Spicy Korean Chicken Wings
These Spicy Korean Chicken Wings are sticky, savory, and packed with a perfect blend of heat and sweetness. Crispy baked wings with a delicious gochujang sauce!
Servings: 4 servings
Ingredients
- 1 ½ to 2 lbs chicken wings
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 tablespoon oil 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
Instructions
- Preheat your oven to 425°F (220°C). This high temperature will help get the wings crispy.
- In a large mixing bowl, toss the chicken wings with baking powder and salt until they are evenly coated.
- 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 golden and crispy.
- While the wings are baking, prepare the sauce. In a saucepan over medium heat, combine sesame oil, minced garlic, and minced ginger. Sauté for 1-2 minutes until fragrant.
- Stir in sugar, rice vinegar, soy sauce, gochujang, butter, and honey. Let it simmer for about 5 minutes until the sauce thickens slightly.
- Once the wings are done baking, transfer them to a large bowl and pour the sauce over them. Toss until well coated.
- Transfer the sauced wings to a serving platter and garnish with toasted sesame seeds, chopped green onions, and crushed toasted peanuts. Serve immediately.
Equipment
- Baking Sheet
- Parchment Paper
- Mixing Bowls
- Meat Thermometer
Notes
- Pat wings dry before coating with baking powder for extra crispiness.
- Marinate wings in sauce up to 24 hours ahead for more flavor.
- Store cooked wings in airtight container in fridge for up to 3 days; reheat in oven to crisp.