Baked Korean Chicken Wings

Posted on May 9, 2024

Satisfy Cravings with Easy Baked Korean Chicken Wings

Get ready for a flavour explosion with Baked Korean Chicken Wings! These wings are a perfect mix of sweet and spicy, thanks to the famous Korean chilli paste, gochujang. Baked until crispy and glazed with a sticky, caramelized sauce infused with sesame oil and garlic, they’re a taste sensation! Whether you’re enjoying them at a Korean pub or sharing them at your next party, these wings will be the show’s star. They’re a delicious blend of familiar comfort and exciting new flavours, embodying the spirit of Korean cuisine. Don’t miss out on the adventure—try Baked Korean Chicken Wings today!

How do you achieve the perfect crispy texture when baking the wings?

Ensure your wings are well-seasoned and dried before baking for the perfect crispy texture. Elevate them on a wire rack for even airflow, then bake at a high temperature—400-425°F (200-220°C)—to achieve that irresistible crunch!

Recipe:

Experience the fusion of sweet and spicy with Baked Korean Chicken Wings glazed in a sticky gochujang sauce. Crispy, flavorful, and utterly addictive—these wings are a taste sensation you won’t forget!

Main Ingredients

1 kg (2.2 pounds) of chicken wings (drumettes and wingettes)

1 cup (250 ml) milk 2

1/4 tsp. Fine sea salt 3

1/4 tsp. Ground black pepper 3

Optional: thinly sliced green onions to garnish.

1/2 teaspoon dried rosemary leaves 3

(Optional) toasted sesame seeds to garnish

Marinade Ingredients

2 Tbsp. soy sauce

2 Tbsp. honey

2 Tbsp. brown sugar

3 Tbsp. Korean chili paste (Gochujang)

1 Tbsp. oyster sauce

1 Tbsp. tonkatsu sauce

1 Tbsp. rice wine

1 tsp. minced garlic

1 to 2 bird’s eye chilis, seeded and minced

Instructions

Prep and Marinate Chicken:Rinse the chicken with cold water, then drain it well. Put the chicken in a bowl.

Chilling and Infusion: Add milk, salt, black pepper, and rosemary leaves to the bowl. Mix everything well.

Bag and Shake:Cover the bowl with cling wrap and put it in the fridge for 20 minutes.

Intensive Marination:After 20 minutes, drain the chicken’s milk for about 5 minutes. Leave rosemary bits on the chicken; they’ll add flavour when baked.

Oven Preheat and Set Up:Put the chicken in a large zipper-lock bag. Add the sauce, keeping 1/3 cup aside for later. Seal the bag and shake it vigorously. Massage the chicken so the sauce coats it well—Marinate in the fridge for at least 4 hours.

Ready for Baking: Preheat the oven to 220 degrees Celsius (428 degrees Fahrenheit) for 20 minutes.

Initial Bake:Take the chicken out of the fridge. Line a baking tray with baking paper and place the chicken on it without stacking it.

Flipping and Finishing:Bake in the oven for 15 minutes, flip the chicken over, and bake for another 10 minutes.

Glaze and Broil:If the chicken wings have a lot of liquid, transfer them to a new tray lined with baking paper. Using a basting brush, coat them with the remaining sauce.

Final Char-Broil: Preheat the oven to broil (grill in Australia) and cook the chicken wings for 2 minutes until the skin chars.

Additional tips

Choose fresh, quality chicken wings for optimal taste and texture.
Thoroughly rinse the chicken wings with cold water before marinating.
Allow enough time for marinating in the fridge, ideally at least 4 hours.
Drain excess liquid from the marinated chicken to prevent sogginess.
Ensure even coating by using a zipper-lock bag for marinating.