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.
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?
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!
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)
- 1.5 Tbsp Korean chili flakes (Gochugaru)
- 3 Tbsp Korean chili paste (Gochujang)
- 2 Tbsp brown sugar
- 2 Tbsp honey
- 2 Tbsp soy sauce
- 1 Tbsp oyster sauce
- 1 Tbsp tonkatsu sauce
- 1 Tbsp rice wine
- 1 tsp minced garlic
- 1 to 2 bird’s eye chili, seeded and minced
* 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.)
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.
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.
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.
5. Garnish with some sesame seeds and/or green onion (optional). Serve.
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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
- 1/2 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)
- 1.5 Tbsp Korean chili flakes (gochugaru)
- 3 Tbsp Korean chili paste (gochujang)
- 2 Tbsp brown sugar
- 2 Tbsp honey
- 2 Tbsp soy sauce
- 1 Tbsp oyster sauce
- 1 Tbsp tonkatsu sauce
- 1 Tbsp rice wine
- 1 tsp minced garlic
- 1-2 bird's eye chili , seeded and minced
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)
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.
