Korean Baked Wings

Korean baked wings are salty, sweet, and a little spicy — the kind of finger food that disappears fast at game nights, casual dinners, or weeknight cravings. This version uses gochujang for deep umami and honey for balance, with a quick oven method that keeps things easy. If you like bold baked chicken flavors, you might also enjoy the tangy twist in this balsamic baked chicken breast with mozzarella cheese for another fast, flavorful weeknight option.

Why you’ll love this dish

These wings hit three sweet spots: punchy Korean flavors, minimal hands-on time, and wide appeal. Gochujang gives a fermented chili depth that’s more complex than plain hot sauce, while honey and soy sauce create that sticky, caramelized finish everyone reaches for.

“I made these for a backyard gathering and they vanished in 20 minutes — smoky, sticky, and exactly the kind of snack people ask for the recipe of.” — a reader review

Reasons to try it:

• Quick prep and straight into the oven — no frying required.
• Budget-friendly: wings are economical and feed a crowd.
• Customizable heat level: scale the gochujang up or down.
• Friendly for parties, weeknight dinners, or a casual appetizer.

The cooking process explained

This recipe is straightforward: mix a bold sauce, toss the wings, bake until caramelized and cooked through, then garnish. Expect about 10–15 minutes of active prep and 40–45 minutes in the oven. The halfway flip ensures even browning and avoids soggy bottoms. If you want crispier skin, brief broiling or an air-fryer finish helps (details in Tips).

Key ingredients

• 2 pounds chicken wings (split into flats and drumettes if not already)
• 2 tablespoons gochujang (Korean chili paste) — adjust for heat
• 2 tablespoons soy sauce (use tamari for gluten-free)
• 2 tablespoons honey (maple syrup works for vegan-ish swap)
• 1 tablespoon rice vinegar (or apple cider vinegar)
• 1 tablespoon sesame oil
• 1 teaspoon garlic powder
• 1 teaspoon ginger powder
• Salt and pepper to taste
• Sesame seeds and sliced green onions for garnish

Ingredient notes and swaps:

• Gochujang: if unavailable, mix 1 tbsp Korean chili flakes (gochugaru) with 1 tbsp miso + a touch of sugar, but the texture and depth differ.
• Honey: balances the paste; brown sugar or agave are alternatives.
• Sesame oil: toasted sesame oil gives the signature nutty lift — don’t skip it for flavor.

Step-by-step instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup and to prevent sticking.
2. In a large bowl, whisk together the gochujang, soy sauce, honey, rice vinegar, sesame oil, garlic powder, ginger powder, salt, and pepper until smooth. Taste the sauce and adjust for heat or sweetness.
3. Add the wings to the bowl and toss until each piece is evenly coated. For deeper flavor, let them sit in the sauce for 30 minutes in the fridge (optional).
4. Arrange the wings in a single layer on the prepared baking sheet with space between pieces so air circulates.
5. Bake for 40–45 minutes, turning the wings halfway through so both sides caramelize. If you prefer extra crispiness, switch the oven to broil for the last 1–2 minutes while watching carefully.
6. Remove from oven, let rest 2–3 minutes, then sprinkle with sesame seeds and sliced green onions. Serve warm with your favorite dipping sauce on the side.

Best ways to enjoy it

These wings are great straight from the sheet pan, but pairing elevates the experience:

• Serve with steamed rice and quick cucumber salad for a weeknight bowl.
• Offer carrot and celery sticks with a cool yogurt dip for contrast.
• For a fuller spread, add kimchi, pickled radish, or scallion pancakes.
• For side inspiration that keeps the meal simple and family-friendly, try this garlic butter baked chicken breast as an easy complement.

Plating tip: stack wings on a shallow platter, scatter seeds and scallions on top, and place small bowls of soy-sesame or ranch dip around the edges.

