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Baked Korean Chicken Wings

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Healthy, delicious and addictive baked Korean chicken wings recipe!

Baked Korean Chicken Wings. | MyKoreanKitchen.com

I love chicken wings. (OK, I will be honest. I don’t like wing tips as they scare me but I like the other parts of chicken wings.) In general they are just so darn good! They are very affordable, easy to play with and most importantly they hold flavor very well.

There are many ways you can enjoy chicken in a Korean way and in my mind today’s baked Korean style chicken wings is one of the easiest. The longest work (marination) is done in the fridge and the most import work (cooking) is done in the oven! I consider it an effortless dish to create.

I also know Korean flavored chicken has a large captive audience including yourself but today’s chicken has a different flavor and texture to typical KFC (Korean Fried Chicken). But let’s say, that’s a story for another day.  So you might be wondering what’s this baked Korean chicken wings about?

Oven baked Korean style chicken wings. It will make a perfect appetiser for your next gathering! It's marinated with addictive spicy Korean chili sauce! | MyKoreanKitchen.com

About My Korean Style Chicken Wings

  • It is initially marinated with milk, salt, black pepper and dried rosemary leaves. This is to remove the unique chicken smell and to get it ready for the next stage of marination. After that it is marinated with homemade addictive spicy Korean chili sauce and baked in the oven until the skin is charred. We particularly love this char-grilled chicken wings! It makes the wings extra tasty. Also the aroma from the rosemary is quite comforting and it adds a nice flavor to the chicken as well.
  • The chicken you see on this post was marinated for 5 hours. You can certainly go overnight for extra flavor enhancement, but I definitely recommend marinating it for at least 4 hours.
  • Let’s not get discouraged by the number of marinating hours because your “active cooking time” is less than 20 mins!
  • This is my very old recipe from back in 2006 revived in a better format in many ways!

So that’s it. I hope you like it! It will make a perfect appetiser for your next gathering. Or you can enjoy it all by yourself as a main meal. The choice is up to you!

Oven baked Korean style chicken wings. It will make a perfect appetiser for your next gathering! It's marinated with addictive spicy Korean chili sauce! | MyKoreanKitchen.com

Ingredients for Korean Chicken Wings (Serves 3 to 4)

Main

  • 1kg (2.2 pounds) chicken wings (drumettes & wingettes – these are also known as “chicken nibbles” at an Australian supermarket)
  • 1 cup (250ml) milk
  • 1/4 tsp fine sea salt
  • 1/4 tsp ground black pepper
  • 1 Tbsp dried rosemary leaves
  • roasted sesame seeds (optional) – to garnish
  • green onions, chopped (optional) – to garnish

Marinade (mix these together in a bowl)

*1 Tbsp = 15ml, 1 cup = 250ml

**If you want to learn more about Korean ingredients, check my 30 essential Korean cooking ingredients list!

How to Make Baked Korean Chicken Wings

1. Rinse the chicken in cold tap water and put it into a bowl. Add the milk, salt, black pepper and rosemary leaves then mix them well. Cover the bowl and leave it in the fridge for about 20 minutes. Drain off the milk. (Leave any rosemary residue on the chicken as it is. It will add a nice aroma once baked.)

Oven baked Korean style chicken wings

2.Put the chicken into a large zipper lock bag (27cm x 33 cm/10.6 inch x 13 inch) and add the sauce. Seal the bag and vigorously shake the bag and massage the chicken so that the sauce smears well into the chicken. Alternatively, you can use a brush to paste the sauce onto the chicken. Marinate it for at least 4 hrs in the fridge.

Oven baked Korean style chicken wings - marinating with spicy Korean chili sauce

3.Preheat the oven at 240 C/ 464 F (on the fan forced setting) for 20 mins. Take the chicken out from the fridge. Lay down a baking paper on top of the oven tray and line up the chicken. Make sure they are not stacked up on top of each other.

Oven baked Korean style chicken wings on the oven tray

4. Put the tray into the oven and bake it at 240 C/ 464 F for 10 mins. Take the tray out and turn the chicken over and put it back in the oven. Bake it a further 10 mins or until charred on the skin.

