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Baked Korean Chicken Wings are loaded with mouthwatering flavor and so easy to make! They always turn out perfectly crispy, too – no deep frying required. Make these for your next big game day and watch them disappear!
Gochujang Wings
Korean Chicken Wings are beyond flavorful. If you’re looking to excite your taste buds with some wings that are anything but bland, you’ve found the right recipe!
The sauce that coats the baked chicken wings consists of key ingredients like gochujang, fresh garlic and ginger, soy sauce, and brown sugar. All of the bold ingredients mix together to create a spicy, sweet, and deliciously complex flavor palate.
Why You’ll Love this Korean Chicken Wings Recipe:
- Gochujang: This sweet and spicy paste adds the most incredible flavor to the wing sauce.
- Oven-Baked: Baked wings are so much easier to make and they still have a delightful crispiness.
- Unique: Why offer the same old buffalo or BBQ wings when you can blow them away with these Korean wings instead?
A little spicy, a little sweet, and a whole lot of delicious. Wings don’t get much more exciting than these!
How to Make Baked Korean Chicken Wings
Be sure to see the recipe card below for full ingredients & instructions!
- Create the dredging stations and prepare the wings.
- Bake the chicken wings.
- Make the sauce by combining all of the ingredients in a saucepan. Heat it up and stir until thickened.
- Brush the wings with the sauce, then broil them for just a few moments to caramelize the sauce.
- Garnish and enjoy!
Ingredient Notes
- Chicken: Chicken wing portions have the flat and drummette separated – these are what I prefer, but you could use whole wings if that’s what you have on hand.
- Buttermilk: Helps the flour stick to the chicken wings and creates a delicious breading on the outside.
- Flour: The other key to the breading – it makes a crisp and crunchy exterior on the chicken wing.
- Olive Oil: Helps prevent the wings from sticking to the pan.
- Soy Sauce: Adds umami flavor and a little saltiness to the sauce – I recommend low-sodium, but use whatever you have on hand.
- Gochujang: A smokey, spicy fermented chili paste. It’s available in the International aisle of most grocery stores.
- Ketchup: Adds a bit of tomato flavor and enhances the sweetness of the brown sugar.
- Rice Vinegar: Adds a bit of sweet acidity to the wings to cut through the richness and sweetness.
- Brown Sugar: Adds sweetness that pairs perfectly with the gochujang.
- Garlic and Ginger: Classic additions to Korean Fried Chicken – they add delicious flavor. If you don’t have fresh on hand, use ½ teaspoon dried.
- Cornstarch: Helps the sauce thicken.
Gochujang is a fermented condiment made from red chilis and soybeans. It has a similar consistency to miso, but it is spicy and smoky! Gochujang is available in the International aisle of most grocery stores, or you can order it online.
Unfortunately, there aren’t any good substitutes for gochujang. It has a very unique flavor, and these wings just wouldn’t be the same without it!
These wings are not super spicy due to a lower amount of gochujang. For medium-spicy wings, use 3 tablespoons of gochujang, and for VERY spicy wings, use 4 tablespoons.
You can use frozen chicken wings, but I recommend allowing them to thaw overnight in the refrigerator before using.
These are saucy wings, so they are not intended to be ultra-crisp. For crispier wings, bake them on a wire rack set in a rimmed baking sheet, and consider adding cornstarch or baking powder to the flour mixture before coating.
Yes! To make these in the air fryer, grease the basket and preheat the air fryer to 250°F. Place the wings in a single layer so they are not touching (cook in multiple batches if needed). Cook for 15 minutes, then flip and increase the temperature to 450°F. Cook for an additional 15-20 minutes, or until 165°F internally and crispy.
Between the crispy consistency of the caramelized skin and sauce on the wings to the juicy, tender meat, everything here is pretty much perfect – especially if you’re a fan of bold Korean flavors!
Make Ahead Instructions
You can marinate the chicken wings in buttermilk for up to 24 hours before you plan to bake them. Store them in a Ziplock bag in the refrigerator until ready to bake. Let rest on the countertop for 15 minutes, then toss them in the flour before baking.
You can make the sauce 1 day in advance as well. Simply warm the sauce gently on the stovetop and brush over the baked wings. Whisk the sauce ingredients together and store in the refrigerator until it’s time to bake the wings. You may need to add a bit of water to the sauce to thin it back out since it will thicken even more in the refrigerator.
Storage Instructions
Store leftover baked Korean chicken wings in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 15 minutes. Alternatively, air fry at 360°F for 4-5 minutes, increase heat to 400°F, and cook for an additional 3-5 minutes, or until heated through.
