Irresistible Sweet and Spicy Korean Chicken Wings Recipe

Ah, chicken wings. They remind me of lazy Sunday afternoons watching the game—or trying to, while balancing a plate and a drink.

These Korean beauties are a delightful contradiction: sweet yet spicy, sticky yet crispy.

It’s like they’re daring you to take just one more bite, knowing you can’t resist.

Steps

Begin by preheating your oven to 450°F (232°C) and line a baking tray with parchment paper. In a large bowl, season the chicken wings with salt and pepper to taste.
Arrange the wings on the prepared baking tray with the skin side facing up. Roast them in the preheated oven for approximately 40-45 minutes until they are thoroughly cooked and achieve a crispy texture.

While the wings are baking, combine the remaining ingredients—excluding sesame seeds and scallions—in a small saucepan. Heat the mixture over low heat, whisking until it thickens into a sauce, then remove from heat.
Once the wings are done baking, coat them evenly in the prepared sauce. Sprinkle with sesame seeds and chopped scallions for garnish. Serve immediately while hot and enjoy!

What distinguishes Korean chicken wings from American-style wings?
Korean chicken wings are typically lighter as they are coated with starch or baking powder before frying and finished with a sticky glaze. In contrast, American wings often use a batter made from flour, eggs, and milk or buttermilk.
Are Korean fried chicken wings less greasy than traditional wings?
Yes, due to their lighter coating, Korean-style chicken wings tend to retain less oil compared to the heavier batters used in traditional American wings, making them less greasy.
Is it possible to use an air fryer for this recipe instead of baking?
Absolutely. Preheat your air fryer to 400°F (200°C) and cook the wings for approximately 20-25 minutes, ensuring to shake them halfway through to ensure even cooking. Avoid overcrowding the air fryer by arranging the wings in a single layer.
Can these Korean chicken wings be frozen for later use?
Yes, you can freeze cooked Korean chicken wings for up to three months. It’s best to store the wings separately from the sauce to prevent sogginess. When you’re ready to eat, reheat the chicken in the oven or air fryer and toss with the heated sauce before serving.
How many calories are in a serving of these baked Korean chicken wings?
Each serving of these baked Korean chicken wings contains approximately 326 calories.

To achieve perfectly crispy wings without using flour, cornstarch, or baking powder, bake them at a high temperature of 450°F (232°C). Preheat the oven while preparing the wings and sauce to save time.
Coat the wings with the gochujang sauce immediately after they’re baked and still hot. This ensures the sauce adheres well, giving the wings a delightful sticky texture.
If you prefer less heat, reduce the amount of gochujang or gochugaru in the sauce. For those who enjoy spicier flavors, feel free to add more chili powder for an extra kick.
For a variation, consider using an air fryer to cook the wings. Preheat the air fryer to 400°F (200°C) and cook for 20-25 minutes, shaking halfway through, to achieve a crispy finish without using an oven.