Oven baked Korean style chicken wings

5. Serve. (Optionally, garnish with some sesame seeds and/or green onion.)

Oven baked Korean style chicken wings. It will make a perfect appetiser for your next gathering! It's marinated with addictive spicy Korean chili sauce! | MyKoreanKitchen.com


Oven baked Korean style chicken wings. It will make a perfect appetiser for your next gathering! It's marinated with addictive spicy Korean chili sauce! | MyKoreanKitchen.com

Baked Korean Chicken Wings

Easy and delicious oven baked Korean chicken wing recipe
4.72 from 14 votes
Print Pin Rate
Course: Appetizer
Cuisine: Korean
Keyword: baked, chicken wings
Prep Time: 4 hours 30 minutes
Cook Time: 45 minutes
Total Time: 5 hours 15 minutes
Servings: 4
Calories: 377kcal
Author: Sue | My Korean Kitchen

Ingredients

Main

  • 1 kg chicken wings (2.2 pounds), drumettes & wingettes – these are also known as “chicken nibbles” at an Australian supermarket
  • 1 cup milk (250ml)
  • 1/4 tsp fine sea salt
  • 1/4 tsp ground black pepper
  • 1 Tbsp dried rosemary leaves
  • toasted sesame seeds (optional), to garnish
  • green onions (optional), chopped to garnish

Marinating sauce (mix these together in a bowl)

Instructions

  • Rinse the chicken in cold tap water and put it into a bowl. Add the milk, salt, black pepper and rosemary leaves then mix them well. Cover the bowl and leave it in the fridge for about 20 minutes. Drain off the milk. (Leave any rosemary residue on the chicken as it is. It will add a nice aroma once baked.)
  • Put the chicken into a large zipper lock bag (27cm x 33 cm/10.6 inch x 13 inch) and add the sauce. Seal the bag and vigorously shake the bag and massage the chicken so that the sauce smears well into the chicken. Alternatively, you can use a brush to paste the sauce onto the chicken. Marinate it for at least 4 hrs in the fridge.
  • Preheat the oven at 240 C/ 464 F (on the fan forced setting) for 20 mins. Take the chicken out from the fridge. Lay down a baking paper on top of the oven tray and line up the chicken. Make sure they are not stacked up on top of each other.
  • Put the tray into the oven and bake it at 240 C/ 464 F for 10 mins. Take the tray out and turn the chicken over and put it back in the oven. Bake it a further 10 mins or until charred on the skin.
  • Serve. (Optionally, garnish with some sesame seeds and/or green onion.)

Nutrition

Calories: 377kcal | Carbohydrates: 11g | Protein: 27g | Fat: 23g | Saturated Fat: 7g | Cholesterol: 110mg | Sodium: 678mg | Potassium: 355mg | Fiber: 1g | Sugar: 8g | Vitamin A: 18.3% | Vitamin C: 2.8% | Calcium: 10.2% | Iron: 11%
Tried this recipe?I love hearing how you went with my recipes! Leave a comment below or Tag me on Instagram @MyKoreanKitchen.
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Written by: Sue

Last Updated: May 13, 2019

Hi, I'm Sue and I am the creator of My Korean Kitchen. Thank you for joining me in this delicious culinary journey!

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50 thoughts on “Baked Korean Chicken Wings”

  1. I used the marinade (+ some sesame oil) for baked drumsticks and boneless chicken thighs (375 for 30ish min) and it’s fabulous! So easy to make, so flavorful, and now one of my top recipes!

  2. Hi!!
    Looking at the recipe looks pretty good.
    I m thinking on using it as shoyu ramen topping.
    But my question is why using milk in the first step?
    Thanks and keep up the good job!!

  3. Loved this. Easy and quick to make, and the essence of Korean flavour. Fortunately in Australia it’s easy to find all the ingredients, even in the local supermarket. If I can’t get the dried chilli flakes I just use a finely chopped fresh one. My only very minor tweak would be to use fresh rosemary rather than dried, less gritty. Thanks for a great recipe.

  4. Made this last night. Got home quite late so I only had time to marinate for an hour before I caved to my hunger.

    I used chicken thighs instead of wings because that’s what I had in the freezer. Everything about this recipe was incredible though – Currently sitting at my desk salivating thinking about the leftovers in the fridge that I will be demolishing later. Thank you!

  5. Just finished making this yummy dish. Missed the marinating so it only got an hour to absorb the flavours. Served with Chinese broccoli in oyster sauce and rice. Gave a pleasant warm feeling to the lips. Thank you.

  6. I tried this recipe just now. So far it turned out great. I set it to 425F for 40 minutes and it turned out fine. Super excited to eat this tonight for dinner.

