Korean Chicken Wings are crispy, saucy, and loaded with bold flavor that the whole family will keep asking for. I made these for game night last month and they were gone before I even sat down. If you love sweet heat with a serious crunch, this recipe is for you.
I still remember the first time I tried Korean-style wings at a little spot near our neighborhood. That sticky, spicy-sweet glaze had me hooked from the first bite. I went home determined to recreate that flavor in my own kitchen, and after a few rounds of testing, I finally nailed it. These baked Korean chicken wings skip the deep fryer but still deliver that satisfying crunch you crave. The secret is a simple buttermilk dredge and a quick broil finish that caramelizes the sauce into something truly special. You are going to love this one!
Table of Contents
Ingredients for Korean Chicken Wings
I always line up every ingredient before I start because this recipe moves fast once the oven heats up. Here is everything you need to make these wings from scratch.
For the Wings:
- 1 cup buttermilk – I recommend full-fat for the thickest, crispiest coating
- 1 cup all-purpose flour
- 1 lb bone-in, skin-on chicken wing portions
- 1 tbsp olive oil, for the baking sheet
- Salt and pepper, to taste
For the Gochujang Wing Sauce:
- 1/4 cup low-sodium soy sauce
- 2 tbsp gochujang – my go-to is any Korean grocery store brand; start with 2 tbsp and adjust heat to taste
- 2 tbsp ketchup
- 2 tbsp rice vinegar
- 2 tbsp brown sugar
- 1 tsp fresh garlic, grated – in my experience, fresh garlic makes a noticeable difference over jarred
- 1 tsp fresh ginger, grated
- 1 tsp cornstarch
- Sesame seeds and sliced green onion, for garnish (optional)
Step-by-Step Instructions
I recommend reading through all the steps before you begin so nothing catches you off guard. These wings come together quickly once the oven is hot.
Step 1: Preheat your oven to 425°F. Line a baking sheet with aluminum foil and drizzle it with 1 tbsp of olive oil. Set aside.
Step 2: Pour the buttermilk into one shallow bowl and the flour into another. Season both lightly with salt and pepper.
Step 3: Working in small batches, dip the wings into the buttermilk and toss to coat. Transfer each wing to the flour bowl and press firmly so the coating sticks on all sides. Place on the prepared baking sheet with space between each piece. Let the coated wings rest for 5 to 10 minutes before baking. This step helps the coating set so it does not fall off in the oven.
Step 4: Bake for 20 minutes. Carefully flip each wing, then bake for another 15 minutes until golden brown and the internal temperature reads 165°F on an instant-read thermometer.
Step 5: While the wings bake, combine the 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 and set aside.
Step 6: Remove the wings from the oven and brush each one generously with the gochujang sauce. Move the baking sheet a few inches below your oven broiler and broil for 2 to 3 minutes until the glaze bubbles and caramelizes. Stay close and watch carefully because the sauce can burn quickly.
Step 7: Garnish with sesame seeds and sliced green onions. Serve immediately for the best texture and crunch.
Best Sides to Serve with Korean Chicken Wings
These wings pair best with sides that balance their bold, spicy-sweet flavor with something cooling or neutral in texture.
Steamed Jasmine Rice: The fluffy, mild rice soaks up every drop of extra gochujang sauce and keeps the heat from feeling overwhelming. If you enjoy chicken and rice combinations, this honey BBQ chicken and rice is another crowd-pleasing pairing idea to bookmark.
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Quick Cucumber Salad: A light vinegar-dressed cucumber salad cuts through the richness of the wings and keeps each bite feeling fresh.
Pickled Daikon Radish: A classic Korean table side that adds crunch and a tangy contrast that works beautifully against the sticky glaze.
Simple Coleslaw: The cool, creamy crunch provides a texture contrast that makes these wings even better for game day spreads or casual dinners.
Garlic Roasted Vegetables: Roasted vegetables add color, fiber, and a savory balance to the meal. This garlic roasted vegetables recipe is a simple option that comes together in the same oven.
If you enjoy bold Asian-inspired flavors, you might also love this crispy Chinese honey garlic chicken or this easy Thai peanut chicken for your next weeknight dinner.
Keeping and Serving Your Wings
Store leftover Korean chicken wings in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze in a single layer first, then transfer to a freezer-safe bag for up to 2 months.
To reheat, I recommend placing wings on a wire rack set over a baking sheet in a 400°F oven for 8 to 10 minutes. This method brings back the crispiness far better than the microwave. An air fryer at 375°F for about 5 minutes also works great.
Pro tip: Save any leftover gochujang sauce in a small jar in the fridge for up to 5 days. It doubles as a dipping sauce for this bang bang chicken bowl or a quick glaze for a weeknight honey sriracha chicken.
Frequently Asked Questions
Can I make Korean chicken wings ahead of time?
Yes. You can coat the wings and refrigerate them on the baking sheet for up to 4 hours before baking. The sauce can also be made 2 days ahead and stored in the fridge. Bake and glaze just before serving for the best texture.
What can I substitute for gochujang if I cannot find it?
If gochujang is not available, a mix of sriracha with a small amount of miso paste or red pepper flakes can work in a pinch. The flavor will differ slightly but will still give you a spicy-sweet profile. Most large grocery stores carry gochujang in the international foods aisle.
How do I keep baked wings crispy and not soggy?
Three things help the most. First, let the coated wings rest for 5 to 10 minutes before baking so the flour sets. Second, make sure there is space between each wing on the baking sheet so steam can escape. Third, do not skip the broil step at the end. That 2 to 3 minutes under the broiler is what locks in the caramelized crunch.
Conclusion
These Korean chicken wings are one of those recipes that looks like a restaurant dish but is genuinely easy to pull off on a regular weeknight. The crispy coating and bold gochujang glaze make every single bite worth it. Give this one a try and watch your family ask for seconds. Happy cooking!
Crispy Baked Korean Chicken Wings
Ingredients
Equipment
Method
- Preheat oven to 425°F. Line a baking sheet with aluminum foil and drizzle with 1 tbsp olive oil. Set aside.
- Pour buttermilk into one shallow bowl and flour into another. Season both lightly with salt and pepper.
- 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.
- Bake for 20 minutes. Flip each wing carefully and bake for another 15 minutes until golden brown and the internal temperature reaches 165°F.
- 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.
- 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.
- Garnish with sesame seeds and sliced green onions. Serve immediately for best crunch and texture.
