg-1.35kg) chicken wings wingettes and drumettes only
salt
ground black pepper
3 cloves garlic minced
3 tablespoons Korean red chili pepper paste Gochujang
1/2 teaspoon Korean chili powder Gochugaru
2 tablespoons soy sauce
1/2 tablespoon apple cider vinegar
2 tablespoons sugar
2 tablespoons water
1 teaspoon sesame oil
white sesame for garnishing
chopped scallions for garnishing

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Instructions

Preheat the oven to 450°F (232°C). Line a baking sheet with parchment paper. In a large bowl, season the wings with salt and pepper. Transfer the wings skin side up to the baking sheets and roast them for about 40-45 minutes or until they are cooked through and crispy.
In a small saucepan, add the remaining ingredients except white sesame and scallions. Heat on low heat, whisk to mix well. Turn off the heat when it becomes thick like a sauce.
Toss the baked chicken wings in the sauce and coat well. Garnish with sesame seeds and scallions. Serve immediately.

Notes

I preheat the oven to 450°F while I get the wings and sauce ready. Since I’m skipping the flour, cornstarch, or baking powder (though you can totally use them if you like), I bake the wings at a high temp to get that perfect texture.
I coat the wings with the gochujang sauce while they’re still hot—this helps the sauce stick and gives them that irresistible sticky texture.
Not a fan of heat? You can always dial back the gochujang or gochugaru in the sauce. But if you’re all about that spice, feel free to add more chili powder for an extra kick!

Nutrition Information

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Serving 4people Calories 326kcal (16%) Carbohydrates 11g (4%) Protein 24g (48%) Fat 21g (32%) Saturated Fat 6g (30%) Cholesterol 94mg (31%) Sodium 600mg (25%) Fiber 1g (4%) Sugar 7g (14%)