I perfected Korean Chicken Wings with ultra crisp baked wings bathed in a glossy gochujang, soy, honey and sesame oil sauce and finished with sesame seeds and scallions.

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I can’t stop thinking about these Crispy Baked Chicken Wings. The scent of gochujang paste hits first, then that sweet heat, sticky and loud, it clings to every bite.

This Spicy Wings Recipe surprised me because the skin stays crunchy while the sauce sings, and people kept reaching across the table like it was a dare. I brought them to a backyard night and someone almost stole my serving plate, true story.

One bite and you’ll know why, you’ll want to call everyone you know, even I did. No regrets, just sticky fingers and loud compliments.

Ingredients

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Rich in protein and fat, bones add flavor, skin crisps up good
Draws moisture from skin for extra crisp, not a flavoring though
Fermented chili paste, spicy sweet and savory, gives deep umami kick
Salty umami boost, adds savory depth, watch sodium, dont overdo it
Pure sugars that caramelize for sticky glaze, adds quick sweetness
Toasted aroma small amount lifts flavor its mostly healthy fats
Aromatics that brighten heat, add freshness and slight bite, essential
Thickens the glaze to cling to wings, gives glossy finish
Tiny crunch and nutty flavor, looks pretty on sticky wings
Fresh onion brightness, cuts richness and adds color, slice thin

Ingredient Quantities

1 1/2 to 2 pounds chicken wings split, tips removed skin on bone in

1 tablespoon baking powder (aluminum free if you got it)

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 tablespoon neutral oil such as vegetable or canola

1/2 teaspoon garlic powder (optional but helps crisp)

3 tablespoons gochujang paste

2 tablespoons low sodium soy sauce

2 tablespoons honey

1 tablespoon toasted sesame oil

1 tablespoon rice vinegar or apple cider vinegar

2 cloves garlic minced

1 teaspoon grated fresh ginger

1 tablespoon brown sugar (optional, for extra sweet stickiness)

1 teaspoon cornstarch mixed with 1 tablespoon cold water (slurry to thicken sauce)

1 tablespoon toasted sesame seeds for garnish

2 scallions thinly sliced for garnish

How to Make this

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1. Preheat oven to 425°F (218°C). Line a rimmed baking sheet with foil and set a wire rack on top. Pat the wings very dry with paper towels — the drier the skin the crispier they get.

2. In a big bowl toss the wings with the baking powder (aluminum free if you got it), kosher salt, black pepper, 1 tablespoon neutral oil and the garlic powder if using. Make sure every wing is lightly coated, its okay if some clumps stick.

3. Arrange wings skin-side up on the rack with space between them so air can circulate. Bake for about 40 to 45 minutes, flipping once halfway through, until skin is deep golden and crisp and internal temp reads 165°F.

4. While the wings bake make the sauce: in a small saucepan over medium heat combine the gochujang, low sodium soy sauce, honey, toasted sesame oil, rice or apple cider vinegar, minced garlic, grated ginger and the brown sugar if you want extra sweet stickiness. Stir until smooth and warm.

5. Mix the cornstarch with the cold water to make the slurry, then slowly whisk it into the simmering sauce. Let it bubble for 1 to 2 minutes until glossy and thickened. Taste and adjust sweetness or salt if needed.

6. When wings are done, put them in a large bowl and pour most of the sauce over them, tossing gently so every wing gets coated. Save a little sauce for dipping or brushing at the end if you want.

7. If you want the sauce to set and get extra sticky, return the sauced wings to the rack and bake for 2 to 3 minutes more or place under the broiler for 30 to 90 seconds watching like a hawk so it doesn’t burn.

8. Let the wings rest a few minutes, then sprinkle with the toasted sesame seeds and thinly sliced scallions. Serve warm, with extra sauce on the side if you saved some.

9. Quick tips: don’t overcrowd the rack or wings steam instead of crisp, pat them dry very well, and use a thermometer for doneness. You can make the sauce ahead and reheat, but toss hot wings with hot sauce so it sticks good.

Equipment Needed

1. Rimmed baking sheet for catching drips
2. Aluminum foil to line the sheet
3. Wire rack that fits the sheet so air can circulate
4. Paper towels, pat the wings very dry
5. Large mixing bowl to toss wings with baking powder
6. Small saucepan for the gochujang sauce
7. Whisk for smoothing and whisking in the cornstarch slurry
8. Tongs for flipping and tossing the wings
9. Instant read thermometer to check doneness
10. Measuring cups and spoons for the sauces and seasonings

FAQ

Q: How long and what temp should I bake these wings for best crisp? A: Preheat oven to 425°F. Arrange wings on a wire rack over a sheet pan so air can circulate, then bake about 40 to 50 minutes, flipping once halfway. Theyre done when skin is golden and internal temp reaches 165°F, but if theyre crowded it might take longer.

Q: Why is there baking powder and do I have to use aluminum free? A: Baking powder helps draw moisture out of the skin so it crisps up in the oven. Aluminum free is preferred because it wont give a slightly metallic aftertaste, but any baking powder will still help. Dont use baking soda in place of it.

Q: How do I get a sticky glaze without making the skin soggy? A: Make the sauce on the stove and reduce it a bit so its glossy, or add the cornstarch slurry to thicken. Brush wings with sauce near the last 5 to 8 minutes of baking then broil 1 to 2 minutes to set the glaze, watching closely so the honey doesnt burn.

Q: Can I swap out gochujang or make the wings less spicy? A: Yes. For milder flavor use more honey or brown sugar and less gochujang, or swap it for a mix of tomato paste and a little sriracha or chili paste. For gluten free use tamari or coconut aminos instead of soy sauce.

