Spicy Korean Chicken Wings

When it comes to chicken wings, there’s something undeniably satisfying about a spicy, sticky, and utterly delicious coating. Spicy Korean Chicken Wings are a perfect blend of heat, sweetness, and umami that will have your taste buds dancing. These wings are ideal for game day, a casual get-together, or just a fun weeknight dinner. With a delightful mixture of gochujang, garlic, and ginger, every bite is a burst of flavor that you won’t soon forget. So, roll up your sleeves and get ready to make the best wings of your life!

Why I Love This Recipe

What makes these Spicy Korean Chicken Wings stand out? It’s all in the sauce! The combination of gochujang (Korean chili paste), garlic, and ginger creates a bold flavor that’s entirely addictive. The wings are crispy on the outside, tender on the inside, and coated in a sauce that clings perfectly. Plus, they are incredibly easy to make, and the ingredients are simple to find. I love how versatile they are, too; you can enjoy them as an appetizer, serve them at a party, or even make them for a cozy night in.

Ingredients at a Glance

• 1 1/2-2 lbs chicken wings
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 tablespoon oil (I used sesame oil)
• 4 cloves garlic, minced
• 2 tablespoons ginger, minced
• 2 tablespoons white sugar or brown sugar (for a deeper flavor, you can also use honey or maple syrup)
• 1 tablespoon rice vinegar
• 2 tablespoons soy sauce
• 4 tablespoons gochujang
• 2 tablespoons butter
• 2 tablespoons honey
• Toasted sesame seeds, for garnish
• Chopped green onions, for garnish
• Crushed toasted peanuts, for garnish

Setup & Equipment

• Large bowl for mixing ingredients
• Baking sheet lined with parchment paper
• Wire rack (optional, for extra crispiness)
• Oven or air fryer
• Small saucepan for sauce
• Measuring cups and spoons

Spicy Korean Chicken Wings: Step-by-Step Guide

Step 1: Prepare the Wings

Start by preheating your oven to 425°F (220°C). While the oven heats up, rinse your chicken wings under cold water and pat them dry with paper towels. This step is crucial to achieving that crispy exterior.

Step 2: Season the Wings

In a large bowl, combine the wings with baking powder and salt. Toss them until they’re evenly coated. The baking powder helps to create that crispiness we all love.

Step 3: Bake the Wings

Spread the wings out on a baking sheet lined with parchment paper or place them on a wire rack. Bake for about 40-45 minutes, flipping them halfway through for even cooking. You want them golden brown and crispy.

Step 4: Make the Sauce

While the wings are baking, it’s time to prepare the sauce. In a small saucepan, heat the sesame oil over medium heat. Add the minced garlic and ginger, sautéing until fragrant, about 1-2 minutes.

Step 5: Combine Sauce Ingredients

To the saucepan, add the sugar, rice vinegar, soy sauce, gochujang, butter, and honey. Stir the mixture until the butter melts and everything is combined. Allow the sauce to simmer for about 5 minutes until it thickens slightly.

Step 6: Coat the Wings

Once the wings are done baking, transfer them to a large mixing bowl. Pour the sauce over the wings and toss until they are well coated.

Step 7: Garnish and Serve

Transfer the coated wings to a serving platter. Sprinkle with toasted sesame seeds, chopped green onions, and crushed toasted peanuts for added texture and flavor. Serve immediately and enjoy every bite!

Easy Ingredient Swaps

• For a gluten-free option, use gluten-free soy sauce or tamari.
• If you prefer a less spicy version, reduce the amount of gochujang to your taste.
• Maple syrup can be used instead of honey for a vegan-friendly version.
• Feel free to swap out sesame oil for vegetable oil if you prefer a milder flavor.

Errors to Dodge

While making Spicy Korean Chicken Wings, watch out for these common mistakes:

• Not drying the wings thoroughly can prevent them from being crispy.
• Using too much sauce can make the wings soggy; be sure to coat them evenly.
• Overcrowding the baking sheet can lead to uneven cooking. Spread the wings out in a single layer.
• Skipping the baking powder can result in less crispy wings—don’t skip this step!

Save for Later: Storage Tips

If you happen to have leftovers (which is unlikely!), store them in an airtight container in the fridge for up to 3 days. To reheat, pop them back in the oven at 350°F (175°C) for about 10-15 minutes until heated through and crispy again. You can also freeze them for up to 2 months; just be sure to let them cool completely before freezing.

Spicy Korean Chicken Wings FAQs

Can I use frozen chicken wings for this recipe?

Yes, you can use frozen chicken wings! Just be sure to thaw them completely before proceeding with the recipe. This will help ensure they cook evenly.

What if I don’t have gochujang?

If gochujang isn’t available, you can substitute it with a mix of red pepper flakes and miso paste to mimic the spice and umami flavors, though the taste will differ slightly.

Can I make these wings in an air fryer?

Absolutely! Preheat your air fryer to 400°F (200°C) and cook the wings for about 25-30 minutes, shaking the basket halfway through. Then, toss them in the sauce as directed.

How spicy are these wings?

The spice level can vary based on how much gochujang you use. If you’re sensitive to spice, start with less and gradually add more to find your perfect heat level!

Cook This Next

• Sweet Chili Cauliflower Bites
• Teriyaki Chicken Bowl
• Spicy Korean Noodles
• Kimchi Fried Rice

Next Steps

Now that you have mastered the art of making Spicy Korean Chicken Wings, it’s time to gather your friends and family for a feast! Whether it’s a casual weeknight dinner or a festive gathering, these wings will surely be a hit. Don’t forget to share your creations on social media, and let us know how you customize your wings! Happy cooking!