Spicy Korean Chicken Wings
Crispy-skinned, juicy chicken wings tossed in a sweet and spicy Korean gochujang sauce, perfect for gatherings or a cozy night in.
Ingredients
For the Chicken Wings
- 2 lbs Chicken Wings The best base for a juicy, tender bite.
For the Gochujang Sauce
- 1/4 cup Korean Gochujang Sauce Adds heat and deep flavor to the wings.
- 2 tbsp Soy Sauce Brings a savory depth that balances the sweetness.
- 1 tbsp Honey A touch of sweetness that helps the sauce caramelize.
- 1 tbsp Rice Vinegar Adds tanginess, brightening up the dish.
- 1 tbsp Sesame Oil Provides a nutty aroma that enriches the flavors.
- 3 cloves Garlic, minced Fresh and aromatic, gives a nice kick.
- 1 tbsp Ginger, grated Adds warmth and spice.
For Garnish
- 2 tbsp Sesame Seeds For garnish, adds a nice crunch.
- 2 tbsp Chopped Green Onions For garnish, adds vibrant freshness.
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- Rinse the chicken wings under cold water and pat them dry with paper towels.
- In a large bowl, whisk together the gochujang sauce, soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger until well combined.
- Toss the chicken wings in the sauce until they are thoroughly coated and let them marinate for about 15 minutes.
Cooking
- Line a baking sheet with parchment paper for easy cleanup.
- Arrange the marinated wings on the prepared baking sheet in a single layer.
- Bake for 25-30 minutes, flipping them halfway through.
- For extra crispiness, broil the wings for an additional 2-3 minutes until golden and charred.
Serving
- Remove the wings from the oven and let them cool slightly.
- Sprinkle with sesame seeds and chopped green onions for garnish.
- Serve warm with your favorite dipping sauce on the side, and enjoy!
Notes
Double the sauce for extra dipping! Broiling gives them an irresistible crispy finish. Store leftovers for up to 3 days in an airtight container.