Storage and reheating tips

• Refrigerator: Store cooled wings in an airtight container for up to 3–4 days.
• Freezing: Freeze in a single layer on a tray, then transfer to a freezer bag for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheating: Preheat oven to 375°F (190°C). Place wings on a sheet pan and bake 10–15 minutes until hot and crisp. An air fryer at 350°F for 5–7 minutes also works well. Avoid microwaving if you want to preserve texture — it makes the skin soggy.
• Safety: Cooked poultry should be reheated to 165°F (74°C) internal temperature for safety.

Pro chef tips

• Dry skin = crispier result. Pat wings dry with paper towels before saucing to help skin crisp in the oven.
• Cornstarch trick: Toss wings lightly with 1 teaspoon cornstarch before saucing to add extra crunch.
• Control the glaze: Reserve a small amount of the sauce before tossing raw wings if you want a fresh brushed glaze after baking (avoid using sauce that touched raw chicken without cooking it first).
• Even cooking: If wings are very uneven in size, separate flats and drumettes and stagger their times or choose similar-sized pieces.
• Broil carefully: A 1–2 minute broil can caramelize sugars, but watch closely — gochujang and honey brown quickly.

Creative twists

• Honey-garlic gochujang: Add 1 tablespoon fresh minced garlic and finish with extra honey for a sweeter glaze.
• Smoky variation: Stir 1/2 teaspoon smoked paprika into the sauce for a barbecue-like smoke note.
• Low-sugar: Swap honey for a sugar-free syrup and reduce fermentation forwardness with extra vinegar.
• Oven-to-air-fryer hybrid: Bake 30 minutes, then transfer to a hot air fryer (400°F) for 5–7 minutes to maximize crispiness.
• Vegetarian alternative: Toss cauliflower florets in the sauce and roast 20–25 minutes, watching for caramelization.

Your questions answered

Q: How long does this take from start to finish?
A: About 10–15 minutes prep and 40–45 minutes baking. If you marinate, add 30 minutes to overnight.

Q: Can I make the sauce ahead of time?
A: Yes — mix and refrigerate the sauce for up to 3 days. If the sauce has contacted raw chicken, don’t reuse it as a finishing glaze unless you bring it to a full boil first.

Q: How do I make the wings extra crispy without frying?
A: Pat dry, optionally toss in a teaspoon of cornstarch, bake on a parchment- or foil-lined rack if you have one, and finish under the broiler or in an air fryer for 1–3 minutes.

Q: Can I use drumsticks or boneless wings?
A: Yes. Larger pieces may need longer baking (drumsticks ~45–50 minutes). Boneless pieces will cook faster — watch closely to avoid drying out.

Q: Is gochujang very spicy?
A: Gochujang is moderately spicy with deep umami. Heat varies by brand — start with less if unsure and add more to taste.

If you want a printable shopping list or scaled quantities for larger crowds, tell me how many people you’re serving and I’ll adjust the recipe.

Korean Baked Wings

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These Korean baked wings are salty, sweet, and a little spicy, perfect for game nights or casual dinners.

• Author: ayoboyo021gmail-com
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 60 minutes
• Yield: 4 servings
• Category: Appetizer
• Method: Baking
• Cuisine: Korean
• Diet: Gluten-Free, Paleo

Ingredients

Scale 1x2x3x

• 2 pounds chicken wings (split into flats and drumettes)
• 2 tablespoons gochujang (Korean chili paste)
• 2 tablespoons soy sauce
• 2 tablespoons honey
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 1 teaspoon garlic powder
• 1 teaspoon ginger powder
• Salt and pepper to taste
• Sesame seeds and sliced green onions for garnish

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Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together gochujang, soy sauce, honey, rice vinegar, sesame oil, garlic powder, ginger powder, salt, and pepper until smooth.
3. Add the wings and toss until evenly coated.
4. Arrange the wings in a single layer on the prepared baking sheet.
5. Bake for 40–45 minutes, turning halfway through for even caramelization.
6. If desired, broil for an additional 1-2 minutes for extra crispiness.
7. Remove from the oven, let rest for 2–3 minutes, then garnish with sesame seeds and green onions before serving.

Notes

For crispier skin, pat wings dry before saucing and consider tossing with cornstarch. Marinating the wings for 30 minutes enhances flavor.