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Korean Chicken Wings

Deliciously crisp chicken wings coated in a sticky and slightly spicy glaze. These Korean Chicken Wings are the perfect starter or snack with a cold beer. 

 Korean Cuisine 

For the last year or so, Korean food has become my new obsession. I love the delicious flavours and slight heat that comes with it. I first tried Bibimbap which I have now recreated my own recipe for. I also tried Korean Fried Chicken which is definitely on my list to recreate – and fast! If you find yourself in London, take a trip to On The Bap for mouthwatering Korean Fried Chicken! 

Why chicken wings?

I’m not always the biggest fan of chicken on the bone. I know it imparts flavour, but I’m a bit fussy when it comes to chicken. I do love a chicken wing though! I love that the meat stays moist and that you can get tasty crispy skin quiet easily. 

To cook in the oven or on the BBQ?

For the recipe below, I have included instructions for cooking these Korean Chicken Wings in the oven. This is because they should be made all year round and not just when it is sunny! Here in the UK our summer’s can be a little unpredictable so having a recipe that can easily be cooked in the oven is a good option! 

These Korean Chicken Wings would be perfect cooked on the BBQ. It does depend how hot your BBQ is, but these would cook in roughly 20 minutes. Just make sure they are cooked through and the skin is nice and crispy. 

When to eat these Korean Chicken Wings?

The simple answer is whenever you like! Personally I think they would make a tasty starter or a snack with a nice cold beer. Make a big batch of these to eat on a hot day in the garden with a cold drink with friends or family. You can’t get much better than that in my opinion! 

How hot do you like it?

If you were to try the marinade before adding it to the chicken, it would be quite spicy. However when the chicken is cooked it is more of a mild to medium heat. If you would like it spicier than this, you can obviously add more Gojuchang to the marinade. 

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Korean Chicken Wings

Deliciously crisp chicken wings coated in a sticky and slightly spicy glaze. These Korean Chicken Wings are the perfect starter or snack with a cold beer. 

Course Appetizer, Snack, Starter
Cuisine International, Korean
Keyword Korean, Chicken Wings, Gochujang
Prep Time 10 minutes
Cook Time 40 minutes
Marinading 12 hours
Total Time 50 minutes
Servings 4
Calories 336 kcal
Author Curly

Ingredients

  • 1 kg chicken wings wing tips removed
  • tbsp Gochujang
  • 2 tbsp tomato ketchup
  • 1 tsp apple cider vinegar
  • 3 garlic cloves
  • ½ tsp sesame oil
  • 1-2 tbsp water
  • spray oil

To serve

  • ½ tbsp sesame seeds
  • 1 red chilli sliced
  • 1 spring onion sliced

Instructions

  1. Remove the wing tips from the chicken wings if they are attached then add them to a large bowl/dish

  2. In another small bowl, add all of the marinade ingredients (apart from the spray oil) and stir until combined. Add as much water as you need to get a thick but pourable consistency 

  3. Pour the marinade over the chicken wings making sure each wing is completed coated

  4. Leave to marinate in the fridge for at least 2 hours but overnight is better (12 hours)

  5. Preheat the oven to 190ºC (fan assisted or 200ºC non fan assisted)

  6. Spray a large baking tray with oil and line the chicken wings on the tray. Bake for 20 minutes before turning and cooking for a further 20 minutes 

  7. Sprinkle with the sesame seeds, chilli and spring onion and serve 

Recipe Notes

These would be great on the BBQ. Cook for roughly 10 minutes each side or until cooked through and the skin is crispy. 

Nutritional information is given as a guide only.

Nutrition Facts
Korean Chicken Wings
Amount Per Serving
Calories 336 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 6g38%
Cholesterol 103mg34%
Sodium 179mg8%
Potassium 306mg9%
Carbohydrates 6g2%
Sugar 3g3%
Protein 25g50%
Vitamin A 390IU8%
Vitamin C 19.7mg24%
Calcium 31mg3%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.

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