Description
These Spicy Korean Chicken Wings are crispy, flavorful, and coated in a tangy, sweet, and spicy gochujang sauce, making them a perfect appetizer or snack for any occasion.
Ingredients
Scale
Chicken Wings
- 2 pounds chicken wings
- 1 tablespoon vegetable oil
- 1 teaspoon salt
- ½ teaspoon black pepper
Gochujang Sauce
- ½ cup gochujang (Korean chili paste)
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon sesame oil
Garnish
- 1 tablespoon sesame seeds
- 2 green onions, sliced
Instructions
- Preheat and Prepare Baking Setup: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or foil, and place a wire rack on top to ensure even cooking and crispiness.
- Season the Wings: Pat the chicken wings dry using paper towels to remove any excess moisture. In a large bowl, toss the wings with vegetable oil, salt, and black pepper until evenly coated.
- Bake the Wings: Arrange the wings in a single layer on the prepared wire rack. Bake for 35 minutes, flipping the wings halfway through the cooking time to ensure they become crispy and golden brown on all sides.
- Prepare the Gochujang Sauce: While the wings are baking, combine gochujang, soy sauce, honey, rice vinegar, minced garlic, and sesame oil in a saucepan over medium heat. Stir the mixture and let it simmer for 2–3 minutes until it slightly thickens, enhancing the flavors.
- Toss Wings in Sauce: Once baked, transfer the crispy wings into a large bowl. Pour the warm gochujang sauce over the wings and toss thoroughly to coat each piece evenly in the spicy, savory glaze.
- Garnish and Serve: Sprinkle the coated wings with sesame seeds and sliced green onions for a fresh and nutty garnish. Serve immediately while hot and enjoy!
Notes
- For extra crispiness, you can broil the wings for the last 2-3 minutes, watching closely to prevent burning.
- If you prefer less heat, reduce the amount of gochujang or add a bit more honey to balance the spiciness.
- Make sure to dry the wings thoroughly before baking to ensure they get crispy.
- Leftover wings can be stored in the refrigerator for up to 3 days and reheated in the oven for best results.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Korean
Keywords: Korean chicken wings, spicy chicken wings, gochujang sauce, baked chicken wings, Korean appetizer, spicy wings recipe
