Korean Chicken Wings
These Korean chicken wings have the right amount of spiciness, sweetness, sourness and are absolutely addictive. They can be cooked on a bbq or in an oven.
Who doesn’t like Korean chicken wings? They are some of our favourite. We enjoy them every once in a while and the kids never seem to get enough of them. This is one of those recipes that I tried and failed at and tried again and again till I got the perfect combo of spiciness and sweetness and tartness. Try it and I am sure you will know what I mean.
Ingredients for Korean Chicken Wings
My recipe has just a few regular flavours combined with some not so usual ingredients for this Korean food.
The Ingredients List for Korean Chicken Wings:
- 24 chicken wings
- 3 whole garlic cloves
- 1 inch ginger
- 2 tablespoons rice wine vinegar
- 2 tablespoons sesame seed oil
- 4 tablespoons gochujang
- 3 tablespoons brown sugar
- 4 tablespoons light soy sauce
- 4 tablespoons water (if needed)
Other Chicken Recipes you will Like:
The Marinade for Korean Chicken Wings:
Let’s start with the marinade. We need to marinate the meat so it tastes even better.
- Peel and finely chop the garlic and ginger. I use the grater to grate them both, but you can even use a store bought combination of the two that comes in a jar. That tends to work just as well. If using that, use about a tablespoon of it.
- In a large bowl, combine the garlic, ginger, rice wine vinegar, sesame seed oil, gochujang, brown sugar, and light soy sauce.
- Add the raw chicken wings to the bowl and using tongs, toss them so that everything is well coated with the mixture.
- If the mixture feels like it’s too thick and is not coating well, you can add water so that it becomes a little less viscous and coats the chicken. Add one tablespoon at a time.
- Cover the bowl and place it in the fridge for about half an hour to an hour.
- Remove from the fridge and toss again, just to make sure everything is evenly coated again. Sometimes the excess marinade tends to settle at the bottom.
- And let the bowl sit outside the fridge while you heat up your barbeque or your oven.
Barbequing the Wings:
I have used both the barbeque and the oven to make these and the flavour is equally good.
- Preheat the barbeque to 425 degrees F. If you are using the barbeque, make sure it’s hot and almost smoking before you place the chicken wings on.
- I tend not to leave the wings unattended, and leave the lid of the barbeque open. If you close the lid, the oils from the wings drip into the barbeque and might start to burn.
- Let them cook on one side for about 7-10 minutes and then flip them over. You will see them start to brown and smell the deliciousness.
- And continue to cook on the second side for about 5-6 minutes or to the desired brownness.
Baking the Wings:
If using the oven:
- Preheat the barbeque to 425 degrees F.
- Oil two baking trays well and place the marinated chicken wings onto them. Try not to crowd the wings on one tray. This will make them soggy.
- Place the baking trays onto the middle rack of the oven.
- Bake them for about 12 minutes.
- Then remove the trays and using tongs, flip them over to cook the other side, and bake for a further 5-6 minutes.
- And if you prefer your wings to be really brown, turn on the broiler and place them under the broiler to brown a little. Keep an eye on them. They will burn easily.
Serving Suggestions:
I love this recipe and there are so many sides you can enjoy with this:
- I like to sprinkle them with sesame seeds, fresh chili, and green onions.
- Try them with a side of my carrot and radish salad.
- Or even my asparagus and edamame salad.
- Have them with some oven baked french fries.
Tried and Liked the Recipe?
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Succulent Korean Chicken Wings
Course: EntreeCuisine: AsianDifficulty: Easy4
servings30
minutes18
minutes166
kcal48
minutesThese Korean chicken wings have the right amount of spiciness, sweetness, sourness and are absolutely addictive. They can be cooked on a bbq or in an oven.
Ingredients
24 chicken wings
3 whole garlic cloves
1 inch ginger
2 tablespoons rice wine vinegar
2 tablespoons sesame seed oil
4 tablespoons gochujang
3 tablespoons brown sugar
4 tablespoons light soy sauce
4 tablespoons water (if needed)
Directions
- Peel and finely chop the garlic and ginger. Place them in a large mixing bowl.
- To the bowl add rice wine vinegar, sesame seed oil, gochujang, brown sugar, and light soy sauce. Mix well so all the ingredients are well combined.
- Add the raw chicken wings to the bowl and using tongs, toss them so that everything is well coated with the mixture.
- Cover the bowl and place it in the fridge for about half an hour to an hour. Remove from the fridge and toss again, just to make sure everything is evenly coated again.
- Preheat the oven to 425 degrees F.
- Oil two baking trays well and place the marinated chicken wings onto them. Try not to crowd the wings on one tray.
- Place the baking trays into the middle rack of the oven and bake them for about 12 minutes.
- Remove the wings and using tongs, flip them to the other side and bake for a further 5-6 minutes.
- Remove from the oven, and sprinkle them with sesame seeds, fresh chili, and green onions. Enjoy them hot. Try them with a side of my carrot and radish salad, or my asparagus and edamame salad.
Generally Korean wings are marinated and barbequed as opposed to other wings that are fried. Make a marinade:
– garlic cloves
– ginger
– rice wine vinegar
– sesame seed oil
– gochujang
– brown sugar
– and light soy sauce
It is definitely better to bake them or put them on the barbecue. These wings are coated with a marinade that caramelizes as they crisp up in the oven or on the bbq. Access fat is rendered from the wings as they bbq or bake. Adding the sauce a second time is also a possibility when you bake them.
Yes, absolutely. They taste just as amazing baked as they do barbeque. To bake:
– Preheat the barbeque to 425 degrees F.
– Oil two baking trays well and place the marinated chicken wings onto them.
– Place the baking trays onto the middle rack of the oven.
– Bake them for about 12 minutes.
– Turn over and bake for another 7-8 minutes.
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