Korean Glazed Oven Wings became a go-to for me when I was craving something bold yet simple to make. I remember experimenting with different flavors, trying to balance sweet, salty, and spicy. The key is the rich, sticky glaze made from soy sauce, garlic, ginger, and a touch of honey, which caramelizes beautifully when baked in the oven. It’s such a satisfying combination of flavors that I found myself making them for family gatherings and even weeknight dinners. The crispy edges and tender inside make these wings irresistible, and they always disappear in no time!
A Simple and Delicious Recipe
What makes this recipe stand out is how simple it is to prepare. Unlike frying, baking the wings in the oven gives them a crispy texture without the mess. The glaze, made with ingredients like soy sauce, honey, and garlic, brings a balance of sweet and salty that perfectly complements the chicken.
Perfect for Any Occasion
These wings are ideal for almost any occasion. You can serve them as a main dish for dinner, or as a snack to enjoy with friends. They’re also great for meal prep, so you can make a batch and have them ready to eat throughout the week.
A Flavorful Twist on Classic Wings
If you’ve ever had Korean food, you know how delicious the combination of sweet and spicy can be. This recipe adds a little twist to traditional wings with a Korean-inspired glaze that packs in amazing flavor. So if you love wings and want to try something new, give these Korean Glazed Oven Wings a shot!
Table of Contents
Chef’s Notes- Korean Glazed Oven Wings
- Dry the Wings Properly: Pat the wings dry with a paper towel after rinsing to ensure they bake up crispy and not soggy. Moisture on the surface can prevent browning.
- Room Temperature Marinade: Allow the marinade ingredients to come to room temperature before mixing. This helps the flavors blend more evenly and coat the chicken better.
- Marination Timing: While 4 hours is recommended, marinate the wings overnight for deeper flavor penetration.
- Layer Sauce Gradually: Use multiple thin layers of marinade during broiling to build a rich, glossy coating without overwhelming the texture of the wings.
- Adjust Heat Levels: Customize the spice level by increasing or reducing the amount of gochujang or chili. Adding a teaspoon of sugar can balance out extra spiciness.
- Use a Wire Rack: Place the wings on a wire rack set on a baking sheet for more even heat distribution and crispier results.
- Preheat the Broiler: Ensure the broiler is fully heated before the final step to achieve an even charred finish.
- Extra Glaze on the Side: Serve leftover marinade (heated to a safe temperature) as a dipping sauce for extra flavor.
Korean Glazed Oven Wings
4
servings25
minutes50
minutes377
kcal4
hours5
hours15
minutesGet ready to elevate your appetizer game with these easy oven-baked Korean glazed chicken wings! Bursting with a perfect balance of sweet and spicy flavors, this recipe transforms ordinary wings into an irresistible crowd-pleaser. Whether you’re hosting a party, planning a game day snack, or simply craving a tasty treat, these wings deliver restaurant-quality taste right from your oven. The combination of gochujang, honey, and a hint of garlic creates a mouthwatering glaze that perfectly coats each tender wing. Quick to prepare and bake, you’ll have a delicious, customizable dish that’s sure to impress everyone at your table. Dive into the deliciousness today!
Ingredients
- Marinade
1 cup whole milk
1/4 tsp premium sea salt
1/4 tsp freshly cracked black pepper
1/2 tbsp aromatic dried rosemary
1.5 tbsp Korean red chili flakes (gochugaru)
3 tbsp Korean red chili paste (gochujang)
2 tbsp dark brown sugar
2 tbsp natural honey
2 tbsp organic soy sauce
1 tbsp oyster sauce
1 tbsp tonkatsu sauce
1 tbsp rice wine vinegar
1 tsp finely minced garlic
1-2 seeded and minced bird’s eye chilies
- Garnish
toasted sesame seeds optional
thinly sliced green onions optional
- Main Ingredients
chicken wings
- Alternative Ingredients
Chicken Wings Replacement: Use cauliflower florets for a vegetarian option.
