Healthy, delicious and addictive baked Korean chicken wings recipe!
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?
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!
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 Korean chili flakes (Gochugaru)
- 1 Tbsp Korean chili paste (Gochujang)
- 1 Tbsp honey
- 1 Tbsp soy sauce
- 1 Tbsp msg free oyster sauce
- 1 Tbsp rice wine
- 1 tsp minced garlic
*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.)
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.
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.
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.
5. Serve. (Optionally, garnish with some sesame seeds and/or green onion.)
Baked Korean Chicken Wings
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)
- 1 Tbsp Korean chili flakes (Gochugaru)
- 1 Tbsp Korean chili paste (Gochujang)
- 1 Tbsp honey
- 1 Tbsp soy sauce
- 1 Tbsp msg free oyster sauce
- 1 Tbsp rice wine
- 1 tsp minced garlic
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.)
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!
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!
Would the sauce work for pork spareribs?
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! 😉
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!
I’m so pleased to hear your family enjoyed my recipe! Thanks for your feedback. 🙂
It was pretty good.
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.
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!
Great to hear Alison!
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!!
Hi Bruno, It is used to reduce the unique chicken meat smell as well as tenderize the chicken. Many Koreans use this method. 🙂 Enjoy my recipe!
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?
Hi Mary, you can use lactose free milk. Is such thing available in your area? I haven’t tried almond milk, so I’m not sure. 🙂
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.
Hi Brian, Glad to hear you enjoyed it! Using fresh rosemary is also a great idea!
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!
That’s awesome! Pleased to hear that! Enjoy your leftovers too! ????
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.
Glad to hear that you enjoyed the dish! Next time marinate it a bit longer and see how that makes the difference. 🙂
TRYES MARINATED IT AT LEAST 4 HOURS IN THE SAUCE, I LOVED IT. I EVEN MAKE MINE A BIT HOTTER
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! 🙂
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!
hmmmm, ok thanks!
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.
I’M TRYING THIS TONIGHT.. MY SON-IN-LAW LOVES SPICEY FOOD, SO HERE I GO..
Hope your family likes them!
I MADE THEM AND LOVED IT, NOT AS HOT AS I THOUGHT IT WOULD BE. I’M GOING TO TRY OTHERS. THANK YOU
Great! 🙂
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.
You can also buy vegetarian oyster sauce that does not have seafood products in it 🙂
Yes, a great suggestion. This is an example of vegetarian oyster sauce. https://amzn.to/2su9ta9 🙂
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.
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!
Korean chili sauce is very different to sriracha sauce. Nonetheless, hope it turns out well. 🙂
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!!
I’ve never tried Two Two chicken before but I will look into it. 🙂
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.
I hope you like these wings. They are pretty good! ?
It seems I have something new to prepare over this weekend. Thanks Sue
Let me know how you go, Lui. I hope you like it!
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.
I hope it goes well too Tina! Enjoy!
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
Thanks Julie! I hope you enjoy. 🙂
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!
Hope you like it Angie!
I love Korean chicken wings! I was thinking about adding some ginger to the marinade, what are your thoughts? Thanks!
I guess you can add small dose of ginger if you like. You let me know how it turns out. 🙂
This looks amazing! Thanks for sharing, I will have to try this over the weekend, looks tasty!
Thanks Amanda!
I love chicken wings! I need to make them with this marinating sauce. Thank you for the recipe, Sue!
Thanks Anna, I hope you like it! 🙂