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    Home » Meat

    Baked Chicken Wings

    Published 02/07/2021. Updated 02/08/2021

    Jump to Recipe

    These Korean-flavored baked chicken wings are finger-licking delicious! The recipe includes two different marinades — savory and spicy.

    DSC7899 2 e1612738829847 - Baked Chicken Wings
     
    If you like Korean fried chicken smothered in a sticky, spicy red sauce but do not like to deep fry or want a little healthier version, try these baked chicken wings. These are so finger-licking delicious!
     
    For those of you who also want to try the fried versions, you’ll love my yangnyeom chicken and dakgangjeong recipes.
     
    I’ve used this baked chicken wings recipe many times for my family and friends. It’s our game day favorite! I usually make both marinades (two batches) — savory and spicy. All I will say is that the chicken wings always disappear very quickly! Everyone love it!
     
    DSC7904 2 1 e1612738696346 - Baked Chicken Wings

    The marinades for baked chicken wings

    Spicy:

    The key ingredient of the sweet and spicy marinade is gochujang (Korean red chili pepper paste). Looking for that extra spicy kick? Just add some gochugaru (Korean red chili pepper flakes). You can also use a hot sauce such as Frank’s hot sauce for unique acidic flavor and heat. 

    In this recipe, I also used some BBQ sauce. It adds flavors and depth to the marinade. You can substitute it with ketchup if you want. Gochujang and ketchup work very well together! Or, simply use a little more gochujang. 

    Mild:

    The soy sauce-based marinade is mild but packed with flavors! It gets its sweetness from honey and sugar, and a little bit of lemon juice brightens up the flavors. Apple cider vinegar or rice vinegar will be a good substitute. Without saying, this savory marinade is great for kids and those who cannot handle spicy food!

    Baked chicken wings - Baked Chicken Wings

    Baking the chicken

    I normally bake the wings at 425°F (218°C) for 20 to 25 minutes. With my oven, it works great. I like that lightly charred, crispy golden skin. About halfway through, flip them over and baste each wing with the remaining marinade. 

    The cooking time and temperature will, however, depend on your oven and the size of the wings. Some of you reported the wings tend to burn at 425°F. The alternative is to bake at lower temperature and longer. I experimented to bake them at 400°F (204°C) for 15 min, flip them over, bake for another 15 minutes. Then, increase the oven temperature to 425°F and bake for another 10 minutes. This worked well too. 

    DSC7862 2 e1612739746742 - Baked Chicken Wings

    More Chicken Recipes

    Yangnyeom Chicken (Spicy Korean Fried Chicken)
    Dakgangjeong (Sweet Crispy Korean Fried Chicken)
    Dak Bulgogi (Chicken Bulgogi)
    Dak Galbi (Spicy Stir-fried Chicken)
    Jjimdak (Braised Chicken)

    DSC 1091 2 e1580359410722 - Baked Chicken Wings

    For more Korean cooking inspirations, follow along on YouTube, Pinterest, Twitter, Facebook, and Instagram.

    DSC7862 2 e1612739746742 500x500 - Baked Chicken Wings

    Korean-flavored Baked Chicken Wings

    4.34 from 39 votes
    Appetizer, Snack
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    4 hours
    Servings: 4
    Print Recipe

    Ingredients

    • 24 wing pieces about 3 pounds for each marinade

    Spicy marinade:

    • 4 tablespoons gochujang Korean red chili pepper paste
    • 4 tablespoons barbecue sauce any type
    • 2 tablespoons soy sauce
    • 2 tablespoons rice wine or mirin (or white wine)
    • 1 tablespoon sesame oil
    • 1 tablespoon 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. 
      DSC7820 e1612740956397 640x427 - Baked Chicken Wings
    • Combine the marinade with the chicken wings and coat all the pieces well. Cover and refrigerate for 2 to 4 hours (overnight for best results). Let them sit at room temperature for 30 minutes before cooking. Preheat the oven to 425°F (218°C).
      DSC7769 3 e1612740978886 640x427 - Baked Chicken Wings
    • Line a baking sheet with aluminum foil. Place the chicken wings in a single layer and bake for 20 to 25 minutes until the skin is crisp and golden. Flip them over halfway through and baste/spoon the remaining marinade over each wing. Alternatively: Bake them at 400°F (204°C) for 15 minutes, flip them over, bake for another 15 minutes. Then, increase the oven temperature to 425°F, baste, and bake for another 10 minutes. This worked really well too. 
      DSC7772 e1612741053723 640x427 - Baked Chicken Wings
    • Turn them over halfway during baking and baste with the leftover marinade. Reduce the heat level if the wings are browning too quickly. (See notes.)
      DSC7849 e1612741120338 640x427 - Baked Chicken Wings

    Notes

    1. The time required can vary depending on the oven. Keep your eye on the chicken while baking and adjust the heat level and time as necessary.
    2. 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!

    This recipe was originally posted in February 2011. I’ve updated it here with more information, new photos and improved recipe. 

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    Hi! I'm Hyosun, and I am a Korean-American mom of two wonderful grown-up children. Here, you will learn how to cook Korean dishes the way we Koreans traditionally eat at home. Read More...

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