Korean Chicken Wings
The ultimate comfort food, Korean Chicken Wings are sweet, spicy, and crispy, making them the perfect addition to your next gathering. With a simple marinade that packs a punch, these wings are sure to become a family favorite. Why not whip up a batch tonight?
Equipment
- Baking Sheet
- Mixing Bowl
- Oven
Ingredients
- 2 pounds chicken wings separated into two pieces
- 3 cloves garlic minced
- 3 tablespoons gochujang Korean chili paste
- 2 tablespoons brown sugar
- 2 tablespoons maple syrup
- 2 tablespoons soy sauce
- 2 teaspoons sesame oil
- 1 teaspoon gochugaru Korean chili flakes
- 1/2 teaspoon rice vinegar
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- In a large bowl, add the chicken wings. Add the garlic, gochujang, brown sugar, maple syrup, soy sauce, sesame oil, gochugaru, rice vinegar, ground ginger, salt, and pepper. Mix until all the wings are coated.
- Cover the bowl and refrigerate for at least 10 minutes, or up to 12 hours, to marinate.
- Preheat the oven to 220C/450F.
- Spread the chicken wings on a baking sheet, reserving the rest of the marinade for later. Bake for 15 minutes. Flip the chicken and cook for another 10 minutes.
- Remove the chicken wings from the oven and baste them with the remaining marinade. Turn on the broil function of the oven, and place the baking sheet on the top position in the oven, and bake for another 5 minutes, until the wings get charred.
Notes
- Tip 1: The leftover wings can be stored in an airtight container or ziplock bag in the fridge for up to 3 or 4 days.
- Tip 2: They also freeze well for up to 6 months. Let leftovers thaw in the fridge overnight before reheating.
- Tip 3: Reheat the wings on a baking sheet at 350F/175C for 6-8 minutes or until crispy.
- Tip 4: For ultra crispy wings, toss your chicken wings in 1 tablespoon of baking powder before seasoning them.
- Tip 5: You could also use cornstarch.