Our Korean-style spicy Chicken Wings deliver a powerful blend of heat, umami, and sweetness. Rich honey is balanced by hot and savory gochujang paste, soy sauce, and garlic for boldly flavorful Korean-inspired chicken wings. They pair perfectly with our Easy Lime Buttermilk Ranch!😋
Jump to:
- What are Korean-style Spicy Chicken Wings?
- Korean Style Spicy Chicken Wings Ingredients
- Tools you'll need
- How to Make Korean Style Spicy Chicken Wings
- Substitutions
- Variations
- How to Serve
- How to Store & Re-Heat
- Make-Ahead
- How to Freeze
- Tips for Making The Best Korean-Style Spicy Chicken Wings
- FAQ
- Related Recipes:
- Recipe
What are Korean-style Spicy Chicken Wings?
Korean-style spicy chicken wings are a popular and tasty dish known for their spicy, sweet, and savory flavors. They're typically made by marinating chicken wings with gochujang, soy sauce, garlic, ginger, and sugar, then frying them until crispy.
The wings are then coated in a spicy sauce made from gochujang, soy sauce, sugar, and garlic, resulting in a delicious and flavorful dish often garnished with sesame seeds and green onions. They're a favorite among those who enjoy spicy and savory chicken dishes, often served as appetizers or snacks.
Korean Style Spicy Chicken Wings Ingredients
Note: The full ingredients list is provided in the recipe card below.
For the Wings:
- Chicken wings, split and tips discarded
For the Marinade:
- Korean chili paste (hot Gochujang): gives the wings their signature spicy flavor
- Light brown sugar: adds sweetness to the marinade
- Shaoxing wine or dry sherry: adds a depth of flavor to the marinade
- Reduced-sodium soy sauce: adds saltiness to the marinade
- Granulated garlic powder: adds a savory flavor to the marinade
- Dehydrated chopped onion: adds a mild onion flavor to the marinade
- Ginger powder: adds a warm, spicy flavor to the marinade
- Extra virgin olive oil: helps to distribute the flavors of the marinade and keep the wings moist
- Lime or lemon juice and zest: add a bright, citrusy flavor to the marinade
For the Dry Rub:
- Baking powder: helps to make the wings extra crispy
- Ground cayenne pepper: adds heat to the dry rub
- Kosher salt: adds seasoning to the dry rub
- Garlic powder: adds a savory flavor to the dry rub
For the Hot Sauce:
- Oil: used to cook the hot sauce ingredients
- Korean chili paste (hot Gochujang): gives the hot sauce its signature spicy flavor
- Grated ginger: adds a warm, spicy flavor to the hot sauce
- Rice vinegar: adds acidity to the hot sauce
- Shaoxing wine or dry sherry: adds a depth of flavor to the hot sauce
- Honey: adds sweetness to the hot sauce
- Red chili pepper flakes: adds more heat and a bit of texture to the hot sauce
- Green onion: adds a fresh, oniony flavor to the hot sauce
Tools you'll need
How to Make Korean Style Spicy Chicken Wings
Note: The full instructions are provided in the recipe card below.
For the Marinade: Rinse chicken wings and pat dry. Remove the tip and discard; separate each wing at the joint into 2 pieces. Place the wings in a resealable plastic bag. For the wings, combine all the marinade ingredients. Seal the bag and mix the wings around to coat in the marinade. Place in the refrigerator and marinate for 1 hour.
For the sauce: Heat the oil in a small saucepan over medium heat while the wings are baking. Add the Gochujang and ginger and saute until fragrant, around 30 seconds. Add the vinegar and Shaoxing wine. Cook until some moisture is evaporated, about a minute. Whisk until smooth. (You might need to add 1 to 2 tablespoons of water to the sauce to get the desired consistency).
To Bake: In a large ziplock bag, combine the dry rub ingredients, place the marinated chicken wings into the bag and toss to coat evenly. Preheat the oven to 425 ºF and spray a wire rack with nonstick cooking spray; set the rack in a sheet pan. Remove the Korean-style spicy Chicken Wings from the oven.
