Korean-flavored Baked Chicken Wings
These Korean-flavored chicken wings are oven baked, not fried, yet finger-licking delicious! The recipe includes two different marinades.
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 24 wing pieces (about 3 pounds for each marinade)
- 4 tablespoons gochujang Korean red chili pepper paste
- 4 tablespoons barbecue sauce (any type)
- 2 tablespoons soy sauce
- 2 tablespoons rice wine or mirin (or white wine)
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 1 tablespoon minced garlic
- 1 teaspoon finely grated ginger
- 1/4 teaspoon pepper
- 1/2 cup soy sauce
- 3 tablespoons rice wine or mirin
- 1 tablespoon lemon juice
- 2 tablespoons extra virgin olive oil
- 2 tablespoons honey
- 1 tablespoon brown sugar
- 1 tablespoon minced garlic
- 2 teaspoons grated ginger
- 1/4 teaspoon pepper
Instructions
- 1
Rinse the chicken wings and drain the water. Mix all the ingredients for each marinade together.
- 2
Combine the marinade with the chicken wings and coat all the pieces well. Cover and refrigerate for 2 to 4 hours (overnight for best results). Let them sit at room temperature for 30 minutes before cooking. Preheat the oven to 425°F (218°C).
- 3
Line a baking sheet with aluminum foil. Place the chicken wings in a single layer and bake for 20 to 25 minutes until the skin is crisp and golden. Flip them over halfway through and baste/spoon the remaining marinade over each wing. Alternatively: Bake them at 400°F (204°C) for 15 minutes, flip them over, bake for another 15 minutes. Then, increase the oven temperature to 425°F, baste, and bake for another 10 minutes. This worked really well too.
- 4
Turn them over halfway during baking and baste with the leftover marinade. Reduce the heat level if the wings are browning too quickly. (See notes.)