Baked Sticky Korean Wings are an easy game day snack! These wings are so simple to make with an easy easy dry rub of pantry staple spices. Baking them in the oven makes them lighter than fried, but they're still super crispy. Toss them in the Korean-inspired sauce made with Gochujang.
Ingredients You'll Need:
- Chicken Wings - separated into the flats and drums. You can buy them like this (my preferred choice) or do it yourself. Here's a tutorial.
- Baking Powder - This is the secret ingredient to get crispy wings without frying!
- Spices - Salt, Pepper, Garlic Powder, and Onion Powder
- Gochujang Paste - You can adjust this amount to make them more or less spicy.
- Soy Sauce - I like to use low sodium soy sauce.
- Rice Wine Vinegar
- Honey - To slightly sweeten the sauce
- Sesame Oil
- Fresh Ginger and Garlic - You can swap in ground ginger and garlic powder.
- Sesame Seeds - For garnish
- Green Onions - For garnish
How to Make Baked Chicken Wings
- Prep Wings - Thoroughly pat dry the wings and toss with the baking powder and spices.
- Bake Wings - Line a baking sheet with foil (for easy cleanup) and add a baking rack. Place the wings on the rack with space in between. Bake in the preheated oven until cooked through and crispy.
- Make Korean Sauce - While the wings are cooking make the Korean-inspired sauce. Add the sauce ingredients to a small saucepan and heat over medium. Bring the sauce to a simmer and allow to simmer for 10-15 minutes until the sauce has reduced and slightly thickened. It should coat the back of a spoon.
- Toss Wings in Sauce - When the wings are done baking, add to a bowl and toss with the sauce. Sprinkle with sesame seeds and sliced green onions.
What is Gochujang?
Gochujang paste is a staple ingredient in Korean cooking. It is a thick, spicy yet slightly sweet, red paste made from red Chile pepper flakes, sticky rice, fermented soybeans, and salt. The paste has a good level of heat so a small amount can go a long way.
You can buy Gochujang paste in the condiment aisle of a Korean market, in the ethnic aisle of a major grocery store, or even online. It is usually in a small, red square tub.
Storage and Reheating
Storage - Leftovers can be stored in an airtight container in the fridge for 4 days.
Reheating - You can reheat them in the oven or in the air fryer to restore their crispiness.
Frequently Asked Questions
It all depends on the amount of Gochujang sauce the you use. As written, these wings are a moderate spice level but use less or more Gochujang to adjust them to your spice preference.
Yes! I often make 2-3 pounds of wings to feed a crowd. But you may need to bake them in batches. Make sure the wings have an inch or so of space in between each one when baking for optimal crispness.
Other Easy Chicken Wing Recipes
- Air Fryer Buffalo Chicken Wings - These wings are so simple to make with an easy easy dry rub of pantry staple spices. Then after air frying, just brush or toss with your favorite buffalo sauce.
- Instant Pot BBQ Chicken Wings - The wings are so moist, tender, and they practically fall off the bone.
- Crispy Air Fryer Chicken Wings - Super crispy and made with an easy dry rub of lemon pepper, garlic powder, and salt.
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Baked Sticky Korean Wings
Baked Sticky Korean Wings are an easy game day snack! These wings are so simple to make with an easy easy dry rub of pantry staple spices. Toss them in the Korean-inspired sauce made with Gochujang. Baking them in the oven makes them lighter than fried, but they're still super crispy.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Appetizer, Snack
- Method: Oven
- Cuisine: Korean
- 1.5 lbs chicken wings, split into flats and drumettes
- ½ tablespoon baking powder
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ½ teaspoon onion powder
- ½ teaspoon onion powder
- 1-2 tablespoons Gochujang paste, adjust to spice preference
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons rice wine vinegar
- 2 tablespoons honey
- 1 tablespoon sesame oil
- 1 tablespoon crushed fresh ginger, or 1 teaspoon ground ginger
- 1 tablespoon minced garlic, or 1 teaspoon garlic powder
- 1 tablespoon white sesame seeds
- 1 green onion, thinly sliced
- Preheat - Preheat the oven to 450 degrees F. Line a baking sheet with aluminum foil and place a baking rack on top. Spray the rack with cooking spray.
- Prep Wings - Thoroughly pat dry the wings with a paper towel. Removing moisture is important for crispy wings. Add the dried wings to a bowl and and toss with the baking powder, salt, pepper, garlic powder, and onion powder.
- Bake Wings - Spread out the coated wings on the rack, leaving space between each one, and bake for 30 minutes. Flip the wings over and bake for another 15-20 minutes until fully cooked (internal temp of 165 degrees F.)
- Make Sauce - While the wings are cooking make the Korean-inspired sauce. Add the sauce ingredients to a small saucepan and heat over medium. Stirring to combine. Bring the sauce to a simmer and allow to simmer for 10-15 minutes until the sauce has reduced and slightly thickened. It should coat the back of a spoon. Set aside.
- Toss Wings in Sauce - When the wings are done baking, add to a large bowl and toss with the sauce. Sprinkle with sesame seeds and sliced green onions.
- Serve - Serve immediately and enjoy.
- Serving Size: 6 oz
- Calories: 310
- Sugar: 9.9 g
- Sodium: 439 mg
- Fat: 10.6 g
- Carbohydrates: 13.8 g
- Protein: 38.9 g
- Cholesterol: 96.9 mg
Keywords: Baked Korean Chicken Wings, Sticky Korean Wings, Baked Korean Wings, Baked Sticky Korean Wings