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Baked Korean Chicken Wings

Delicious and addictive baked Korean chicken wings recipe!

Baked Korean chicken wings are a delicious and easy way to spice up your dinner. These baked spicy chicken wings are coated in a sweet, spicy and sticky sauce that will have everyone coming back for seconds.

Korean chicken wings garnished with chopped green onions and sesame seeds

There are many ways to enjoy chicken in a Korean way and today’s Korean style baked chicken wings is one of the easiest. The longest work (marination) is done in the fridge and the most important 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 Korean Fried Chicken. But let’s say that’s a story for another day. So you might be wondering what these baked Korean chicken wings are about?

Baked Korean chicken wings lined on baking tray

About My Baked Korean Chicken Wings

  • This is my very old recipe from 2006, revived in a better form in many ways. They are finger-licking worthy!
  • Initially, chicken wings are marinated with milk, salt, black pepper, and dried rosemary leaves to remove the “gamey” smell and prepare them for the next stage of marination. After that, they are marinated with my homemade addictive spicy Korean chili sauce and baked in the oven until the skin is charred. We particularly love these char-grilled chicken wings! It makes the wings extra tasty.
  • The aroma from the rosemary is quite comforting and it adds a nice flavor to the chicken. What’s more, the balance between sweetness and spiciness is spot on! 
  • 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 to deepen the flavor.
  • These chicken wings will make a perfect appetizer for your next party or gathering. 

Other Awesome Korean Chicken Recipes

If you love chicken, these are some of Korean chicken recipes you could try. They are all highly praised by my readers, so I really hope you give them a go as well!

Close up photo of baked Korean chicken wings

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
  • 1/2 Tbsp dried rosemary leaves
  • (Optional) toasted sesame seeds, to garnish
  • (Optional) green onions, thinly sliced, 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 water, drain well, and put it into a bowl. Add the milk, salt, black pepper, and rosemary leaves, and mix them well. Cover the bowl with cling wrap and leave it in the fridge for about 20 minutes. Drain the milk for about 5 minutes. (Leave any rosemary residue on the chicken as it is; it will add a nice aroma once baked.)

Chicken wings soaked in milk and other seasonings

2. Put the chicken in a large zipper lock bag (27cm x 33 cm / 10.6 inch x 13 inch) and add the sauce, reserving 1/3 cup worth of sauce for later use. Seal the bag and vigorously shake the bag and massage the chicken so that the sauce smears well into the chicken. Marinate it for at least 4 hours in the fridge.

Marinating chicken wings in spicy sauce

3. Preheat the oven at 220 degree Celsius (428 degree Fahrenheit) for 20 minutes. Take the chicken out from the fridge. Lay down some baking paper on top of the baking tray and line up the chicken. Make sure they are not stacked up on top of each other.

Marinated Korean chicken wings lined up on baking tray

4. Put the tray into the oven and bake for 15 minutes. Take the tray out and turn the chicken over and put it back in the oven. Bake for 10 more minutes. While waiting, prepare clean baking paper lined on another baking tray. This step is only required if the chicken wings are saturated with much liquid (their own juice).

Transfer the chicken wings to a new tray. Coat the chicken wings with the remainder of the sauce (from step 2) using a basting brush. Switch the oven to broil (grill in Australia) and cook for 2 minutes or until the skin is charred. Flip the wings and coat with the sauce, broil for 2 minutes or until the skin is charred.

Baking chicken wings in the oven

5. Garnish with some sesame seeds and/or green onion (optional). Serve.

Korean baked chicken wings served in black pasta bowl

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Baked Korean Chicken Wings

Easy and delicious oven baked Korean chicken wing recipe
4.78 from 22 votes
Print Pin Rate Save
Course: Appetizer
Cuisine: Korean
Keyword: baked korean chicken wings, chicken wings, korean chicken wings
Prep Time: 25 minutes
Cook Time: 50 minutes
Marination: 4 hours
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
  • 1/2 Tbsp dried rosemary leaves
  • toasted sesame seeds (optional), to garnish
  • green onions (optional), thinly sliced, to garnish

Marinating sauce (mix these together in a bowl)

