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Square white bowl filled with glossy, caramelized Korean chicken wings coated in a rich gochujang glaze. The bowl is set on a black and white patterned serving tray atop a wooden surface.
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Korean Chicken Wings
Prep Time
10 mins
Cook Time
40 mins
 
Course: Appetizer
Servings: 6
Calories: 397 kcal
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=spicier
  • 1/4 cup honey
  • 2 Tbsp. brown sugar
  • 1 Tbsp. butter
  • 1 tsp. sesame oil
  • 1 1/2 Tbsp. rice wine not wine vinegar
Instructions
Assembly instructions:
  1. Add chicken wings into a large freezer bag.
  2. Add seasonings and shake. Seal.
  3. Add the ingredients for the glaze in medium 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 contents of large bag on a foil lined cookie sheet topped with 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. Preheat air fryer to 380°.
  2. Cook wings in batches for 16-18 minutes, shaking occasionally.
Glaze
  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.