Spicy Korean Chicken Wings
These Spicy Korean Chicken Wings are a flavor explosion! Crispy, sticky, and oh-so-delicious, they’re perfect for any gathering!
Equipment
- Large Bowl
- Baking Sheet
- Parchment Paper
- Wire Rack
- Oven or air fryer
- Small Saucepan
- Measuring cups and spoons
Ingredients
- 1.5-2 lbs chicken wings
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 tablespoon oil (sesame oil preferred)
- 4 cloves garlic (minced)
- 2 tablespoons ginger (minced)
- 2 tablespoons white sugar or brown sugar (or honey/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)
Instructions
- Start by preheating your oven to 425°F (220°C). Rinse chicken wings under cold water and pat dry with paper towels.
- In a large bowl, combine wings with baking powder and salt. Toss until evenly coated.
- Spread wings on a baking sheet lined with parchment paper or on a wire rack. Bake for about 40-45 minutes, flipping halfway through.
- Meanwhile, in a small saucepan, heat sesame oil over medium heat. Add minced garlic and ginger, sauté until fragrant.
- Add sugar, rice vinegar, soy sauce, gochujang, butter, and honey to the saucepan. Stir until butter melts, then simmer for about 5 minutes.
- Once wings are done, transfer to a large bowl. Pour sauce over wings and toss until well coated.
- Transfer coated wings to a serving platter. Garnish with sesame seeds, green onions, and peanuts. Serve immediately!
Notes
- For gluten-free, use gluten-free soy sauce or tamari.
- Reduce gochujang for a milder flavor.
- Maple syrup can replace honey for a vegan option.