Korean Style Oven Chicken Wings

Korean Style Oven Chicken Wings have always been one of my favorite go-to recipes, especially when I’m craving something bold and flavorful. The first time I made Korean Style Oven Chicken Wings, I was inspired by a visit to a bustling Korean restaurant where the wings were both crispy and coated in a sticky, sweet, and spicy glaze. The balance of flavors blew me away, and I knew I had to recreate them at home. I love how the oven does all the hard work, giving you perfectly crispy wings without the hassle of deep frying.

A Perfect Balance of Flavors

What makes these wings so special is the sauce. It’s a beautiful combination of soy sauce, honey, garlic, ginger, and gochujang—Korean chili paste. The mix of sweetness and spice coats the wings perfectly, and as they bake in the oven, the sauce thickens into a sticky glaze that’s absolutely mouth-watering. I always marinate the wings for at least an hour so they can soak up all the flavors. When they’re done baking, they’re golden brown and irresistibly crispy, with every bite bursting with that signature Korean sweet-and-spicy flavor.

Cooking Made Simple

One of the reasons I love making Korean Style Oven Chicken Wings is because they’re so easy to prepare. After tossing the wings in the marinade, I pop them in the oven and let them bake until crispy. There’s no need to watch over them constantly, so I have time to prepare a few side dishes or simply relax. The aroma that fills my kitchen as they cook is incredible—garlic, ginger, and gochujang all working together to create a tantalizing scent that makes waiting for them to finish baking even harder!

Every time I make these wings, they’re a hit with friends and family. Whether it’s for a casual weeknight dinner or a gathering with loved ones, Korean Style Oven Chicken Wings always steal the show. I often serve them with a side of steamed rice or pickled vegetables to balance out the rich flavors. It’s a dish that brings people together, and for me, that’s the best part of cooking—sharing something delicious and watching everyone enjoy it.

Chef’s Notes-Korean Style Oven Chicken Wings

• Thoroughly drying the chicken wings before marinating is crucial for achieving maximum crispiness. Any excess moisture can prevent the wings from developing that crispy exterior.
• Place the wings on a wire rack set over the baking sheet. This allows air to circulate around the wings, ensuring even cooking and a crisp texture without sticking to the foil.
• For deeper flavor infusion, let the wings marinate overnight in the fridge. This step intensifies both the sweet and spicy notes, making the wings even tastier.
• Flipping the wings halfway through the baking process and basting them with leftover marinade adds an extra layer of flavor and helps keep them moist.
• Customize the spiciness by adjusting the amount of gochujang in the marinade. If you prefer a spicier kick, increase the gochujang or add some chili flakes or hot sauce.
• For even crispier wings, try baking at a lower temperature first and finishing with a high-temperature blast. This ensures the wings cook through without drying out and get extra crispy at the end.
• After removing the wings from the oven, let them rest for a few minutes before serving. This helps the juices redistribute, ensuring the wings stay juicy on the inside.

Korean Style Oven Chicken Wings

Recipe by Kimmy

Course: Appetizer, SnackCuisine: KoreanDifficulty: Easy

Servings

4

wings

Prep time

15

minutes

Cooking time

30

minutes

Calories

400

kcal

Resting Time

3

hours 

Total time

3

hours 

45

minutes

Get ready to tantalize your taste buds with these irresistible Korean Style Oven-Baked Chicken Wings! Perfectly crispy on the outside and juicy on the inside, these wings are marinated in a flavorful blend of gochujang, soy sauce, and honey, delivering a perfect balance of sweet and spicy. Whether you’re hosting a game day, enjoying an evening snack, or impressing guests at a dinner party, this recipe is a crowd-pleaser that’s simple to prepare and deliciously customizable. Follow these easy steps to create a restaurant-quality dish in your own kitchen that will leave everyone asking for seconds!

Ingredients

• Chicken

• 24 pieces chicken wing about 3 pounds

• Marinade Mixtures
• Spicy Marinade

• 4 tbsp Korean red chili paste (gochujang)

• 4 tbsp barbecue sauce your preferred

• 2 tbsp soy sauce

• 2 tbsp mirin rice wine or white wine

• 1 tbsp sesame oil

• 1 tbsp honey

• 1 tbsp minced garlic

• 1 tsp grated ginger

• 1/4 tsp black pepper

• Sweet Savory Marinade

• 1/2 cup soy sauce

• 3 tbsp rice wine or mirin

• 1 tbsp lemon juice

• 2 tbsp extra virgin olive oil

• 2 tbsp honey

• 1 tbsp brown sugar

• 1 tbsp minced garlic

• 2 tsp grated ginger

• 1/4 tsp black pepper

• Alternative Ingredients:

• Gochujang can be replaced with a mixture of sriracha and miso paste for a similar spicy flavor.

