Baked Korean Chicken Wings are loaded with mouthwatering flavor and they're so easy to make! They always turn out perfectly, no deep frying required. Make these for your next big game day and watch them disappear!
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 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, sesame seeds and green onion
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.
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).
Storage: 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.