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! 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.
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. 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. 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
To prep and bake the wings, I start by patting them 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? 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 usually takes about 5-6 minutes to get that perfect consistency! 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. 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 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!
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!
More Korean Inspired Recipes:Korean Ground Pork SoupBeef BulgogiTteokbokkiRabokkiJapchaeMayak EggsKorean Spicy Squid
