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–+ servings
Korean Chicken Wings

Crispy Korean Chicken Wings Easy to Make and Irresistible

Delight your taste buds with these crispy Korean Chicken Wings featuring sweet and spicy gochujang.
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Prep Time 30 minutes
Cook Time 50 minutes
Chilling Time 30 minutes
Total Time 1 hour 50 minutes
Servings: 4 wings
Course: Appetizers
Cuisine: Korean
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 pounds Chicken Wings Cut into drummettes and flats.
  • 1 tablespoon Baking Powder Essential for crispy skin.
  • 1 teaspoon Kosher Salt Substitute sea salt if preferred.
For the Sauce
  • 1/4 cup Gochujang Paste Choose your heat level.
  • 1/4 cup Soy Sauce
  • 2 tablespoons Rice Wine Vinegar
  • 2 tablespoons Honey Can substitute with brown sugar.
  • 2 cloves Minced Garlic
  • 1 teaspoon Minced Ginger
  • 1 tablespoon Roasted Sesame Oil
For Garnish
  • 1 tablespoon Sesame Seeds Optional.

Equipment

  • rimmed baking sheet
  • Wire rack
  • mixing bowl
  • Cooking spray

Method
 

Preparation
  1. Prep the Baking Sheet: Line a rimmed baking sheet with aluminum foil and place a wire rack on top. Lightly spray the rack with cooking spray.
  2. Prepare the Wings: Pat the chicken wings dry with paper towels. Toss them with baking powder and kosher salt in a large bowl until evenly coated.
  3. Preheat Oven: Preheat your oven to 425°F (220°C) and position the oven rack in the upper middle.
  4. Bake Wings: Place the coated wings on the wire rack in a single layer. Bake for 25 minutes, flip, and bake for another 25 minutes until crispy.
  5. Make Sauce: In a mixing bowl, combine gochujang, soy sauce, rice wine vinegar, honey, minced garlic, ginger, and roasted sesame oil. Stir until blended.
  6. Toss Wings: Remove wings from the oven and toss them in the prepared sauce until thoroughly coated.

Nutrition

Serving: 6wingsCalories: 300kcalCarbohydrates: 8gProtein: 24gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 75mgSodium: 900mgPotassium: 300mgSugar: 4gIron: 1mg

Notes

Ensure wings are fully dry before coating for maximum crispiness. Refrigerating coated wings for at least 30 minutes before baking enhances crispiness.

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