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
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.
- 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.
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