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Spicy Korean Chicken Wings

Try this crispy Korean fried chicken wings with a spicy gochujang sauce glace for the ultimate finger-licking experience. Sprinkle with sesame seeds or crushed peanuts for an extra measure. Perfect with a cold beer.

The first time I tried spicy Korean chicken wings were with my family when a Korean fried chicken franchise had just opened its shop in Jakarta back in 2013 or 2014.

It was the most delicious thing ever, and each of us polished off at least ten wings per person. There was a neat stack of empty paper buckets by the end of a very satisfying lunch.

Since then, I have been working on the recipe to recreate those finger-licking wings.

Bake chicken wings in the oven until golden brown.

Bake chicken wings in the oven until golden brown.

Step 1: Fry chicken wings in the oven

Most chicken fingers recipes start with deep frying. I have nothing against that, but I prefer if I can avoid deep frying if possible.

Here are the steps to fry our chicken wings in an oven:

1. Prep the oven and baking sheet.

Preheat the oven to 250 Fahrenheit (120 Celsius). Line a baking sheet with aluminum foil. Insert a wire rack into the lined baking sheet and brush it with oil to prevent sticking.

2. Prepare chicken wings.

Pat dry chicken wings and toss them with baking powder and salt to coat. Arrange chicken wings on the wire rack, and make sure they don’t touch each other.

3. Bake chicken wings in an oven.

Bake using the lower rack in the preheated oven for 30 minutes. Increase the temperature to 425 Fahrenheit (220 Celsius), transfer the wings to an upper rack, and continue baking for another 45 minutes, or until the wings are golden brown and crispy.

Spicy Korean Chicken Wings

Spicy Korean Chicken Wings

Step 2: Prepare spicy gochujang sauce ingredients

While your wings are cooking nicely in the oven, it is time to make the sauce. We will need:

  • oil
  • garlic
  • ginger
  • sugar
  • rice vinegar
  • soy sauce
  • gochujang (Korean chili paste).

Gochujang is Korean chili paste, and this is what gives Korean fried chicken its signature bold red color and spicy kick.

You can buy Gochujang in most Asian grocery stores. The paste usually comes in either a red plastic tub or a glass jar. If you plan to cook more Korean recipes, get the 500-grams or even the 1-kilogram tub/jar.

Spicy Korean Chicken Wings

Spicy Korean Chicken Wings

Step 3: Cook spicy gochujang sauce to glace chicken wings

1. Cook gochujang sauce.

Sauté garlic and ginger until fragrant in a large frying pan/wok over medium heat, about 3 minutes. Add remaining sauce ingredients and cook on low heat for 3 minutes. Turn off the heat but let the frying pan/wok sits on the stove’s heat sauce to keep it warm.

TIPS: Choose a large frying pan or wok since it will be easier to toss the chickens in the sauce.

2. Glace chicken wings.

Remove fried chicken wings from the oven, add them to the cooked sauce and gently toss to coat them evenly.

Transfer the wings to a serving plate and sprinkle with toasted sesame seeds or crushed peanuts. Serve the chicken wings immediately with some cold beer.

Spicy Korean Chicken Wings

5.0 from 11 reviews

Author: Anita Jacobson

Categories:

Cuisine:

Ingredients:

Prep Time: 15 mins

Cook Time: 1 hour 15 mins

Total Time: 1 hour 30 mins

Serves: 4

Print Recipe

Ingredients

  • 1 1/2 kilogram chicken wings
  • 1 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • Spicy Gochujang Sauce
  • 1 tablespoon oil
  • 4 cloves garlic, minced
  • 1 inch ginger, minced
  • 2 tablespoon sugar
  • 1 tablespoon rice vinegar
  • 2 tablespoon soy sauce
  • 4 tablespoon gochujang
  • Garnish
  • toasted sesame seeds or crushed toasted peanuts

Instructions

  1. Prep: Preheat the oven to 250 Fahrenheit (120 Celsius). Line a baking sheet with aluminum foil. Insert a wire rack into the lined baking sheet and brush it with oil to prevent sticking.
  2. Prepare chicken wings: Pat dry and toss chicken wings with baking powder and salt to coat. Arrange the wings on the wire rack, and make sure they don’t touch each other.
  3. Bake the wings: Bake using the lower rack in the preheated oven for 30 minutes. Increase the temperature to 425 Fahrenheit (220 Celsius), transfer the wings to an upper rack, and continue baking for another 45 minutes, or until the wings are golden brown and crispy.
  4. Cook gochujang sauce: Sauté garlic and ginger until fragrant in a large frying pan/wok over medium heat, about 3 minutes. Add remaining sauce ingredients and cook on low heat for 3 minutes. Turn the heat off but let the frying pan/wok sits on the stove’s heat sauce to keep it warm.
  5. Coat chicken wings: Remove fried chicken wings from the oven, add them to the cooked sauce and gently toss to coat them evenly.
  6. Garnish and serve: Transfer the wings to a serving plate and sprinkle with toasted sesame seeds or crushed peanuts. Serve the chicken wings immediately with some cold beer.
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Comments

  • plasterers bristol plasterers bristol says:

    This sounds really nice. gonna make this for tea tonight. Thanks. Simon

  • Holly | Beyond Kimchee Holly | Beyond Kimchee says:

    You did a great job creating Korean fried chicken. The sauce looks so good! I would be so tempted to grab a few .

    • Anita Anita says:

      Thanks Holly! This is a great honor coming from you :) I learn a lot about Korean food from your blog.

  • Jere Cassidy Jere Cassidy says:

    I love that these wings are baked and that sauce sounds amazing. Plus simple and easy is what I like.

  • Irina Irina says:

    Your wings sound amazing! I love the way you make them. I just need to find a place where to buy... When I lived in Canada, they sold wings everywhere. Here, in the States, it is a problem. :(

  • Suzy Suzy says:

    These turned out so tasty and delicious! So much better than getting them in a restaurant! We loved them!

  • Tisha Trusty Tisha Trusty says:

    I am All about spicy wings! These are so great for entertaining and game day. I need to get my hands on some of that Korean chili paste!

  • Neha Neha says:

    How juicy and cooked to perfection these wings look! I can't wait to try this recipe out.

  • Jane Jane says:

    I absolutely love this recipe and I made it as soon as I read this recipe. I was looking through spicy and sweet Korean chicken and when I saw this and tried it my jaw dropped to how amazing it tastes.

  • Sara Welch Sara Welch says:

    Enjoyed these for dinner tonight and they did not disappoint! Perfectly rich and tangy; easily, a new favorite recipe!

  • Tara Tara says:

    Oh wow that glaze!! These chicken wings look absolutely fantastic and paired with so much flavor. Yum!

  • Irena Macri Irena Macri says:

    Damn, these are good!!! I made one big batch of wings and two sauces (the same as here but one a lot less spicy for the kid).

  • Liza Liza says:

    What a fantastic recipe! I've always wondered about the secret to tasty Korean Chicken Wings and now we can enjoy them whenever we like. Thanks for introducing me to gochujang, too! Another winner from Daily Cooking Quest.

  • Andrea Andrea says:

    My mouth is watering just looking at these photos! Thank you so much for the recipe. We can't wait to taste them!

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