Spicy Korean Chicken Wings
Finger foods like these Spicy Korean Chicken Wings are what I love making when I’m craving something sweet, hot, and tangy. Each wing turns out crispy and coated in my homemade spicy Korean sauce that blends with the chicken beautifully. It’s the perfect appetizer for game days or even a main dish served over rice.
The first time I tried Korean food, I wasn’t super impressed, turns out I made the mistake of trying it at a chain restaurant (big regret). Later on, when we were living in New York, my husband took me to an actual Korean spot, and oh wow… everything changed. The flavors were so layered and different from anything I had tasted before. Since then, I’ve been playing around with Korean-inspired recipes at home. Two big wins in my kitchen have been my Korean fried chicken and spicy Korean tofu, both super simple and great if you’re just getting into this kind of cooking.
Table of contents
And today, I’m sharing my spicy Korean chicken wings recipe, which I came up with after having some friends over. We were chatting about how finger foods really bring people together, and a few of them said they actually prefer that over a sit-down dinner. This recipe uses simple classic ingredients like organic chicken wings, fresh ginger, garlic, and of course gochujang, which is a must in Korean cooking. I hope you give it a try and enjoy it as much as we do.
Why you will love this recipe
- Sweet, spicy, and totally satisfying: I bake these wings until the skin gets nice and crispy, then toss them in a sticky gochujang sauce that’s full of sweet heat and garlicky flavor. It’s seriously the kind of sauce you end up licking off your fingers.
- No deep fryer needed: I skip the mess and bake them in the oven, and they still come out crispy like we all love.
- Perfect for game night or dinner with friends: These are perfect for game days, parties, or casual get-togethers when you want something fun that everyone can eat with their hands. I love serving them straight from a tray with extra sauce on the side.
- Simple ingredients, super flavorful: I use organic chicken wings, garlic, ginger, sesame oil, and gochujang, just the basics, but together, they taste like something straight from a good Korean restaurant.
What you will need
For the chicken prep:
- Chicken wings: I use whole organic wings and cut them myself, but store-bought party wings work just as well to save time.
- Baking powder: I add a little to help the skin crisp up while the wings bake.
- Kosher salt: For flavor.
Spicy Korean BBQ sauce:
- Butter and oils: I use butter and sesame oil for the sauce, but any type of butter or oil you like will work here.
- Sweeteners: I usually go with honey, and either pasteurized or unpasteurized is fine.
- Garlic and ginger: I use fresh minced garlic and ginger, but garlic powder, ginger paste, or even ground versions will work.
- Sauces and vinegar: Soy sauce and rice vinegar bring the balance, and you can use any kind of soy sauce or swap the vinegar for rice wine vinegar.
- Gochujang: This spicy red chili paste gives the wings their signature heat and flavor, and it’s a staple in Korean cooking.
Garnish:
- Toasted sesame seeds or crushed roasted peanuts: For crunch and flavor.
How to make
Preheat the oven and prep the pan: I set the oven to 250 degrees, line a baking sheet with foil, and place a wire rack on top. Then I brush the rack with a little sesame oil so the wings don’t stick.
Coat the wings: I pat the chicken wings dry with paper towels, then toss them in a large mixing bowl with salt and baking powder. After that, I place them on the prepared pan, making sure they don’t touch so they crisp up evenly.
Bake the wings: I bake the wings on the lower oven rack at 250 degrees for 30 minutes. Then I turn the heat up to 425, move the pan to the upper rack, and bake for another 45 minutes until they’re golden and crispy.
Make the sauce: While the wings are in the oven, I sauté the ginger and garlic in a large skillet over medium heat for about three minutes. Then I add the rest of the sauce ingredients and let everything simmer on low for another three minutes, stirring now and then. Once it’s ready, I turn off the heat and leave the pan on the stove to keep warm.
Toss in the sauce: Once the wings are done baking, I add them to the skillet and toss them in the warm sauce until they’re fully coated and glossy.
Garnish and serve immediately: I transfer the sauced wings to a serving plate and sprinkle them with toasted sesame seeds or crushed peanuts for a little extra crunch before serving.
Expert tip
Bake low then high
The best tip I can give you to make this recipe is to bake the wings low and slow first, then finish at high heat. I always start them at a lower temperature to help render the fat and dry out the skin. Then I crank the heat so they crisp up perfectly without needing to fry. This two-step bake is what gives them that irresistible crispy texture.
More tips to consider:
- Instead of lining the baking sheet with parchment paper, spray them with nonstick cooking spray.
- Corn starch can be used on your chicken wings instead of baking powder.
- For faster cooking with crispier chicken skin, you can air fry your chicken wings. Just fry at 390 for five minutes per side.
- Add more salt and black pepper to your sauce (to taste) before serving.
- I make sure to pat the wings dry with paper towels before adding any seasoning. This helps the skin crisp up better in the oven.
- I always toss the wings in the sauce while they’re still hot from the oven. The sauce clings better and soaks into the crispy skin.
Recipe variations:
- Add herbs and spices: I like to mix in 1 teaspoon of onion powder, smoked paprika, thyme, or basil to the dry seasoning for extra flavor.
- Green onions: I sprinkle a few tablespoons of thinly sliced green onions on top before serving. They add a fresh pop of color and flavor that I really love.
