National Chicken Wings Day is Wednesday. I love celebrating these silly little national days, because it’s a great excuse to have a theme for dinner! Anything we can do to keep things fun around here these days is a must. Plus, I am always looking for new recipes for party foods. You may be thinking wings can be messy, but they are little and easy to eat and just really delicious. Just have some wet wipes on hand for your guest.
We have really fallen in love with Korean food in the last several years. I, personally, fell in love with Korean Fried Chicken when I ordered it for brunch at Talde (which is sadly no longer open) on a trip to Brooklyn many years ago. Funk Seoul Brother is a local food truck that will serve it on special occasions and I will devour it every chance I get. When making these wings, I wanted to recreate that taste, but found a slightly healthier twist by baking them instead of breading and frying. These wings are still so yummy with the sticky and slightly spicy sauce.
White Platter // Tea Towel // Glass Bowl // Ramekin
See below for step x step instructions (with pictures) and scroll to the bottom for the printable recipe!
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Recipe:
STEP 1: Preheat oven to 300 degrees.
STEP 2: Peel garlic and peel and roughly chop fresh ginger.
Flexible Cutting Board // White Measuring Cup // Paring Knife
STEP 2: Add garlic, ginger, soy sauce, ketchup, gochujang, rice vinegar, sesame oil, dark brown sugar, and crushed red pepper to a food processor and pulse until smooth. Set about 1/2 cup sauce aside.
STEP 3: Pour the rest of the sauce in a large bowl.
STEP 4: Salt & pepper chicken wings and then add to the sauce. Toss to combine.
STEP 5: Lay all the chicken wings out on a foil-lined baking sheet (skin side down).
STEP 6: Bake wings for 45 minutes (flipping halfway through).
STEP 7: Turn the oven up to 450 degrees.
STEP 8: Brush the wings with the reserved sauce and bake for another 15 minutes (turning throughout and basting).
STEP 9: Brush with additional sauce and turn to broil for 3-5 minutes if desired.
STEP 10: Remove from oven and sprinkle with sesame seeds.
White Platter // Tea Towel // Glass Bowl // White plates
White Platter // Tea Towel // Glass Bowl // Plates
White Platter // Glass Bowl // Plates // Tea Towel // Wire Basket
Products I used:
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Printable Recipe:
Spicy Korean Baked Chicken Wings
Ingredients
- 3 lbs chicken wings, cut up
- 10 cloves garlic, peeled
- 1/4 cup fresh ginger, chopped
- 1/2 cup low-sodium soy sauce
- 5 tablespoons ketchup
- 3 tablespoons gochujang
- 1/4 cup rice vinegar
- 1/4 cup sesame oil
- 6 tablespoons dark brown sugar
- 1/2 teaspoon crushed red pepper
- 1 tablespoon sesame seeds
Instructions
- Preheat oven to 300 degrees.
- Peel garlic and peal and chop fresh ginger.
- Add garlic, ginger, soy sauce, ketchup, gochujang, rice vinegar, sesame oil, dark brown sugar and crushed red pepper to a food processor and pulse until smooth. Set 1/2 cup sauce aside.
- Pour the rest of the sauce into a large mixing bowl.
- Salt and pepper chicken and add to the sauce.
- Toss chicken wings until they are covered in sauce.
- Lay all the chicken wings out on a foil-lined baking sheet (skin side down).
- Bake wings for 45 minutes (flipping over half-way through).
- Turn oven up to 450 degrees.
- Brush the wings with the some of the reserved sauce and bake for 15 more minutes, flipping and basting with sauce throughout.
- Brush with any additional sauce and turn to broil for 3-5 minutes, if desired.
- Remove from oven and sprinkle with sesame seeds.
Notes
Adapted from My Recipes.
White Platter // Glass Bowl // Tea Towel // Plates // Ramekin
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