It’s Fall and it’s also game day season and I bet you all would love to have some sticky, spicy Korean chicken wings coated with the addictive Korean red pepper paste, or gochujang.
I am a huge fan of gochujang as I love fiery foods; the chili paste always makes everything so much better. Plus, who doesn’t love Korean food?
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There is no need to deep-fry the wings in this spicy Korean chicken wings recipe. In fact, the active time of this recipe is only 10 minutes and the oven does all the work.
First you season the chicken wings with salt and pepper, then you bake them. While the oven is doing its magic, you mix together the sauce.
When the wings are all nice and crispy, toss them with the sauce, and you have the most amazing and delicious chicken wings appetizer that everyone loves.
This recipe is adapted from Food and Wine and the original name of these wings is Chicken Wings with Angry Sauce.
It’s aptly named as the they are reddish in appearance and spicy. Make a big batch of the wings when you are watching your games. Invite your friends over and hve some wings and beer. Enjoy!
How Many Calories Per Serving?
This recipe is only 326 calories per serving.
Serve Spicy Korean Chicken Wings with:
For a wholesome dinner, make the following dishes.
Pairs well with:
Spicy Korean Chicken Wings Recipe
Spicy Korean Chicken Wings - crazy yummy baked Korean chicken wings with sweet and savory Korean red pepper sauce. Finger lickin' good!
Ingredients
- 2-3 lbs chicken wings, wingettes and drumettes only
- salt
- ground black pepper
- 3 cloves garlic, minced
- 3 tablespoons Korean red chili pepper paste, Gochujang
- 1/2 teaspoon Korean chili powder, Gochugaru
- 2 tablespoons soy sauce
- 1/2 tablespoon apple cider vinegar
- 2 tablespoons sugar
- 2 tablespoons water
- 1 teaspoon sesame oil
- white sesame for garnishing
- chopped scallions for garnishing
Directions
- 1
Preheat the oven to 450°. Line a baking sheet with parchment paper. In a large bowl, season the wings with salt and pepper. Transfer the wings, skin side up, on the baking sheets and roast them for about 40 - 45 minutes, until they are cooked through and crisp.
- 2
In a small sauce pan, add the remaining ingredients except white sesame and scallions. Heat on low heat, whisk to mix well. Turn off the heat when it becomes saucy.
- 3
Toss the baked chicken wings with the sauce, coat well. Garnish with the sesame and scallions. Serve immediately.
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Sabrina
I made these tonight using leftover cooked wings from Costco, there were fabulous thank for this amazing recipe!
Rasa Malaysia
Hi Sabrina, thanks for trying my spicy Korean chicken wings recipe. Please try more recipes on my site: https://rasamalaysia.com/recipe-index-gallery/
Jon R
Really good take on Korean wings. I hadn’t tried baking them before and discovered an additional tip by complete accident. I too had been concerned about cooking at 450 for 45 minutes, but when I pulled them out they weren’t as crisp as I wanted. I ended up tossing in the sauce but leaving some extra behind. Put the wings back under the broiler for an additional minute on each side, pulled them out and tossed again with the remaining sauce. Turned out fantastic and perfectly crisp.
Rasa Malaysia
Thanks for sharing your tip! :)
Poojitha
I made these twice for my son who loves spicy wings. They were a huge hit. Certainly spicy for a lot of people, so go easy on the sauce if unsure. In the same large batch, I made a few less spicy ones.
Rasa Malaysia
Awesome thanks for trying my spicy Korean chicken wings.
Roger Sroka
These wings are absolutely incredible. A nice switch from Buffalo wings. I made 8 pounds of these for a group of 5 and they were gone in 10 minutes. They are crunchy on the outside and super tender and juicy on the inside.
Don’t let the oven temperature or length of time scare you. Just follow the recipe and you won’t be disappointed.
Rasa Malaysia
Hi Roger, so happy to read your comment. You just made my day!! Please try more recipes on my site, they are all delicious: https://rasamalaysia.com/recipe-index-gallery/