Korean BBQ Chicken Wings (Print)

Crispy chicken wings covered in spicy-sweet Korean BBQ sauce, finished with sesame seeds and green onions.

# What You'll Need:

→ Chicken

01 - 1.5 lbs chicken wings, flats and drumettes separated
02 - 1 tablespoon vegetable oil
03 - 1/2 teaspoon salt
04 - 1/2 teaspoon black pepper

→ Korean BBQ Sauce

05 - 1/4 cup soy sauce
06 - 3 tablespoons gochujang (Korean chili paste)
07 - 2 tablespoons honey
08 - 2 tablespoons brown sugar
09 - 2 tablespoons rice vinegar
10 - 1 tablespoon sesame oil
11 - 3 cloves garlic, minced
12 - 1 teaspoon fresh ginger, grated

→ Garnish

13 - 1 tablespoon toasted sesame seeds
14 - 2 green onions, thinly sliced

# How to Cook:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or foil and place a wire rack on top.
02 - Pat wings dry with paper towels. Toss with vegetable oil, salt, and black pepper until well coated.
03 - Arrange wings in an even layer on the rack. Bake for 35 to 40 minutes, flipping halfway, until golden and crisp.
04 - While wings bake, combine soy sauce, gochujang, honey, brown sugar, rice vinegar, sesame oil, garlic, and ginger in a small saucepan. Simmer on medium heat, stirring frequently, until slightly thickened, about 4 to 5 minutes.
05 - Transfer cooked wings to a large bowl and toss with warm Korean BBQ sauce until evenly coated.
06 - Arrange wings on a platter. Sprinkle with toasted sesame seeds and sliced green onions. Serve immediately.

# Helpful Hints:

01 -
  • Crispy wings from the oven so no messy frying or special equipment needed
  • Sticky fingerlicking Korean BBQ sauce with a perfect balance of sweet heat and smoky
  • Easy to make with grocery store staples and ready to eat in under one hour
  • Unforgettable for parties game night or just dinner at home
02 -
  • High protein and satisfying makes it a full meal with rice or noodles
  • Sauce freezes beautifully and doubles as a marinade for other grilled meats
  • Wings reheat well in the oven and get crispy again no soggy leftovers
  • Gochujang is my favorite ingredient here The first time I tried a real fermented gochujang paste was on a trip to Seoul It changed the way I understood chili heat and savory depth Since then my kid helps me whisk the sauce every time and we laugh about who gets to lick the spoon
03 -
  • Toast the sesame seeds right before serving for extra aroma and crunch
  • Use a fan oven if possible for the crispiest skin
  • Never skip the step of patting the wings dry it makes every bite crackle
  • For deeper sauce flavor let it simmer slowly and taste as you go adjusting sweet tangy heat until it is just right

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