Spicy Korean Chicken Wings

These Spicy Korean Chicken Wings are an absolute favorite in my house. Whether for game nights or cozy dinners, their bold flavor and crispy texture make them irresistibly good. The combination of tangy gochujang, sweet honey, and savory sesame oil creates a marinade that's simply unforgettable.

I discovered this recipe while experimenting with Korean cuisine, and now it’s a must-have on our dinner table. My family loves licking their fingers clean after enjoying these wings.

• Chicken wings: Look for fresh wings with a good balance of meat to bone for the juiciest results
• Gochujang: Provides the signature spicy and slightly sweet Korean flavor
• Honey: Adds the perfect amount of sweetness to balance the heat
• Soy sauce: Rounds out the marinade with a salty and umami-rich base
• Sesame oil: Enhances the overall nuttiness and depth of the dish
• Garlic: Freshly minced garlic brings a warm and aromatic touch

How To Make Spicy Korean Chicken Wings

Preheat the Oven:

Set your oven to 400°F or 200°C so it heats evenly while you prepare the wings

Make the Marinade:

In a mixing bowl, combine gochujang, honey, soy sauce, sesame oil, and minced garlic until smooth. This will coat the chicken wings with layers of flavor

Coat the Wings:

Toss the chicken wings in the marinade until they are completely covered. Let them sit for a few minutes to soak in the flavors

Prepare for Baking:

Line a baking sheet with foil for easy cleanup and arrange the wings in a single layer to ensure even cooking

Bake to Perfection:

Bake the wings for 30 minutes, flipping them halfway through for even crispiness and caramelization

Whenever I prepare these, I always rely on high-quality gochujang for the best results. I vividly remember making these for a family barbecue, and they disappeared from the table in minutes.

Storage Tips

To store leftovers place the wings in an airtight container and refrigerate for up to three days. Reheat them in the oven at 350°F until warmed through to maintain their crisp texture.

Ingredient Substitutions

If you cannot find gochujang swap it for sambal oelek mixed with a touch of honey for a similar effect. Coconut aminos can replace soy sauce if you are looking for a gluten-free option.

Serving Suggestions

Serve these wings alongside a side of steamed rice or Asian-style slaw to balance the bold flavors. A sprinkle of sesame seeds and some sliced green onions on top adds a fresh finishing touch.

These wings are excellent for various occasions whether as a game-day snack or a comforting meal. Korean cuisine holds a special spot in my heart from its vibrant flavors to its playful use of spices. Mastering this recipe is an easy way to embrace its charm at home.

Recipe FAQs

→ What is gochujang, and where can I find it?

Gochujang is a Korean chili paste made with red chili peppers, fermented soybeans, and glutinous rice. You can find it in Asian markets or the international aisle of most grocery stores.

→ Can I make these wings less spicy?

Yes, simply reduce the amount of gochujang in the marinade and add a touch more honey for milder wings.

→ How can I ensure the wings are crispy?

Make sure to space the wings out on a foil-lined baking sheet, allowing air to circulate around them. Turn them halfway during baking for even crispiness.

→ Can I use this marinade on other proteins?

Absolutely! This marinade works great on both chicken thighs and drumsticks, as well as pork or tofu for a vegetarian option.

→ How should I serve these wings?

Serve the wings with a sprinkle of sesame seeds and chopped green onions. Pair with a simple side like steamed rice or pickled vegetables for a complete meal.