If you’re craving restaurant-quality Korean chicken wings, this Korean chicken wings recipe is exactly what you need! These wings are perfectly crispy on the outside, juicy on the inside, and coated in a sweet, spicy, and sticky gochujang glaze. Whether you choose to bake, double-fry, or air-fry, this recipe guarantees bold Korean flavors with an irresistible crunch.
What makes this Korean chicken wings recipe special? It’s all about the sauce! The combination of gochujang, soy sauce, garlic, honey, and sesame oil gives these wings a deep umami flavor with just the right balance of heat and sweetness.
So, grab your ingredients, fire up the oven or stovetop, and let’s get cooking!
Introduction: The Best Korean Chicken Wings Recipe
- Why You’ll Love This Recipe
- The Secret to Perfectly Crispy Wings
- Baked Korean Chicken Wings
- Twice-Fried Korean Chicken Wings
- Air Fryer Korean Wings
Key Ingredients for Korean Chicken Wings
- Essential Ingredients for Crispy Wings
- The Sticky Gochujang Sauce
How to Make Korean Chicken Wings (Step-by-Step)
- Oven-Baked Korean Wings Recipe
- Twice-Fried Korean Chicken Wings Recipe
- Air Fryer Korean Chicken Wings Recipe
Why Double-Frying Makes Korean Chicken Wings Extra Crispy
Serving Suggestions: What to Eat with Korean Chicken Wings
- Best Side Dishes
- Perfect Drink Pairings
Storage & Reheating Tips for Korean Chicken Wings
- How to Store Leftover Wings
- The Best Ways to Reheat for Maximum Crispiness
FAQs About Korean Chicken Wings
- Can I Use Drumsticks Instead?
- How to Make Them Less Spicy?
- Can They Be Made Gluten-Free?
Bonus: Flavor Variations & Special Cooking Tips
- Soy Garlic Korean Wings
- Honey Butter Korean Wings
- Extra Spicy Gochujang Wings
- How to Eat Wings Like a Pro
Try This Recipe & Share Your Thoughts!
- Reader Engagement & Social Media Sharing
- Related Recipes You Might Love
Why This Is the Best Korean Chicken Wings Recipe
Why settle for takeout when you can make homemade Korean wings that taste even better? Here’s why you’ll love this recipe:
Incredibly crispy without deep frying – The baking powder technique makes them extra crunchy.
Sticky, flavorful gochujang glaze – The perfect blend of sweet, savory, and spicy.
Easy-to-follow steps – Whether you’re frying or baking, this recipe is foolproof.
Completely customizable – Adjust the heat, sweetness, or crispiness to your liking.
Perfect for parties – These Korean-style chicken wings make a great appetizer or game-day snack!
Types of Korean Chicken Wings Recipe
There’s more than one way to make Korean-style chicken wings, so choose your favorite cooking method:
Baked Korean Chicken Wings – A healthier option that still delivers crispy skin.
Twice-Fried Korean Chicken Wings – The double-frying method gives them that signature crunch.
Air Fryer Korean Wings – A fast and easy way to enjoy crispy wings with less oil.
No matter which method you choose, this Korean chicken wings recipe guarantees restaurant-worthy wings at home!
Essential Ingredients for Korean Chicken Wings Recip
To make the best Korean chicken wings recipe, you’ll need a few key ingredients:
For the Chicken Wings
✔ 2 lbs chicken wings (split into drumettes & wingettes)
✔ 1 cup milk (for marinating)
✔ 1 tsp salt
✔ ½ tsp black pepper
✔ ½ tsp dried rosemary (optional, removes the gamey smell)
For the Crispy Coating (Fried Wings Only)
✔ ½ cup cornstarch
✔ ½ tsp baking soda
✔ ½ tsp salt
For the Sticky Gochujang Glaze
✔ 3 tbsp gochujang (Korean chili paste)
✔ 2 tbsp soy sauce
✔ 2 tbsp honey
✔ 1 tbsp brown sugar
✔ 1 tbsp garlic (minced)
✔ 1 tsp ginger (grated)
✔ 1 tbsp rice wine or mirin
✔ 1 tsp sesame oil
✔ 1 tbsp tomato sauce or ketchup
✔ 1 bird’s eye chili (optional, for extra heat)
For Garnishing
✔ Sesame seeds
✔ Chopped green onions
This Korean chicken wings recipe uses authentic Korean ingredients that bring out deep, rich flavors. Now, let’s dive into the cooking process!