Milk Substitute: Almond milk can replace milk to make the recipe dairy-free.
Soy Sauce Alternative: Tamari can be used instead of soy sauce for a gluten-free version.
Oyster Sauce Replacement: Mushroom sauce serves as a vegetarian alternative to oyster sauce.
Brown Sugar Substitute: Coconut sugar can replace brown sugar for a lower glycemic option.
Honey Alternative: Agave syrup can be used instead of honey for a vegan option.
Bird’s Eye Chili Replacement: Jalapeños can substitute bird’s eye chilies for a milder heat.
Directions
- Preparing Chicken – Begin by thoroughly rinsing the chicken pieces under cold water and draining them well. In a large mixing bowl, combine whole milk, premium sea salt, black pepper, and aromatic dried rosemary. Ensure all pieces are evenly coated, then cover the bowl with plastic wrap and refrigerate for approximately 20 minutes to allow flavors to penetrate.
- Draining and Marinating – After marination, drain the milk from the chicken, leaving any rosemary residue for added aroma. Transfer the seasoned chicken into a sizable zipper lock bag and add the prepared marinade, reserving 1/3 cup of the sauce for later use. Seal the bag securely, then vigorously shake and massage the chicken to ensure the marinade thoroughly coats each piece. Allow the chicken to marinate in the refrigerator for at least 4 hours to absorb the rich flavors.
- Baking the Wings – Preheat your oven to 428°F (220°C) and let it heat for 20 minutes. Line a baking tray with parchment paper and arrange the marinated chicken wings in a single layer, ensuring they are not overlapping. Place the tray in the oven and bake for 15 minutes to start the cooking process.
- Turning and Continuing to Bake – Remove the baking tray from the oven and carefully turn each chicken wing to ensure even cooking. Return the tray to the oven and bake for an additional 10 minutes, allowing the wings to develop a golden-brown color.
- Final Broiling – If the wings release excess liquid during baking, prepare a new baking tray lined with fresh parchment paper. Transfer the partially baked wings to the new tray and generously coat them with the reserved marinade using a basting brush. Switch the oven setting to broil and cook the wings for 2 minutes or until the skin begins to char. Flip the wings, apply another layer of sauce, and broil for an additional 2 minutes to achieve a perfect charred finish.
- Garnishing and Serving – Once broiled to your desired level of char, remove the wings from the oven. Garnish them with toasted sesame seeds and thinly sliced green onions if desired. Serve the wings immediately, enjoying their crispy, flavorful exterior and tender, juicy interior.
Equipment
- baking sheet
- mixing bowls
- basting brush
Nutrition Facts
- Calories: 377kcal
- Fat: 23g
- Saturated Fat: 7g
- Cholesterol: 110mg
- Sodium: 678mg
- Potassium: 355mg
- Carbohydrates: 11g
- Fiber: 1g
- Sugar: 8g
- Protein: 27g
- Vitamin A: 915IU
- Vitamin C: 2.3mg
- Calcium: 102mg
- Iron: 2mg
FAQ- Korean Glazed Oven Wings
Can I make these wings ahead of time?
Yes, you can marinate the wings overnight to save prep time. Reheat cooked wings in the oven at 375°F (190°C) for 10 minutes before serving.
What if I don’t have gochujang?
You can substitute it with a mix of red chili paste, a bit of soy sauce, and honey to replicate the sweet and spicy flavor profile.
How can I make the wings extra crispy?
Use baking powder (not soda) in the marinade. The alkaline properties enhance browning and create a crispier texture.
Is this recipe suitable for air frying?
Absolutely! Air fry at 400°F (200°C) for 18-20 minutes, turning halfway. Apply the glaze during the last 2-3 minutes.
What can I serve with these wings?
Pair them with steamed rice, kimchi, cucumber salad, or even a side of fries for a versatile and complete meal.