Place all the wings on the prepared wire rack, and bake for 40 to 50 minutes or until they're crispy and golden brown. During the last 5 minutes, brush the wings with the hot sauce. Position a broiler about 8 inches from the heat source and preheat the broiler on high. Broil the wings to caramelize the sauce for about 3 minutes. Serve hot the Korean Style Spicy Chicken Wings with lime ranch dressing and celery sticks on the side. Enjoy our Spicy Chicken Wings!
Substitutions
- Chicken wings: You can use chicken drumettes or boneless chicken thighs instead of chicken wings.
- Korean chili paste (hot Gochujang): If you can't find Gochujang, you can substitute it with Sriracha or other chili paste. However, keep in mind that the flavor will be different.
- Shaoxing wine or dry sherry: You can substitute these with rice wine vinegar, apple cider vinegar, or white wine. You can use chicken or vegetable broth if you prefer an alcohol-free version.
- Reduced-sodium soy sauce: If you don't have reduced-sodium soy sauce, you can use regular soy sauce instead. Just be aware that the wings may be a bit saltier.
- Lime or lemon juice and zest: If you don't have fresh lime or lemon, you can use bottled juice instead. You can also substitute with other citrus fruits like orange or grapefruit.
- Baking powder: Baking powder helps to make the wings crispy, but you can also use cornstarch or potato starch as a substitute.
- Korean chili paste (hot Gochujang) for the hot sauce: You can substitute it with Sriracha or other chili paste.
- Shaoxing wine or dry sherry for the hot sauce: You can substitute with white wine, rice wine vinegar, or chicken or vegetable broth.
- Honey: You can substitute with maple syrup, agave nectar, or brown sugar.
- Red chili pepper flakes: You can use cayenne pepper, paprika, or hot sauce instead.
- Green onion: You can use chopped chives or scallions instead.
Variations
- Honey Garlic Wings: Add minced garlic to the marinade and omit the Korean chili paste. Use honey as the primary sweetener in the marinade and add extra honey to the hot sauce for a sticky and sweet flavor.
- Lemon Pepper Wings: Use lemon juice and zest instead of lime, and omit the Korean chili paste. Use black pepper instead of cayenne in the dry rub.
- Teriyaki Wings: Use teriyaki sauce instead of the Korean chili paste in the marinade. Use soy sauce, garlic, and ginger in the marinade and add sesame seeds to the dry rub.
- BBQ Wings: Use your favorite BBQ sauce instead of the Korean chili paste in the marinade. Add smoked paprika to the dry rub for a smoky flavor.
- Jamaican Jerk Wings: Use Jamaican jerk seasoning instead of the Korean chili paste in the marinade. Add allspice, thyme, and cinnamon to the dry rub for a Caribbean flavor.
- Thai-style Wings: Use Thai red curry paste instead of the Korean chili paste in the marinade. Use fish sauce, lemongrass, and cilantro in the marinade, and add chopped peanuts to the hot sauce for a crunchy texture.
- Cajun Wings: Use Cajun seasoning instead of the Korean chili paste in the marinade. Add paprika, onion powder, and thyme to the dry rub for a Southern flavor.
- Buffalo Wings: Use your favorite hot sauce instead of the Korean chili paste in the hot sauce. Add butter to the hot sauce and toss the wings in the sauce before serving.
How to Serve
Korean Style Spicy Chicken Wings can be served as an appetizer, a main dish, or a party platter. To serve as an appetizer, arrange the Korean Style Spicy Chicken Wings on a platter and sprinkle some chopped green onions for garnish. Serve with some extra hot sauce on the side for dipping. As a main dish, serve the wings with steamed rice and roasted or sautéed vegetables.
To serve as part of a party platter, arrange the Korean Style Spicy Chicken Wings on a large platter with some cut vegetables, such as carrots, celery, and cucumber, and some dipping sauces, such as ranch or blue cheese dressing. These Korean Style Spicy Chicken Wings are perfect for game-day parties, potlucks, or any time you're in the mood for some delicious, spicy chicken wings.