How to Make Korean Chicken Wings Recipe (Step-by-Step Guide)
Oven-Baked Korean Wings Recipe
Want crispy oven-baked Korean wings recipe without frying? Follow these steps:
Marinate the Wings – Soak wings in milk, salt, black pepper, and rosemary for at least 4 hours (or overnight) to remove any gamey flavor.
Prep the Wings – Pat the wings completely dry, toss them with baking powder, and place them on a wire rack over a baking sheet.
Bake at High Heat – Preheat oven to 428°F (220°C) and bake wings for 15 minutes. Flip and bake for another 10 minutes.
Broil for Extra Crispiness – For that crispy, caramelized skin, broil the wings for 2 minutes per side.
Make the Sticky Sauce – In a saucepan, simmer gochujang, soy sauce, honey, garlic, ginger, and sesame oil until thick.
Coat & Serve – Toss the baked wings in the sauce, garnish with sesame seeds and green onions, and enjoy!
Pro Tip Korean chicken wings recipe : Using baking powder instead of flour dries out the skin, helping it get extra crispy!
Twice-Fried Korean Chicken Wings Recip
If you want super crispy Korean chicken wings, double-frying is the way to go!
Dry the Wings Overnight – Lay the wings on a tray and refrigerate overnight for maximum crispiness.
Coat the Wings – Mix cornstarch, baking soda, and salt. Toss the wings in this mixture for an ultra-light coating.
First Fry (Low Heat) – Heat oil to 320°F (160°C) and fry the wings for 5 minutes to cook through.
Second Fry (High Heat) – Increase oil temperature to 395°F (200°C) and fry the wings again for 5 minutes to create an extra-crunchy crust.
Make the Sauce – In a saucepan, simmer gochujang, soy sauce, honey, garlic, and sesame oil until thick.
Toss & Serve – Coat the crispy wings in the sauce and serve immediately!
Pro Tip for best Korean chicken wings recipe: The first fry cooks the meat, while the second fry crisps up the skin. This double-frying method gives you extra crunchy wings!
Air Fryer Korean Chicken Wings Recipe
Looking for a healthier way to make Korean chicken wings recipe? Try the air fryer method!
Preheat the Air Fryer – Set it to 350°F (180°C).
Arrange Wings in a Single Layer – Place the wings in the basket, ensuring they don’t overlap.
Cook in Two Stages – Air-fry for 10 minutes, then flip and increase the temperature to 395°F (200°C). Cook for another 10-12 minutes.
Toss in Sauce & Serve – Coat the wings in the sticky gochujang glaze and enjoy!
Pro Tip Korean chicken wings recipe: Air fryer Korean wings get crispy without the oil, making them a lighter but still delicious option!
Why Double-Frying Makes Korean Chicken Wings Extra Crispy
Still wondering why Korean fried chicken is so crispy? It’s all about the double-fry technique:
The first fry cooks the meat and renders excess fat.
The second fry crisps up the skin for a shatteringly crunchy bite.
The result? Perfectly crispy Korean chicken wings every time!
Want a crispy oven method? Use baking powder in the spice rub and bake on a wire rack to allow air circulation!
What to Serve with Korean Chicken Wings
Pair your homemade Korean wings recipe with these delicious sides:
Perfect Brown Rice in a Rice Cooker – The best pairing!
Pickled radish – A classic side that cuts through the spice.
Cucumber and Tomato Feta Salad – Refreshing and light.
Storage & Reheating Tips for Korean Chicken Wings Recipe
So, you’ve made a big batch of these crispy, sticky Korean chicken wings, and now you’re wondering what to do with the leftovers? No worries—I’ve got you covered! Proper storage and reheating techniques will keep your wings just as crispy and flavorful as when you first made them.
How to Store Leftover Korean Chicken Wings
If you have any wings left (which, let’s be honest, is rare!), here’s how to keep them fresh:
Refrigeration: Place the wings in an airtight container and store them in the fridge for up to 3 days.
Freezing: For longer storage, lay the wings on a baking sheet, freeze for 1 hour, then transfer them to a zip-top freezer bag. They’ll last up to 3 months!
How to Reheat Korean Chicken Wings Without Losing Crispiness
Nobody wants soggy wings, so reheating them the right way is key!
