Spicy Korean Chicken Wings Recipe
User Reviews
4.5
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Prep Time
10 mins
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Cook Time
45 mins
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Total Time
55 mins
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Servings
4 people
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Calories
326 kcal
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Course
Main Course, Appetizer
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Cuisine
Korean
Spicy Korean Chicken Wings Recipe
Description
The wings are seasoned simply with salt and pepper, then baked skin side up in a hot oven to achieve crispiness without coating or flour. The sauce is prepared on the stove using gochujang—the Korean red chili paste—combined with garlic, soy sauce, apple cider vinegar, sugar, and chili powder for layered heat and tang. Once the wings are crispy and cooked through, they’re tossed in this thickened sauce, which clings well due to its viscosity. Garnishes of toasted sesame seeds and chopped scallions add freshness and a nutty finish to the dish.
These wings work well served immediately while the sauce remains sticky and the skin crisp. The spice level can be adjusted by varying the amount of gochujang or Korean chili powder in the sauce. Using high heat in the oven helps create a satisfying texture without the need for additional coatings.
Preparing the sauce and wings concurrently streamlines cooking, and applying the sauce to hot wings ensures it adheres properly. This approach results in crispy, flavorful wings with a distinctive Korean spice profile.
Ingredients
- 2-3 lbs (1kg-1.35kg) chicken wings wingettes and drumettes only
- salt
- black pepper ground
- 3 cloves garlic minced
- 3 tablespoons gochujang Gochujang, Korean red chili pepper paste
- 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
- scallions for garnishing, chopped
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
- Preheat the oven to 450°F to bake wings without flour or cornstarch, achieving crispiness through high heat.
- Coat the wings with sauce immediately after baking while still hot for better sauce adherence and sticky texture.
- Adjust the spice level by reducing or increasing gochujang or Korean chili powder according to taste preferences.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 326 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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