Korean-flavored Baked Chicken Wings

These Korean-flavored chicken wings are oven baked, not fried, yet finger-licking delicious! The recipe includes two different marinades. 
Korean flavored Chinken Wings - Korean-flavored Baked Chicken Wings
 
We had a few friends over on Super Bowl Sunday. I am not a football fan, but I enjoy hosting a small party to get together with friends and watch the big game together, as we cheer for our favorite team. This time it was unanimously the Steelers. For some of our friends, the best part of the evening seemed to have been the food. My favorite from the Super Bowl menu always is chicken wings. This time, I oven baked chicken wings two different flavors – spicy and savory. They were so finger-licking delicious that my friends asked for my recipes.
 
Korean-flavored Baked Chinken Wings

 

Korean-flavored baked chicken wings two ways

Korean flavored Chinken Wings 150x150 - Korean-flavored Baked Chicken Wings
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5 from 2 votes

Korean-flavored Baked Chicken Wings

These Korean-flavored chicken wings are oven baked, not fried, yet finger-licking delicious! The recipe includes two different marinades. 
Prep Time10 mins
Cook Time30 mins
4 hrs
Total Time12 mins
Course: Appetizer
Cuisine: Korean
Keyword: chicken wings, Korean, marinades, oven-baked
Servings: 4
Author: Hyosun

Ingredients

  • 24 wing pieces about 3 pounds for each marinade

Spicy marinade:

  • 1/3 cup Korean red chili pepper paste gochujang
  • 1/3 cup barbecue sauce any type
  • 2 tablespoons soy sauce
  • 2 tablespoons rice wine or mirin
  • 1 tablespoon sesame oil
  • 1 to 2 tablespoons honey
  • 1 tablespoon minced garlic
  • 1 teaspoon finely grated ginger
  • 1/4 teaspoon pepper

Sweet and savory marinade:

  • 1/2 cup soy sauce
  • 3 tablespoons rice wine or mirin
  • 1 tablespoon lemon juice
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons honey
  • 1 tablespoon brown sugar
  • 1 tablespoon minced garlic
  • 2 teaspoons grated ginger
  • 1/4 teaspoon pepper

Instructions

  • Rinse the chicken wings and drain the water. Mix all the ingredients for each marinade together. 
  • Pour the sauce over the chicken and coat all the pieces with sauce. Cover and refrigerate for at least 4 hours (overnight for best results).
  • Let them sit at the room temperature for 30 minutes before cooking. Preheat the oven to 425 degrees. Line a baking sheet with aluminum foil. Place the chicken wings in a single layer and bake for 25 to 30 minutes until the skin is crisp and golden. Turn them over halfway during baking and baste with the sauce. Reduce the heat level if the wings are browning too quickly. 
  • You can also grill these chicken wings on a gas or charcoal grill over moderate heat for 15 to 20 minutes, turning frequently. Repeat the process with the second marinade.
Tried this recipe?Mention @koreanbapsang or tag #koreanbapsang!
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