Go Back
- 2 lbs chicken wings - 2 tablespoons sesame oil - 4 cloves garlic, minced - 1-inch piece ginger, grated - 1/2 cup gochujang (Korean chili paste) - 1/4 cup soy sauce - 2 tablespoons honey - 1 tablespoon rice vinegar - 1 teaspoon black pepper - 1 teaspoon salt - 1 tablespoon sesame seeds (for garnish) - 2 green onions, sliced (for garnish) You need fresh chicken wings for this recipe. They should be about 2 lbs. The wings give you a great base for flavor. The marinade is where the magic happens. Start with sesame oil for a rich taste. Add minced garlic and grated ginger for depth. Gochujang is key; this thick paste adds heat and umami. Its spicy, sweet, and savory notes make it a star ingredient. Gochugaru, a Korean red pepper flake, can also spice things up, but it is not in this recipe. Next, add soy sauce for saltiness and honey for sweetness. Rice vinegar brings a nice tang. Season with black pepper and salt to taste. For garnishing, use sesame seeds and sliced green onions. They add crunch and color to your dish. Together, these ingredients create a flavorful and crispy treat that everyone will love! To make the marinade, you will mix several key ingredients. Start with 2 tablespoons of sesame oil in a large bowl. Add 4 cloves of minced garlic and 1-inch of grated ginger. Next, include 1/2 cup of gochujang, which is a spicy Korean chili paste. Then, pour in 1/4 cup of soy sauce, 2 tablespoons of honey, 1 tablespoon of rice vinegar, 1 teaspoon of black pepper, and 1 teaspoon of salt. Mix these ingredients well until they form a smooth paste. Marinating the wings is crucial. Let them sit for at least 30 minutes. For even better flavor, you can marinate them overnight in the fridge. This allows the wings to soak up all those tasty flavors. For crispy wings, baking is the way to go. First, preheat your oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top. This setup helps air flow around the wings, making them crispy. Once your wings are marinated, arrange them in a single layer on the wire rack. Make sure they are not touching each other. This ensures they cook evenly. Bake the wings for 35-40 minutes, flipping them halfway through. When they are golden brown and crispy, they are ready! To make your wings look great, garnish them with sesame seeds and sliced green onions. This adds color and crunch. Serve the wings hot for the best taste. They pair well with sides like rice or fresh veggies. You can also offer dips, such as a cool ranch or tangy kimchi sauce, to enhance the flavors. Enjoy your spicy Korean chicken wings! To get crispy oven-baked chicken wings, use a wire rack. This allows air to flow around the wings. Preheat your oven to 425°F (220°C). This high heat helps the skin turn crispy. Bake the wings for 35-40 minutes. Flip them halfway to cook them evenly. Look for a golden brown color for the best results. Marinate your wings for at least 30 minutes. This helps the flavors soak into the meat. For even better taste, marinate overnight in the fridge. The longer they sit, the more flavor they absorb. This makes each bite burst with spicy goodness. {{image_2}} You can change how you cook these wings. Here are two great options: - Air Frying: This method gives you crispy wings with less oil. Set your air fryer to 400°F. Cook the wings in batches for about 25 minutes. Shake the basket halfway through for even crispiness. - Deep Frying: This is the classic way to cook wings. Heat oil to 350°F in a deep pot. Fry the wings for about 10-12 minutes until golden brown. This will give you a crunchy texture that is hard to beat. You can play with the flavors in many ways: - Regional Spices: Add spices like cumin or paprika for a twist. You could also mix in some chili powder for a smoky flavor. - Heat Levels: Adjust the heat by adding more or less gochujang. For extra spice, try adding chopped fresh chili peppers or a splash of hot sauce. This way, you can customize the wings for everyone’s taste. After you enjoy your spicy Korean chicken wings, store the leftovers in the fridge. Place them in an airtight container. This keeps them fresh longer and prevents odors from mixing. You can safely store them for about 3 to 4 days. If you want to keep them longer, freeze the wings. Wrap them tightly in plastic wrap or foil, then place them in a freezer bag. Frozen wings can last up to 3 months. To enjoy your wings again, you need to reheat them properly. The oven is the best choice for keeping them crispy. Preheat your oven to 350°F (175°C). Place the wings on a baking sheet and heat for about 10-15 minutes. This helps them regain their crunch. Microwaving is faster but may not keep them crispy. If you must use a microwave, place the wings on a microwave-safe plate. Heat them for short bursts, about 30 seconds at a time. Check often to avoid overcooking. Enjoy your wings just as much the second time! Gochujang is a thick red paste made from chili powder, glutinous rice, fermented soybeans, and salt. It has a sweet, spicy, and umami flavor that brings depth to dishes. In spicy Korean chicken wings, gochujang acts as the main ingredient in the marinade. Its heat pairs well with the sweetness from honey, creating a balanced taste. This paste adds a unique character that makes these wings truly special. Yes, you can easily adapt the recipe to be gluten-free. Instead of regular soy sauce, use tamari sauce, which is gluten-free. Check the label to ensure it is free from any gluten-containing ingredients. You can also use coconut aminos as a soy sauce alternative. Both options maintain great flavor without gluten, allowing everyone to enjoy these wings. To ensure your wings are fully cooked, check the internal temperature. It should reach 165°F (74°C) when measured at the thickest part of the wing. Look for a nice golden brown color and crispy skin. The juices should run clear when you cut into them. Following these checks will help you serve wings that are safe and delicious. You learned how to prepare tasty chicken wings with a spicy kick. We explored ingredients like gochujang and gochugaru for depth. I guided you through marinating for the best flavor and baking techniques for crispiness. Remember, alternative cooking methods and flavor variations can enhance your dish even more. Store leftovers correctly and know how to reheat them to stay crispy. Enjoy making these wings your own with unique spices! Happy cooking!

Spicy Korean Chicken Wings

Get ready to spice up your game day with these delicious Spicy Korean Chicken Wings! This easy recipe features tender chicken wings marinated in a flavorful mix of gochujang, sesame oil, and honey. Baked to crispy perfection, they're the perfect appetizer for any occasion. Explore the full recipe to impress your friends and family with these mouthwatering wings that are sure to be a hit! Click through for all the tasty details!
Print Recipe Pin Recipe

Ingredients
  

2 lbs chicken wings

2 tablespoons sesame oil

4 cloves garlic, minced

1-inch piece ginger, grated

1/2 cup gochujang (Korean chili paste)

1/4 cup soy sauce

2 tablespoons honey

1 tablespoon rice vinegar

1 teaspoon black pepper

1 teaspoon salt

1 tablespoon sesame seeds (for garnish)

2 green onions, sliced (for garnish)

Instructions
 

Preheat your oven to 425°F (220°C) and line a baking sheet with foil. Place a wire rack on top of the baking sheet.

    In a large mixing bowl, combine the sesame oil, minced garlic, grated ginger, gochujang, soy sauce, honey, rice vinegar, black pepper, and salt. Mix until well blended.

      Add the chicken wings to the bowl, ensuring they are well-coated in the spicy marinade. Let them marinate for at least 30 minutes (or up to overnight in the refrigerator for deeper flavor).

        Arrange the marinated chicken wings in a single layer on the wire rack. This will allow them to cook evenly and become crispy.

          Bake in the preheated oven for 35-40 minutes, flipping the wings halfway through, until they are golden brown and crispy.

            Once cooked, remove the wings from the oven and let them rest for a few minutes.

              Serve the wings hot, garnished with sesame seeds and sliced green onions for an extra burst of flavor and crunch.

                Prep Time: 30 minutes | Total Time: 1 hour 10 minutes | Servings: 4