Korean chicken wings are a favorite anytime snack or starter. They get crisp in the oven, then get tossed in a sticky, flavorful sauce that’s just right—not too hot, not too sweet.
The Story Behind This Recipe
I started making Korean chicken wings when a friend brought some over to a game night. I was surprised by how different they were from regular buffalo or barbecue wings — they had a nice balance of spicy heat, a little sweetness, and a bit of tang from the rice vinegar. It quickly became a house favorite.
The wings get an easy seasoning rub and roast in the oven until crisp. While they cook, the sauce gets made in one pan with simple ingredients like gochujang, soy sauce, honey, garlic, and a splash of rice vinegar. Then you toss the wings in that sauce and get this glossy, sticky coating that clings to every bite.
I usually make a double batch if I’m having people over because they disappear fast. They’re great with cold beer or a crunchy cucumber salad on the side. And if you don’t have gochujang, you can swap in another chili paste, but the unique flavor of gochujang is worth tracking down.
Sometimes I sprinkle toasted sesame seeds and chopped scallions over the top for a little extra crunch and color. It’s one of those dishes that looks harder than it really is, which is why I like it. Perfect if you want to serve something a little different without too much fuss.
Cuisine: Korean
Course: Appetizer
Servings: 4
Prep time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes
Ingredients
- 2 pounds chicken wings
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon vegetable oil
- 3 tablespoons gochujang (Korean chili paste)
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 3 garlic cloves, minced
- 1 teaspoon sesame oil
- 1 teaspoon grated fresh ginger
- Sesame seeds, for garnish
- Chopped scallions, for garnish
Instructions
- Step 1. Preheat oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top.
- Step 2. Pat chicken wings dry with paper towels. Toss with salt, pepper, and vegetable oil.
- Step 3. Arrange wings in a single layer on the wire rack. Roast for 30-35 minutes, flipping halfway, until skin is crisp and cooked through.
- Step 4. While the wings roast, combine gochujang, soy sauce, honey, rice vinegar, minced garlic, sesame oil, and grated ginger in a small saucepan over medium heat.
- Step 5. Simmer the sauce for 5-7 minutes, stirring occasionally, until slightly thickened. Remove from heat.
- Step 6. When wings are done, transfer to a large bowl. Pour the sauce over the wings and toss to coat evenly.
- Step 7. Place wings back on the wire rack or serving plate. Sprinkle with sesame seeds and scallions before serving.
Tips for Success
- Patting the wings dry before roasting helps them get crispier.
- Using a wire rack allows the heat to circulate around the wings so they don’t get soggy.
- Adjust the honey or gochujang amounts to get the sauce sweeter or spicier to taste.
- If you want crunchier wings, broil them for the last 2-3 minutes—just watch to avoid burning.
- Make sure to toss the wings immediately in the sauce so it sticks well.
Variations & Substitutions
- Swap chicken drumettes or boneless chicken bites if preferred.
- For less heat, reduce the gochujang or add a bit more honey.
- Add a squeeze of lime juice to the sauce for extra tang.
- Garnish with chopped fresh cilantro or thinly sliced fresh chili for a different flavor.
- Use tamari instead of soy sauce for gluten-free option.
