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Korean chicken wings served on a white plate

Korean Chicken Wings

Sweet and spicy chicken wings baked in the oven.
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Course: Appetizer, Main Course
Cuisine: Asian
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4
Calories: 370kcal
Author: Bintu Hardy | Budget Delicious

Ingredients

For the Chicken Wings

  • 1 pound (453g) chicken wings
  • 1 cup (225g) buttermilk
  • 1 cup (120g) all purpose flour
  • 1 tablespoon olive oil

For the Korean Wings Sauce

  • ¼ cup (66g) soy sauce
  • 2 tablespoons gochujang
  • 2 tablespoons ketchup
  • 2 tablespoons rice vinegar
  • 2 tablespoons light brown sugar
  • 1 teaspoon grated garlic
  • 1 teaspoon grated ginger
  • 1 teaspoon cornstarch
  • Sesame seeds and green onion for garnish

Instructions

  • Preheat oven to 425 degrees F / 218 degrees C. Pour buttermilk into a small bowl and season with salt and pepper. Then add salt and pepper seasoned flour to a separate bowl.
  • 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
  • Place the baking sheet into the oven and bake the wings for 20 minutes. Flip the wings and bake for an additional 15 minutes.
  • While the chicken wings are baking, combine all of the sauce ingredients in a small saucepan over medium heat. Cook the sauce until it has thickened enough to coat the back of a spoon. 
  • Remove the wings from the oven and brush with the sauce. Return the tray to the oven and broil for 2-3 minutes, until the wings are crispy and the sauce has caramelized.
  • Garnish wings with sesame seeds and green onion and serve.

Notes

  • Gochujang sauce is commonly used in Korean cooking. You can find it in the Asian section of your grocery store or a Korean market. 
  • You can use 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, combine one tablespoon of vinegar with one cup of milk and let 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.
  • Storage - keep leftovers in ain airtight container inside the fridge for 3 days.
  • There are 10 WW Blue Plan SmartPoints in one serving of this.

Nutrition

Calories: 370kcal | Carbohydrates: 39g | Protein: 18g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 54mg | Sodium: 990mg | Potassium: 305mg | Fiber: 1g | Sugar: 11g | Vitamin A: 243IU | Vitamin C: 2mg | Calcium: 94mg | Iron: 3mg