Korean BBQ Chicken Wings

When I need an appetizer everyone will fight over or a main dish that disappears before I can blink these Korean BBQ wings always come to the rescue The wings are baked until shatteringly crisp then tossed in an incredible sweet spicy garlicky sauce that tastes better than takeout and puts out that unforgettable Korean BBQ flavor one batch and you will want them every week

The first time I made this I was experimenting for a potluck Every guest snuck back for seconds and even thirds My family requests it nonstop and my kids now judge all restaurant wings by our homemade version

Ingredients

• Chicken wings: Select fresh plump wings ideal for the meatiest bites The flats and drumettes will bake up evenly
• Vegetable oil: Helps the skin crisp up beautifully use a neutral oil for best flavor
• Salt and black pepper: Simple seasoning lets the chicken shine be sure to use freshly ground pepper for more aroma
• Soy sauce: Gives the sauce its deep umami base Look for naturally brewed soy sauce for richer flavor
• Gochujang: Savory Korean chili paste brings heat and depth check labels for quality and fermentation time
• Honey: Adds natural sweetness and helps the sauce cling to the wings choose real honey not artificial blends
• Brown sugar: Rounds out the sauce with molasses notes dark brown sugar is best for extra richness
• Rice vinegar: Balances out the sweetness adds bright tang choose unseasoned vinegar for pure flavor
• Sesame oil: Toasted sesame oil intensifies nuttiness a little goes a long way
• Garlic: Fresh cloves add zing and punch grate finely for smooth texture
• Fresh ginger: Lively aromatic warmth use firm fresh ginger and peel before grating
• Toasted sesame seeds: Garnish that gives crunch and a toasty finish Look for ones with deep golden color
• Green onions: Peppy and fresh for garnish choose crisp stalks without wilted ends

Instructions

Preheat the Oven:

Start by heating your oven to 425 degrees Fahrenheit or 220 degrees Celsius Line a sturdy baking sheet with parchment paper or foil for easy cleanup and set a wire rack on top This ensures the wings crisp up from all sides

Prepare the Wings:

Pat the chicken wings completely dry with paper towels Damp wings will steam instead of crisp Toss with vegetable oil salt and black pepper using your hands to coat every piece evenly

Arrange and Bake:

Lay out the wings on the wire rack in a single layer Make sure there is space between each for maximum hot air flow Bake for 35 to 40 minutes turning the wings over halfway through Watch for the skin to get deep golden and bubbly the sign of true crispiness

Make the Sauce:

While the wings are baking whisk together soy sauce gochujang honey brown sugar rice vinegar sesame oil garlic and ginger in a small saucepan Set over medium heat and bring to a gentle simmer Stir often the sauce will thicken in four to five minutes and look glossy

Sauce the Wings:

Once the wings are baked and sizzling hot transfer them to a large mixing bowl Pour the warm BBQ sauce over and toss thoroughly until every nook and cranny is coated and sticky

Garnish and Serve:

Pile the wings onto a serving platter Sprinkle generously with toasted sesame seeds and freshly sliced green onions Serve while hot for the ultimate crowdpleaser

Pin it

Since then my kid helps me whisk the sauce every time and we laugh about who gets to lick the spoon

Storage Tips

Store leftover wings in an airtight container in the fridge up to three days Reheat on a baking sheet in a hot oven until skin crisps again Avoid microwaving as it softens the coating If making ahead keep sauce and baked wings separate and toss just before serving for best texture

Ingredient Substitutions

For a gluten free version try tamari instead of soy sauce Use maple syrup instead of honey and agave if you prefer less sugar Try boneless chicken thighs for kids or anyone who dislikes bones If you want more heat sprinkle in gochugaru Korean chili flakes

Serving Suggestions

Serve these wings as the star next to pickled cucumbers kimchi or steamed rice They pair nicely with fresh vegetables or even wrapped in lettuce for a light meal For parties stack them high on a platter with extra gochujang for dipping

Pin it

Serve these wings hot and fresh and watch them disappear before you can take a second bite Enjoy the balance of sweet spicy and smoky in each crisp mouthful

Recipe Q&A

→ How do I achieve crispy wings without frying?

Baking at a high temperature on a wire rack allows heat to circulate, ensuring even crispiness while minimizing oil.

→ Can I make the sauce spicier?

Increase gochujang or add gochugaru to boost heat, adjusting to taste for your preferred spice level.

→ Are these wings suitable for gluten-free diets?

Use gluten-free soy sauce or tamari and verify gochujang ingredients for a safe gluten-free option.

→ What side dishes pair well?

Steamed rice, pickled vegetables, or crunchy salads complement flavors and balance the spicy-sweet glaze.

→ What substitutes work for honey in the sauce?

Maple syrup offers a similar sweetness and texture and is a good direct substitute for honey.