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Crispy baked chicken wings coated in a glossy deep-red gochujang glaze, scattered with sesame seeds and scallions on a dark ceramic platter with cucumber salad. The lower title bubble reads Korean Chicken Wing Recipe.
Good Fork Daily Editorial Kitchen

Korean Chicken Wing Recipe

Crispy baked chicken wings with a sticky gochujang, garlic and ginger glaze that balances savory heat, sweetness and acidity.
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Prep Time 18 minutes
Cook Time 48 minutes
Resting 5 minutes
Total Time 1 hour 11 minutes
Servings: 4 servings
Course: Appetizer, Dinner
Cuisine: Korean inspired
Calories: 455
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds split chicken wings flats and drumettes
  • 1 tablespoon aluminum-free baking powder not baking soda
  • 3/4 teaspoon kosher salt
  • 1/3 cup gochujang Korean fermented chile paste
  • 3 tablespoons honey or rice syrup
  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon unseasoned rice vinegar
  • 2 teaspoons toasted sesame oil
  • 2 cloves garlic finely grated
  • 1 teaspoon finely grated fresh ginger
  • 2 teaspoons toasted sesame seeds for serving
  • 2 scallions thinly sliced

Equipment

  • Rimmed sheet pan
  • Wire rack
  • Small saucepan
  • Instant-read thermometer

Method
 

  1. Heat the oven to 425°F with a rack in the upper-middle position. Set a wire rack over a foil-lined rimmed sheet pan.
  2. Blot the wings thoroughly. Toss with baking powder and salt until no white clumps remain.
  3. Arrange skin-side up and roast 25 minutes. Turn and roast 18 to 25 minutes more until browned and at least 165°F in several thick pieces.
  4. While the wings finish, whisk gochujang, honey, soy sauce, vinegar, sesame oil, garlic and ginger in a small pan. Simmer gently for 2 minutes, stirring.
  5. Rest the wings 5 minutes. Toss with enough warm glaze to coat; reserve excess rather than saturating the skin.
  6. Transfer to a platter and sprinkle with sesame seeds and scallions. Serve immediately.

Notes

  • Read ingredient labels and the manual for any appliance used.
  • Begin checking at the early end of the range.
  • USDA guidance lists 165°F as the safe minimum internal temperature for poultry; check several thick pieces away from bone.
  • This recipe was developed through culinary research and editorial review.