Q: Can I make these ahead and how should I reheat leftovers? A: You can sauce the wings and store them in the fridge up to 3 to 4 days, or freeze up to 3 months. Reheat in a 400°F oven on a rack until hot and crisp, about 10 to 15 minutes from thawed. Microwave will make them soggy so avoid it if you want crisp skin.

Q: What if I dont want to bake, can I air fry or grill them? A: Yep. Air fry at 375°F for about 20 to 25 minutes, flipping once. On the grill, cook over medium indirect heat first then move to direct heat to char and baste near the end. Times vary by size so check for doneness.

Baked Korean Chicken Wings Recipe Substitutions and Variations

Gochujang: if you dont have it mix 1 tbsp sriracha (or another hot chili paste) with 1 tsp miso and 1 tsp honey to get fermented sweetness and depth, or use 1 tbsp chili garlic sauce plus 1 tsp brown sugar for a simpler swap.
Soy sauce: substitute tamari 1:1 for a gluten free option, or coconut aminos 1:1 if you want lower sodium and a milder, slightly sweeter flavor (you may want to add a little extra salt).
Honey: use maple syrup or agave nectar 1:1 for same viscosity and sweetness, or dissolve 1 tbsp brown sugar in 1 tbsp warm water if you want a richer, caramel note and stickiness.
Baking powder: to mimic 1 tablespoon baking powder combine 3/4 tsp baking soda + 1 1/2 tsp cream of tartar, or skip the leavening and toss wings in 1 to 2 tbsp cornstarch instead to help the skin crisp up in the oven.

Pro Tips

1. Pat the wings super dry, then toss them uncovered in the fridge for 1 to 4 hours (or overnight) if you can. Drier skin = way better crisp, trust me.

2. Use aluminum free baking powder not baking soda, and coat the skin evenly. Its okay if tiny clumps stick, but don’t overdo the powder or the flavor gets off.

3. Taste the gochujang mix before you thicken it since pastes vary a lot; you might need less soy or more honey. Add the cornstarch slurry slowly and pull the sauce off the heat as soon as it turns glossy, or it can get gummy.

4. Toss wings while both the wings and sauce are still hot so the glaze sticks. If you want extra sticky, give them a very short return to the oven or a quick broil but watch them like a hawk so they dont burn.

5. Save some sauce for dipping and reheat leftover wings in a very hot oven to recrisp before saucing. Finish with sesame seeds and scallions and a squeeze of vinegar or lime to brighten things up.

Baked Korean Chicken Wings Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

I perfected Korean Chicken Wings with ultra crisp baked wings bathed in a glossy gochujang, soy, honey and sesame oil sauce and finished with sesame seeds and scallions.

Servings

servings

Calories

520

kcal

Equipment: 1. Rimmed baking sheet for catching drips
2. Aluminum foil to line the sheet
3. Wire rack that fits the sheet so air can circulate
4. Paper towels, pat the wings very dry
5. Large mixing bowl to toss wings with baking powder
6. Small saucepan for the gochujang sauce
7. Whisk for smoothing and whisking in the cornstarch slurry
8. Tongs for flipping and tossing the wings
9. Instant read thermometer to check doneness
10. Measuring cups and spoons for the sauces and seasonings

Ingredients

1 1/2 to 2 pounds chicken wings split, tips removed skin on bone in
1 tablespoon baking powder (aluminum free if you got it)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon neutral oil such as vegetable or canola
1/2 teaspoon garlic powder (optional but helps crisp)
3 tablespoons gochujang paste
2 tablespoons low sodium soy sauce
2 tablespoons honey
1 tablespoon toasted sesame oil
1 tablespoon rice vinegar or apple cider vinegar
2 cloves garlic minced
1 teaspoon grated fresh ginger
1 tablespoon brown sugar (optional, for extra sweet stickiness)
1 teaspoon cornstarch mixed with 1 tablespoon cold water (slurry to thicken sauce)
1 tablespoon toasted sesame seeds for garnish
2 scallions thinly sliced for garnish

Directions

Preheat oven to 425°F (218°C). Line a rimmed baking sheet with foil and set a wire rack on top. Pat the wings very dry with paper towels — the drier the skin the crispier they get.
In a big bowl toss the wings with the baking powder (aluminum free if you got it), kosher salt, black pepper, 1 tablespoon neutral oil and the garlic powder if using. Make sure every wing is lightly coated, its okay if some clumps stick.
Arrange wings skin-side up on the rack with space between them so air can circulate. Bake for about 40 to 45 minutes, flipping once halfway through, until skin is deep golden and crisp and internal temp reads 165°F.
While the wings bake make the sauce: in a small saucepan over medium heat combine the gochujang, low sodium soy sauce, honey, toasted sesame oil, rice or apple cider vinegar, minced garlic, grated ginger and the brown sugar if you want extra sweet stickiness. Stir until smooth and warm.
Mix the cornstarch with the cold water to make the slurry, then slowly whisk it into the simmering sauce. Let it bubble for 1 to 2 minutes until glossy and thickened. Taste and adjust sweetness or salt if needed.
When wings are done, put them in a large bowl and pour most of the sauce over them, tossing gently so every wing gets coated. Save a little sauce for dipping or brushing at the end if you want.
If you want the sauce to set and get extra sticky, return the sauced wings to the rack and bake for 2 to 3 minutes more or place under the broiler for 30 to 90 seconds watching like a hawk so it doesn't burn.
Let the wings rest a few minutes, then sprinkle with the toasted sesame seeds and thinly sliced scallions. Serve warm, with extra sauce on the side if you saved some.
Quick tips: don't overcrowd the rack or wings steam instead of crisp, pat them dry very well, and use a thermometer for doneness. You can make the sauce ahead and reheat, but toss hot wings with hot sauce so it sticks good.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.