You’re going to love these sweet and spicy Korean Chicken Wings, made using only 3 ingredients! They’re super addicting and insanely good. I dare you to eat just one.
I’m a huge fan of Korean cuisine. I love going out to the local Korean restaurants and trying new menu options. Occasionally, I like to experiment in the kitchen with recipes and ingredients inspired by my visits. Dolsot bibimbap is one of my favorite kitchen experiments so far, with seasoned beef and veggies, crunchy rice and a sunny side egg on top.
I’m also a fan of gochujang, which is a Korean chili paste. It’s become one of my favorite ingredients. You can buy it online, at Asian markets, or in the international aisle of many grocery stores. Gochujang has a sweet and spicy (but not too spicy) flavor that I often use in our meals. It’s very thick, but you can water it down to make a dipping sauce or condiment that goes well with various proteins and rice.
- Chicken wings
- Extra virgin olive oil
How to Make Korean Chicken Wings
These Korean chicken wings are basically gochujang wings. All I’ve done here is thinned out the gochujang paste with olive oil and water to make it easier to base the wings with (you could also use just water). To prepare them, you start by tossing the wings in olive oil and salt.
After roasting the wings in the oven until they’re cooked through, baste them generously with the gochujang and stick them under the broiler.
The sauce will cling to the meat, and the sugars in the chili paste will darken some spots for a touch of char.
After they’ve finished cooking, the meat falls right off the bone. I used chives as a colorful garnish for the final photos, but that’s not a necessary ingredient. The wings have more than enough flavor on their own.
I dare you to eat just one! You’re going to love these.
How Long Do Chicken Wings Keep In The Refrigerator?
These wings should keep for 3-4 days, possibly longer.
More Chicken Recipes
You can also see my full archive of chicken recipes here!
Korean Chicken Wings
- 3 pounds chicken wings
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon kosher salt
- 3/4 cup gochujang chili paste
- Preheat the oven to 400 degrees F. Line a baking sheet with aluminum foil.
- Place the chicken wings in a large bowl along with 1⁄4 cup of olive oil. Toss to coat evenly and spread the wings in a single layer on the baking sheet. Sprinkle with the salt and roast for 50 minutes.
- While the wings are roasting, whisk the gochujang, the remaining 2 tablespoons of oil, and 2 tablespoons of water in a medium bowl.
- When the wings finish cooking, remove them from the oven, carefully place an oven one the one of the top shelves and turn on the broiler to low. Use a pastry brush to generously baste the wings with the sauce and drizzle any remaining sauce over the top. Broil for 5 to 10 minutes, until the sauce is cooked on and slightly charring (do not over-broil, as the sauce can burn easily).
- Serve immediately. Leftovers will keep in the refrigerator for 3-4 days.
Please read my full post for additional recipe notes, tips, and serving suggestions!
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