Go Back
- 2 pounds chicken wings - 2 tablespoons gochujang (Korean chili paste) - 1 tablespoon soy sauce - 2 tablespoons honey - 1 tablespoon rice vinegar - 2 cloves garlic, minced - 1 teaspoon ginger, freshly grated - 1 tablespoon sesame oil - 2 tablespoons sesame seeds (toasted) - 2 green onions, finely chopped - Salt and freshly ground black pepper to taste When you want to make spicy Korean chicken wings, start with fresh ingredients. The chicken wings are the star. You need two pounds for a good meal. Next, gochujang is a must. This Korean chili paste gives heat and depth. You will also need soy sauce to add saltiness and umami. For sweetness, use two tablespoons of honey. This balances the spice. Rice vinegar adds a tangy kick. You want two tablespoons of that too. Don’t forget garlic! Mince two cloves to boost the flavor. Fresh ginger brings warmth, so use a teaspoon of that as well. Now, let’s not skip the finishing touches. Sesame oil adds a rich, nutty taste. You want one tablespoon. Toasted sesame seeds give crunch and flavor, so add two tablespoons. Finally, green onions add freshness and color. Finely chop two for garnish. Don’t forget to add salt and black pepper to taste! Gather these ingredients, and you are ready to create something delicious. Enjoy the process! 1. Preheat your oven to 400°F (200°C). 2. Line a baking sheet with aluminum foil. 3. Place a wire rack on top of the foil. This helps the wings get crispy. 4. In a large bowl, mix together: - 2 tablespoons gochujang - 1 tablespoon soy sauce - 2 tablespoons honey - 1 tablespoon rice vinegar - 2 cloves garlic, minced - 1 teaspoon ginger, freshly grated - 1 tablespoon sesame oil - Salt and black pepper to taste. 1. Add the chicken wings to the marinade. 2. Make sure each wing gets a good coat. 3. For best flavor, let them marinate for at least 30 minutes. 4. If you can, let them sit in the fridge for a few hours or overnight. 1. Arrange the wings in a single layer on the wire rack. 2. Leave space between each wing for even cooking. 3. Place the baking sheet in the oven and bake for 45 minutes. 4. Halfway through, flip the wings with tongs. This helps them get crispy and golden. 5. After 45 minutes, your wings should look crispy and delicious. 6. Take them out and let them rest for 5 minutes. 7. Before serving, sprinkle toasted sesame seeds and chopped green onions on top for extra flavor and color. To make your wings crispy, air circulation is key. This allows heat to reach all sides. Use a wire rack on your baking sheet. It lifts the wings, letting hot air flow all around. This method prevents sogginess and ensures crispy skin. Marinate your wings for at least 30 minutes. This lets the flavors soak in. If you can, marinate them overnight. You can also add extra spices. Try chili flakes for more heat or smoked paprika for a deeper flavor. For a great presentation, use a colorful platter. Arrange the wings neatly and sprinkle sesame seeds and green onions on top. This adds color and crunch. Pair the wings with dipping sauces. Options like spicy mayo or extra gochujang enhance the flavor. {{image_4}} If you love heat, you can amp up the spice in your wings. Increase the amount of gochujang for a bolder kick. Start with 3 tablespoons instead of 2. You can also add chili flakes to the marinade. Just sprinkle in a teaspoon or more, depending on your taste. Another great choice is to use spicy sesame oil instead of regular. This gives your wings a fiery twist. You can change how you cook your wings for different flavors. Grilling is one option. It adds a nice smoky taste to the wings. Just marinate as usual and toss them on a hot grill. Cook until crispy and charred. If you want a healthier option, try air frying. Preheat your air fryer, then cook the marinated wings. This method gives you crispy wings without using too much oil. It's quick and easy too! Feel free to swap out some ingredients for fun variations. Instead of honey, use brown sugar or agave syrup. Both will add sweetness and work well in the marinade. You can also explore other Korean marinades. Try using a bulgogi marinade for a different flavor. This could add a rich, savory depth to your wings. Experiment with what you like best! To keep your spicy Korean chicken wings fresh, store them in the fridge. Place the wings in an airtight container. This helps keep them moist. If you don’t have a container, wrap them tightly in plastic wrap. Try to eat the wings within three to four days for the best taste. When it's time to enjoy your leftover wings, reheating properly is key. To keep them crispy, use the oven. Preheat your oven to 375°F (190°C). Arrange the wings on a baking sheet. Bake them for about 10-15 minutes. This method helps restore their crunch. If you're in a hurry, you can use a microwave. Just remember, the wings may not stay crispy. If you want to save wings for later, freezing is a great option. First, let the wings cool completely. Then, place them in a freezer-safe bag. Make sure to remove as much air as possible before sealing. When you’re ready to eat, thaw the wings in the fridge overnight. Reheat them in the oven following the same steps as above for best results. This way, they stay delicious! Gochujang is a popular Korean chili paste. It has a thick texture and a deep red color. The taste is spicy, sweet, and savory, adding depth to any dish. You use it in marinades, sauces, or dips. It shines in recipes like spicy Korean chicken wings. The rich flavor enhances the wings, making them exciting and tasty. Yes, you can use other chicken parts. Chicken thighs and drumsticks work well too. They have more fat, which makes them juicy. You can follow the same marinade and cooking steps. Just remember to check the cooking time, as these parts may need a bit longer. There are many great side dishes for Korean chicken wings. Here are some ideas: - Coleslaw: The crunch balances the spicy wings. - Rice: Steamed rice soaks up the sauce well. - Kimchi: This fermented dish adds great flavor. - Pickled vegetables: They bring a refreshing contrast. - French fries: A classic side that everyone loves. Pair these dishes to enhance your meal with flavors that complement the wings. In this blog post, we explored the tasty world of Korean chicken wings. We covered the key ingredients, step-by-step instructions, and tips for making them crispy. You learned about storing and reheating wings too. Remember, using gochujang adds a unique kick to your dish. Try customizing the recipe with different flavors and cooking methods. Whether you grill or bake, these wings are sure to impress. Now it's time for you to get cooking and enjoy these delicious wings!

