Baked Korean Hot Wings

The moment I first tasted Baked Korean Hot Wings, I was hooked. The combination of spicy and sweet with just the right amount of tanginess was unlike anything I had ever experienced. I remember hosting a game night with friends and deciding to try something new. As the aroma filled the kitchen, my friends couldn’t resist asking what was cooking. The anticipation grew as I plated the wings, their glossy finish glistening under the light. Each bite was a burst of flavor that transformed our ordinary evening into a memorable feast. It’s amazing how a simple dish can create such a delightful atmosphere. Now, every time I crave something comforting yet exciting, I turn to these Baked Korean Hot Wings. Whether it’s a gathering or a cozy night in, these wings are sure to impress.

What You Need for Baked Korean Hot Wings

When creating Baked Korean Hot Wings, the quality and combination of ingredients play a crucial role in achieving that perfect flavor profile. Each component complements the others, resulting in a dish that is greater than the sum of its parts. Here’s a breakdown of the key players:

• 2 pounds chicken wings: Both drums and flats work beautifully for this recipe, providing tenderness and juiciness. Ensure they’re thawed if frozen for even cooking.
• ¼ cup gochujang: This Korean chili paste adds a spicy kick and depth of flavor that defines the wings.
• 1 cup soy sauce: Used as a marinade base, it enhances the umami factor.
• ¼ cup rice vinegar: This brings a necessary tang to balance the sweetness and heat.
• ⅜ cup honey: Adding sweetness, honey also helps caramelize the wings during baking.
• 2 tablespoons grated fresh ginger: Infusing a fresh, zesty flavor that pairs well with the other ingredients.
• 4 cloves garlic: Diced garlic enhances the overall aroma and taste.
• 2 teaspoons kosher salt: Essential for flavoring the wings.
• ½ teaspoon ground black pepper: Adds a subtle heat.
• 2 tablespoons chopped fresh cilantro: For garnish and a fresh finish.
• Juice of ½ lime: Brightens up the flavors just before serving.

How to Cook Baked Korean Hot Wings

Cooking Baked Korean Hot Wings is an exciting process that fills your kitchen with mouthwatering aromas. Follow these detailed steps to achieve perfect wings:

1. In a medium bowl, combine gochujang, soy sauce, rice vinegar, honey, ginger, garlic, salt, and pepper. This marinade will be the flavor powerhouse for your wings. Whisk until it’s well blended.
2. Pour half of the marinade into a large resealable plastic bag. The other half will be used for glazing later. Seal the bag and place it in the refrigerator to chill.
3. Add the chicken wings to the bag with the marinade. Squeeze out any excess air, ensuring the wings are fully coated in the marinade. Refrigerate for at least one hour, or ideally, overnight.
4. Preheat your oven to 375 degrees Fahrenheit. This is the ideal temperature for baking the wings, allowing them to cook through while achieving a crispy skin.
5. Prepare a large, rimmed baking sheet by lining it with foil and spraying the foil with nonstick cooking spray. This step helps with easy cleanup and keeps the wings from sticking.
6. Arrange the marinated wings in a single layer on the prepared baking sheet. Allow them to sit at room temperature for about 15 minutes before baking. This helps them cook evenly.
7. Place the baking sheet in the oven and bake the wings for 40 minutes. After 20 minutes, rotate the pan to ensure even cooking.
8. After 40 minutes, carefully remove the wings from the oven. Brush both sides liberally with the reserved marinade glaze.
9. Increase the oven temperature to 425 degrees Fahrenheit and return the wings to the oven. Bake for an additional 8 to 10 minutes, watching closely to prevent burning. The glaze should caramelize beautifully during this time.
10. Once done, remove the wings from the oven and let them cool on a serving tray for about 5 minutes. This allows the juices to redistribute.
11. Drizzle the wings with fresh lime juice and garnish with sliced scallions. Serve and enjoy your flavorful creation!

Tips for Success

To truly master the art of making Baked Korean Hot Wings, consider these tips:

• Storage: Store leftovers in an airtight container in the fridge for up to three days. Reheat in the oven to retain crispiness.
• Freezing: You can freeze the wings after marinating them. Just ensure they are well sealed. Thaw and bake when you’re ready.
• Pairing: Serve alongside a fresh cucumber salad or steamed rice to balance the flavors.
• Garnish: Fresh herbs like cilantro or parsley add a vibrant touch and enhance presentation.
• Alternative Cooking Methods: If you have an air fryer, these wings can also be cooked in it for a crispy texture without the oven.
• Experiment with Marinades: Feel free to try different marinades for a unique twist. You can even make a spicy version by adding chili flakes.

