Spicy Korean Chicken Wings (Ready-to-Print Version)
Crispy chicken wings coated in a tangy, spicy gochujang glaze with sesame seeds and green onions.
# What You’ll Need:
→ Chicken Wings
01 -
2 pounds chicken wings
02 -
1 tablespoon vegetable oil
03 -
1 teaspoon salt
04 -
½ teaspoon black pepper
→ Gochujang Sauce
05 -
½ cup gochujang (Korean chili paste)
06 -
2 tablespoons soy sauce
07 -
2 tablespoons honey
08 -
1 tablespoon rice vinegar
09 -
2 cloves garlic, minced
10 -
1 teaspoon sesame oil
→ Garnish
11 -
1 tablespoon sesame seeds
12 -
2 green onions, sliced
# Step-by-Step Guide:
01 -
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or foil and place a wire rack atop to ensure even cooking and crispiness.
02 -
Pat chicken wings dry with paper towels. Toss wings in a large bowl with vegetable oil, salt, and black pepper until evenly coated.
03 -
Arrange wings in a single layer on the wire rack. Bake for 35 minutes, flipping halfway through to achieve a golden, crispy texture.
04 -
Combine gochujang, soy sauce, honey, rice vinegar, minced garlic, and sesame oil in a saucepan over medium heat. Stir and simmer for 2–3 minutes until sauce slightly thickens.
05 -
Transfer baked wings to a large bowl. Pour warm gochujang sauce over and toss until each wing is fully glazed.
06 -
Sprinkle wings with sesame seeds and sliced green onions. Serve immediately while hot.
# Handy Tips:
01 -
For extra crispness, use a wire rack during baking to allow air circulation around the wings.