Korean Chicken Wings   

Korean Chicken Wings are coated in a flavorful sweet and spicy gochujang sauce that’s totally addictive! These flavorful Korean wings make a great appetizer, party food, or serve as a main course.

Post includes Weight Watchers points.

You will love this Korean chicken wings recipe if you are a fan of fiery foods. The spicy gochujang sauce combines with garlic, ginger, and soy sauce to give you that umami flavor you expect in Asian-style cuisine. These Korean wings do not disappoint. 

Korean chicken wings are baked up perfectly crispy thanks to a light breading. These full-flavored wings will have you licking your fingers to get even more of this addictive red pepper sauce.

Korean wings are a perfect appetizer or party food, but they’re equally delicious served as a main course.

Why Make This Recipe

• It’s Full of Flavor – The ingredients in the Korean wing sauce pack so much flavor that it’s totally addictive. You’ll want to put this sticky sauce on everything. 
• It’s Got Heat – These wings have a medium to hot spice level that will satisfy those that love a little fire in their food. These Korean gochujang chicken wings are incredible.
• It’s Got Crunch – No soggy chicken wings here. A light coating of flour and baking at a high temperature ensure these wings are perfectly crunchy. There is no need to deep fry these wings. You never knew baked chicken wings could be so good. 

Ingredient Notes

For the Chicken Wings 

• Chicken – Look for chicken wings that have been cut into wingettes and drumettes or cut whole wings down. 
• Buttermilk – For marinating the chicken. If you don’t have buttermilk, you can add one tablespoon of vinegar to one cup of milk. 
• Flour – All-purpose flour helps to give the wings a crispy coating.  
• Olive Oil – Or use your favorite light, neutral-flavored oil.  Sesame oil is also a great substitute that adds that nutty flavor. You could also use nonstick cooking spray. 
• Salt and Pepper – Season the flour and the buttermilk with kosher salt and fresh black pepper. 

For the Korean Wing Sauce 

• Soy Sauce – Use low sodium sauce to control the dish’s saltiness. You can also substitute light soy sauce,  tamari, or amino acids. 
• Gochujang – This sweet and spicy fermented chili paste sauce is popular in Korea and available in the international aisle of most grocery stores. 
• Ketchup – Provides a tomatoey flavor and enhances the sweetness of the other ingredients. 
• Rice Vinegar – Rice vinegar is sweet and mild, but you can also use white vinegar.  
• Brown Sugar – The sweetness of light brown sugar helps to balance the spiciness of the Gochujang sauce and makes it slightly sweet.
• Aromatics – Grated fresh garlic and ginger are classic flavors in Korean dishes. You could use dried garlic and ginger powder, but the taste isn’t as fresh. 
• Cornstarch – For thickening the sauce. 
• Sesame seeds and green onions – For garnish. 

Ready to learn how to make this Korean Chicken Wings recipe? Gather up those ingredients and I will show you….

How To Make Korean Chicken Wings

Get full ingredients list and instructions from the recipe card below.

1. Preheat oven to 425 degrees F / 218 degrees C. 
2. Pour buttermilk into a small bowl and season with salt and pepper.  Then add salt and pepper seasoned flour to a separate bowl.
3. One at a time, coat the chicken wings in the buttermilk, then dredge in the flour and place onto a baking sheet drizzled with olive oil. 
4. Place the baking sheet into the oven and bake the wings for 20 minutes. Turn the wings over and bake for an additional 15 minutes, until golden brown. 
5. While the chicken wings are baking, combine all of the sauce ingredients in a small saucepan over medium heat. 
6. Cook the sauce until it has thickened enough to coat the back of a spoon. 
7. When done, remove the wings from the oven and brush with the sauce.
8. Return the tray to the oven and broil for 2-3 minutes, until the wings are crispy and the sauce has caramelized.
9. Garnish with sesame seeds and green onion before serving.
   

Note: Always check for doneness with a meat thermometer. The internal temperature should be 165 degrees F / 74 degrees C when inserted into the thickest part of the chicken wing.

Tips For Success

• You can find Gochujang sauce in the Asian section of your grocery store or a Korean market. 
• Make with whole wings, or use a sharp knife to separate the flat wingettes from the drumettes. 
• If using frozen wings, thaw them thoroughly before making this Korean Chicken Wings recipe. 
• Pat the wings dry with a paper towel before coating them in buttermilk and flour.
• If you don’t have buttermilk, make your own by combining one tablespoon of vinegar with one cup of milk and letting it sit for several minutes until it thickens.  
• Be sure to lightly spray your baking sheets with oil or line them with parchment paper to keep the wings from sticking. 
• You can also cook the wings on an ovenproof wire rack for maximum crispiness. 
• Place chicken in a single layer on the baking sheet.
• Chicken is fully cooked when a thermometer inserted into the thickest part of the chicken reads 165 degrees F / 74 degrees C.
• Prepare the sauce ingredients while the chicken wings bake in the oven. 
• Place the spicy Korean wings on a serving platter so everyone can grab what they want. 
• Save any remaining sauce to serve as a dip with the wings. 

Variations

• Use Your Favorite Chicken Cut – You can add this spicy Korean sauce to your favorite pieces of chicken or chicken tenders. 
• Add A Dip – Add a cool and creamy dipping sauce to counteract the spiciness of these Korean chicken wings. 

Budget-Friendly Tips 

• Buy Whole Wings – Whole wings are often less expensive than wings that have already been split into the flat wingette and drumette. They are easy to cut down, or you can cook the whole wing. 
• Buy Frozen Wings – Save a little when you look for frozen wings. Just be sure to thaw them first. 
• Buy In Bulk – Stock up on wings and freeze the wings you don’t use for up to 3 months. 
• Save The Wingtips – If you buy whole wings, cut off the wingtips and freeze them to make chicken stock. 

Prep Ahead And Storage

• Store – This Korean chicken wings recipe is best enjoyed right out of the oven as they can become a bit soggy after sitting. They can be stored in an airtight container in the fridge for up to 3 days. 
• Freeze – Freezing these wings is not recommended. 
• Reheat – Reheat wings in a 350 degrees F / 180 degrees C oven for 15-20 minutes.

FAQs

Serving Suggestions

• Iced Boba Coffee.
• Instant Pot Chicken Fried Rice.
• Grilled Watermelon Salad.

More Recipes You May Like

• Jerk Chicken Wings.
• Air Fryer Chicken Wings.
• Honey Garlic Chicken Tenders.

Weight Watchers Points

There are 10 Blue Plan SmartPoints in one serving of this.

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