Get ready to set your taste buds on fire with the most mind-blowing Korean chicken wings you'll ever experience! These aren't just ordinary wings - they're a flavor explosion that will transport you straight to the bustling streets of Seoul with every single bite. Imagine crispy, caramelized chicken wings glazed in a dangerously delicious gochujang sauce that perfectly balances heat, sweetness, and umami - this recipe is about to become your new obsession!
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Cuisine: Korean
Serves: 4 servings
Ingredients
- 2 pounds chicken wings
- 1/4 cup gochujang (Korean chili paste)
- 1/4 cup soy sauce
- 2 tablespoons honey
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1 teaspoon ginger, grated
- Sesame seeds for garnish
- Chopped green onions for garnish
Instructions
- Preheat your oven to 400°F (200°C). This ensures that the chicken wings will cook evenly and get crispy.
- In a large mixing bowl, combine the gochujang, soy sauce, honey, sesame oil, minced garlic, and grated ginger. Whisk these ingredients together until the mixture is smooth and well combined. This will be your marinade and sauce for the wings.
- Rinse the chicken wings under cold water and pat them dry with paper towels. This helps to remove excess moisture, allowing for a crispier finish.
- Add the chicken wings to the bowl with the marinade. Toss the wings thoroughly in the sauce, ensuring that each wing is well coated. For best results, let the wings marinate for at least 15 minutes. If you have more time, marinating them for up to 2 hours in the refrigerator will enhance the flavor.
- Line a baking sheet with aluminum foil and place a wire rack on top. This allows air to circulate around the wings, resulting in a crispy texture. Arrange the marinated chicken wings on the rack in a single layer, making sure they are not touching each other.
- Place the baking sheet in the preheated oven and bake the wings for 30-35 minutes, turning them halfway through the cooking time. This helps them cook evenly and develop a nice golden-brown color.
- While the wings are baking, you can prepare your garnishes. Chop the green onions finely and set them aside. You can also toast sesame seeds in a dry skillet over medium heat for a few minutes until they are golden brown, enhancing their flavor.
- Once the wings are done baking, they should be crispy and caramelized. Remove them from the oven and let them rest for a few minutes.
- Transfer the wings to a serving platter. Drizzle any remaining marinade over the top for extra flavor.
- Garnish the wings with toasted sesame seeds and chopped green onions before serving. Enjoy your delicious Spicy Korean Chicken Wings!
Tips
- Marination is Key: For maximum flavor, try to marinate your wings for at least 30 minutes, or even overnight if possible. This allows the gochujang and soy sauce to deeply penetrate the meat.
- Crispy Wing Technique: Using a wire rack on your baking sheet is crucial for achieving that perfect crispy exterior. The elevated surface allows hot air to circulate around the wings, preventing sogginess.
- Don't Overcrowd: Make sure your wings are spread out in a single layer and not touching each other. This ensures even cooking and helps them get that beautiful golden-brown color.
- Sesame Seed Toasting: Take an extra minute to toast your sesame seeds. The extra step brings out a nutty, rich flavor that elevates the entire dish.
- Sauce Control: If you prefer less heat, you can reduce the amount of gochujang or mix it with some additional honey to mellow the spice level.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 12g
Protein: 28g
Fat: 24g
Saturated Fat: 6g
Cholesterol: 110mg
