Deliciously Crispy Baked Korean Chicken Wings Recipe

INTRODUCTION

If you are a fan of crispy and spicy chicken wings, this recipe for Korean Baked Chicken Wings will surely be your favorite. These wings are topped with gochujang, a Korean-style sticky sauce made with Korean red pepper paste, soy sauce, and honey. This glaze has the perfect blend of sweet, spicy, and salty flavors.

The most important thing is that they are baked instead of fried, making them a healthier option, but still maintaining the same crispiness that chicken wings are famous for. Whether you’re having a party, looking for a game day snack, or just want something delicious for dinner, these wings will leave everyone wanting more.

What Makes Korean Chicken Wings Special?

Korean chicken wings’ flavor comes in the form of uniqueness where the hot chili Gochujang, the sweetness of honey or brown sugar, and a sour flavor in its preparation make them very delicious and attractive to eat. Every piece of these chicken wings is filled with a sweet and spicy flavor that is very fun to eat.

They are best kept crispy because they are baked rather than fried. Additionally, the glaze leaves them with a sticky and shiny layer that you would want to lick off of your fingers.

Why You’ll Love This Recipe

• Crispy and Baked: Since these chicken wings are not fried, but baked, it has resulted in the wings turning out to be perfectly crispy with little or no oil.
• Bold Korean Flavors: This gives their sauce a delicious flavor: gochujang, soy sauce, garlic, honey, and sesame oil create a sweetly salty spicy flavor mix.
• Simple and Easy: This recipe is easy to make for any occasion as it only requires very few ingredients and doesn’t take much time to prepare.

About Baked Korean Chicken Wings

• This is an updated version of a recipe I first made in 2006. These are seriously finger-licking good chicken wings!
• The chicken wings are mixed first with milk, salt, pepper, and dried rosemary leaves to remove the “gammy” taste of the chicken, and then they are dipped into my special Korean pepper sauce and baked until the skin darkens a little. These char-grilled chicken wings are our favorite snack because grilling adds even more flavor.
• Rosemary gives a great flavor and aroma to the chicken. Plus, the balance of sweetness and spice is just right! In this recipe, the chicken was marinated for five hours. However, you can get the best flavor by marinating it for at least 4 hours, but if you marinate it overnight then its flavor will become even deeper.
• These chicken wings are going to be the life of your next get-together or party. If you want some more ideas for your next party, be sure to check out our collection of game-day dishes.

Why These Wings Stand Out

The strong and delicious flavor of Korean chicken wings has made them extremely popular. The tempting flavor of these wings is created by the combination of sweet honey, spicy gochujang and umami-packed soy sauce. You can make wings crispy by baking them, without deep frying. This makes them not only nutritious but also easier to prepare.

Ingredients

Main

• 1kg (2.2 pounds) chicken wings
• 1 cup (250ml) milk
• 1/4 tsp fine sea salt
• 1/4 tsp ground black pepper
• 1/2 Tbsp dried rosemary leaves
• (Optional) toasted sesame seeds, to garnish
• (Optional) green onions, thinly sliced, to garnish

Marinade (mix these together in a bowl)

• 1.5 Tbsp Korean chili flakes (Gochugaru)
• 3 Tbsp Korean chili paste (Gochujang)
• 2 Tbsp brown sugar
• 2 Tbsp honey
• 2 Tbsp soy sauce
• 1 Tbsp oyster sauce
• 1 Tbsp tonkatsu sauce
• 1 Tbsp rice wine
• 1 tsp minced garlic
• 1 to two bird’s eye chili, seeded and minced

Instructions

1. After washing the chicken thoroughly with cold water, place it in a bowl. Now add milk, salt, black pepper, and rosemary leaves and mix well.
2. Cover the bowl with cling wrap and refrigerate for about 20 minutes. After about 5 minutes, filter the milk and separate it.
3. Now put the chicken in a large (27 x 33 cm / 10.6 x 13 in) zip-lock bag and add the sauce as well. Make sure to reserve 1/3 cup of the sauce for later. Close the bag, shake well, and massage the chicken gently so that the sauce coats the chicken properly. Soak for at least 4 hours.
4. Preheat the oven at 220 °C (428 °F) for 20 minutes. Remove the chicken from the refrigerator. Line a baking tray with baking paper and place the chicken in a straight line. Take care that they are not on top of each other.
5. Place the tray in the oven and bake for 15 minutes. After this, take out the tray, turn the chicken, and place it in the oven again.
6. Now bake for 10 more minutes. Meanwhile, prepare another baking tray and line it with new baking paper. This step is necessary only if the chicken wings are releasing a lot of juice.
7. Place the chicken wings on another tray. Using a baking brush, apply the remaining sauce (which you set aside in Step 2) to the chicken wings.
8. Now turn the oven to ‘broil’ (or ‘grill’ in Australia) mode and cook for 2 minutes until the skin is lightly blackened. Flip the chicken wings again, put the sauce on it, and cook again for another 2 minutes until its skin will be black.
9. You can put sesame seeds or green onions for garnish. You can now serve it.

What to Serve with Korean Chicken Wings?

Korean baked chicken wings are quite simple, and you can enjoy them with a lot of different side dishes. Serve these with this advice.

• Simple hot white or brown rice: Sweet and spicy pairs marvelously with this.
• But the other has a spicy, crunchy taste that cuts through the flavor of the wings: a traditional Korean side dish fermented cabbage called kimchi.
• Cucumber Salad: Try a fresh and tangy cucumber salad to balance out the heat of the wings.
• Pickled Radish (Mu): The crispy flavor of Korean pickled radish strikes a perfect balance of mild sweet and sour with spicy wings.

Tips for Perfect Baked Korean Chicken Wings

• In preparing the crispiest chicken wings, it is crucial that you dry your wings all the way through. Additionally, baking powder can be incorporated into the wings to aid in the drying of the skins so that they are crispy in baking.
• If you don’t have gochujang, you can create the same flavor by using sriracha and just a little miso paste. However, gochujang imparts a distinctive yeasty flavor that is an important part of authentic Korean flavor.
• You can adjust the amount of gochujang according to your spice tolerance. You can add more if you like it spicier or reduce it if you want it milder in taste.
• If you prefer to grill the wings rather than bake them, then arrange them over medium heat. Grill them over on each side for 10 to 15 minutes. The wings are brushed with sauce and fried for the last few minutes to infuse that smoky flavor in the wings.

How to Serve

Korean chicken wings are really crispy and so delicious. You may enjoy the following as an appetizer, snack, or even as a main course with rice or its accompanying salad. If you want the best experience, pair it with a refreshing drink or a cold beer.

CONCLUSION

If you enjoy experimenting with new flavors, and new things, Baked Korean Chicken Wings will surely be a great option. The people who enjoy wings will definitely go crazy about them because of this perfect combination of sweet, spicy, and umami flavors. These are easy to make and delicious, making them a fantastic party or brunch addition. Try this easy Korean party recipe at home for a great taste.

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