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?
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!
Serve Spicy Korean Chicken Wings with:
For a wholesome dinner, make the following dishes.
This Recipe Goes Well with:
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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!
- 2-3 lbs chicken wings wingettes and drumettes only
- 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 or Asian
- 2 tablespoons sugar
- 2 tablespoons water
- 1 teaspoon sesame oil
- White sesame for garnishing
- Chopped scallions for garnishing
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.
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.
Toss the baked chicken wings with the sauce, coat well. Garnish with the sesame and scallions. Serve immediately.