Oven Method (Best for Crispy Results)
Preheat oven to 375°F (190°C).
Place wings on a wire rack over a baking sheet.
Bake for 15 minutes or until heated through.
Stovetop Method (Quick & Easy)
Heat a non-stick pan over medium heat.
Add a tiny bit of oil and toss the wings until warmed through.
Air Fryer Method (Best for Speed & Crispiness)
Set the air fryer to 375°F (190°C).
Cook wings for 5-7 minutes, flipping halfway.
Avoid the Microwave! It makes the wings soggy and ruins the crispiness.
FAQs About Korean Chicken Wings Recipe
Got questions about this Korean chicken wings recipe? Here are some common ones:
Q: Can I use drumsticks or thighs instead of wings?
Absolutely! Just adjust the cooking time. Drumsticks need about 8-10 extra minutes, and thighs should be cooked to an internal temp of 165°F (74°C).
Q: How do I make these wings less spicy?
If you want a milder version, simply reduce the gochujang and add extra honey or brown sugar to balance the heat.
Q: Can I make gluten-free Korean chicken wings recipe ?
Yes! Swap the soy sauce for gluten-free tamari and use cornstarch instead of flour.
Q: Can I prepare the sauce ahead of time?
Yes! The sticky gochujang glaze can be made 3-4 days in advance and stored in the fridge. Just reheat it on the stove before tossing it with the wings.
Q: What if I don’t have gochujang?
You can substitute it with a mix of sriracha and miso paste for a similar umami-rich, spicy kick
Special Bonus: The Secret to Extra Crispy Wings (Chef’s Tip!)
Want your Korean-style chicken wings to be next-level crispy? Here’s a pro trick used by professional chefs:
Baking Powder Magic: If you’re baking your wings, toss them in baking powder before cooking! It draws moisture out of the skin, making them super crispy without frying.
Resting the Wings: After coating the wings in cornstarch (for the fried version), let them sit for 15 minutes before frying. This helps the coating stick better, creating an even crunchier crust.
Freeze Before Frying: Sounds weird, right? But if you place your coated wings in the freezer for 30 minutes before frying, they’ll hold their crispiness even longer!
Flavor Variations: Customize Your Korean Chicken Wings!
Want to switch things up? Here are some delicious variations to try:
Soy Garlic Korean Chicken Wings – Skip the gochujang and replace it with extra soy sauce, garlic, and a splash of honey. This version is mild, sweet, and packed with umami!
Honey Butter Korean Wings – After frying or baking, toss the wings in a warm glaze of melted butter, honey, and soy sauce for a buttery, sweet twist.
Extra Spicy Gochujang Wings – Add sriracha, extra bird’s eye chilies, or Korean chili flakes for a wing that brings the heat!
Korean Orange Glaze Wings – Mix gochujang with orange juice and zest for a tangy, citrusy kick.
Korean Peanut Butter Wings – Blend gochujang with peanut butter and soy sauce for a nutty, spicy-sweet glaze.
Try This Korean chicken wings recipe & Share Your Thoughts!
If you loved this Korean chicken wings recipe, I’d love to hear from you! Drop a comment below and let me know how it turned out.
Don’t forget to snap a photo and tag me on social media—I love seeing your creations!
Looking for more crispy, flavorful chicken recipes? Check these out:
- Crispy Juicy Garlic Butter Chicken Thighs – Perfect for weeknight dinners!
- Ground Beef Bulgogi Recipe – Another must-try Korean dish.
- Honey BBQ Grilled Chicken – A smoky-sweet alternative to Korean wings.
- Perfect Brown Rice in a Rice Cooker – The best side dish for your wings.
- Cucumber and Tomato Feta Salad – A refreshing pairing for your spicy wings.
Final Thoughts: Make These Korean Chicken Wings Today!
So there you have it—the ultimate Korean chicken wings recipe! Whether you bake, fry, or air-fry, you’re guaranteed crispy, juicy, sweet, and spicy wings that will leave you craving more.
These sticky gochujang wings are:
Crispy without deep frying
Loaded with bold Korean flavors
Easier to make than you think
Perfect for parties, game nights, or weeknight dinners
So what are you waiting for? Grab those ingredients, whip up a batch, and enjoy the best homemade Korean chicken wings ever!