Recipes / International dishes / Grilled Dishes

How to Make Korean Spicy Baked Chicken Wings

Name: How to Make Korean Spicy Baked Chicken Wings
Total time: 165 min
Yield: 2 servings
Cuisine: Korea
Ingredients: Chicken wings 600g; gochujang (Korean chili paste) 1.5 tablespoons, about 40g; soy sauce 1 tablespoon; oyster sauce 1/2 tablespoon; honey 1 tablespoon for the marinade; garlic powder 1/2 teaspoon or minced fresh garlic 1/2 tablespoon; onion powder 1/4 teaspoon or minced shallot 1 teaspoon; ground ginger 1/4 teaspoon; sesame oil 1/4 teaspoon; honey 1 tablespoon to use later

International dishesGrilled DishesKoreaAbout 45 minutes baking, plus at least 2 hours marinating

Anyone who loves Korean food has gone looking for this one. The skin comes out lightly charred with a sweet hot gochujang sauce clinging to it. The difficulty is watching the oven, since sauce brushed on too early blackens before the chicken is done.

The wings marinate for at least 2 hours, ideally overnight, covered in the fridge. The rest of the sauce is brushed on in two rounds over the second half of the baking time, which builds color without burning.

This batch weighs about 708g, at roughly 195 calories per 100g.

Nutrition (this recipe makes 2 servings)

194.9kcal

15.5gprotein

11.1gfat

5.2gsugar

This recipe is sweetened with honey. Honey is still sugar, so keep the portion sensible.

Estimated from raw ingredients; the real numbers shift a little depending on how you cook and what you buy.

This batch makes 2 servings. A tray of 600g wings feeds 2 people, served hot.

Ingredients for the batch

Chicken wings 600g
gochujang (Korean chili paste) 1.5 tablespoons, about 40g
soy sauce 1 tablespoon
oyster sauce 1/2 tablespoon
honey 1 tablespoon for the marinade
garlic powder 1/2 teaspoon or minced fresh garlic 1/2 tablespoon
onion powder 1/4 teaspoon or minced shallot 1 teaspoon
ground ginger 1/4 teaspoon
sesame oil 1/4 teaspoon
honey 1 tablespoon to use later

Method

Rinse 600g chicken wings, pat them dry, and cut them at the joint if you like. Score a few lines on the underside so the seasoning gets in.
Mix 1.5 tablespoons gochujang, 1 tablespoon soy sauce, 1/2 tablespoon oyster sauce, 1 tablespoon honey, 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/4 teaspoon ground ginger and 1/4 teaspoon sesame oil, then taste and adjust the salt, sweetness and heat.
Marinate the wings in the mixture for at least 2 hours, ideally overnight, covered in the fridge.
Heat the oven to 200 degrees C. Lay the wings on a baking tray, ideally one with a rack, or line the tray with foil. Turn the underside of each wing face up.
Bake on the middle rack at 200 degrees C for 20 minutes.
Mix the marinade left in the bowl with the remaining 1 tablespoon honey, brush it over the wings and keep half back for the other side. Bake for another 10 minutes.
Turn the wings, brush the sauce over the second side, and bake for another 10 to 15 minutes until the surface is lightly charred. Serve hot.

Tips

A tablespoon is 15ml and a teaspoon is 5ml, and accurate measuring is what keeps the flavor steady.
Garlic powder, onion powder and ground ginger can all be swapped for the fresh ingredients minced, at the amounts listed.
With the oven fan on, drop the temperature by about 10 to 15 degrees C.
A few scored lines under the wing let the seasoning reach deeper and help the chicken cook evenly.
Honey is still a sugar, so keep to the 2 tablespoons split across two stages as written.

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