How to Store & Re-Heat
- To store: Leftover Korean Style Spicy Chicken Wings, place them in an airtight container and refrigerate for 3-4 days. When ready to reheat, preheat your oven to 350°F and place the Korean Style Spicy Chicken Wings on a baking sheet lined with parchment paper. Bake for 10-15 minutes or until heated through and crispy. You can also reheat the Korean Style Spicy Chicken Wings in the microwave or stovetop, but they may not be as crispy as when they were first made.
- To reheat: When reheating in the microwave, cover the container with a damp paper towel and heat in 30-second intervals until heated. When reheating on the stovetop, heat the Korean Style Spicy Chicken Wings in a non-stick skillet over medium heat, occasionally stirring until heated. Avoid reheating the Korean Style Spicy Chicken Wings more than once, as this can affect the quality and texture of the meat.
Make-Ahead
You can make Korean Style Spicy Chicken Wings ahead to save time and make meal prep easier. You can marinate the chicken wings, prepare the dry rub the night before, and store them separately in the refrigerator until you cook them. You can also make the hot sauce and store it in an airtight container in the fridge for up to 1 week. When ready to cook, toss the Korean Style Spicy Chicken Wings with the dry rub and bake them in the oven. You can also grill or fry the wings if you prefer.
To make the wings ahead of time and store them, place them in an airtight container and refrigerate them for up to 3-4 days. When ready to serve, reheat the wings in the oven or stovetop, as described in the previous answer. Making the wings ahead is an excellent option for meal prep, busy weeknights, or entertaining guests.
How to Freeze
Korean Style Spicy Chicken Wings can be frozen for up to 3 months, making them an excellent option for meal prep or to have on hand for busy nights. To freeze the wings, allow them to cool completely after cooking. Then, place them in a single layer on a baking sheet and freeze for 1-2 hours or until solid. Once frozen, transfer the wings to a resealable plastic bag or an airtight container. Be sure to label the container with the date and contents.
To thaw the wings, place them in the refrigerator for several hours or overnight. Once thawed, you can reheat the wings in the oven or stovetop, following the instructions for reheating in the previous answer. Freezing the wings may affect the texture slightly, but they will still be delicious and flavorful. It's a great way to have a quick and easy meal on hand when you're short on time or don't feel like cooking.
Tips for Making The Best Korean-Style Spicy Chicken Wings
- Marinate Well: Allow the wings to marinate for at least an hour, though marinating them overnight will intensify the flavors even more. The acids in the marinade (like lime juice) will help tenderize the meat, and the salt from the soy sauce will help it retain moisture.
- Dry Rub Magic: The combination of baking powder in the dry rub can significantly improve the crispiness of the skin. Make sure to coat the wings evenly for the best effect.
- Room Temperature Wings: Before baking, let the marinated wings sit at room temperature for about 20-30 minutes. This helps them cook more evenly, which is crucial for getting that perfect bite.
- Proper Baking: Use a wire rack on the baking sheet to ensure heat circulates around the entire wing, which helps to achieve crispy skin all around. Line the baking sheet with aluminum foil for easier cleanup.
- High Heat: The high cooking temperature helps to crisp the skin. Don't be afraid to really crank up the heat as directed in the recipe.
- Sauce Consistency: When preparing the hot sauce, adjust the thickness to your liking with water. It should be viscous enough to coat the wings but not so thick that it clumps.
- Sauce at the End: To avoid burning the sugar in the hot sauce, brush the wings with sauce during the last few minutes of baking, and then use the broiler to caramelize it.
- Broiling: Keep a close eye on the wings while they're under the broiler because the high heat can burn them quickly. You want a nice caramelization, not charred wings.
- Resting Time: Allow the wings to rest for a few minutes after broiling. This not only cools them to a reasonable eating temperature but also lets the sauce set.
- Seasoning Adjustments: Taste your marinade and adjust the seasoning if needed before adding the chicken. Everyone’s palate is different; some may prefer more sweetness, while others may want more heat.
