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.
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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!
Ingredients
- 2-3 lbs. (1 kg-1.3 kg) 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
Instructions
- Preheat the oven to 450°F (232°C). 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.
Nutrition Information
Serving Size
4 peopleAmount Per Serving Calories 326Total Fat 21gSaturated Fat 6gCholesterol 94mgSodium 600mgCarbohydrates 11gFiber 1gSugar 7gProtein 24g
Maria J.
Delicious and will make again! Topped this with chopped peanuts :)
Rasa Malaysia
Awesome! Glad you like it.
Racquel
This wing sauce is AMAZING! I didn’t have all of the ingredients, so I went through the comments and found replacements for what I did have on hand. I added rice wine vinegar and ginger powder. My family loved it!!
Admin
Thanks!
Gary Mills
This recipe has become a huge family favourite. I cook them regularly, they never fail and are always demolished by all of us! An absolute winner.
Admin
Thanks.
Debbie
Very tasty chicken wings! Made the recipe to a tee and the sauce was amazing!
Dustin
Made these last night. I did coat the wings in a flour/baking power mixture to try to get them a little more crispy in the oven. It’s hard to duplicate what you can do with a fryer. The sauce was made exactly as the recipe called for and it out of this world. Five stars for sure.
Admin
Thanks.
Dia
Sooo delicious! Didn’t have all the ingredients so I used tomato paste and dry chilli flakes, and rice vinegar instead of apple cider. Sadly that made them not spicy but still very tasty, I will repeat with the right ingredients next time