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Finding the perfect chicken wing recipe that hits all the right notes can feel like an endless challenge. Between tracking down special ingredients and mastering complicated cooking techniques, making restaurant-style wings at home often seems out of reach – especially when you’re trying to feed a hungry family on a busy weeknight.
That’s why these Korean style chicken wings have become my go-to recipe: they’re straightforward to make, use ingredients you can find at most grocery stores, and deliver that perfect balance of sweet, spicy and savory flavors that keeps everyone coming back for seconds.
Why You’ll Love These Korean Chicken Wings
- Perfect balance of flavors – These wings hit all the right notes – sweet, spicy, and savory, with that unmistakable Korean flair from gochujang and sesame oil.
- Crispy exterior – The cooking method ensures you get that satisfying crunch on the outside while keeping the meat juicy on the inside.
- Customizable heat level – You can easily adjust the amount of gochujang to make these wings as mild or as spicy as you like – perfect for serving to different taste preferences.
- Great for gatherings – These wings are perfect for game day, parties, or any time you need a crowd-pleasing appetizer that people can’t stop eating.
- Simple ingredients – Most ingredients are pantry staples, and the Korean ingredients are easily found in Asian grocery stores or the international aisle of your supermarket.
What Kind of Chicken Wings Should I Use?
For Korean-style wings, you’ll want to look for whole chicken wings or wings that have already been split into flats and drumettes – either option works great for this recipe. Fresh wings are ideal, but frozen wings will work just fine as long as they’re completely thawed before cooking. When shopping, try to pick wings that are roughly the same size so they’ll cook evenly, and make sure the skin looks fresh and intact since it’s key to getting that perfect crispy texture. If you’re buying whole wings, you can save some money by splitting them yourself at home – just cut through the joint between the flat and drumette, and don’t forget to remove the wing tip.
Options for Substitutions
Need to make some swaps? Here are some helpful substitutions for this Korean wing recipe:
- Gochujang: This Korean red chili paste is pretty important for authentic flavor, but in a pinch, you can mix 2 parts Thai chili sauce (Sriracha) with 1 part miso paste and a pinch of sugar. The flavor won’t be exactly the same, but you’ll still get that sweet-spicy kick.
- Gochugaru: If you can’t find Korean red pepper flakes, you can use regular red pepper flakes or cayenne powder (use half the amount since cayenne is spicier).
- Rice vinegar: Apple cider vinegar or white vinegar work fine here – just use the same amount.
- Canola oil: Any neutral oil with a high smoke point works well – try vegetable oil, peanut oil, or avocado oil.
- Chicken wings: While whole wings are traditional, you can use drumettes or wing portions. Boneless chicken thighs (cut into chunks) can work too, just adjust cooking time accordingly.
- Sesame oil: This gives a distinct nutty flavor that’s hard to replace. If you must substitute, try a small amount of peanut oil, but know the taste won’t be quite the same.
Watch Out for These Mistakes While Cooking
The biggest challenge when making Korean-style chicken wings is achieving that perfect crispy exterior while keeping the meat juicy inside – to nail this, make sure your wings are completely dry before cooking and avoid overcrowding the pan, as this will cause them to steam instead of crisp up. Getting the sauce consistency right is another common hurdle – if it’s too thick, it won’t coat evenly, and if it’s too thin, it won’t stick to the wings, so simmer the sauce until it reaches a syrupy consistency that coats the back of a spoon. A frequent mistake is adding the sauce too early – always fry your wings first until golden and crispy, then toss them in the sauce right before serving to maintain that delicious crunch. For the best flavor development, let the sauce simmer for at least 5 minutes to allow the Gochujang and garlic to mellow and blend together properly.
What to Serve With Korean Chicken Wings?
These spicy-sweet wings pair perfectly with some cooling sides to balance out their bold flavors. A bowl of steamed white rice is the classic choice – it helps tame the heat and soaks up all that tasty sauce. For some fresh crunch, serve these wings with quick pickled vegetables like cucumbers or radishes, or try a simple Asian-style coleslaw dressed with rice vinegar. If you want to make it a complete Korean-inspired spread, add some kimchi on the side and maybe some lettuce leaves for wrapping the wings (which helps keep your fingers clean!).
Storage Instructions
Keep Fresh: Got leftover Korean chicken wings? Pop them in an airtight container and keep them in the fridge for up to 3 days. The sauce actually gets even better as the flavors meld together, making them perfect for meal prep or next-day snacking.
Freeze: These wings freeze really well! Let them cool completely, then place them in a freezer bag or container. They’ll stay good for up to 3 months in the freezer. Pro tip: freeze them in a single layer first, then stack them – this prevents them from sticking together.
Reheat: To bring back that crispy exterior, reheat your wings in the oven at 350°F for about 10-15 minutes, or until they’re heated through. You can also use an air fryer for 5-7 minutes at 375°F. Avoid the microwave if possible, as it can make the skin soggy. Give them a quick toss in any leftover sauce after reheating to refresh the flavor.
| Preparation Time | 10-15 minutes |
| Cooking Time | 50-60 minutes |
| Total Time | 60-75 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2200-2500
- Protein: 150-170 g
- Fat: 140-160 g
- Carbohydrates: 90-100 g
Ingredients
- 3 pounds of chicken wings
- 2 tablespoons oil with a high smoke point, such as canola
- 1/2 teaspoon coarse salt
- 1/4 teaspoon black pepper, freshly ground
- 1 tablespoon sesame seeds
- 2 chopped green onions
- 3 minced garlic cloves
- 2 to 3 tablespoons gochujang (adjust for desired spiciness)
- 1/2 teaspoon gochugaru
- 2 tablespoons soy sauce
- 1 teaspoon rice vinegar
- 2 tablespoons sugar
- 2 tablespoons water
- 1 teaspoon sesame oil
Step 1: Preheat the Oven and Prepare the Wings
Begin by preheating your oven to 400°F (200°C).
Toss the chicken wings with some oil to ensure they are evenly coated.
Arrange the wings on a wire rack placed on top of a baking sheet, ensuring there is enough space between each wing to allow for even cooking.
This helps them get crispy.
Bake in the preheated oven for 50-60 minutes or until the wings are golden brown and crispy.
Step 2: Make the Sauce
While the wings are baking, place all the sauce ingredients in a saucepan over medium heat.
Stir frequently while simmering for a few minutes until the sugar is completely dissolved and the sauce is smooth.
This will create a delicious coating for the wings.
Step 3: Coat the Wings and Serve
Once the wings are cooked and crispy, remove them from the oven.
Toss the hot wings with the prepared sauce until they are evenly coated.
Arrange the sauced wings on a serving platter.
Sprinkle with sesame seeds and chopped green onions for an added burst of flavor.
Serve immediately while they are hot and enjoy!