- Garnish and Serve: Top with sesame seeds or thinly sliced green onions to add a layer of flavor and texture.
FAQ
Can I use boneless chicken for Korean-style spicy Chicken Wings?
You can use boneless chicken thighs or chicken breast for this recipe. However, remember that the cooking time may differ with chicken wings, so adjust accordingly.
Can I make Korean-style spicy Chicken Wings less spicy?
You can adjust the level of spiciness to your liking by reducing the amount of Korean chili paste or cayenne pepper in the recipe.
Can I use a different type of vinegar in Korean-style spicy Chicken Wings?
You can use rice wine vinegar, apple cider vinegar, or white vinegar instead of the Shaoxing wine or dry sherry.
Can I grill or fry Korean-style spicy Chicken Wings instead of baking them?
You can grill or fry Korean-style spicy Chicken Wings instead of baking them. Just be sure to adjust the cooking time and temperature accordingly.
Can I make Korean-style spicy Chicken Wings gluten-free?
You can make Korean-style Spicy Chicken Wings wings gluten-free by using a gluten-free soy sauce and ensuring all other ingredients are gluten-free.
Can I use a different type of sugar in Korean-style spicy Chicken Wings?
You can use brown sugar, white sugar, or honey instead of the light brown sugar in the recipe.
Related Recipes:
- Chinese Style Lemon Chicken Wings
- Buffalo Honey Sriracha Chicken Wings
- Chinese Style Chicken Wings
- Peruvian Chicken
- Cajun Chicken Alfredo
- Bourbon Chicken
Recipe
Easy Korean Style Spicy Chicken Wings
Ingredients
For the wings:
- 3 lbs chicken wings split and tips discarded
For the Marinade:
- ¼ cup Korean chili paste hot Gochujang
- 1 tablespoon light brown sugar
- 1 tablespoon Shaoxing wine or dry sherry
- 1 tablespoon reduced-sodium soy sauce
- 1 tablespoon granulated garlic powder
- 1 tablespoon dehydrated chopped onion
- 1 tablespoon ginger powder
- 2 tablespoons extra virgin olive oil
- Juice and zest from 1 large lime or lemon
For the Dry Rub:
- 1 tablespoon baking powder
- 1 tablespoon ground cayenne pepper
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
For Hot Sauce:
- 1 teaspoon oil
- 2 tablespoons Korean chili paste hot Gochujang
- 1- inch ginger , grated
- 2 teaspoons rice vinegar
- 1 teaspoon Shaoxing wine or dry sherry
- 2 tablespoons honey
- 1 tablespoon red chili pepper flakes
- 1 green onion , thinly sliced
Instructions
- Rinse chicken wings and pat dry. Remove tip and discard; separate each wing at the joint into 2 pieces. Place the wings in a resealable plastic bag. For the wings, combine all the marinade ingredients. Seal the bag and mix the wings around to coat in the marinade. Place in the refrigerator and marinate for 1 hour.
- While the wings are baking, heat the oil in a small saucepan over medium heat. Add the Gochujang and ginger and saute until fragrant, around 30 seconds. Add the vinegar and Shaoxing wine. Cook until some moisture is evaporated, about a minute. Whisk until smooth. (You might need to add 1 to 2 tablespoons of water to the sauce to get the desired consistency).
- In a large ziplock bag, combine the dry rub ingredients, place the marinated chicken wings into the bag and toss to coat evenly. Preheat the oven to 425 ºF and spray a wire rack with nonstick cooking spray; set the rack in a sheet pan.
- Remove the Korean Style Spicy Chicken Wings from the oven. Place all the wings on the prepared wire rack, and bake for 40 to 50 minutes or until they're crispy and golden brown. During the last 5 minutes, brush the wings with the hot sauce.
- Position a broiler about 8 inches from the source of heat and preheat the broiler on high. Broil the wings to caramelize the sauce for about 3 minutes. Serve hot the Korean Style Spicy Chicken Wings with lime ranch dressing and celery sticks on the side. Enjoy our Spicy Chicken Wings!
Notes
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.