Korean-flavored Baked Chicken Wings

Andrea Riddle
21 May, 2024

Chicken wings are the ultimate crowd-pleaser—versatile, flavorful, and perfect for any occasion, from game nights to casual dinners. With this recipe, you get to choose your adventure: a fiery, spicy marinade with a Korean-inspired kick or a sweet-and-savory blend that’s rich and comforting. Whether you’re a heat seeker or a fan of balanced flavors, these wings will satisfy your cravings.

The Marinade Magic


The key to unforgettable wings lies in the marinade. For the spicy version, gochujang—a fermented Korean chili paste—brings bold heat and umami depth, balanced by the tangy sweetness of barbecue sauce and honey. The sesame oil adds a subtle nutty note, while ginger and garlic punch up the flavor. If spicy isn’t your style, the sweet-and-savory marinade offers a harmonious mix of soy sauce, honey, and brown sugar, brightened by citrusy lemon juice and apple cider vinegar. Both options soak into the wings during their chill time, ensuring every bite bursts with flavor.

Cooking Tips for Perfect Wings


  • Marinate Longer for More Flavor: While 2 to 4 hours works, letting the wings sit overnight in the fridge intensifies the taste. Just don’t skip the 30-minute rest at room temperature before cooking—it helps them cook evenly.
  • Crispy Skin is Key: For that golden, crisp exterior, don’t overcrowd the baking sheet. Give each wing space to breathe so the heat can work its magic. Flipping and basting halfway through ensures they’re juicy inside and caramelized outside.
  • Oven or Grill?: The oven method is foolproof, but grilling adds a smoky char that’s hard to beat. If you go for the grill, keep the heat moderate and turn the wings often to avoid burning the marinade’s sugars.

Serving Suggestions


These wings shine on their own, but a few sides and garnishes can take them to the next level. Pair the spicy wings with cooling accompaniments like cucumber slices, pickled radishes, or a dollop of ranch dressing. For the sweet-and-savory batch, try sticky rice or a simple green salad with sesame dressing. Sprinkle some chopped green onions or toasted sesame seeds on top for extra flair. And don’t forget napkins—these are finger-licking good!

Korean-flavored Baked Chicken Wings


These Korean-flavored baked chicken wings are finger-licking good! Choose your vibe—savory or spicy—with two irresistible marinades. Recipe in hand, wings in the oven, deliciousness awaits!
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Prep: 15 min | cook: 40 min
Servings: 3

INGREDIENTS
 

  • 12 wing pieces (about 1.5 pounds)
Spicy marinade:

  • 2 tablespoons gochujang (Korean red chili pepper paste)

  • 2 tablespoons barbecue sauce (any type)

  • 1 tablespoon soy sauce

  • 1 tablespoon apple cider vinegar or white grape juice

  • 1/2 tablespoon sesame oil

  • 1/2 tablespoon honey

  • 1/2 tablespoon minced garlic

  • 1/2 teaspoon finely grated ginger

  • 1/8 teaspoon black pepper

Sweet and savory marinade:

  • 1/4 cup soy sauce

  • 1.5 tablespoons apple cider vinegar or white grape juice

  • 1/2 tablespoon lemon juice

  • 1 tablespoon extra virgin olive oil

  • 1 tablespoon honey

  • 1/2 tablespoon brown sugar

  • 1/2 tablespoon minced garlic

  • 1 teaspoon grated ginger

  • 1/8 teaspoon black pepper

INSTRUCTIONS
 

  1. Rinse the chicken wings and pat them dry with paper towels. In separate bowls, mix all the ingredients for each marinade until well combined. Place the chicken wings in a large bowl and pour your chosen marinade over them, making sure they are evenly coated. Cover the bowl and refrigerate for at least 2 to 4 hours, or overnight for deeper flavor. Before cooking, let the wings sit at room temperature for 30 minutes.
  2. Preheat the oven to 425°F (218°C). Line a baking sheet with aluminum foil and arrange the marinated wings in a single layer. Bake for 20 to 25 minutes until the skin is crisp and golden. Flip the wings halfway through and baste them with the remaining marinade. Alternatively, bake at 400°F (204°C) for 15 minutes, flip them over, and bake for another 15 minutes. Then, increase the oven temperature to 425°F (218°C), baste, and bake for an additional 10 minutes for extra caramelization.
  3. Keep an eye on the wings while they cook, adjusting the heat if they brown too quickly. If you prefer, you can grill them over moderate heat for 15 to 20 minutes, turning frequently to ensure even cooking. Serve hot and enjoy!


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