Spicy Korean Chicken Wings

If you’re looking for a finger-licking good recipe to spice up your game day or any casual gathering, look no further than these Spicy Korean Chicken Wings. They are sticky, savory, and pack a punch with a delightful mix of spices. With the perfect balance of heat and sweetness, these wings are sure to become a favorite. The best part? You can whip them up in no time and impress your friends and family with minimal effort. Let’s dive into this scrumptious recipe that will have everyone coming back for seconds!

Why Cooks Rave About It

There are countless reasons why these Spicy Korean Chicken Wings have become a go-to recipe for cooks everywhere. First, the combination of gochujang—a staple Korean chili paste—and other flavorful ingredients creates a unique taste that is both spicy and slightly sweet. The wings are baked to crispy perfection, making them a healthier alternative to fried wings without sacrificing flavor. Plus, they are incredibly versatile; serve them as an appetizer, a part of a main course, or even as a fun snack while watching the big game. Once you try this recipe, you’ll understand why it’s a crowd-pleaser!

Ingredient List

• 1 ½ to 2 lbs chicken wings
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 tablespoon oil (I used sesame 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
• Toasted sesame seeds (for garnish)
• Chopped green onions (for garnish)
• Crushed toasted peanuts (for garnish)

What’s in the Gear List

• Baking sheet: To crisp up the wings in the oven.
• Parchment paper: For easy cleanup and to prevent sticking.
• Mixing bowls: For marinating the wings and mixing the sauce.
• Meat thermometer: To ensure your wings are cooked through.

The Method for Spicy Korean Chicken Wings

Step 1: Preheat Your Oven

Preheat your oven to 425°F (220°C). This high temperature will help get the wings crispy.

Step 2: Prepare the Wings

In a large mixing bowl, toss the chicken wings with baking powder and salt until they are evenly coated. The baking powder is the secret ingredient that will give your wings that irresistible crunch.

Step 3: Bake the Wings

Line a baking sheet with parchment paper and arrange the wings in a single layer. Bake for about 40-45 minutes, turning halfway through, until they are golden and crispy.

Step 4: Make the Sauce

While the wings are baking, prepare the sauce. In a saucepan over medium heat, combine the sesame oil, minced garlic, and minced ginger. Sauté for 1-2 minutes until fragrant.

Step 5: Add the Remaining Sauce Ingredients

Stir in the sugar, rice vinegar, soy sauce, gochujang, butter, and honey. Let it simmer for about 5 minutes until the sauce thickens slightly.

Step 6: Toss the Wings in the Sauce

Once the wings are done baking, transfer them to a large bowl and pour the sauce over them. Toss the wings until they are well coated in the spicy sauce.

Step 7: Garnish and Serve

Transfer the sauced wings to a serving platter and garnish with toasted sesame seeds, chopped green onions, and crushed toasted peanuts. Serve immediately and enjoy every bite of these Spicy Korean Chicken Wings!

Ingredient Swaps & Substitutions

• Gochujang: If you can’t find gochujang, you can use sriracha, but the flavor will differ slightly.
• Butter: Substitute with coconut oil if you prefer a dairy-free option.
• Sugar: Maple syrup can be used instead of white or brown sugar for a different sweetness profile.
• Sesame oil: If you don’t have sesame oil, olive oil will work in a pinch, but it won’t have the same nutty flavor.

Frequent Missteps to Avoid

• Not drying the wings: Make sure to pat your wings dry before coating them with baking powder to achieve maximum crispiness.
• Skipping the baking powder: This is crucial for achieving that crunchy exterior; don’t leave it out!
• Overcrowding the baking sheet: Bake in a single layer and give the wings space to cook evenly.
• Not monitoring the sauce: Keep an eye on the sauce while it simmers to prevent burning or sticking.

Prep Ahead & Store

If you want to prepare these Spicy Korean Chicken Wings ahead of time, you can marinate the wings in the sauce for up to 24 hours before baking them. Just make sure to keep the wings refrigerated. Cooked wings can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for about 10-15 minutes to get them crispy again.

Common Questions

Can I use frozen chicken wings?

Yes, you can use frozen chicken wings. Just be sure to thaw them completely and pat them dry before following the recipe.

What can I serve with these wings?

These Spicy Korean Chicken Wings pair wonderfully with sides like cucumber salad, rice, or even a fresh coleslaw to balance out the heat.

How spicy are these wings?

The heat level can be adjusted by adding more or less gochujang. If you prefer milder wings, start with a smaller amount and taste the sauce before tossing the wings.

Can I grill these wings instead of baking?

Absolutely! Just prepare the wings as directed and grill them over medium heat, turning frequently until cooked through and crispy.

Healthy-ish Favorites

• Healthy Baked Chicken Wings
• Baked Chicken Wings with Asian Glaze
• Easy Baked Chicken Wings
• Buffalo Chicken Wing Soup

Make It Tonight

Now that you have all the details for making these mouthwatering Spicy Korean Chicken Wings, it’s time to gather your ingredients and get cooking! Whether it’s a weeknight dinner or a weekend gathering, these wings will add a burst of flavor to your meal. Don’t forget to snap some pictures for your social media and share the love with your friends. Happy cooking!