5 from 1 vote
Korean-flavored Baked Chicken Wings
Prep Time
10 mins
Cook Time
30 mins
Total Time
12 mins
These Korean-flavored chicken wings are oven baked, not fried, yet finger-licking delicious! The recipe includes two different marinades. 
Course: Appetizer
Cuisine: Korean
Keyword: chicken wings, Korean, marinades, oven-baked
Servings: 4
Author: Hyosun
  • 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
  1. Rinse the chicken wings and drain the water. Mix all the ingredients for each marinade together. 
  2. 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).
  3. 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. 

  4. 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.