Korean Baked Gochujang Chicken Wings

Spicy, crispy, full of umami and insanely addictive Korean baked gochujang chicken wings. You'll never go back to having wings any other way!

Course Snacks & Appetizers

Cuisine Korean

Diet Halal

Prep Time 10

Cook Time 25

Total Time 35

Servings Portions

Calories 253kcal

Author Richa

Mix together all in the ingredients except oil in a bowl or tupperware box so that the mixture coats the wings evenly.
Marinade for at least 2 hours in the refrigerator, or for best results, overnight.
When ready to bake, preheat oven to 200 C/400 F.
Line a baking sheet with foil and place the wings equidistant from each other on the sheet. Brush with oil.
Bake for 12-15 minutes on each side, brushing with remaining marinade and oil before turning them. In the last five minutes crank up the heat and let the wings broil so that they are nice and charred. Top with some sesame seeds and serve immediately.

Always use fresh wings. If you’re going to use frozen wings, let them thaw in the fridge overnight before baking. Pat them dry really well, this will remove the excess water.
Knowing when the chicken is cooked: The internal temperature of cooked chicken should read 165F/73C. The most handy way to tell would be using a meat thermometer. If you do not own one, you can cut and check the juices. If the meat is white in colour and the juices run clear that means the chicken is cooked. The meat or the juices should not have a red/pinkish hue.
The "fire" flavour comes from the Gochujang which is a staple Korean condiment. It is a fermented savoury chilli paste. It can be substituted with Sriracha or Thai red chilli paste.
Serve along with some dipping sauce like a cheese dip, ranch dressing or a fry sauce!