Baked Korean Chicken Wings are a delicious combination of sweet, spicy, and savory flavors, featuring tender chicken coated in a bold Korean-inspired marinade. Made with gochujang, gochugaru, honey, soy sauce, and garlic, these oven-baked wings deliver the irresistible flavor of Korean barbecue without deep frying. They’re perfect for game day, parties, or a flavorful homemade dinner.
The secret to these spicy Korean chicken wings is the marinade. Gochujang, a fermented Korean chili paste, adds rich, savory heat, while gochugaru (Korean chili flakes) provides another layer of spice. Honey balances the heat with sweetness, and soy sauce, oyster sauce, rice wine, and minced garlic create a deeply flavorful coating that caramelizes beautifully in the oven.
What makes this recipe especially interesting is the preparation. The chicken wings are first soaked in milk with rosemary, salt, and black pepper before being coated in the Korean BBQ marinade. After marinating in the refrigerator for at least four hours, the wings are arranged on a baking tray and cooked in a hot oven until browned.
For convenient preparation, a large rimmed baking sheet on Amazon provides plenty of room to arrange the wings in a single layer for more even cooking.
These gochujang chicken wings make a fantastic appetizer for gatherings or a satisfying main dish served with steamed rice and vegetables. For a different flavor, try our Crispy Baked Chicken Wings or Japanese-Style Chicken Wings.
Whether you’re planning a weekend gathering or exploring Korean-inspired recipes, these Baked Korean Chicken Wings offer an exciting combination of savory, sweet, and spicy flavors. Garnish with toasted sesame seeds and chopped green onions for a colorful finishing touch.
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Baked Korean Chicken Wings
- Total Time: 5:15
- Yield: 4 1x
Ingredients
- 1kg (2.2 pounds) chicken wings (drumettes & wingettes – even chicken thighs)
- 1 cup (250ml) milk
- 1/4 tsp fine sea salt
- 1/4 tsp ground black pepper
- 1 Tbsp dried rosemary leaves
- roasted sesame seeds (optional) – to garnish
- green onions, chopped (optional) – to garnish
- Marinade (mix these together in a bowl)
- 1 Tbsp Korean chili flakes (Gochugaru)
- 1 Tbsp Korean chili paste (Gochujang)
- 1 Tbsp honey
- 1 Tbsp soy sauce
- 1 Tbsp msg free oyster sauce
- 1 Tbsp rice wine
- 1 tsp minced garlic
Instructions
- Rinse the chicken in cold tap water and put it into a bowl. Add the milk, salt, black pepper and rosemary leaves then mix them well. Cover the bowl and leave it in the fridge for about 20 minutes. Drain off the milk. (Leave any rosemary residue on the chicken as it is. It will add a nice aroma once baked.)
- Put the chicken into a large zipper lock bag and add the sauce. Seal the bag and vigorously shake the bag and massage the chicken so that the sauce smears well into the chicken. Alternatively, you can use a brush to paste the sauce onto the chicken. Marinate it for at least 4 hrs in the fridge.
- Preheat the oven at 240 C/ 464 F (on the fan forced setting) for 20 mins. Take the chicken out from the fridge. Lay down a baking paper on top of the oven tray and line up the chicken. Make sure they are not stacked up on top of each other.
- Put the tray into the oven and bake it at 240 C/ 464 F for 10 mins. Take the tray out and turn the chicken over and put it back in the oven. Bake it a further 10 mins or until charred on the skin.
- Serve – Optionally, garnish with some sesame seeds and/or green onion.
- Prep Time: :25
- Marinade Time: 4:00
- Cook Time: :50
- Category: Appetizer
- Method: Oven
- Cuisine: Korean