• Mirin or rice wine can be substituted with white wine or apple cider vinegar.

• Soy sauce can be swapped with tamari for a gluten-free option.

• Sesame oil can be replaced with vegetable oil if unavailable.

• Honey can be substituted with maple syrup or agave nectar to accommodate vegans.

• Lemon juice can be replaced with lime juice or vinegar for added acidity.

Directions

• Prepare the Wings – Begin by thoroughly rinsing the chicken wings and patting them dry to ensure the marinades adhere properly. This step should take about 5 minutes. Proper drying helps achieve a crispy texture during baking.
• Mix the Marinades – In separate mixing bowls, combine all the ingredients listed under Spicy Marinade and Sweet & Savory Marinade respectively. Stir each mixture until well blended, approximately 5 minutes per marinade. Ensuring even mixing of flavors is crucial for consistent taste.
• Marinate the Wings – Place the chicken wings into each marinade, making sure each piece is fully coated. Cover the bowls and refrigerate for 2 to 4 hours, or overnight if time allows for deeper flavor infusion. Allowing the wings to marinate longer enhances the taste.
• Bring to Room Temperature – Remove the marinated wings from the refrigerator and let them sit at room temperature for about 30 minutes prior to baking. This helps in even cooking and reduces cooking time.
• Preheat the Oven – Set your oven to preheat at 425°F (218°C) while you prepare the baking sheet. Preheating ensures the wings cook evenly and develop a crisp exterior.
• Arrange the Wings – Line a baking sheet with aluminum foil for easy cleanup. Place the chicken wings in a single layer, ensuring they are not overcrowded to allow proper heat circulation and crisping. This should take about 5 minutes.
• Bake the Wings – Insert the baking sheet into the preheated oven and bake the wings for 20 to 25 minutes until the skin turns crisp and golden brown. Flip the wings halfway through the baking process and baste them with any remaining marinade to enhance flavor. Baking times may vary slightly depending on your oven’s performance.
• Alternative Baking Method – Alternatively, bake the wings at 400°F (204°C) for 15 minutes, then flip and bake for another 15 minutes. Increase the oven temperature to 425°F, baste with remaining marinade, and bake for an additional 10 minutes for extra crispiness. This method provides flexibility based on desired texture.
• Monitor and Adjust – Keep a close eye on the wings as they bake, adjusting the heat level if they are browning too quickly. Ensuring the wings do not burn is essential for optimal taste and appearance. Refer to the notes for additional tips if needed.

Equipment

• mixing bowls
• baking sheet
• measuring cups and spoons
• Chef’s Knife
• Cutting Board

Notes

• For perfectly crispy wings, ensure the chicken wings are thoroughly dried before marinating. Using a wire rack on the baking sheet can allow excess marinade to drip, promoting even crisping. Serve these flavorful wings alongside fresh vegetable sticks, tangy pickles, or a cooling ranch dip to balance the spice. For added depth, consider garnishing with sesame seeds or chopped green onions. To make the dish spicier, increase the amount of gochujang or add a dash of hot sauce to the marinades.

Nutrition Facts

• Calories: 400kcal
• Carbohydrates: 20g
• Protein: 30g
• Fat: 20g
• Saturated Fat: 5g
• Cholesterol: 100mg
• Sodium: 800mg
• Potassium: 300mg
• Fiber: 1g
• Sugar: 15g
• Vitamin A: 400IU
• Vitamin C: 25mg
• Calcium: 40mg
• Iron: 3mg

FAQ-Korean Style Oven Chicken Wings

Can I make these wings ahead of time?

Yes! You can marinate the wings up to 24 hours in advance, which allows the flavors to develop. You can also bake the wings ahead of time and reheat them in a 375°F oven for 5-7 minutes to regain their crispiness.

What can I use if I don’t have gochujang?

If you don’t have gochujang, a mixture of sriracha and miso paste can provide a similar spicy and savory flavor. You can also use any other favorite hot sauce as a substitute.

Can I grill these wings instead of baking them?

Absolutely! You can grill the wings over medium heat for about 5-6 minutes per side, basting with marinade as they cook. Grilling will give them a smoky flavor and crispy skin.

How do I prevent the wings from burning?

If you notice the wings are browning too quickly, reduce the oven temperature by 25°F and keep an eye on them. Alternatively, cover them loosely with foil if necessary during the final stages of baking.

Can I make this recipe gluten-free?

Yes! Simply replace the soy sauce with tamari or a gluten-free soy sauce alternative to make this recipe gluten-free without compromising the flavor.