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!
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Darryl Snow
Surely 450° for 45 minutes would incinerate them?!?!? I would recommend around 200°
Rasa Malaysia
You want to make the chicken crispy like they are deep-fried. You don’t have to bake for so long, you can try 30 minutes but they are not going to be crispy.
SMT
I think Darryl means 200 degrees CELSIUS? That is the temp I would be using here in Australia…
Recipe sounds delicious
ann
Hi, is this too spicy for kids?
Rasa Malaysia
Yeah, they are spicy!
Jake Wilson
Bee!, I made this last night. Why did I wait so long?=:-) Okay, here’s what I did…used 3 lbs. wings=10 wings, and they were meaty. Instead of the oven, I grilled in my Weber charcoal grill. I put the coals along the sides, and browned the wings over the coals turning every several minutes, flipping a total of 4 X’s. Then the wings went in the center with a water pan underneath and I left the air vents in the charcoal kettle wide open. One more thing, I soaked several handfuls of Mesquite wood chips in water, and placed the soaked chips over the coals when i moved the wings to the center of the grill, for about 20 minutes, so they also got a nice smoke on them. I followed your marinade recipe exactly as you wrote, now since my wife and her Aunt wont eat anything hot, I only submerged the wings I ate in the Korean sauce, and they were very good. Just the right amount of heat, with a nice spicy flavor. Can’t wait to do these again. Thank you for the recipe!
Rasa Malaysia
Hi Jake, wow, you were fast I just posted this a few days ago. Your method sounds very intriguing, you are definitely a pro! So glad you enjoyed these spicy Korean chicken wings.
Tony L
Hi Rasa, I made these Friday night. I doubled the sauce recipe so I could have a nice dipping sauce too. I cooked the chicken at 450f for about 40 min. They came out crispy and delicious. I put salt and pepper and just a little Siracha and soy sauce too when I baked them. I could not find Korean chili paste or Chili powder locally so I had to substitute Siracha for the paste and little smoked paprika and cayenne for the powder. I also added a small cornstarch slurry to thicken the sauce. I know the flavor profile would be different but the measurements worked and they were Very good. Too spicy for my girl but perfect for me! Ready to try the next recipe!
Rasa Malaysia
Hi Tony, thanks for trying my Spicy Korean Chicken Wings recipe. Your adapted recipe sounds absolutely perfect, I love it. :)
Laurie
I think my husband would absolutely love these. Thanks so much for sharing!
Mandy Ryd.
They were amazing! Made them for super bowl and they are now my husband’s favorite. Made to recipe except I doubled the recipe and did 4 pounds. I like extra sauce on my wings. We wanted to have Korean wings similar to Wing Stop (that was a seasonal flavor and we miss it!). These were even better than the ones we get from Wing Stop. Thank you for posting.
Rasa Malaysia
Hi Mandy, thanks for loving my Spicy Korean Chicken Wings recipe. I am so happy that you guys enjoyed the recipe. :)
Anna
It’s 400 Celsius or Farenhait?
Rasa Malaysia
400F
Sue Moore
Hello
What can you use to sub the Korean chili powder and the chili paste?
I have Lan Chi chili paste with garlic which I can use for the chili paste, but not sure about the powder.
Would regular chili powder work?
These sound so good, but getting some spices are hard and we want the same flavor. Can I suggest listing substitutions in the future?
5 stars because it sounds sooo good!
Thank you for sharing!
Sue
Christina
You can order the Korean chili paste, gochujang from Amazon. No need to substitute with other ingredients.
I live in extreme rural Nebraska. I’ve learned to order my ingredients online and make occasional shopping trips to Denver.
This recipe is delicious,but a little too hot for me. What can I do to tone down the spice a bit?
Rasa Malaysia
Cut down the Gochujang if you want less heat. :)
Carole
Delicious and easy to make! Love this recipe and will make many times I’m sure!
Carole
Baked @400F for 1 hr. More tender.
marie
What can be the alternative for korean chilli paste?
Carole
I used Sambal Oelek chili paste. I purchased it from the Asian section at our grocery store.
Raily
Hi Rasa,
Can you provide the nutrition facts for this recipe? Thanks!