Korean Chicken Wings (Baked)

This recipe for baked Korean inspired chicken wings is simple and addictive. Gochujang and Korean red chili give the wings a little bit of heat while the honey lends a sticky touch of sweetness. These wings are great for game day or for K-drama binging days.

Notes:

Chicken – use fresh wings. If using frozen chicken wings, thaw in the fridge overnight before using. Make sure to pat the wings dry to ensure crispness.
Extra Crispiness – for extra crispiness, bake the chicken wings on a rack to allow for air circulation.
Korean Red Chili – the Korean red chili powder can be substituted with paprika and cayenne chili powder. Use 1 teaspoon of paprika and ½ teaspoon of cayenne powder. This can also be adjusted to suit your taste if you like spice.
Gochujang – the Korean chili sauce can is made out of red chili, rice, and salt. But if you don’t have access to it, sriracha is an acceptable substitute.

Korean Chicken Wings

Yields: 2 lbs

• 2 lbs (~980g) chicken wings
• 1 ½ teaspoon salt
• 1 teaspoon garlic powder
• ½ teaspoon black pepper (ground)
• 1 ½ teaspoon Korean red chili*
• 3-4 tablespoons unsalted butter, melted

Wing Sauce

• 2 tablespoons gochujang
• 2 tablespoons oyster sauce
• 2 tablespoons honey
• 2 tablespoons soy sauce
• 1 tablespoon ketchup
• 1 tablespoon rice vinegar
• Green onion, optional for topping
• Sesame seeds, optional for topping

1. Pat the chicken wings dry with a paper towel.
2. Add salt, pepper, garlic powder, and Korean red chili powder. Toss to ensure the chicken wings are well coated in mixture. Let marinate for 30 minutes to an hour.
3. Preheat the oven to 425F.
4. Brush the marinated chicken wings with the melted butter. Bake for 40 to 45 minutes. Turn at least once and brush the other side of the chicken wings. (Internal temperature at the thickest part of the chicken wings without touching the bone should read 165F on an instant read thermometer.)
5. Make the sauce by whisking together the gochujang, oyster sauce, honey, soy sauce, ketchup, and rice vinegar.
6. Toss the baked chicken wings in the sauce. Brush any remaining sauce on the wings.
7. Broil on high for 3-5 minutes.
8. Top with green onions and sesame seeds.
9. Enjoy!