I can’t get enough of the flavor-packed gochujang sauce on these baked Korean chicken wings! The sticky Korean-style BBQ wing sauce is so easy to make with a few key ingredients, and it adds a punch of mouthwatering flavor to crispy baked wings. I love adding these to my game day wing menu, or making them for a fun weeknight dinner.
This recipe for Korean chicken wings is my go-to when I’m looking to excite the tastebuds, because that gochujang sauce doesn’t mess around! I keep mine pretty mild, but the sauce can be made extra spicy if you want. I also prefer to bake my wings in the oven, but I’ve included Air Fryer instructions below too.
What’s in Korean-Style Gochujang Wings?
These chicken wings owe all their flavor to the sweet and spicy Korean-style BBQ sauce, made with soy sauce, gochujang, brown sugar, ginger, garlic, rice vinegar, and ketchup!
- Chicken Wings: Use bone-in chicken wing portions for this recipe. I use a mix of flats and drumettes, but the sauce can be used with whole wings too.
- Buttermilk: Helps the flour stick to the chicken wings. You can also marinate the wings in buttermilk for up to 24 hours to tenderize them.
- Flour: Use all-purpose flour. This helps make a crispier coating on the wings.
- Soy Sauce: This is the base of the Korean wing sauce. Low-sodium options work great here!
- Gochujang: A smokey, spicy fermented chili paste. It’s available in the International aisle of most grocery stores.
- Ketchup: Adds a sweet and vinegar-y tomato base to the barbecue-style wing sauce.
- Rice Vinegar: Adds a bit of acidity to cut through the richness and sweetness of the sauce.
- Brown Sugar: Adds a sweetness that balances out the gochujang.
- Garlic and Ginger: Adds an earthy and zesty kick to the wing sauce.
- Cornstarch: Helps the sauce thicken so it sticks to the wings.
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How to Store and Reheat
Store baked Korean chicken wings in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 15 minutes. Or reheat in the Air Fryer at 360°F for 4-5 minutes, then increase heat to 400°F and cook for an additional 3-5 minutes.
How to Freeze
Freeze gochujang chicken wings in a single layer on a parchment-lined baking sheet until solid, about 1-2 hours. Then transfer them to an airtight container or resealable bag and store for up to 3 months. Allow the wings to thaw overnight in the refrigerator before reheating.
Notes and Tips
Here are a few tips to help get the crispiest baked Korean wings!
- Add 1-2 tablespoons of cornstarch or baking powder to the flour mixture before coating the wings.
- Place the wings on a wire rack set in a rimmed baking sheet to allow for better air circulation.
- Serve the chicken wings with the gochujang sauce on the side for dipping, instead of coating them before serving. Once they get saucy, they will start to lose their crispness.
Baked Korean Chicken Wings Recipe
Ingredients
For the Chicken Wings:
- 1 cup buttermilk see note
- 1 cup all-purpose flour
- 1 pound bone-in chicken wing portions
- 1 tablespoon olive oil
For the Gochujang Wing Sauce:
- ¼ cup low-sodium soy sauce see note
- 2 tablespoons gochujang
- 2 tablespoons ketchup
- 2 tablespoons rice vinegar
- 2 tablespoons brown sugar
- 1 teaspoon grated fresh garlic
- 1 teaspoon grated fresh ginger see note
- 1 teaspoon cornstarch
- sesame seeds and green onion optional, for garnish
Equipment
- Baking Sheet
- Instant-Read Thermometer (optional)
Instructions
For the Chicken Wings:
- Preheat the oven to 425°F. Line a baking sheet with aluminum foil and set aside.
- Add the buttermilk and flour to two separate bowls, and season them both lightly with salt and pepper.1 cup buttermilk, 1 cup all-purpose flour
- Place a few chicken wings into the buttermilk and toss to combine. Then place the chicken wings into the flour and toss to combine.1 pound bone-in chicken wing portions
- Drizzle the olive oil over the prepared baking sheet and place the coated chicken wings on the baking sheet. Repeat with the remaining wings.1 tablespoon olive oil
- Bake the wings for 20 minutes, then flip them and bake for an additional 15 minutes, or until 165°F internally.
- While the chicken wings bake, prepare the sauce.
