These Korean chicken wings are a flavor-packed, crowd-pleasing treat for any occasion. Crispy on the outside and juicy inside, I coat them in a sticky, sweet-spicy gochujang wing sauce that elevates a simple weeknight dinner or game day spread. With just a handful of pantry ingredients, I’ve perfected this 50-minute method to get that signature crunch without the mess of deep-frying.
Korean BBQ Wings with Gochujang Sauce
I’ve spent years chasing the perfect Korean-style chicken wing crunch without the mess of a deep fryer. While many recipes use a simple cornstarch dust, I’ve found through testing that a buttermilk brine followed by a flour dredge creates the perfect craggy surface that mimics the crunch of deep frying. I bake my wings in the oven for a crispy exterior, but these Korean BBQ wings are just as delicious when made in an air fryer or deep fryer.
But the real magic of these Korean wings comes from the signature Korean-style BBQ glaze. Sweet, savory, and lightly spicy, my gochujang wing sauce is made with gochujang, soy sauce, brown sugar, garlic, ginger, rice vinegar, and ketchup. It’s rich, flavorful, and spicy, but not too spicy for my kiddos. You can easily adjust the heat for mild, medium, or spicy wings.
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Broil for Extra-Sticky Glaze
For authentic Korean chicken wings with glossy, flavorful coating, I recommend brushing the hot wings generously with gochujang wing sauce, then broiling them for 1-2 minutes. This quick caramelization locks in the sauce’s sweet-spicy flavor and gives the wings a perfectly sticky finish. Serve immediately for the best texture, and garnish with sesame seeds or sliced green onions.
Baked Korean Chicken Wings Recipe
Equipment
- Baking Sheet
- Instant-Read Thermometer (optional)
Ingredients
For the Chicken Wings:
- 1 cup buttermilk (*)
- 1 cup all-purpose flour
- 1 pound bone-in, skin-on chicken wing portions
- 1 tablespoon olive oil
For the Gochujang Wing Sauce:
- 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 fresh ginger (grated****)
- 1 teaspoon cornstarch
- sesame seeds and green onion (optional, for garnish)
Instructions
Bake 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, skin-on 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.
Make the Gochujang 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 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
- Pat the wings dry before dredging. This helps the flour adhere better and gives a crispier crust once baked.
- Let the coated wings sit on a wire rack for 5-10 minutes before baking; it helps the coating set so it sticks during cooking.
- Properly cooked chicken wings should reach an internal temperature of 165°F.
- Adjust the amount of gochujang used to suit your own spice preferences. For medium-spicy wings, use 3 tablespoons of gochujang, and for VERY spicy wings, use 4 tablespoons.
- Brush the wings with only half the sauce before broiling, then toss in the remaining sauce after broiling for extra sticky, layered flavor.
- Keep the wings 3-4 inches from the broiler and rotate the pan halfway through for even browning.
- To keep it traditional, serve with pickled daikon radish or a side of kimchi. For a family dinner, it’s great over jasmine rice with a sprinkle of extra green onions.
- Air Fryer: Grease the basket and preheat your air fryer to 350°F. Place the wings in a single layer so they are not touching (cook in multiple batches if needed). Cook for 15 minutes, then flip and increase the temperature to 450°F. Cook for an additional 15-20 minutes, or until 165°F internally and crispy.
- Deep Fryer: Heat about 2 inches of oil in a large skillet to 350°F. Carefully add the coated wings in batches, being careful not to overcrowd the pan. Fry for 8-10 minutes per side, or until golden brown and cooked through (internal temperature 165°F). Drain on paper towels, then toss with the gochujang sauce and garnish as desired.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
Gochujang Wing Sauce
Gochujang is a fermented chili paste made from red chilis and soybeans. It has a thick, miso-like consistency with smoky, spicy flavor. You can find it in most grocery stores’ International aisle or online. There’s really no true substitute–these wings just wouldn’t taste the same without it!
These wings are mildly spicy using the recipe amount. For medium spice, use 3 tablespoons; for very spicy, use 4 tablespoons. If you prefer milder wings, try my teriyaki chicken drumsticks instead.
How to Make Korean Chicken Wings Step by Step
Prep: Gather up everything you need to make these Korean-style chicken wings. Preheat your oven to 425°F, line a baking sheet with aluminum foil, drizzle it with 1 tablespoon olive oil, and set it aside. Use a paper towel to pat the wings bone-dry. If the skin is damp, the buttermilk will slide off, and you’ll end up with a soggy coating instead of a crisp one.
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. When moving the wings from the buttermilk to the flour, use one “wet hand” and one “dry hand.” This keeps your fingers from getting breaded! Toss the wings until they are fully matte–no shiny/wet spots of buttermilk should be visible. Repeat the process with the rest of the wings until all have been dredged. Let the coated wings sit for 5-10 minutes before baking, so the coating sets and doesn’t flake off.
Bake the Wings: Make sure to leave space between the coated wings for proper airflow and crisping, then bake them in the preheated oven for 20 minutes–they should look pale and firm. Flip them over carefully, and bake for an additional 15 minutes, or until they reach a temperature of 165°F internally.
Make the Wing Sauce: While the wings bake, in a small saucepan set over medium heat, combine ¼ cup of low-sodium soy sauce, 2 tablespoons of gochujang (or more or less to taste), 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. If you run a finger through the sauce on the spoon, the line should stay clean. If it’s too thin, simmer for 60 seconds more; if it’s too thick (like paste), add a teaspoon of water or rice vinegar.
Sauce the Wings: When the wings are done baking, brush the gochujang sauce evenly over the chicken wings to fully coat them. 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! You want to see small bubbles and a deep mahogany glisten.
Garnish and Serve: To serve, garnish your Korean chicken wings with sesame seeds and sliced green onions. You can also toss them in any remaining gochujang sauce or serve it on the side for dipping.
How to Store, Freeze, and Reheat
Store baked Korean chicken wings in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in a 350°F oven for 15 minutes. Or reheat in the air fryer at 360°F for 4-5 minutes, then increase the heat to 400°F and cook for an additional 3-5 minutes.
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