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- 2 lbs chicken wings - 1/4 cup gochujang (Korean chili paste) - 2 tablespoons soy sauce - 2 tablespoons honey - 1 tablespoon rice vinegar - 1 tablespoon sesame oil - 3 cloves garlic, minced - 1 inch fresh ginger, grated - 1 teaspoon ground black pepper For these spicy Korean chicken wings, you need fresh chicken wings as your base. The gochujang adds heat and depth. Soy sauce gives a savory kick, while honey balances the spice with sweetness. Rice vinegar adds tang, and sesame oil brings a nutty flavor. Garlic and ginger enhance the overall taste with their strong aroma. The marinade is crucial for flavor. Combine the gochujang, soy sauce, honey, rice vinegar, and sesame oil. Then add minced garlic, grated ginger, and black pepper. Mix well until everything blends evenly. This mix creates a thick sauce that clings to the wings. Marinating the chicken in this blend makes it juicy and full of flavor. Garnishing makes your dish look appealing. I suggest using: - 1 tablespoon sesame seeds - 2 tablespoons chopped green onions Sprinkle sesame seeds on top for a nice crunch. Chop green onions and add them for a fresh finish. This not only enhances the look but also adds extra flavor to your wings. Enjoy the vibrant colors and tasty bites! {{ingredient_image_2}} Start by mixing the marinade. In a big bowl, combine these ingredients: - 1/4 cup gochujang - 2 tablespoons soy sauce - 2 tablespoons honey - 1 tablespoon rice vinegar - 1 tablespoon sesame oil - 3 cloves garlic, minced - 1 inch fresh ginger, grated - 1 teaspoon ground black pepper Stir well until everything is mixed. The gochujang gives a nice heat, while honey adds sweetness. Next, add the chicken wings to the bowl. Make sure each wing is covered in the marinade. Cover the bowl with plastic wrap or a lid. Put it in the fridge for at least 1 hour. For the best taste, let it sit overnight. This helps the wings soak up all the flavors. When you’re ready to cook, preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil for easy cleanup. Take the wings out of the marinade and place them on the baking sheet. Keep some marinade for later. Bake the wings for 25-30 minutes. Flip them halfway through to help them cook evenly. While the wings bake, heat the reserved marinade in a small saucepan over medium heat. Let it simmer for about 5 minutes. This thickens the sauce. Once the wings are crispy, take them out of the oven. Brush the thick sauce over the wings. Then, return them to the oven for another 5 minutes. This caramelizes the glaze and makes it sticky. After that, let the wings cool for a few minutes before serving. This step makes them easier to handle. Enjoy the bold flavors with a vibrant presentation. - Additional Tips for Cooking: - For extra crispy wings, bake them on a wire rack. - Use a thermometer to check if they reach 165°F. - Serve with fresh veggies or rice for a full meal. To get your wings extra crispy, use these steps: - Dry the wings: Pat them dry with a paper towel. Moisture prevents crispiness. - Use a wire rack: Place the wings on a wire rack over the baking sheet. This allows air to circulate. - Bake at high heat: Set your oven to 400°F (200°C). High heat helps to crisp the skin. - Flip halfway: Turn the wings over halfway through baking. This ensures even cooking and browning. Marinating is key to great flavor. Here’s how to do it right: - Use fresh ingredients: Fresh garlic and ginger add depth. - Coat evenly: Make sure every wing is covered in the marinade. - Time matters: Marinate for at least 1 hour, but overnight gives the best taste. - Cover well: Use plastic wrap or a lid to keep flavors in. Serve your wings for a tasty experience: - Garnish: Sprinkle sesame seeds and chopped green onions on top. This adds color and crunch. - Pair with sides: Serve with rice or a fresh salad for balance. - Dipping sauces: Offer soy sauce or a spicy mayo for added flavor. - Platter presentation: Arrange wings on a large platter. Drizzle extra glaze over them for a beautiful look. Pro Tips Use Fresh Ingredients: Fresh garlic and ginger will enhance the flavor of the marinade, making your wings taste even more delicious. Adjust the Spice Level: If you prefer milder wings, reduce the amount of gochujang or add a bit of honey to balance the heat. Check for Crispiness: Baking times may vary based on your oven, so keep an eye on the wings during the last few minutes to ensure they are perfectly crispy. Use a Meat Thermometer: To ensure the wings are thoroughly cooked, check that the internal temperature reaches 165°F (74°C) before serving. {{image_4}} You can switch up the marinade for your wings. If you want a different flavor, try these options: - Sriracha: Use this instead of gochujang for a different heat. - Honey or Maple Syrup: Swap honey with maple syrup for a unique sweetness. - Rice Wine: If you don’t have rice vinegar, use a splash of rice wine. Each change gives the wings a new twist. Be creative and test what you like best! You can cook your spicy chicken wings in two great ways. Both yield tasty results. - Oven: This method gives the wings a nice, even cook. Bake at 400°F for crispy skin. - Air Fryer: This method cooks the wings faster. It also makes them super crispy without much oil. Try both methods to see which one you prefer. The air fryer is quick, while the oven is perfect for larger batches. Want to change the heat? It’s easy! Here’s how: - Less Gochujang: Use less gochujang to lower the spice level. - Add More Honey: A bit more honey can balance out the heat. - Chili Flakes: You can add chili flakes for a controlled kick. Make your wings as spicy or mild as you like. This way, everyone can enjoy them! After enjoying your spicy Korean chicken wings, store leftovers properly. Place them in an airtight container. Make sure to cool them down first. You can keep them in the fridge for up to four days. Label the container with the date for easy tracking. This helps you enjoy them later without worry. To reheat your chicken wings, use the oven for best results. Preheat the oven to 350°F (175°C). Spread the wings on a baking sheet. Bake for about 10-15 minutes until they become hot again. This method keeps them crispy. You can also use a microwave for quick reheating. But be aware, wings may lose some crispiness this way. If you want to keep wings longer, freezing is a great option. First, let the wings cool completely. Place them in a freezer-safe bag or container. Remove as much air as possible to prevent freezer burn. You can freeze them for up to three months. When ready to eat, thaw in the fridge overnight. Then, reheat as mentioned above. This way, you can enjoy your tasty wings anytime! Gochujang is a spicy Korean chili paste. It has a rich, sweet, and spicy flavor. You can find it in Asian grocery stores or online. Look for it in the international aisle of your local supermarket. Gochujang adds depth to many dishes, making it a great addition to your kitchen. Yes, you can use other types of chicken. Thighs, drumsticks, or even boneless pieces work well. Adjust the cooking time for different cuts. Just make sure they are cooked to 165°F (75°C) for safety. Each type of chicken will give a unique taste and texture. You can marinate the chicken wings for at least one hour. For the best flavor, marinate them overnight. This allows the wings to soak up all the flavors from the marinade. If you're short on time, even a brief marination can still add tasty results. In this post, we explored making spicy Korean chicken wings from start to finish. We covered the key ingredients, marinade steps, and cooking methods. You learned tips for crispiness and serving ideas. We also discussed variations in spice levels and cooking techniques. Finally, we shared storage tips to keep your wings fresh. Remember, you can adjust the flavors to suit your taste. Enjoy your flavorful wings, whether spicy or mild!