- Chicken stock: Sometimes I pour in 2 to 3 tablespoons of chicken stock into the sauce while it simmers. It deepens the flavor and makes the sauce even richer.
- Brown sugar: If I want a sweeter sauce, I stir in ½ cup of brown sugar. It balances the spice and gives the wings that sticky finish everyone loves.
- Direct heat: For extra crispy skin, I broil the wings for 2 to 3 minutes right at the end. Just keep an eye on them so they don’t burn.
Serving suggestions
When I serve these spicy Korean chicken wings, I like to keep the sides simple and flavorful. They go really well with a bowl of coconut rice or alongside my creamy tomato salad for something fresh and cool. I’ve also served them with my grilled potatoes, and the combo is seriously so good, you have to try it!
If we’re having people over (which happens a lot when you have kids like me), I usually make a platter with these wings plus a few shrimp rolls or some air fryer zucchini fries on the side. It turns into a fun mix of finger foods that works for game nights, casual dinners, or even summer get-togethers.
How to store leftovers:
- Reheat: I reheat the chicken wings in a 400 degree oven for about five to seven minutes, or in the air fryer for one minute on each side. If I have extra sauce, I drizzle a little more on top for added flavor.
- Store: I keep any leftover wings in an airtight container in the fridge, and they stay good for three to four days.
- Freeze: To freeze, I wrap the wings in plastic wrap and foil, then place them in a freezer-safe container or bag. They’ll keep well for up to three months.
- Thaw: I move the frozen wings to the fridge the night before I plan to serve them so they can thaw slowly and safely.
Frequently asked questions
If I want the sauce a little thicker so it really clings to the wings, I let it simmer on low heat for an extra few minutes until it reduces. Another trick I use is mixing 1 teaspoon of cornstarch with 1 tablespoon of water and adding it to the sauce while it’s hot. It thickens up fast and makes the wings extra sticky and flavorful.
Yes, I’ve used frozen wings plenty of times, especially when I forget to grab fresh ones at the store. I always thaw them completely in the fridge overnight or in a bowl of cold water for quicker defrosting. Once they’re thawed, I make sure to pat them really dry with paper towels so they don’t steam in the oven and lose that crispy skin.
They stay crispy for a little while, especially if you toss them while they’re still hot from the oven and the sauce isn’t too watery. But over time, they’ll start to soften a bit as they sit in the sauce. That’s why I usually serve them right after tossing to enjoy them at their crispiest. If we have leftovers, I pop them back in the oven or air fryer to bring back some of that crunch.
More chicken wings recipes to try:
Loved this recipe? I’d love to hear from you! 💛 Leave a 5-star rating ⭐️ in the recipe card below and share your thoughts in the comments – I read and appreciate every single one!
Let’s stay connected! Follow me on Facebook, Instagram, Pinterest, and YouTube for more delicious, sweet and savory recipes. Have a question? Ask in the comments, and I’ll be happy to help! 😊 with love Catalina!
Spicy Korean Chicken Wings
Ingredients
- 1 1/2-2 lbs chicken wings
- 2 teaspoons baking powder
- 1 teaspoon salt
Spicy Korean Sauce:
- 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
Garnish:
- toasted sesame seeds
- chopped green onions
- crushed toasted peanuts
Instructions
- Preheat the oven to 250 Fahrenheit.
- Line a large baking sheet with aluminum foil. Insert a wire rack in it and brush it with oil or spray it with baking spray to prevent sticking.
- Pat dry the chicken wings with paper towels, add them to a large bowl, and toss with baking powder and salt to coat. Arrange the wings on the prepared wire rack, NOT touching each other.
- Bake in the preheated oven on the lower rack for 30 minutes. Increase the temperature to 400-425 Fahrenheit, transfer the baking sheet to the upper rack, and bake for another 45 minutes until the wings are golden brown and crispy.
- In a saucepan or pan over medium heat, add the oil, and sauté the garlic and ginger until fragrant, about 3 minutes. Add the rest of the sauce ingredients and cook on low heat for 3 minutes, stirring. Turn off the heat and leave the sauce on the stove.
- Remove the chicken wings from the oven, add them to a large bowl, and pour the spicy sauce on top. Gently toss them to coat them evenly.
- Transfer the wings to a serving plate and sprinkle with toasted sesame seeds on top. Serve with your favorite dipping sauce, we prefer Ranch or Blue Cheese as it balances the spiciness of the wings.
Notes
Bake low then high
The best tip I can give you to make this recipe is to bake the wings low and slow first, then finish at high heat. I always start them at a lower temperature to help render the fat and dry out the skin. Then I crank the heat so they crisp up perfectly without needing to fry. This two-step bake is what gives them that irresistible crispy texture.More tips to consider:
- Instead of lining the baking sheet with parchment paper, spray them with nonstick cooking spray.
- Corn starch can be used on your chicken wings instead of baking powder.
- For faster cooking with crispier chicken skin, you can air fry your chicken wings. Just fry at 390 for five minutes per side.
- Add more salt and black pepper to your sauce (to taste) before serving.
- I make sure to pat the wings dry with paper towels before adding any seasoning. This helps the skin crisp up better in the oven.
- I always toss the wings in the sauce while they’re still hot from the oven. The sauce clings better and soaks into the crispy skin.