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These oven-baked Korean-style wings are one of those dishes that always disappear fast in my house. Coated in a sticky, sweet-spicy glaze, they’re the kind of thing you serve with extra napkins on the table because no one will want to waste a drop.

If you’re looking for something to shake up your usual wing routine, these are incredibly straightforward yet feel like a treat. The sauce alone is enough to keep everyone coming back for seconds—and maybe fighting over the last piece.

Why I Love Making These Wings at Home

I’ve always believed good food doesn’t need to be complicated. These wings are proof. The only real waiting time is the marination—and even that is just you letting the fridge do the work.

For me, making them at home is not just about saving money compared to eating out, but getting to tweak the sauce exactly how I want it. Sometimes I make them extra hot if it’s just adults, or tone down the chili for family-friendly nights.

Plus, baking instead of deep-frying means less cleanup and no oil splatters everywhere. I can pop them in the oven and chat with guests or prep other dishes.

My Take on Korean-Style Wings

This recipe is something I’ve kept in my back pocket for years. It’s gone through plenty of tweaks as my taste changed and I discovered new tricks.

Unlike the crunchy double-fried Korean chicken you find in restaurants, these have that sticky, caramelized glaze you get from the oven’s high heat. The charred bits on the skin are my favorite.

The rosemary milk soak at the start might sound odd if you haven’t tried it before, but trust me—it takes away any strong poultry smell and infuses the meat with a subtle herb aroma that works beautifully with the bold sauce.

I usually marinate them for at least 5 hours if I have the time. Overnight is even better. It’s the kind of make-ahead prep that saves you stress before guests arrive.

Ingredients You’ll Need (Serves 3–4)

For the Chicken:

• 1 kg chicken wings (split into drumettes and wingettes)
• 1 cup milk
• 1/4 tsp fine salt
• 1/4 tsp ground black pepper
• 1/2 Tbsp dried rosemary
• Optional: toasted sesame seeds, chopped green onions for garnish

For the Marinade:

• 1.5 Tbsp Korean chili flakes (gochugaru)
• 3 Tbsp Korean chili paste (gochujang)
• 2 Tbsp brown sugar
• 2 Tbsp honey
• 2 Tbsp soy sauce
• 1 Tbsp oyster sauce
• 1 Tbsp tonkatsu sauce (or similar sweet-salty sauce)
• 1 Tbsp rice wine
• 1 tsp minced garlic
• 1–2 bird’s eye chilies, finely chopped (optional for heat)

Tip from my kitchen: I often adjust the sweetness with more or less honey depending on what I’m serving these with. If you’re planning to eat them with beer, leaving them extra spicy works well.

How I Make Them at Home

Step 1: Prep the Chicken
I always rinse and pat the wings dry before soaking them in milk with salt, pepper, and rosemary. This isn’t just for show—it really helps mellow any strong flavor in the meat. About 20 minutes in the fridge is enough. Don’t worry if some rosemary sticks when you drain it; it adds lovely flavor in the oven.

Step 2: Marinate
I use a big ziplock bag to keep things mess-free. Add the wings and most of the marinade (hold back about a third of it for basting later). Seal it and give it a good shake and massage. Leave it in the fridge at least 4 hours. I often do this step in the morning so dinner is ready to pop in the oven at night.

Step 3: Bake
I preheat the oven to 220°C (428°F). I like to line my tray with baking paper for easier cleanup. Lay the wings out in a single layer.

Bake them for 15 minutes, then flip and give them another 10 minutes. If the tray’s too wet from juices, I switch them to a fresh sheet of paper so they don’t steam instead of bake.

Step 4: Broil for the Finish
Brush on the reserved sauce and switch the oven to broil. This is my secret for getting that sticky, charred finish that makes them irresistible. Broil for about 2 minutes per side, watching so they don’t burn.

Step 5: Garnish and Serve
I usually sprinkle sesame seeds and green onions for color and crunch. They’re ready to devour as-is or with a cold drink on the side.

Tips I’ve Learned Over the Years

• Don’t skip the milk soak. Even if you’re skeptical, it really improves the flavor.
• Marinating longer is always better. Overnight is best if you can plan ahead.
• Watch them closely while broiling. The sugars in the sauce can burn fast, but that char is where the magic happens.
• If you want it even spicier, add extra fresh chili or a splash of chili oil before baking.

Make-Ahead and Storage Ideas

These wings are a great make-ahead party food. I often marinate them a day in advance so the day of the event is less hectic.

Leftovers keep well in the fridge for 2–3 days. To reheat, I pop them under the broiler for a couple of minutes. That way they don’t go soggy and you get that caramelized finish again.

Serving Suggestions From My Table

These wings don’t need much alongside them—some cold beer or a light salad does the trick. I’ve also served them with steamed rice and a quick cucumber pickle to balance the heat.

If you’re hosting, I suggest putting them out on a big platter with plenty of napkins. They’re messy in the best way.

For game day spreads, I pair them with other finger foods like dumplings or spring rolls so there’s variety for everyone.

FAQs From My Readers

How spicy are these?
They have a solid kick but aren’t over-the-top. You can control the heat by reducing or increasing the chili flakes and fresh chili.

Can I make them less sweet?
Absolutely. Just cut back on the honey and sugar in the marinade.

What if I don’t have gochujang?
Look for it in most supermarkets now, but in a pinch you can mix miso paste with a little chili sauce and sugar. It won’t be exactly the same but still gives a nice umami hit.

Can I grill these instead of baking?
Yes! They do wonderfully on the barbecue. Just watch the heat so the sugar doesn’t burn too quickly.

Try other Korean recipes:

• Galbitang (Korean Beef Short Rib Soup)
• Budae Jjigae (Army Stew)
• Korean Tofu Soup