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–+ servings

Spicy Korean Chicken Wings

Crispy baked (or fried) chicken wings tossed in a sticky-sweet gochujang sauce with garlic, ginger, and sesame. Perfect party wings with that classic Korean fried chicken flavor.
Amanda
Prep Time 15 minutes
Cook Time 55 minutes
Rest time 15 minutes
Total Time 1 hour 25 minutes
Serving Size 4 servings

Equipment

  • Large mixing bowl
  • Baking sheet
  • Wire rack
  • Parchment paper or aluminum foil
  • Small saucepan
  • Whisk or spoon
  • Measuring cups and spoons
  • Tongs
  • Meat thermometer

Ingredients

  • 2 lb chicken wings drumettes and wingettes, separated
  • 1/2 cup potato starch or cornstarch
  • 1 tbsp baking powder optional, for extra-crispy baked wings
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp vegetable oil for baking; omit if air-frying
  • 3 tbsp gochujang Korean red pepper paste
  • 2 tbsp honey
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 2 cloves garlic minced
  • 1 tsp gochugaru Korean red pepper flakes (adjust to taste)
  • 1 tsp fresh ginger grated
  • 1 tbsp toasted sesame seeds for garnish
  • 2 green onions sliced, for garnish

Instructions

  • Preheat the oven to 425°F (220°C). Line a baking sheet with foil or parchment and set a wire rack on top. Lightly oil the rack (or brush with a little oil) to prevent sticking.
  • Pat the wings very dry with paper towels. For best results, let them rest uncovered at room temperature for 15 minutes while the oven heats.
  • In a large bowl, combine potato starch (or cornstarch), baking powder (if using), salt, and pepper. Toss the wings until evenly coated. Drizzle with vegetable oil and toss again to lightly coat.
  • Arrange wings in a single layer on the rack. Bake for 30 minutes, flip, then bake 25–30 minutes more until deeply golden and crisp. Check that the thickest part reaches 165°F (74°C).
  • While the wings bake, make the sauce: in a small saucepan over medium heat, whisk together gochujang, honey, soy sauce, rice vinegar, sesame oil, garlic, gochugaru, and ginger. Simmer 2–4 minutes, stirring, until glossy and slightly thickened.
  • Transfer hot wings to a clean mixing bowl. Pour over the warm sauce and toss until every wing is well coated.
  • Finish with toasted sesame seeds and sliced green onions. Serve immediately.

Notes

Extra sauce: Make a double batch if you want plenty for dipping. Leftover sauce keeps refrigerated for up to 1 week; loosen with a splash of water if it thickens.
Baking powder tip: Baking powder (not baking soda) helps crisp the skin when baking; it’s optional but recommended.
Don’t crowd the pan: Use two baking sheets if needed so air can circulate for maximum crispiness.
Air fryer option: Cook wings at 380°F (193°C) for 22–26 minutes, flipping halfway, then increase to 400°F (204°C) for 3–5 minutes to crisp. Toss with sauce.
Frying option: Fry at 350°F (175°C) for 10–12 minutes per batch until golden and crisp, then toss with warm sauce.
Serving ideas: Great with pickled radish, cucumber salad, or steamed rice to balance the heat.

Nutrition

Calories: 520kcal | Protein: 38g | Saturated Fat: 8g | Cholesterol: 170mg | Sodium: 980mg