Freezing Instructions
Freeze baked Korean chicken wings in a single layer on a parchment-lined baking sheet until solid, about 1-2 hours. Transfer to an airtight container or Ziplock bag and store for up to 3 months. Allow wings to thaw overnight in the refrigerator before reheating.
Make It A Meal
Baked Korean chicken wings are a great appetizer, but you can also enjoy them as a meal. Try serving them with carrot and celery sticks, cooked white rice, french fries, or stir-fried veggies!
Tips for the Crispier Wings
These wings are sauced, not crispy. For crispier wings, consider:
- Adding 1-2 tablespoons of cornstarch or baking powder to the flour mixture before coating the wings.
- Placing the wings on a wire rack set in a rimmed baking sheet to allow for better air circulation.
- Serving the wings with the sauce on the side (for dipping).
Baked Korean Chicken Wings have the most flavorful sauce that’s guaranteed to make your mouth water! If you love that signature gochujang flavor that just can’t be replicated, you’ll love this easy recipe.
If you’ve made this recipe, please be sure to let us know by leaving a star rating or a comment below. Enjoy!
Baked Korean Chicken Wings Recipe
Baked Korean Chicken Wings are loaded with mouthwatering flavor and so easy to make! They always turn out perfectly crispy, too – no deep frying required. Make these for your next big game day and watch them disappear!
Prep: 10 minutes
Cook: 40 minutes
Total Time : 50 minutes
Instructions
For the Chicken Wings
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Preheat the oven to 425°F. Line a baking sheet with aluminum foil and set aside.
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Add the buttermilk and flour to two separate bowls and season them both lightly with salt and pepper.
1 cup buttermilk, 1 cup all-purpose flour
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Place a few chicken wings into the buttermilk and toss to combine. Then place the chicken wings into the flour and toss to combine.
1 pound bone-in chicken wing portions
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Drizzle the olive oil over the prepared baking sheet and place the coated chicken wings on the baking sheet. Repeat with the remaining wings.
1 tablespoon olive oil
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Bake the wings for 20 minutes, then flip them and bake for an additional 15 minutes, or until 165°F internally.
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While the chicken wings bake, prepare the sauce.
For the Sauce
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Combine all of the sauce ingredients in a small saucepan set over medium heat.
¼ cup low-sodium soy sauce, 2 tablespoons gochujang, 2 tablespoons ketchup, 2 tablespoons rice vinegar, 2 tablespoons brown sugar, 1 teaspoon grated fresh garlic, 1 teaspoon grated fresh ginger, 1 teaspoon cornstarch, Sesame seeds and green onion
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Cook for 3-4 minutes, or until the sauce has thickened enough to coat the back of a spoon. Set aside until ready to use.
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Brush the sauce over the cooked wings and then place them a few inches from the broiler.
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Broil for 2-3 minutes, or until crisp and caramelized– but keep an eye on them so they don’t burn!
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Garnish with sesame seeds and green onion. Enjoy immediately.
Notes
- Buttermilk: To make your own buttermilk, measure 1 cup of milk, remove 1 tablespoon of it, and mix in 1 tablespoon of lemon juice or white vinegar. Let this mixture sit for 5 minutes before using in the recipe.
- Soy Sauce: Use an equal amount of tamari or coconut aminos for a gluten-free alternative.
- Ginger: If you don’t have fresh ginger, substitute with ½ teaspoon of dried ginger.
- Baked Korean chicken wings are a great appetizer, but you can also enjoy them as a meal. Try serving them with carrot and celery sticks, cooked white rice, french fries, or stir-fried veggies!
-
These wings are sauced, not crispy. For crispier wings, consider:
- Adding 1-2 tablespoons of cornstarch or baking powder to the flour mixture before coating the wings.
- Placing the wings on a wire rack set in a rimmed baking sheet to allow for better air circulation.
- Serving the wings with the sauce on the side (for dipping).
Storage: Store baked Korean chicken wings in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Nutrition Facts
Baked Korean Chicken Wings Recipe
Amount Per Serving
Calories 371
Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 4g25%
Trans Fat 0.1g
Polyunsaturated Fat 3g
Monounsaturated Fat 7g
Cholesterol 54mg18%
Sodium 754mg33%
Potassium 328mg9%
Carbohydrates 39g13%
Fiber 1g4%
Sugar 11g12%
Protein 18g36%
Vitamin A 243IU5%
Vitamin C 2mg2%
Calcium 95mg10%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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