What to Serve With Baked Korean Hot Wings

Serving Baked Korean Hot Wings can be as fun as making them. Here’s how to create a delightful dining experience:

• Pair with Fresh Vegetables: A platter of crunchy carrots and celery sticks provides a refreshing contrast to the rich flavors of the wings.
• Choose a Dipping Sauce: Offer options like ranch or blue cheese dressing for a creamy accompaniment.
• Serve with Rice: A bowl of fluffy white rice or fried rice can help soak up the delicious glaze.
• Wine Pairing: Opt for a light white wine that won’t overpower the wings but complements their flavors.
• Garnish Generously: Don’t forget to sprinkle extra cilantro and thinly sliced scallions on top before serving for a pop of color and flavor.
• Make It a Meal: These wings can easily be turned into a full meal with sides like potato wedges or a vibrant salad.
• Special Occasions: Serve these wings during game days, gatherings, or even casual family dinners to impress your guests.

FAQ

Conclusion

Baked Korean Hot Wings are truly a game-changer when it comes to flavorful appetizers or main courses. The balance of sweet, spicy, and savory makes them irresistible. I encourage you to try these wings at your next gathering or even for a cozy night in. You won’t be disappointed, and your guests will be asking for seconds!

Baked Korean Hot Wings

The ultimate comfort food, Baked Korean Hot Wings are sticky, sweet, and satisfyingly spicy. Perfect for a game night or an easy weeknight dinner, these wings will leave you craving more. Dive into deliciousness tonight!

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: Korean

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 2 pounds Chicken wings drums and flats both work, frozen too just thaw before using
• ¼ cup Gochujang Korean chili paste
• 1 cup Soy sauce
• ¼ cup Rice vinegar
• ⅜ cup Honey
• 2 tablespoons Grated fresh ginger
• 4 cloves Garlic diced
• 2 teaspoons Kosher salt
• ½ teaspoon Ground black pepper
• ½ cup reserved marinade above
• 2 tablespoons Chopped fresh cilantro
• 2 scallions thinly sliced
• ½ teaspoon Sesame oil
• ½ teaspoon Ground black pepper
• 2 tablespoons Honey agave also works
• 2 tablespoons Unsalted butter
• Juice of ½ Lime
• Sliced scallions for garnish
• Lime juice for garnish

Equipment

• Cutting Board
• Saucepan
• Frying pan
• Grater
• Wooden Spoon
• Oven
• Chef's Knife
• Baking Sheet

Method

 

1. In a medium bowl, combine the gochujang, soy sauce, rice vinegar, honey, ginger, garlic, salt, and pepper. Pour half of the marinade into a large resealable plastic bag and the remaining half into an airtight storage container and place in the refrigerator.
2. Add the chicken wings to the marinade in the bag. Squeeze the air out of the bag and make sure the chicken is evenly coated. Refrigerate for at least 1 hour or overnight.
3. Preheat oven to 375°F. Line a large, rimmed baking sheet with foil and spray the foil with nonstick cooking spray.
4. Arrange the wings in a single layer on the prepared baking sheet and let sit at room temperature for 15 minutes while the oven preheats.
5. Bake the wings for 40 minutes, rotating the pan after 20 minutes.
6. After 40 minutes, remove the wings from the oven and liberally brush both sides of the wings with the glaze.
7. Heat the oven to 425°F and bake the glazed wings for an additional 8-10 minutes, or until the glaze caramelizes. Watch closely so the wings don’t burn.
8. Transfer the wings to a serving tray and let cool for 5 minutes.
9. Drizzle with fresh lime juice and garnish with sliced scallions. Enjoy!
10. While the wings bake, prepare the glaze. Pour the reserved half of the marinade into a small saucepan set over medium heat. Add the cilantro, scallions, sesame oil, ground black pepper, honey, butter, and lime juice. Taste and if needed, season with additional salt, pepper, and honey.
11. Reduce the heat to a low simmer and keep the glaze warm until ready to use, stirring often. If the glaze is getting too thick, remove it from the heat.

Notes

• Tip 1: These wings are best enjoyed fresh. Try not to make them too far ahead of time.
• Tip 2: Chicken wings are cooked through when a meat thermometer inserted into the thickest part of a wing reads at least 165°F.
• Tip 3: Look for gochujang in the Asian section of your grocery store.

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Meet Hazel Miller

The Flavor Enthusiast Yes, Jenna and I are related! Growing up, our kitchen was the center of our world, and that hasn’t changed. I am a curious cook who loves exploring new ingredients and techniques. I don’t have a single specialty I just love the magic of transformation. Whether we are grilling outdoors or baking indoors, I am always right there, tasting, testing, and ensuring every bite is packed with flavor.