Gotta have these Spicy Baked Korean Chicken Wings. Because nothing beats ending the week with some crispy chicken wings smothered with an amazing, sticky sauce, accompanied by a solid local draft beer. In front of the television.
OH YEAH BABY.
I have always wanted to make baked wings with the same level of crispiness as the deep fried versions, because I don’t want to clog my arteries, and also, let’s face it, cleaning up splattered grease is no fun. After some research and some trial and error, we found ourselves a winner, a.k.a. some kickbutt crispy baked wings.
You better believe that it is as good as fried.
How to make Crispy Baked Wings
Just like a lot of things in life, I turned to Google for this one. According to many bloggers, foodies, and recipe developers, there is a secret to making baked wings super crispy, and all this is thanks to Cook’s Country’s genius find.
The secret is this:
- Pat chicken wings dry and coat with baking powder (the secret ingredient to get the skin super crispy!). Not baking soda. I haven’t experimented with it, but from what I understand, really bad things will happen if you use baking soda. So NO BAKING SODA please.
- Place chicken on a baking rack that is sitting on a baking sheet
- Bake at 250 degrees for 30 minutes
- Then bake at 425 degrees for 25 minutes
- Flip chicken, bake at 425 degrees for 20-25 minutes
And boy, did it work.
This is what you get – CRISPY, as CRISPY as deep fried Chicken wings, without the grease. At first, I couldn’t believe it myself.
And then I took a bite, and I was CONVINCED.
How to make the Spicy Korean Sauce
During the last 15 minutes of baking, put together the amazing Spicy Korean sauce. The sauce has a kick to it, is a little bit of sweet, a little bit of salty, and mouthful of flavor.
The main ingredient in the sauce is the Korean Gochujang Sauce. This is a Korean spicy paste that is served alongside Bibimbap and other Korean dishes. I found it in my local grocery store in the Asian aisle, or you can find it in an Asian grocery store, or here online.
When the chicken wings are done, bring it to a large bowl and pour sauce all over.
Then toss to coat.
Garnish with sesame seeds and chopped green onions, although this is completely optional as it will not change the flavor of the wings.
How to serve Spicy Baked Korean Chicken Wings
My favorite way to eat this is with plain white rice since the flavor of the wings is pretty strong. I also like to serve it with fresh carrots and cucumber, because the crunch and the freshness of the veggies pairs well with it.
Also, how about this for an appetizer while watching March Madness? Pair it with my Easy 6-ingredient Cheesy Potato Wedges and you are all set!
Thing is legit, you guys. Glorious, heavenly, lip-smackingly good.
So there you go. Spicy Baked Korean Chicken Wings. Prepared to be wowed!
If you make this recipe, comment below and let me know what you think! Also, don’t forget to take a picture and tag me on Instagram, because I WANNA SEE!!
Other Chicken Wings Recipe
- Baked Garlic Parmesan Chicken Wings
- Baked BBQ Chicken Wings
- Baked Spicy Cajun Chicken Wings (by fellow blogger, Restless Chipotle)
Spicy Korean Baked Chicken Wings
- 2 lbs chicken wings (drumettes and wingettes)
- 1 tbsp baking powder more if needed
- 1/4 cup gochujang sauce
- 1/4 cup soy sauce
- 1/4 cup sugar
- 3-4 cloves garlic minced
- 1 tsp minced ginger packed
- 2 tsp rice wine
- 2 tbsp water
- chopped green onions optional
- sesame seeds optional
- Pre-heat oven to 250 degrees F.
- Pat dry defrosted drumettes and wingettes and coat with baking powder. Set drumettes and wingettes on a baking rack that is placed on top of a baking sheet. Use aluminum foil or parchment paper to line baking sheet (underneath baking rack) to catch drippings for easier cleaning.
- Bake in oven for 30 minutes on the lower middle rack.
- Move oven rack to upper middle. Bring oven temperature to 425 degrees F and continue baking for another 25 minutes.
- Remove from oven and flip chicken drumettes and wingettes over. Bake for another 20-25 minutes. Check at 20 minutes to see if chicken is done.
- In a small pot, combine gochujang sauce, soy sauce, sugar, minced garlic, minced ginger, rice wine and water. Turn stove on to medium heat and bring to boil. Once it reaches a boil, turn to medium low and continue cooking and stirring for 3-5 minutes.
- Bring baked drumettes and wingettes to a large bowl, add sauce, and toss to combine.
- Garnish with chopped green onions and sesame seeds (optional).
- Serve with plain white rice and enjoy!