These baked finger-licking spicy Korean chicken wings are super flavorful with authentic Korean spices and even more perfect for game day!
- 1–2 lbs chicken wings- wings split, tips discarded
- Fresh ground pepper
- 1/2 tsp red pepper flakes
- 3 garlic cloves, thinly sliced
- 2 tbsp Korean red chili paste, Gochujang
- 2 tbsp soy sauce
- 1 tsp freshly grated ginger
- 1 tbsp Korean chili powder (regular chili powder will do if you’re unable to find Korean kind)
- 1 tbsp apple cider vinegar
- 2 tbsp brown sugar
- 2 tbsp water
- 1 tbsp toasted sesame oil
- Garnish with sesame seeds and thinly sliced green onion/scallions
- Preheat the oven to 450°F
- Line a large baking sheet with foil or use nonstick cooking spray, or a baking liner.
- Season wings with salt, pepper, and red pepper flakes.
- Place wings, skin side up onto baking sheet and roast for about 40-45 minutes until golden brown, crispy, and cooked-through.
- While wings cook, in a small sauce pan, combine remaining ingredients (except sesame seeds and scallions) over medium-low heat on the stove. Mix thoroughly and then turn heat off once sauce begins to boil.
- Once wings are done, place them into a bowl and immediately pour sauce onto wings. Stir to fully coat wings.
- Garnish wings with sesame seeds and scallions, if desired.
This recipe was adapted from Food & Wine.
- Category: Appetizer
- Cuisine: Korean