It was a craving for spicy Korean fried chicken wings that led me to write this article. Spicy Korean chicken wings are staples in every visit to my neighborhood Korean joint, so I figured that maybe I can start making my own!
After a few attempts, I finally got the recipe down. I’ve decided that I’ll bake it instead of frying—it’s healthier, and there’s less clean-up!
This post will teach you how to make extremely flavorful spicy Korean chicken wings. I’ll provide the list of ingredients, as well as a step-by-step guide on how to make your own from scratch. It’s really not as complicated as you think!
If you love fried chicken, this is something that you must definitely try! Korean-style chicken is usually consumed as a meal, appetizer, or an Anju <which is basically food that’s eaten with drinks>.
How to Make Spicy Korean Chicken Wings
Ingredients & Marinade
- Chicken wings, 600 grams
- Korean chili sauce (Gochujang) 1-1/2 tablespoons (40 grams)
Note: This is where the delicious spiciness comes from! Gochujang is a red Korean chili paste that has layers and layers of unique flavors—it’s spicy, sweet, savory all at the same time. It’s fermented, so you’re sure that the flavors are intense.
- Soy sauce, 1 tablespoon
- Oyster sauce, ½ tablespoon
- Honey, 1 tablespoon honey
- Sesame oil, ¼ teaspoon
- Garlic powder, ½ teaspoon (or minced garlic, ½ tbsp)
- Onion powder, ¼ teaspoon (or chopped shallots,1 tsp)
- Ginger powder, ¼ teaspoon (or minced ginger, 1/2 tsp)
- Honey, 1 tablespoon (for brushing)
- Sesame seed (for topping)
Step by Step Directions
– Rinse the wings under cold water thoroughly, then drain. Cut each wing in half and make a cut across the winglets—this way, your marinade will be absorbed by the wings better.
– Place the chicken wings in a big bowl, add in all the ingredients in the marinade, and mix well.
– Marinate chicken wings for at least 2 hours, or preferably overnight in the fridge.
– Preheat the oven at 392˚F, then place the wings on the roasting rack. if you don’t have a roasting rack, just simply use a baking pan lined with aluminum foil.
– Bake the wings on the upper-middle rack at 392˚F in 20 minutes. Add 1 tablespoon of honey to the leftover marinade, and mix well. Use half of the marinade to brush the wings. Bake for another 10 minutes.
– Flip the wings to the other side, and brush the remaining half of the marinade onto the wings. Bake for another 10 to 15 minutes.
– You should stay with your chicken wings while they’re baking, as you need to check every once in a while. If you notice that the chicken wings start to appear dark brown, it is a time to take them out!
Garnish the spicy Korean chicken wings with some sesame seeds and serve hot.
The wings should be tender and well-seasoned with an intensely flavorful spicy sauce. Feel free to adjust the spice levels the next time you make them!
Thank You For Reading!
That was simple, wasn’t it? I hope your spicy Korean chicken wings turned out delicious! I’ve paired this with rice for dinner, as well as a snack <they’re excellent with the delicious kimchi—another favorite!> when having beers with friends.
Let me know if you have any comments and suggestions! Leave them in the comments section below and I’ll try to answer them. Thanks for dropping by, and good luck with your recipes!