Spicy Korean Chicken Wings

Get ready to savor the ultimate flavor explosion with these kicking Korean chicken wings! With a perfect blend of spicy gochujang, honey, and garlic, these wings are baked to crispy perfection. Follow our easy step-by-step recipe for satisfying every craving. Perfect for game nights or gatherings, they’ll be a hit! Click through to explore the full recipe and make these delicious wings today!
Print Recipe Pin Recipe

Ingredients
  

2 pounds chicken wings

2 tablespoons gochujang (Korean chili paste)

1 tablespoon soy sauce

2 tablespoons honey

1 tablespoon rice vinegar

2 cloves garlic, minced

1 teaspoon ginger, freshly grated

1 tablespoon sesame oil

2 tablespoons sesame seeds (toasted, for added flavor)

2 green onions, finely chopped

Salt and freshly ground black pepper to taste

Instructions
 

Preheat your oven to 400°F (200°C). Prepare a baking sheet by lining it with aluminum foil and placing a wire rack on top. This setup allows hot air to circulate around the wings, making them extra crispy.

    In a large mixing bowl, blend together the gochujang, soy sauce, honey, rice vinegar, minced garlic, grated ginger, sesame oil, and a generous pinch of salt and black pepper. Stir until all ingredients are thoroughly combined into a flavorful marinade.

      Add the chicken wings to the bowl with the marinade, ensuring each wing is well-coated. For enhanced flavor, let the wings marinate for at least 30 minutes at room temperature. If you have time, refrigerate them for a few hours or even overnight.

        Arrange the marinated wings in a single layer on the wire rack, ensuring there is ample space between each wing for even cooking and crispiness.

          Place the baking sheet in the preheated oven and bake for 45 minutes. Halfway through the cooking time, carefully flip the wings using tongs to ensure they cook evenly and develop a golden-brown crust.

            After 45 minutes, the wings should be beautifully crispy and golden. Carefully remove them from the oven and allow them to rest for about 5 minutes to lock in the juices.

              Just before serving, give your wings a delightful final touch by sprinkling toasted sesame seeds and the freshly chopped green onions on top. This adds an appealing crunch and a burst of vibrant color.

                Prep Time: 30 minutes | Total Time: 1 hour 15 minutes | Servings: 4

                  - Presentation Tips: For an appealing display, serve the wings on a large, colorful platter or arrange them on individual plates. Drizzle some extra sesame seeds and green onions over the top for a vibrant finish. Consider pairing your wings with some dipping sauces on the side, such as a zesty spicy mayo or additional gochujang, to amplify the heat and flavor experience.