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The main ingredients create a burst of flavor. Here’s what you need: - 2 pounds chicken wings - 1/2 cup gochujang (Korean red chili paste) - 1/4 cup honey - 2 tablespoons soy sauce - 1 tablespoon sesame oil - 4 cloves garlic, minced - 1-inch piece ginger, grated - 1 tablespoon rice vinegar - 1 tablespoon sesame seeds - 3 green onions, finely chopped - Salt and pepper to taste Gochujang is the star of this dish. It brings heat and depth. Honey balances the spice with sweetness. Soy sauce adds umami, while sesame oil gives a nutty finish. Garlic and ginger bring warmth and zest, enhancing the overall taste. Rice vinegar adds a tangy note to brighten the dish, making it deliciously complex. You can easily swap ingredients if needed. Use sriracha if you can't find gochujang. Maple syrup is a good honey alternative for sweetness. Low-sodium soy sauce works well for a healthier option. If you prefer less spice, use less gochujang or add more honey. You can also try different oils, like olive oil, for a unique twist. {{ingredient_image_1}} To start, gather your ingredients. You need gochujang, honey, soy sauce, sesame oil, garlic, ginger, and rice vinegar. In a large bowl, mix these items well. You want a smooth marinade. The gochujang gives the wings their spicy kick, while honey adds sweetness. Garlic and ginger bring a nice depth of flavor. This combination is key for great wings. Next, add the chicken wings to the marinade. Use your hands or a spoon to coat each wing evenly. Make sure they are well covered. This step is crucial for flavor. Once coated, cover the bowl with plastic wrap. Place the bowl in the fridge. Let the wings marinate for at least 1 hour. For even better taste, marinate them overnight. Now, it’s time to bake. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper. This helps with cleanup later. Remove the wings from the marinade. Let the excess marinade drip off. Place the wings in a single layer on the baking sheet. Bake them for 35-40 minutes. Flip the wings halfway through. They should be crispy and reach an internal temperature of 165°F (75°C). When the wings are done, it’s time to garnish. Sprinkle sesame seeds and chopped green onions over the top. This adds a nice touch. Serve the wings hot, with dipping sauce on the side. You can also pair them with pickled vegetables for a true Korean experience. If you want to impress, arrange the wings on a large platter. Add lime wedges and extra green onions for color. Enjoy your spicy chicken wings! To get the right heat, start with gochujang. This Korean chili paste brings depth and flavor. If you want it spicier, add more gochujang. For less heat, mix in some honey. Balance is key. Taste the marinade before you add the wings. Adjust the spice to your liking. For crispy wings, bake them at 425°F (220°C). This high heat crisps up the skin nicely. Line your baking sheet with parchment paper. This helps with easy cleanup and prevents sticking. Flip the wings halfway through cooking. This ensures even crispiness. Do not crowd the wings on the tray; give them space to breathe. You can add sesame oil for a nutty taste. If you want a tangy kick, add more rice vinegar. Fresh herbs like cilantro can brighten the dish. Try adding a bit of lime juice before serving. You can also serve the wings with pickled veggies for a fresh crunch. Experiment with different dipping sauces to find your favorite! Pro Tips Marinate Longer for More Flavor: For the best results, marinate the chicken wings overnight. This allows the flavors to penetrate deeper into the meat, resulting in a more flavorful dish. Use a Baking Rack: Placing the wings on a wire rack over the baking sheet allows air to circulate around the wings, resulting in crispier skin. Check for Crispiness: If you like extra crispy wings, broil them for the last 2-3 minutes of cooking. Just keep a close eye on them to avoid burning. Serve with Dipping Sauce: Pair the wings with a cooling dipping sauce, such as a yogurt-based sauce or a sweet chili sauce, to balance the spiciness. {{image_2}} You can change the flavor of your wings with different marinades. For a sweet twist, try using teriyaki sauce mixed with garlic. If you want something zesty, mix lemon juice, honey, and soy sauce. You can also try a spicy BBQ sauce for a smoky flavor. Each marinade gives a new taste to the chicken wings. Experimenting with flavors makes cooking fun and exciting. You can cook your wings in two main ways: the air fryer or the oven. - Air Fryer: This method cooks wings faster. Preheat the air fryer to 400°F (200°C). Cook the wings for 25-30 minutes, shaking the basket halfway. You’ll get crispy wings with less oil. - Oven: Preheat your oven to 425°F (220°C). Bake for 35-40 minutes, flipping halfway. This method is great for making bigger batches. Both methods yield tasty wings, so choose what suits you best. Korean chicken wings go great with many side dishes. Here are some ideas: - Pickled Vegetables: They add a nice crunch and balance the heat. - Rice: Steamed white or brown rice soaks up the sauce well. - Coleslaw: A fresh slaw adds a coolness that pairs perfectly. - Korean Potato Salad: This creamy dish complements the spicy wings nicely. You can mix and match these sides to create a full meal. Enjoy the flavors together! To keep your spicy Korean chicken wings fresh, store them in an airtight container. Make sure to let them cool before sealing. Your wings will stay good in the fridge for up to four days. You can also freeze them for longer storage. Just place them in a freezer-safe bag and push out the air. They will last for about three months in the freezer. When you are ready to eat them, thaw the wings in the fridge overnight. Reheating chicken wings can be tricky if you want to keep them crispy. The best way to do this is in the oven. Preheat your oven to 375°F (190°C). Place the wings on a baking sheet lined with parchment paper. Heat them for about 10-15 minutes. Flip them halfway through to ensure even crispiness. You can also use an air fryer for a quick and crispy option. Set it to 350°F (175°C) and heat for about 5-7 minutes. Chicken wings are versatile for meal prep. You can use the leftover wings in salads, wraps, or rice bowls. Shred the wings and toss them with a bit of extra sauce for added flavor. They also make a great topping for pizza. Mix the wings with some veggies and serve them in tacos for a fun twist. The options are endless, and they make for quick, tasty meals throughout the week. Gochujang is a spicy Korean red chili paste. It has a unique sweet and savory flavor. You can find it in Asian grocery stores or larger supermarkets. Look in the international aisle or the Asian section. If you can't find it, you can order it online. For the best flavor, marinate the chicken wings for at least one hour. If you have time, marinate them overnight. This longer time allows the flavors to soak in deeply. Yes, you can use frozen chicken wings. Just make sure to thaw them completely before marinating. Cooking times may vary slightly, so check that they reach 165°F (75°C) inside. Sweet desserts balance the heat of spicy wings. Consider serving mango sticky rice or vanilla ice cream. Chocolate mousse also makes a nice contrast to the spice. To reduce spice, use less gochujang in the marinade. You can mix in more honey to add sweetness. Another option is to serve the wings with a cooling dip like ranch or yogurt sauce. You now know how to make spicy Korean chicken wings. We covered main ingredients, cooking steps, and useful tips. You can substitute ingredients and explore variations to suit your taste. Remember to store leftovers properly and reheat them for that perfect crispy bite. Enjoy experimenting with flavors and pairing these wings with great sides. Whether you cook them in the oven or air fryer, your wings will impress everyone. Dive into this delicious dish and have fun cooking!

