Are these wings spicy?

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.

Can this recipe be doubled to make more chicken wings?

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.

Baked Sticky Korean Wings | Kathleen's Cravings

Name: Baked Sticky Korean Wings
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: Korean
Ingredients: 1.5 lbs chicken wings, split into flats and drumettes; 1/2 tablespoon baking powder; 1/4 teaspoon kosher salt; 1/4 teaspoon ground black pepper; 1/2 teaspoon onion powder; 1/2 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

Baked Sticky Korean Wings

bowl of baked Korean wings with sesame seeds and green onions

Print Recipe

★★★★★

5 from 1 reviews

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.

Author: Kathleen
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Yield: 4 servings
Category: Appetizer, Snack
Method: Oven
Cuisine: Korean

Ingredients

Chicken Wings

1.5 lbs chicken wings, split into flats and drumettes
1/2 tablespoon baking powder
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/2 teaspoon onion powder
1/2 teaspoon onion powder

Korean-Inspired Sauce

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

Garnish

1 tablespoon white sesame seeds
1 green onion, thinly sliced

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Instructions

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.

Nutrition

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

Find it online: https://kathleenscravings.com/baked-sticky-korean-wings/