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Succulent 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 in our house. 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

Just a few regular flavours combined with some not so usual ingredients for wings and you have the perfect combo.

Ingredients
Ingredients

This is what you will need:

  • 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)
The marinade:

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.

The marinade
The marinade

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 wings. 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. Let the bowl sit outside the fridge while you heat up your barbeque or your oven. I have used both the barbeque and the oven to make these and the flavour is equally good.

Marinated Korean chicken wings
Marinated Korean chicken wings

Preheat the barbeque or oven 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. Continue to cook on the second side for about 5-6 minutes or to the desired brownness.

If using the oven, 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 into the middle rack of the oven and 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. 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.

Succulent Korean chicken wings
Succulent Korean chicken wings

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.

Succulent Korean Chicken Wings

Course: EntreeCuisine: AsianDifficulty: Easy
Servings

4

servings
Marinating time

30

minutes
Baking time

18

minutes
Calories

166

kcal
Total time

48

minutes

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.

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, 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.

– Check out other Entree recipes here.

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