Spicy Korean Chicken Wings

Delicious and spicy chicken wings coated in a flavorful Korean marinade.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 1 hour 15 minutes
Course Appetizer
Cuisine Korean
Servings 4
Calories 300 kcal

Ingredients
  

  • 2 pounds chicken wings
  • 0.5 cup gochujang (Korean red chili paste)
  • 0.25 cup honey
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 4 cloves garlic, minced
  • 1 inch piece ginger, grated
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame seeds
  • 3 pieces green onions, finely chopped
  • to taste salt and pepper

Instructions
 

  • Prepare the Marinade: In a large mixing bowl, combine gochujang, honey, soy sauce, sesame oil, minced garlic, grated ginger, rice vinegar, and a pinch of salt and pepper. Mix well until smooth.
  • Marinate the Wings: Add the chicken wings to the marinade, ensuring each wing is thoroughly coated. Cover the bowl with plastic wrap and let the wings marinate in the refrigerator for at least 1 hour (or up to overnight for more flavor).
  • Preheat the Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or aluminum foil for easy cleanup.
  • Arrange the Wings: Remove the wings from the marinade, allowing excess marinade to drip off. Place the wings in a single layer on the prepared baking sheet.
  • Bake: Bake the wings in the preheated oven for 35-40 minutes, flipping them halfway through, until they are crispy and cooked through (internal temperature should reach 165°F or 75°C).
  • Garnish and Serve: Once baked, sprinkle sesame seeds and chopped green onions over the wings for garnish. Serve hot with your favorite dipping sauce or alongside pickled vegetables for an authentic Korean touch.

Notes

Arrange the wings on a large platter and serve with lime wedges and extra green onion on the side for a pop of color, enhancing the dish’s visual appeal.
Keyword chicken wings, Korean cuisine, spicy