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Korean Chicken Wings are easy to make and have a wonderful sweet & spicy flavor.
We had a party the other night with just a few close friends, some friendly poker and a lot of food and laughs. I wanted to make party food, but it needed to be easy, hands-off and could also double as dinner. Who wants to be in the kitchen all night missing the party?
That probably seems like a lot of work, but I made the sauces for the teriyaki and Korean chicken wings in advance. All of the wings get tossed in their respective sauces once they’re out of the oven, so it was really simple to pull off!
How to make a big batch of chicken wings with different flavors
The secret is to bake all of your wings in batches so you have wings coming out all evening. I put the first batch in, then 30 minutes later I add another batch. This way I have wings coming out every half hour.
I have a foolproof method for baking chicken wings that I’ve been using for years and I never deviate from it. You toss the wings in oil then bake them at high heat until they’re tender and juicy on the inside and crispy on the outside.
Once the wings are cooked, you simply toss them in your favorite sauce. One trick I use often (these Lemon Pepper Wings are the perfect example) is to mix melted butter with a favorite spice mix.
You could even use this method with a store-bought sauce for these Korean chicken wings. This recipe is really good and easy, so I recommend you try it to compare, but we all need shortcuts sometimes.
There are a couple of ingredients used to make Korean Chicken Wings that may be unfamiliar to you. Here’s an explanation of what they are:
What is Gojuchang?
Gojuchang is a thick paste made from red chile pepper flakes, glutinous rice, fermented soybeans, and salt. It’s spicy and slightly sweet, which makes it the perfect choice to use for Korean Chicken Wings.
You can find Gojuchang at well-stocked supermarkets, Asian markets and online at Amazon.
What is Gochugaru?
Gochugaru is made from dried chili peppers whose seeds have been removed. It has a texture between crushed red pepper flakes and a powder, and it adds a lot of flavor to these wings. If you can’t find gochugaru (it’s available on Amazon), you can use cayenne pepper in its place. It can also be omitted altogether if you don’t want the extra spice.
For the wings
- 3 lbs chicken wings
- 2 tbsp canola oil (or another oil with a high smoke point)
- 1/2 tsp coarse salt
- 1/4 tsp freshly ground black pepper
For the sauce
- 3 garlic cloves, minced
- 2-3 tbsp Gochujang (depending on how spicy you like them)
- 1/2 tsp Gochugaru
- 2 tbsp soy sauce
- 1 tsp rice vinegar
- 2 tbsp sugar
- 2 tbsp water
- 1 tsp sesame oil
- 1 tbsp sesame seeds
- 2 green onions, chopped
- Preheat the oven to 400F.
- Toss the chicken wings and oil. Place the wings on a wire rack set on a baking sheet, taking care not to crowd wings. Bake the wings for 50-60 minutes or until golden brown and crispy.
- Meanwhile, place all the ingredients in a saucepan over medium heat. Stirring frequently, simmer for a few minutes until the sugar is dissolved and the sauce is smooth.
- Toss the hot wings with the sauce and place them on a serving platter. Sprinkle with the sesame seeds and green onions. Serve immediately.
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 1317Total Fat: 92gSaturated Fat: 30gTrans Fat: 1gUnsaturated Fat: 55gCholesterol: 279mgSodium: 3411mgCarbohydrates: 62gNet Carbohydrates: 60gFiber: 2gSugar: 22gProtein: 60g
This data was provided and calculated by Nutritionix.