    • Awesome! Hope you enjoyed your dinner. Also, thanks for letting us know about your oven setting. I’m sure everyone will have to adjust their oven setting and cooking time according to theirs, but it’s good to know it still works! 🙂

  7. Great site and detailed instructions. but i wish to clarify a subject that was brought up by another comment maker – i understand that you only used the fan force here, but would you assert that positioning the wings in the upper tray, has benefited them with charring? i am a bit confused because i thought that when using the fan force ( with any food), one needs to put the tray exactly in the middle for best results because of air flow. i really want to reach the charred effect like in your photos.

    • I’m not an oven expert, but this is how I understand about “fan forced setting”. When you use fan forced setting, the location of the tray isn’t important because the heat element is located at the back of the oven (not top or bottom) and the hot air is circulated by the fan. The whole oven should be at an even temperature.

      I don’t know for sure, but I think the charred effect was formed due to the high temperature (240 C / 464 F). When I cook them at 220 C or 200 C, which is my typical setting for other cooking, they don’t char as much. (Then again everyone’s oven is different!) Hope this helps!

  8. Sue,
    I’ve been making double-fried Korean chicken wings for some time, and have been looking for an oven alternative.
    Your instructions say to bake at 240/464 in fan forced mode, but the picture of the wings in your post shows the tray directly under the broiler element.
    I have made oven baked wings (but not Korean spiced) in a convection oven at 450, which cooked for 40 minutes without charring.
    Should the direction actually be to BROIL at 464 with fan? That would explain the charring and the more rapid cooking time than what I experienced.
    I look forward to making your version!

    • Hi Mike, While I placed my tray directly under the broiler element, the broiler was not on. Maybe my oven is super powerful than the most. 🙂

      • OK, thanks for the clarification! I guess it was a trick of the photo that made it look like the broiler was on.

  9. One ingredient in your wings is oyster sauce. Do you have to use it or have you tried the wings without the sauce. I have an severe allergy to shellfish that can kill me. Would like to try the wings but cant do with the oyster sauce. Is there any kind of substitute that could be used in place of it or would they be okay just eliminating it altogether.

    • Hi Margaret, I haven’t made these wings without the oyster sauce, so I don’t know how this omission will affect the taste. Let me know how it turns out! Hopefully, it tastes still good. 🙂

    • I never use oyster sauce anymore (accidentally broke a bottle once, clean up was a nightmare!) and it’s not a very noticeable omission. You miss a bit of the depth, and I’d add a bit more salt to compensate, but it does not make or break these wings.

  10. Hi. Can you explain this to me?
    1 Tbsp = 15ml, 1 cup = 250ml

    Is the measurement of marinating sauce good for your 1Kg chicken already or I need to make adjustment based on measurement in my 1st question?

    • If you’re going to use 1kg of chicken, you just need to follow the recipe. You don’t need to adjust anything.

      When I say 1 Tbsp = 15ml, 1 Cup = 250ml – These are the measuring spoon and cup size I used. You know different countries use a different system e.g.) 1 Tbsp = 20 ml (in Australia) and 1 cup = 200 ml /230 ml /240 ml etc. They are just stated there as your reference point.

  11. Soooo…I have never made wings before (vegetarian for six years!) I decided to make these for me and my fiance to try, and skipped step 1. They are currently marinating so I am hoping for the best! I also substituted the korean chili sauce with sriracha and added zest from a whole lime. Hopefully they will be as good as yours! Thank you for the easy to follow instructions!

  12. Can you try and post a recipe like the Two Two Chicken style chicken wings. Since I went to Korea last march, I’ve been craving so much for this double fried korean chicken. I love the original recipe where they give you salt+pepper+sesame seeds, i don’t know what you call it but I really really love Two Two Chicken!!

  13. I was never a fan of chicken wings until I came to Australia, Liz. Then friends introduced me to the best fried chicken wings I’d ever had in my life. 🙂 I’d love to try these beauties you made.

  14. Hi there! We love chicken wings so much. Will try your shared recipe marinating sauce by tonight and hope it all goes well. Thanks for sharing Sue.

  15. WOW!
    These look fabulous! I really wish I was able to take one off the screen. Oh well, these may be my answer to what I should make for dinner tonight.
    Thanks so much for sharing
    Julie
    Gourmet Getaways

  16. oh man, i am SO glad you posted this. i literally was a bonchon in boston today, pigging out on the KFC there and wishing that i could get the same flavorful essence without the super scary method of FRYING in my kitchen. so excited to make these soon!

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