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    Spicy Korean Wings

    Perfect for my Super Bowl party, these Spicy Korean Wings are sure to be a hit. As the excitement builds and my friends gather around the TV, 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. Whether I’m hosting a large gathering or just enjoying the game with a few friends, these wings, with their crispy texture and rich, glossy sauce, make my Super Bowl celebration unforgettable. Just a friendly warning: they always disappear before halftime!

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

    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.

    Chicken wings tossed with a spicy sauce in a black bowl.

    What Are Gochujang and Gochugaru?

    Gochujang and Gochugaru are staple ingredients in Korean cuisine, known for their unique flavors and versatility in cooking.

    Gochujang is a thick, spicy-sweet paste made from red chili peppers, sticky rice, fermented soybeans, and salt. It has a rich, deep flavor that adds umami, sweetness, and heat to food. It’s used in many Korean dishes like marinades, stews, sauces, and soups.

    Jar of gochujang.

    Gochugaru is made from coarsely ground Korean red chili peppers. It’s not as spicy as regular chili powders but adds a bright flavor and color to dishes. It’s moderately hot and has a fruity taste.

    Bag of Korean chili flakes.

    I often use Gochujang and Gochugaru together in my Korean cooking because they give a great balance of heat, sweetness, and savory flavors.

    I can usually find both at Asian grocery stores, and sometimes, I even find gochujang in my regular supermarket.

    Ingredients Needed

    • Chicken Wings: I use a mix of wingettes and drumettes. 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.
    • For Seasoning the Wings: Garlic powder, brown sugar, salt and pepper.
    • Soy Sauce: Important for the savory, umami foundation of the sauce.
    • Gochujang: An Asian staple.
    • Gochugaru or Red Chili Flakes: To make them spicy.
    • Honey and Brown Sugar: Gives sweetness that balances the spicy elements.
    • Sesame Oil: Gives a distinctive, nutty aroma.
    • Rice Wine or Dry Sherry: Adds acidity and depth to the sauce.
    • Garlic: Freshly minced.
    • Sesame Seeds: Used for garnish.

    Korean Chicken Wings Recipe

    1. Prep and Bake the Wings: I start by patting the chicken wings dry with a paper towel to remove as much moisture as possible. Then, I toss them with oil, salt, pepper, garlic powder, and brown sugar until they’re evenly coated. I place them on a wire rack on top of a baking sheet and bake for 20 minutes. After that, I flip the wings and bake them for another 15-20 minutes until they’re crisp.

    Baked wings on a baking sheet.

    2. Make the Sauce: While the wings are baking, I prepare the sauce. In a small saucepan, I combine soy sauce, Gochujang, Gochugaru, honey, brown sugar, minced garlic, sesame oil, and rice wine. I cook everything over medium heat and bring it to a simmer. I stir occasionally until the sauce thickens, which takes about 5-6 minutes.

    Prepared spicy sauce in a small pan.

    3. Toss the Wings: Once the wings are baked and crispy, I transfer them to a large bowl. I pour the prepared Korean hot sauce over the wings while they are still hot, tossing them well to make sure they are thoroughly coated.

    Cooked wings in a large glass bowl tossed with the spicy sauce.

    4. Serve: I sprinkle sesame seeds over the wings for garnish. Then, I serve them immediately.

    Wings served in a bowl with seaweed salad.

    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.
    • Adjust Spiciness: I adjust the spiciness to my liking by tweaking the amount of Gochujang and Gochugaru.
    • Check for Doneness: I check for doneness by ensuring the chicken wings’ internal temperature reaches 165°F (74°C). I use a meat thermometer to make sure they are fully cooked.
    • Don’t Forget the Sides: Wings are always more fun with sides. Checkout my roundup of favorite Sides for Wings!
    Close up of some spicy chicken wings.

    My version of Korean Inspired Chicken Wings!! These wings aren’t just tasty, they make any meal more fun and memorable, whether it’s game day or a family dinner.

    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!

    Bowl of spicy Korean wings atop the Gypsy Plate.

    More Korean Inspired Recipes:
    Korean Ground Pork Soup
    Beef Bulgogi
    Tteokbokki
    Rabokki
    Japchae
    Mayak Eggs
    Korean Spicy Squid

    Featured image for spicy korean wings recipe.

    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!

    Ingredients

    Wings

    • 2.5-3 pounds chicken wings, separated into wingettes and drumettes
    • 2 Tbsp oil
    • ½ tsp salt
    • ½ tsp pepper
    • ½ tsp garlic powder
    • 1 Tbsp brown sugar

    Korean Style Sauce

    • ⅓ cup soy sauce
    • 3 Tbsp Gochujang
    • 1½ Tbsp Gochugaru or red chili flakes
    • 2 Tbsp honey
    • 2 Tbsp brown sugar
    • 1 tsp minced garlic
    • 1 tsp sesame oil
    • 1 Tbsp 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.

    Did you make this recipe?

    Please leave a comment on the blog or share a photo on Pinterest

    Picture of Alpana, blogger and recipe developer at GypsyPlate

    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.

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