Description
These Korean BBQ Chicken Wings are crispy, sticky, and bursting with sweet-umami flavors. Oven-baked or air-fried to a perfect crisp, they’re generously coated in a bold and flavorful gochujang glaze, making them an irresistible appetizer or main dish.
Ingredients
Wings:
- 2 lbs chicken wings
- 1 tbsp olive oil
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
Korean BBQ Sauce:
- 3 tbsp gochujang (Korean chili paste)
- 2 tbsp soy sauce
- 2 tbsp honey or brown sugar
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 clove garlic, minced
- 1 tsp grated ginger
Optional Garnishes:
- Sesame seeds
- Chopped green onions
Instructions
- Preheat: Preheat your oven to 400°F (200°C) or set your air fryer to 380°F to prepare for cooking the wings.
- Season Wings: Toss the chicken wings with olive oil, salt, black pepper, and garlic powder to evenly coat them with seasoning.
- Cook Wings: For oven cooking, bake the wings for 40 to 45 minutes, flipping halfway through to ensure even crispiness. For air frying, cook the wings for 20 to 22 minutes, flipping halfway as well.
- Make Sauce: While wings are cooking, combine gochujang, soy sauce, honey or brown sugar, rice vinegar, sesame oil, minced garlic, and grated ginger in a small saucepan. Whisk the ingredients together and simmer over low heat for 3 to 4 minutes until the sauce thickens slightly and flavors meld.
- Coat Wings: Once the wings are fully cooked and crispy, toss them in the warm Korean BBQ sauce until they are well coated.
- Garnish and Serve: Sprinkle sesame seeds and chopped green onions over the sauced wings for added flavor and presentation before serving.
Notes
- For extra crispy wings, pat them dry with paper towels prior to seasoning to remove excess moisture.
- Use sugar-free honey or a sugar substitute to make this recipe low-carb friendly.
- To make the dish gluten-free, substitute regular soy sauce with tamari.
- Prep Time: 10 mins
- Cook Time: 40 mins
- Category: Appetizer, Main Course
- Method: Oven
- Cuisine: Korean-Inspired