For the Korean Wing Sauce:
- Combine all of the sauce ingredients in a small saucepan set over medium heat.¼ cup low-sodium soy sauce, 2 tablespoons gochujang, 2 tablespoons ketchup, 2 tablespoons rice vinegar, 2 tablespoons brown sugar, 1 teaspoon grated fresh garlic, 1 teaspoon grated fresh ginger, 1 teaspoon cornstarch
- Cook for 3-4 minutes, or until the sauce has thickened enough to coat the back of a spoon. Set aside until ready to use.
- Brush the sauce over the cooked wings and then place them a few inches from the broiler.
- Broil for 2-3 minutes, or until crisp and caramelized–but keep an eye on them so they don’t burn!
- Garnish with sesame seeds and green onion. Enjoy immediately.sesame seeds and green onion
Notes
- Buttermilk: To make your own buttermilk, measure 1 cup of milk, remove 1 tablespoon of it, and mix in 1 tablespoon of lemon juice or white vinegar. Let this mixture sit for 5 minutes before using in the recipe.
- Soy Sauce: Use an equal amount of tamari or coconut aminos for a gluten-free alternative.
- Ginger: If you don’t have fresh ginger, substitute with ½ teaspoon of dried ginger.
- Baked Korean chicken wings are a great appetizer, but you can also enjoy them as a meal. Try serving them with carrot and celery sticks, cooked white rice, french fries, or stir-fried veggies!
-
These wings are sauced, not crispy. For crispier wings, consider:
- Adding 1-2 tablespoons of cornstarch or baking powder to the flour mixture before coating the wings.
- Placing the wings on a wire rack set in a rimmed baking sheet to allow for better air circulation.
- Serving the wings with the sauce on the side (for dipping).
How to Make Korean Chicken Wings with Gochujang Sauce Step by Step
Prep: Preheat the oven to 425°F. Line a baking sheet with aluminum foil and drizzle it with 1 tablespoon of olive oil, then set it aside.
Dredge the Wings: Add 1 cup of buttermilk to a bowl; and 1 cup of all-purpose flour to a separate bowl. Lightly season both the buttermilk and the flour with salt and pepper. Next, place a few chicken wings at a time into the buttermilk (however many will fit).
Finish Dredging: Working one wing at a time; move a wing from the buttermilk to the flour, and toss to fully coat it. Then place it on the prepared baking sheet. Repeat the process with the rest of the wings–soak them in the buttermilk, coat in flour, and place on the tray–until all have been dredged.
Bake the Wings: Bake the prepared wings for 20 minutes; then flip them and bake for an additional 15 minutes, or until they reach a temperature of 165°F internally.
While the chicken wings are baking, prepare the Korean wing sauce in the next step.
Make the Wing Sauce: In a small saucepan set over medium heat; combine ¼ cup of low-sodium soy sauce, 2 tablespoons of gochujang, 2 tablespoons of ketchup, 2 tablespoons of rice vinegar, 2 tablespoons of brown sugar, 1 teaspoon of grated fresh garlic, 1 teaspoon of grated fresh ginger, and 1 teaspoon of cornstarch. Cook for 3-4 minutes, or until the sauce has thickened enough to coat the back of a spoon. Then set it aside until ready to use.
Sauce the Wings: When the wings are done baking; brush the gochujang sauce over the chicken wings to fully coat. Then move the baking sheet a few inches from the broiler, and broil for 2-3 minutes, or until they’re crisp and caramelized. Keep an eye on them so they don’t burn!
Serve: To serve, garnish Korean chicken wings with sesame seeds and green onion.
Gochujang is a fermented condiment made from red chilis and soybeans. It has a similar consistency to miso, but it is spicy and smoky! Gochujang is available in the International aisle of most grocery stores, or you can order it online.
Unfortunately, there aren’t any good substitutes for gochujang. It has a very unique flavor, and these wings just wouldn’t be the same without it!
These wings are not super spicy due to a lower amount of gochujang. For medium-spicy wings, use 3 tablespoons of gochujang, and for VERY spicy wings, use 4 tablespoons.
You can use frozen chicken wings, but I recommend allowing them to thaw overnight in the refrigerator before using.
These are saucy wings, so they are not intended to be ultra-crisp. For crispier wings, bake them on a wire rack set in a rimmed baking sheet, and consider adding cornstarch or baking powder to the flour mixture before coating.
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