Spicy Korean Wings

Perfect for a Super Bowl party, these Spicy Korean Wings are sure to be a hit. I love serving these wings because they bring a burst of flavor that pairs perfectly with the big game. The spicy, sweet, and savory combination makes them a fantastic alternative to traditional game-day snacks.

They’re easy to make and irresistibly delicious, so my guests always come back for more. Just a friendly warning: they always disappear before halftime!

Who doesn’t love some good ol’ wings, right? My Garlic Parmesan Wings, Elote Wings and Sticky Asian Wings are some great flavor bombs worth messing up those fingers.

Today’s recipe takes inspiration from my favorite hot Korean flavors. It combines soy sauce, Gochujang (Korean chili paste), and Gochugaru (Korean chili flakes), honey and brown sugar for a spicy, sweet, and savory sauce.

It’s a super simple matter of simply baking the wings (not frying) and tossing them with an easy spicy sauce that happens in 5 minutes.

Ingredients Needed

To Prep and Cook the Wings:

• Chicken wings: I use a mix of flats and drums. Make sure they’re separated and ready to cook.
• Oil: Any neutral oil, like vegetable or canola, is fine for coating the wings before baking.
• Garlic powder: For an initial flavor base.
• Brown sugar: To add a hint of sweetness.
• Salt and pepper: Of course.

For the Sauce:

• Soy Sauce: A staple in Asian sauces. I use Kikkoman.
• Gochujang: This is a thick, spicy-sweet paste made from red chili peppers, sticky rice, fermented soybeans, and salt. I find it in the Asian section of my local supermarket.
• Gochugaru: Coarsely ground Korean red chili peppers. It’s not as easy to find as gochujang, but if you have an Asian grocery store nearby, they will carry it. In its absence, you can use regular crushed red pepper flakes.
• Honey and Brown Sugar: For sweetness that balances the spicy elements.
• Sesame Oil: I love sesame oil in Asian dishes. It gives a distinctive, nutty aroma.
• Rice Wine: Adds acidity and depth to the sauce. If you don’t have any on hand, some dry cooking sherry will do the trick.
• Garlic: Freshly minced.
• Sesame Seeds: Used for garnish.

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How to Make Korean Chicken Wings

1. Cook the wings: I start by patting the wings dry with a paper towel to get rid of any extra moisture. Then, I toss them in a mix of oil, salt, pepper, garlic powder, and brown sugar until they’re well coated. After that, I place them on a wire rack set over a baking sheet and bake for about 20 minutes. Once that’s done, I flip them over and bake for another 15-20 minutes until they’re nice and crispy. Easy, right?

2. Make the sauce: While the wings are baking, I get started on the sauce. In a small saucepan, I mix together soy sauce, Gochujang, Gochugaru, honey, brown sugar, minced garlic, sesame oil, and rice wine. I cook it over medium heat, bringing it to a simmer, and stir occasionally until the sauce thickens up. It takes about 5-6 minutes to get that perfect consistency.

3. Toss: Once the wings come out of the oven all crispy, I move them into a big bowl. While they’re still nice and hot, I pour the Korean hot sauce over them. Then, I give them a good toss to make sure every wing gets coated in that delicious sauce.

4. Finish: At the end, I like to sprinkle some sesame seeds on top for a little garnish. Then, I serve the wings right away while they’re still hot and crispy.

Alpana’s Tips

• Dry the wings thoroughly: Before seasoning, I always pat the wings dry with paper towels. Removing excess moisture helps achieve crispier skin when they’re baked.
• Use a wire rack: I bake the wings on a wire rack over a baking sheet, which allows hot air to circulate around the wings, cooking them evenly and helping the skin to crisp up.
• Don’t overcrowd: I make sure to arrange the wings in a single layer with some space between them on the wire rack. Overcrowding can cause the wings to steam instead of crisp.
• Check for Doneness: I check for doneness with an instant read thermometer. Chicken is safe to eat at 165°F, though I prefer cook my wings to about 180°F, as they are more tender inside and more crisp outside at that doneness.

My version of Korean Inspired Chicken Wings!! These wings aren’t just tasty, they make any meal more fun and memorable.

So, whether you’re cheering for a win or just hanging out with friends and family, these wings are a hit that brings everyone together. Here’s to delicious food and great times with loved ones.

Spicy Korean Wings, on our Gypsy Plate… enjoy!

More Korean Inspired Recipes:
Korean Short Ribs
Beef Bulgogi
Tteokbokki
Rabokki
Japchae
Mayak Eggs
Buldak Chicken

Spicy Korean Wings

Yield: 4 servings

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Looking for a winning recipe for your Super Bowl party? These Spicy Korean Wings are a burst of flavor that pairs perfectly with the game!

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Ingredients

Wings

• 2.5-3 pounds chicken wings, separated into flats and drums
• 2 tablespoons oil
• ½ teaspoon salt
• ½ teaspoon pepper
• ½ teaspoon garlic powder
• 1 tablespoon brown sugar

Korean Style Sauce

• ⅓ cup soy sauce
• 3 tablespoons Gochujang
• 1½ tablespoons Gochugaru or red chili flakes
• 2 tablespoons honey
• 2 tablespoons brown sugar
• 1 teaspoon minced garlic
• 1 teaspoon sesame oil
• 1 tablespoon rice wine or dry sherry

Garnish

• Sesame seeds

Instructions

1. Pre heat the oven to 425°F.
2. Pat the cut wings with a paper towel, removing as much moisture as possible. Toss them with oil, salt, pepper, garlic powder and brown sugar.
3. Set a wire rack on top of a baking sheet, and spray the wire rack with cooking spray. Place the wings skin side down on the wire rack and bake for 20 minutes. Flip them and bake another 15-20 minutes, or until wings are crisp.
4. While wings are cooking, make the sauce. In a small saucepan, combine soy sauce, Gochujang, Gochugaru, honey, brown sugar, garlic, sesame oil, and rice wine over medium heat. Bring to a simmer and cook, stirring occasionally, until the sauce begins to thicken, about 5-6 minutes.
5. When wings are baked and are still hot, transfer them to a large bowl and toss them well with prepared Korean spicy sauce. Make sure they are well coated and serve immediately with a good sprinkle of sesame seeds.

Notes

• Gochujang is a thick, spicy-sweet paste made from red chili peppers, sticky rice, fermented soybeans, and salt. I find it in the Asian section of my local supermarket.
• Gochugaru is coarsely ground Korean red chili peppers. It’s not as easy to find as gochujang, but if you have an Asian grocery store nearby, they will carry it. In its absence, you can use regular crushed red pepper flakes.
• If you have leftovers, store them for up to 4 days in an airtight container. Reheat in the microwave or oven.

Nutrition Information

Yield 4 Serving Size 1
Amount Per Serving Calories 466Total Fat 28gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 19gCholesterol 55mgSodium 2404mgCarbohydrates 39gFiber 2gSugar 24gProtein 15g

Nutrition information is automatically calculated, so should only be used as an approximation.

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Welcome to GypsyPlate! I'm Alpana, former wordwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.