Sticky Korean Chicken WingsJump to Recipe
With March Madness right around the corner, you better believe I have a great game day recipe for you. Check out these addictive Sticky Korean Chicken Wings! Make these and you’ll be happy even if your bracket is busted!
The thing that makes these wings special is a special sauce using Gochujang Korean chili sauce! Luckily, you can find it in most grocery stores these days, which is great because it has a really unique spicy/sweet flavor. You need it for these wings!
These wings are best if you bake them actually (which is great because you don’t need a fryer). Baking the wings gives the sauce a chance to thicken on the wings and turn into a sticky sauce. YUM.
Make these wings. Watch some sports!
- Want a different game day appetizer? Try this Buffalo Bread or these mushroom and scallion flatbreads!
Sweet Korean Chicken Wings
- 3 pounds chicken wings
- 2 tablespoons neutral oil
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- ¼ cup gochujang sauce
- 2 tablespoons brown sugar
- 1 tablespoon minced ginger
- 1 tablespoon soy sauce
- 1 tablespoon rice wine vinegar
- 1 teaspoon sesame oil
- Scallions garnish
- Preheat oven to 375 degrees F. Toss chicken wings with oil, salt, and pepper and spread out evenly on a baking sheet. Bake chicken wings for 50 minutes until they are golden brown.
- Meanwhile stir together sauce ingredients.
- When chicken wings are done, toss wings with half of the sweet Korean chili sauce. Return to sheet pan and spread out. Turn oven up to 400 degrees F. and bake for another 10-15 minutes until they are caramelized.
- Remove wings and toss with the rest of the sauce. Serve wings with minced scallions and any sauces you might like, although they are good without any dipping sauce.
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Sticky Korean Chicken Wings Recipe
These wings are really simple to make. Most importantly, no need to bust out the fryer for them. They are best baked so the sauce can caramelize on the wings.
To start the wings, you want to actually cook them without the sauce on them. So just toss them with some neutral oil, salt, and pepper.
Bake the wings at 375 degrees F. for about 50 minutes on a baking sheet.
While the wings are baking, let’s talk sauce!
This stuff is the magic stuff you’ll need for this Korean sauce.
Mix that together with some soy sauce, rice wine vinegar, fresh ginger, brown sugar, and sesame oil.
This is magical stuff. It hits all the key flavor notes!
When your wings are done baking, they should have lots of crispy bits on them. This is a good thing.
The Double Toss Method
This is how to make these Sticky Korean Hot Wings really special. When they are done baking, toss them with half of the sweet Korean sauce. Boom.
Then crank the oven up to 400 degrees F. and spread them out on the baking sheet. Bake them a second time for 10-15 minutes. This will really caramelize the sauce on the wings!
Then toss them a second time with the last half of the sauce.
It’s the perfect chicken wing method for a sticky sauce like this! So delicious.
- Don’t like spicy wings? Try out these Garlic Butter Chicken Wings!
You could serve these sweet Korean chicken wings with blue cheese or ranch, but honestly I don’t think they need any sauce. They are great just like this, with maybe some fresh scallions on them.
Be the tailgating hero with these bad boys!