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Crispy baked Korean chicken wings on a foil-lined baking sheet brushed with sticky gochujang sauce and topped with sesame seeds and green onions

Crispy Baked Korean Chicken Wings

Crispy baked Korean chicken wings coated in a sticky sweet and spicy gochujang sauce. Ready in 50 minutes with simple ingredients and no deep frying required.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 portions
Course: Appetizer, Dinner, Main Course
Cuisine: Asian, Korean
Calories: 370
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup buttermilk full-fat preferred for best coating
  • 1 cup all-purpose flour
  • 1 lb bone-in skin-on chicken wing portions
  • 1 tbsp olive oil for drizzling on baking sheet
  • salt and pepper to taste
  • 0.25 cup low-sodium soy sauce
  • 2 tbsp gochujang adjust amount for desired heat level
  • 2 tbsp ketchup
  • 2 tbsp rice vinegar
  • 2 tbsp brown sugar
  • 1 tsp fresh garlic grated
  • 1 tsp fresh ginger grated
  • 1 tsp cornstarch
  • sesame seeds and sliced green onion optional garnish

Equipment

  • Baking sheet
  • Aluminum foil
  • Small saucepan
  • Instant-read thermometer
  • Pastry brush

Method
 

  1. Preheat oven to 425°F. Line a baking sheet with aluminum foil and drizzle with 1 tbsp olive oil. Set aside.
  2. Pour buttermilk into one shallow bowl and flour into another. Season both lightly with salt and pepper.
  3. Working in small batches, dip wings into the buttermilk then press into the flour until fully coated on all sides. Place on the baking sheet with space between each piece. Let coated wings rest 5 to 10 minutes before baking.
  4. Bake for 20 minutes. Flip each wing carefully and bake for another 15 minutes until golden brown and the internal temperature reaches 165°F.
  5. While wings bake, combine soy sauce, gochujang, ketchup, rice vinegar, brown sugar, garlic, ginger, and cornstarch in a small saucepan over medium heat. Stir constantly for 3 to 4 minutes until the sauce thickens enough to coat the back of a spoon. Remove from heat.
  6. Brush the gochujang sauce generously over each baked wing. Move the baking sheet a few inches below the broiler and broil for 2 to 3 minutes until the glaze is caramelized and bubbling. Watch closely to prevent burning.
  7. Garnish with sesame seeds and sliced green onions. Serve immediately for best crunch and texture.

Notes

For spicier wings increase gochujang to 3 or 4 tbsp. Leftover sauce keeps in the fridge for up to 5 days and works as a dipping sauce or quick glaze. Reheat wings in a 400°F oven or air fryer at 375°F for 5 minutes to restore crispiness. Do not skip the resting step after dredging or the broil step at the end.