Korean Chicken Wings

These crispy, sticky Korean chicken wings are perfect for your game day celebration or a fun weeknight dinner. Seasoned with a spicy-sweet gochujang glaze, this mouth-watering appetizer will have your guests asking for more!

Saving time and money on hosting guests is another amazing benefit of freezer meals. Have these Korean Chicken Wings done up ahead of time, and have more time with your company instead of spending it in the kitchen.

We’ll teach you how to save time and money inside the Freezer Meals 101 Club. With our 19+ years of experience making and eating freezer meals, we know all the shortcuts and the mistakes to avoid. We’ll show you how to stack your freezer so you never have to worry about what’s for dinner again. Plus, be ready for any party or gathering with our make-ahead appetizers that no one will ever guess were in the freezer!

Korean Chicken Wings Recipe

Ingredients:

• 3 lbs. chicken wings
• 2 Tbsp. baking powder
• 2 Tbsp. brown sugar
• 2 tsp. ground ginger
• 2 tsp. garlic powder
• 1/2 tsp. salt
• 1/2 tsp. pepper

Glaze:

• 1/2 cup low-sodium soy sauce
• 1/4 cup water
• 3-4 Tbsp. Gochujang paste, more = spicy
• 1/4 cup honey
• 2 Tbsp. brown sugar
• 1 Tbsp. butter
• 1 tsp. sesame oil
• 1 1/2 Tbsp. rice wine, not wine vinegar

Assembly instructions:

1. Add chicken wings to a large freezer bag.
2. Add seasonings and shake. Seal.
3. Add the ingredients for the glaze to a medium freezer bag.
4. Mix around and remove excess air, then seal.
5. Staple the two bags together above the seal.

Cooking instructions:

1. Thaw.
2. Lay the contents of the large bag on a foil-lined cookie sheet topped with a baking rack sprayed with oil.
3. Bake at 400° for 35-45 minutes.
4. Broil for a few minutes.
5. Flip, broil a few minutes on the other side.

Air Fry Cooking Option

1. Air fry instead of the oven by preheating the air fryer to 380°F.
2. Cook wings in batches for 16-18 minutes, shaking occasionally.

Glaze Instructions

1. Simmer the glaze on the stovetop for 5-7 minutes.
2. Set aside 1/4 cup for a dipping sauce.
3. Toss the wings in the remaining sauce.

We had a chuckle the first time we made this one because we would remove all the air from the bag, and while we were mixing the glaze, it would puff up again. It happened twice! We soon realized that the moisture in the chicken wings was reacting with the baking powder in the seasoning mix and causing a reaction. It didn’t seem to affect the result negatively. They were still tasty and crispy!

Additional Cooking Tips

• Add the baking powder the day you go to make the wings instead of during assembly – be sure to make a note on your label.
• Get it in the freezer quickly and hope for the best.
• Or leave a corner of the large bag open so the extra air can escape, and go ahead and put another meal on top of it to squish it down, and then go back later and seal it after it’s frozen.
• You could also try to make sure your chicken wings are really dry, but they have so many nooks and crannies, it may be a tough thing to accomplish.

What is Gochujang paste?

Gochujang paste is a fermented red chili paste that you can find in most grocery stores. It is spicy with an umami flavor. Check the Asian food section of your local grocery store or your local Asian market.

What to Serve with this Appetizer

Some additional appetizer ideas that pair well with these Korean chicken wings include Kimchi or pickled vegetables, sticky rice or rice balls, a veggie platter with Asian inspired dips like sesame or miso, or fresh spring rolls and edamame.

Some of our favorite freezer appetizer recipes include Thai Chili Chicken Lettuce Wraps, Honey Sriracha Meatballs, or Spinach and Artichoke Quesadillas.