Description
Delicious and crispy Spicy Korean Chicken Wings marinated in a sweet and spicy sauce, baked for the perfect crunch without the oil.
Ingredients
Scale
- 2 pounds chicken wings
- 1/4 cup gochujang (Korean chili paste)
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- Salt and pepper to taste
- Sesame seeds for garnish
- Chopped green onions for garnish
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine gochujang, soy sauce, honey, vegetable oil, minced garlic, and grated ginger. Mix until well combined.
- Rinse the chicken wings and pat them dry with paper towels.
- Season the chicken wings with salt and pepper, then add the marinade, ensuring every wing is thoroughly coated. Let marinate for at least 20 minutes.
- Line a baking sheet with parchment paper and spread the wings out in a single layer.
- Bake the wings for 30-35 minutes, flipping halfway through.
- Remove from the oven, let cool for a few minutes, and top with sesame seeds and chopped green onions.
- Serve and enjoy!
Notes
For best results, allow chicken wings to sit at room temperature before cooking. Leftovers can be stored in the fridge for up to 3 days or frozen for 3 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 375
- Sugar: 8g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 75mg