Spicy Korean Chicken Wings Recipe
These insanely addictive baked Korean chicken wings are sweet and savoury and super delicious. Try to find gochujang— Korean red chili fermented red pepper bean paste and the spicy red pepper powder, gochugaru . I buy it at at my local
Ingredients
- 3 lbs chicken wings, split and tips
- discarded
- For the Chicken Dust
- ¼ cup rice flour
- ½ cup tapioca flour (or tapioca starch)
- 1 tbsp baking powder
- 2 tsp kosher salt
- ½ tsp white pepper (or finely ground
- black pepper)
- For the Spicy Korean Sauce
- 3 tbsp gochujang (or use sriracha)
- 1 tbsp gochugaru (or use chipotle chili
- powder or red pepper flakes)
- 3 tbsp soy sauce (or tamari)
- 1 tbsp honey
- 1 tbsp rice vinegar
- 1 tbsp melted butter, optional
- 2 tsp sesame oil
- For Garnish
- 2 green onions, minced
- 1-2 tbsp roasted sesame seeds*
Instructions
- 1
Preheat oven to 425˚F CONVECTION. Line two baking sheets with foil. Generously spray the foil with oil spray or brush with oil. Alternatively, if you have a baking rack (one that you may use to cool cookies on), place the rack on a cookie sheet.
- 2
In a small bowl, mix the Chicken Dust together. Sprinkle the wings with the Chicken Dust. Spread the wings over the baking sheets or on the baking rack. Bake for 45 minutes to 1 hour, flipping the wings once over the cooking time.
- 3
In the meantime, make the Spicy Korean Sauce. Combine all the sauce ingredients in a large bowl (one that will accommodate the cooked wings).
- 4
When the wings come out of the oven, immediately toss them in the Spicy Korean Sauce, making sure they are completely coated.
- 5
Place wings on a patter and sprinkle with green onion and sesame seeds. Serves 4-
- 6
To roast sesame seeds, simply place them in a dry fry pan on low heat, and cook until golden brown. You will need to toss them around a few times.
Tips & Storage
- How to Store
- Refrigerate leftovers in an airtight container for up to 3-4 days. Chicken and turkey reheat well in the oven at 325°F to keep the meat moist.
- Can I Freeze This?
- Absolutely. Cool completely and store in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Cooking Tip
- Use a meat thermometer to ensure poultry reaches an internal temperature of 165°F (74°C) for food safety. Let it rest for 5-10 minutes after cooking for juicier results.
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Frequently Asked Questions
How do I make Spicy Korean Chicken Wings?
This Spicy Korean Chicken Wings recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 21 ingredients and the recipe is designed for home cooks of all skill levels.
Can I make this spicy korean chicken wings ahead of time?
Yes! This recipe stores well in the refrigerator for 3-4 days and can be frozen for up to 3 months. Reheat gently before serving.