Instructions

  • Rinse the chicken in cold water, drain well, and put it into a bowl. Add the milk, salt, black pepper, and rosemary leaves, and mix them well. Cover the bowl with cling wrap and leave it in the fridge for about 20 minutes. Drain the milk for about 5 minutes. (Leave any rosemary residue on the chicken as it is; it will add a nice aroma once baked.)
  • Put the chicken in a large zipper lock bag (27cm x 33 cm / 10.6 inch x 13 inch) and add the sauce, reserving 1/3 cup worth of sauce for later use. Seal the bag and vigorously shake the bag and massage the chicken so that the sauce smears well into the chicken. Marinate it for at least 4 hrs in the fridge.
  • Preheat the oven at 220 degree Celsius (428 degree Fahrenheit) for 20 minutes. Take the chicken out from the fridge. Lay down some baking paper on top of the baking 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 for 15 minutes. Take the tray out and turn the chicken over and put it back in the oven. Bake for 10 more minutes. While waiting, prepare clean baking paper lined on another baking tray. This step is only required if the chicken wings are saturated with much liquid (their own juice).
    Transfer the chicken wings to a new tray. Coat the chicken wings with the remainder of the sauce (from step 2) using a basting brush. Switch the oven to broil (grill in Australia) and cook for 2 minutes or until the skin is charred. Flip the wings and coat with the sauce, broil for 2 minutes or until the skin is charred.
  • Garnish with some sesame seeds and/or green onion (optional). Serve.

Nutrition Info (per serving)

Calories: 377kcal | Carbohydrates: 11g | Protein: 27g | Fat: 23g | Saturated Fat: 7g | Cholesterol: 110mg | Sodium: 678mg | Potassium: 355mg | Fiber: 1g | Sugar: 8g | Vitamin A: 915IU | Vitamin C: 2.3mg | Calcium: 102mg | Iron: 2mg

The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Tried this recipe?I love hearing how you went with my recipes! Rate this recipe with a comment below and tag me on Instagram @MyKoreanKitchen.
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Written by: Sue

Last Updated:

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Welcome to my Korean kitchen! I’m so happy that you're here. I am Sue, the creator behind My Korean Kitchen (since 2006). I love good food and simplifying recipes. Here you will find my best and family approved recipes. Thanks for stopping by!

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72 thoughts on “Baked Korean Chicken Wings”

  1. i tried your recipe for Korean Baked Chicken Wings, I could not believe how amazing they tasted. These were the best I have ever eaten. The only thing I did differently was to marinate the wings overnight.

    Reply
  2. This was honestly amazing, my sister and my friends definitely loved. Can’t wait to do it again (I’ll probably do it again tomorrow)

    Reply
  3. Thank you for this recipe. It was delicious. Chicken was tender, and marinade was not too spicy either!

    I made a few modifications:
    – Marinated chicken in milk for 3 hours, instead of 20 min
    – Added fresh thyme, instead of rosemary, because I mixed up my spices 😉 😂
    – Baked for 15 min on one side, then flipped chicken and placed under broiler setting (high) for a few min.

    Reply
  4. Hi love your recipes! I’m looking into grilling these with an actual gas grill..do you think I will need to change any ingredient or marinating techniques? How long do you think I should grill them for? THank you!

    Reply
    • As I haven’t grilled these wings myself, I can’t give you much advice on cooking time. But if you have a cooking (meat) thermometer, I’m sure that would be very handy. When the thickest part of meat’s internal temperature reaches 165 F / 75 C, it is deemed safe to eat.

      As for the ingredients or marinating, I wouldn’t change anything. Good luck!

      Reply
    • Possibly. I just haven’t tried it with pork ribs so I can’t give you a clear answer and other tips. How about just give it a go as an experiment and build more from there. I do that a lot! 😉

      Reply
  5. Hi Sue, this is the second time I try this recipe in 2 weeks! yes, it is that yummy! my husband and teen age son asked to have this again. I serve the baked wings with kimchi and no one is the wiser. Thank you for sharing!

    Reply
  6. I made some adjustments to the above recipe. I used (Brand – Lee Kum Kee) Guilin Style Chili Sauce (instead of chili paste). Substituted Rice wine Vinegar (instead of rice wine). I added 1 TBsp Honey to adjust the sweetness & about 1″ peeled and sliced fresh ginger (so it is easy to remove). Plus 1 very large clove for the garlic. Love this recipe.

    Reply
  7. 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!

    Reply
  8. 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!!

    Reply
      • I’m lactose intolerant and dare not try this recipe with milk, is there a substitute for milk? Can the use of almond milk accomplish the same thing that milk does?

        Reply
  9. 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.

    Reply
  10. 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!

    Reply
  11. 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.

    Reply
  12. 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.

    Reply
    • 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! 🙂

      Reply
  13. 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.

    Reply
    • 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!

      Reply
  14. 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!

    Reply
    • 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. 🙂

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

        Reply
  15. 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.

    Reply
  16. 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?

    Reply
    • 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.

      Reply
  17. 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!

    Reply
  18. 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!!

    Reply
  19. 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.

    Reply
  20. 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.

    Reply
  21. 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

    Reply
  22. 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!

    Reply

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