Fiery Korean Chicken Wings

Spicy and flavorful chicken wings marinated in a rich Korean chili paste and baked to perfection.
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 40 minutes
Total Time 1 hour 40 minutes
Course Appetizer
Cuisine Korean
Servings 4
Calories 350 kcal

Ingredients
  

  • 2 lbs chicken wings
  • 0.25 cup gochujang (Korean chili paste)
  • 2 tablespoons soy sauce
  • 2 tablespoons honey
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • 3 cloves garlic, minced
  • 1 inch fresh ginger, grated
  • 1 teaspoon ground black pepper
  • 1 tablespoon sesame seeds (for garnish)
  • 2 tablespoons chopped green onions (for garnish)

Instructions
 

  • Prepare the Marinade: In a large mixing bowl, thoroughly combine the gochujang, soy sauce, honey, rice vinegar, sesame oil, minced garlic, grated ginger, and ground black pepper. Stir until the ingredients are well blended, forming a rich marinade.
  • Marinate the Chicken: Add the chicken wings to the marinade, ensuring that each wing is generously coated. Cover the bowl with plastic wrap or a lid and transfer it to the refrigerator. Allow the wings to marinate for at least 1 hour, or for the best flavor, overnight.
  • Preheat the Oven: When ready to cook, preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil for easier cleanup later.
  • Arrange the Wings: Remove the chicken wings from the marinade and place them in a single layer on the prepared baking sheet. Make sure to reserve the leftover marinade for later use.
  • Bake the Wings: Place the baking sheet in the preheated oven and bake the wings for 25-30 minutes. Be sure to flip them halfway through baking to ensure even cooking and crispiness.
  • Prepare the Glaze: While the wings are baking, pour the reserved marinade into a small saucepan. Heat over medium heat, bringing it to a gentle simmer. Cook for about 5 minutes, allowing it to reduce and thicken slightly.
  • Glaze the Wings: Once the wings are cooked and crispy, carefully remove them from the oven. Brush them generously with the thickened marinade, ensuring every wing is well-coated.
  • Caramelize the Glaze: Return the glazed wings to the oven and bake for an additional 5 minutes. This step allows the glaze to caramelize beautifully on the chicken.
  • Rest and Serve: After the caramelization, remove the wings from the oven and let them cool for a few minutes on the baking sheet before serving.

Notes

For best flavor, marinate the wings overnight.
Keyword chicken wings, Korean cuisine, spicy wings