Baked Korean Chicken Wings Recipe

korean chicken wings with gochujang sauce on a baking sheet with sliced scallions.

5 from 1 vote

Crispy, juicy Korean wings coated in sweet-spicy gochujang sauce. Easy baked, air fryer, or fried method. Perfect for game day, weeknights, or a flavor-packed appetizer!

Prep Time10

Cook Time40

Total Time50

Course: Appetizer, Dinner

Cuisine: asian

Servings: people

Calories: 370kcal

Author: Becky Hardin

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

*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 it in the recipe.

**Use an equal amount of tamari or coconut aminos for a gluten-free alternative.

***Spice levels vary by brand (labeled mild to extremely hot), so start with the recipe amount and taste-test your sauce before coating. If it’s too fiery, whisk in an extra teaspoon of honey or ketchup to mellow the heat.

****If you don't have fresh ginger, substitute with ½ teaspoon of dried ginger.

Tips:

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.

Alternative Cooking Methods:

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.

Make-Ahead: You can marinate the wings in buttermilk up to 8 hours ahead and keep them covered in the fridge. The gochujang sauce can also be made 1-2 days in advance and stored in an airtight container in the refrigerator. When ready to cook, pat the wings dry, bake or fry, and brush with sauce just before serving for maximum flavor and crispiness.

Storage: Store chicken wings in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition