If you’re looking for a wing recipe that actually delivers on big, bold, sticky flavor without the fuss of deep frying, this is it. These Korean-style baked wings are my go-to when friends come over or I want something special without breaking out the oil.
They’re savory, sweet, spicy, and so sticky you’ll need extra napkins — which, let’s be honest, is exactly how wings should be. The best part? The oven does all the hard work while you kick back.
Why These Wings are a Repeat in My House
I love these because they’re as easy as they are impressive. No messy frying, no complicated steps — just honest prep and some patience while the marinade works its magic in the fridge.
They’re perfect for game nights, movie marathons, or just those days when you want takeout-level wings at home. My family loves that charred, caramelized skin you get from finishing them under the broiler. I personally think that’s what takes them from good to can’t stop eating them.
Plus, they’re adaptable — you can make them spicier or sweeter depending on your mood or who you’re feeding. I’ve made milder versions for kids, fiery versions for friends who love heat, and even big batches for potlucks.
Ingredients You’ll Need and Why They Matter
Here’s what I use and why these ingredients work so well:
Chicken Wings
I usually get drumettes and wingettes because they’re the perfect size for sticky sauce and easy eating. About 1kg feeds 3-4 people generously, especially with sides.
Milk, Salt, Black Pepper, Dried Rosemary
The milk soak is my little trick to tame any gamey flavor and tenderize the wings. The rosemary adds a subtle earthy aroma that lingers in the background — it’s not traditional Korean, but it’s delicious.
Sesame Seeds & Green Onions (Optional Garnish)
I always add these if I have them. The green onion gives a fresh bite, and the sesame seeds add nuttiness.
For the Marinade
- Korean Chili Flakes (Gochugaru) & Paste (Gochujang): The backbone of that deep, layered heat.
- Brown Sugar & Honey: Balance out the spice with sticky sweetness.
- Soy Sauce & Oyster Sauce: Salty, umami depth.
- Tonkatsu Sauce: A fun addition for complexity.
- Rice Wine: Brightens the flavor.
- Minced Garlic: Always.
- Bird’s Eye Chili: For extra kick if you’re feeling brave.
I’ve tweaked this over the years, but these basics always make a sauce that clings beautifully to the wings.
How I Make These Wings at Home
1. Prep the Chicken
I start by rinsing the wings in cold water and draining them well. Then I soak them in milk with salt, pepper, and rosemary for about 20 minutes in the fridge. It might sound unnecessary, but trust me — it makes them taste cleaner and the rosemary makes the kitchen smell amazing.
2. Marinate for Big Flavor
After draining off the milk, I dump the wings in a big zip-top bag with the sauce (but save about a third of the sauce for later). Give them a good massage in the bag — like you’re really working the sauce into every nook.
I let them sit in the fridge for at least 4 hours, but overnight if I can. The longer they soak up that marinade, the better they taste.
3. Set Up the Oven
I preheat to a pretty hot 220°C (428°F). You want them to cook fast enough to get crispy edges. I always use baking paper on the tray for easy cleanup.
4. Bake in Two Rounds
I lay the wings out in a single layer — no overlapping — so they roast, not steam. I bake for 15 minutes, flip them, and go another 10.
If they’re very juicy, I’ll switch to a fresh lined tray at this point so they don’t get soggy.
5. The Final Charred Finish
Here’s my favorite step. I brush on the reserved sauce and pop them under the broiler (or grill setting) for a couple of minutes until they’re gorgeously charred and sticky. Flip, baste again, and broil once more.
They come out shiny, spicy, and mouthwateringly caramelized.
6. Garnish and Serve
I usually sprinkle on sesame seeds and sliced green onions for that final fresh touch. Then I serve them hot — plates optional.
Little Tips From My Kitchen
- Don’t skip the milk soak. It really makes the wings taste cleaner and softer.
- Always line the tray — the sauce will caramelize and cleaning burned sugar off metal is a nightmare.
- Don’t crowd the tray. Give them space to get crispy.
- Watch the broiler like a hawk. That char can turn to burn quickly.
I’ve even done this on a grill outside in summer for an incredible smoky finish.
Ideas for Changing It Up
I never make them exactly the same twice because I love experimenting:
- Make them spicier with extra fresh chili or more gochugaru.
- Tone it down with less chili for kids.
- Add grated ginger for extra warmth.
- Use chicken drumsticks or thighs for a bigger meal — just adjust baking time.
- Swap in maple syrup for honey for a slightly different sweetness.
I love that you can make this recipe your own depending on what you have or who you’re feeding.
What I Love Serving With These Wings
They’re pretty much the star at any table, but here’s what I usually serve them with:
- Steamed jasmine or short-grain rice to soak up the sauce.
- Quick pickled cucumbers or radishes for crunch and acidity.
- A big green salad with sesame dressing.
- Kimchi if I have some in the fridge.
- Beer. Cold, crisp, and perfect with spicy wings.
They’re also brilliant as a party platter — just pile them high and watch them disappear.
Korean Chicken Wings
If you're craving that perfect mix of sweet, spicy, and savory, these oven-baked Korean chicken wings are the ultimate crowd-pleaser.
Ingredients
For the Chicken:
- 1 kg chicken wings (drumettes and wingettes)
- 1 cup milk
- 1/2 Tbsp dried rosemary
- 1/4 tsp fine sea salt
- 1/4 tsp ground black pepper
For the Marinade:
- 3 Tbsp Korean chili paste (gochujang)
- 1.5 Tbsp Korean chili flakes (gochugaru)
- 2 Tbsp honey
- 2 Tbsp brown sugar
- 2 Tbsp soy sauce
- 1 Tbsp oyster sauce
- 1 Tbsp tonkatsu sauce
- 1 Tbsp rice wine
- 1 tsp minced garlic
- 1–2 bird’s eye chilies, minced and deseeded
Optional Garnishes:
- Toasted sesame seeds
- Thinly sliced green onions
Instructions
<ol><li>Prep the Chicken - Rinse the chicken wings under cold water and pat them dry. Place them in a bowl with milk, rosemary, salt, and pepper. Mix everything together and cover. Let it sit in the fridge for about 20 minutes to help tenderize the meat. Afterward, drain the liquid—don’t worry about the rosemary bits clinging to the chicken; they’ll add great flavor during baking.<br/></li><li>Marinate - In a separate bowl, whisk together all the marinade ingredients. Set aside about 1/3 cup of this sauce for later. Add the chicken and the rest of the sauce to a large zip-top bag, seal, and give it a good shake and massage so the sauce coats everything well. Place the bag in the fridge for at least 4 hours—overnight is even better.<br/><br/></li><li>Bake - Preheat your oven to 220°C (428°F). Line a baking tray with parchment paper. Arrange the wings in a single layer, making sure they don’t overlap. Bake for 15 minutes, then flip them and bake for another 10 minutes.<br/><br/></li><li>Baste and Broil - If the tray has too much liquid, transfer the wings to a new parchment-lined tray. Brush the wings with the reserved marinade. Turn on the broiler (grill setting) and broil the wings for about 2 minutes until the edges start to char slightly. Flip, baste again, and broil for another 2 minutes.<br/><br/></li><li>Serve- Sprinkle with sesame seeds and green onions if you like. Serve hot and watch them disappear!</li></ol>
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 1086Total Fat: 67gSaturated Fat: 23gTrans Fat: 1gUnsaturated Fat: 38gCholesterol: 214mgSodium: 2558mgCarbohydrates: 72gFiber: 6gSugar: 34gProtein: 51g
Asianplated.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
How I Store and Reheat Them
- Fridge: Leftovers go in an airtight container and last about 3 days.
- Freezer: I’ve frozen them before for up to a month. Great for meal prep.
- Reheating: I prefer the oven — about 180°C (350°F) until they’re hot. Microwaving is faster but softens the skin.
Honestly, they’re so good I rarely have many left over.
Hope you’ll give these a try. They’re one of those recipes that’s easy enough for a weeknight but special enough to serve guests. And if you love bold, sticky, spicy flavors as much as I do, they’ll go straight into your regular rotation
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