Easy Korean Style Spicy Chicken Wings
If you're looking for Korean Style Spicy Chicken Wings, this recipe is a dream come true. Our Korean Style Spicy Chicken Wings delivers a powerful blend of heat, umami, and sweetness. Rich honey is balanced by hot and savory gochujang paste, soy sauce, and garlic for boldly flavorful Korean-inspired chicken wings. They pair perfectly with our Easy Lime Buttermilk Ranch!😋
Ingredients
For the wings:
- 3 lbs chicken wings split and tips discarded
For the Marinade:
- ¼ cup Korean chili paste hot Gochujang
- 1 tablespoon light brown sugar
- 1 tablespoon Shaoxing wine or dry sherry
- 1 tablespoon reduced-sodium soy sauce
- 1 tablespoon granulated garlic powder
- 1 tablespoon dehydrated chopped onion
- 1 tablespoon ginger powder
- 2 tablespoons extra virgin olive oil
- Juice and zest from 1 large lime or lemon
For the Dry Rub:
- 1 tablespoon baking powder
- 1 tablespoon ground cayenne pepper
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
For Hot Sauce:
- 1 teaspoon oil
- 2 tablespoons Korean chili paste hot Gochujang
- 1- inch ginger , grated
- 2 teaspoons rice vinegar
- 1 teaspoon Shaoxing wine or dry sherry
- 2 tablespoons honey
- 1 tablespoon red chili pepper flakes
- 1 green onion , thinly sliced
Instructions
- Rinse chicken wings and pat dry. Remove tip and discard; separate each wing at the joint into 2 pieces. Place the wings in a resealable plastic bag. For the wings, combine all the marinade ingredients. Seal the bag and mix the wings around to coat in the marinade. Place in the refrigerator and marinate for 1 hour.
- While the wings are baking, heat the oil in a small saucepan over medium heat. Add the Gochujang and ginger and saute until fragrant, around 30 seconds. Add the vinegar and Shaoxing wine. Cook until some moisture is evaporated, about a minute. Whisk until smooth. (You might need to add 1 to 2 tablespoons of water to the sauce to get the desired consistency).
- In a large ziplock bag, combine the dry rub ingredients, place the marinated chicken wings into the bag and toss to coat evenly. Preheat the oven to 425 ºF and spray a wire rack with nonstick cooking spray; set the rack in a sheet pan.
- Remove the Korean Style Spicy Chicken Wings from the oven. Place all the wings on the prepared wire rack, and bake for 40 to 50 minutes or until they're crispy and golden brown. During the last 5 minutes, brush the wings with the hot sauce.
- Position a broiler about 8 inches from the source of heat and preheat the broiler on high. Broil the wings to caramelize the sauce for about 3 minutes. Serve hot the Korean Style Spicy Chicken Wings with lime ranch dressing and celery sticks on the side. Enjoy our Spicy Chicken Wings!
Notes
How to Store & Re-Heat
To store: Leftover Korean Style Spicy Chicken Wings, place them in an airtight container and refrigerate for up to 3-4 days. When ready to reheat, preheat your oven to 350°F and place the wings on a baking sheet lined with parchment paper. Bake for 10-15 minutes or until heated through and crispy. You can also reheat the wings in the microwave or on the stovetop, but they may not be as crispy as when they were first made.
To reheat: When reheating in the microwave, cover the container with a damp paper towel and heat in 30-second intervals until heated. When reheating on the stovetop, heat the wings in a non-stick skillet over medium heat, occasionally stirring until heated. Avoid reheating the wings more than once, as this can affect the quality and texture of the meat.
Make-Ahead
You can make Korean-style spicy Chicken Wings ahead to save time and make meal prep easier. You can marinate the chicken wings, prepare the dry rub the night before, and store them separately in the refrigerator until you cook them. You can also make the hot sauce and store it in an airtight container in the fridge for up to 1 week. When ready to cook, toss the wings with the dry rub and bake them in the oven. You can also grill or fry the wings if you prefer.
To make the wings ahead of time and store them, place them in an airtight container and refrigerate them for up to 3-4 days. When ready to serve, reheat the wings in the oven or stovetop, as described in the previous answer. Making the wings ahead is an excellent option for meal prep, busy weeknights, or entertaining guests.
How to Freeze
Korean Style Spicy Chicken Wings can be frozen for up to 3 months, making them an excellent option for meal prep or to have on hand for busy nights. To freeze the wings, allow them to cool completely after cooking. Then, place them in a single layer on a baking sheet and freeze for 1-2 hours or until solid. Once frozen, transfer the wings to a resealable plastic bag or an airtight container. Be sure to label the container with the date and contents.
To thaw the wings, place them in the refrigerator for several hours or overnight. Once thawed, you can reheat the wings in the oven or stovetop, following the instructions for reheating in the previous answer. Freezing the wings may affect the texture slightly, but they will still be delicious and flavorful. It's a great way to have a quick and easy meal on hand when you're short on time or don't feel like cooking.
Nutrition Facts
Easy Korean Style Spicy Chicken Wings
Amount per Serving
Calories
97
% Daily Value*
Fat
6
g
9
%
Saturated Fat
2
g
13
%
Trans Fat
0.1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Cholesterol
24
mg
8
%
Sodium
198
mg
9
%
Potassium
85
mg
2
%
Carbohydrates
4
g
1
%
Fiber
0.2
g
1
%
Sugar
2
g
2
%
Protein
6
g
12
%
Vitamin A
151
IU
3
%
Vitamin C
2
mg
2
%
Calcium
36
mg
4
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
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