Spicy Korean Chicken Wings
Are you into spicy foods? If you are, then you will surely love this Spicy Korean Chicken Wing recipe. I understand that a lot of readers out there are afraid of hot foods, but my advice is, you should not hesitate to try something new. That will be the only way for you to explore and discover other cuisines and not just the ones that you are already accustomed to. Again, do not be afraid to stray far from what you have been eating growing up.
So, what’s so special about Spicy Korean Chicken Wings? Well, Korean flavors have made their way across the globe and have become the favorite when it comes to mealtime dishes. You can make this recipe for lunch, dinner, parties, or special occasions. It can also be the star during those days when you just want to hang out with friends and family members, watching your favorite ball game. Going back, Korean flavors and seasonings are very special. They have this distinct taste that will surely capture your taste buds – in a good way!
The secret ingredients to this recipe? Gochujang and Gochugaru. And, no worries, they are not really that spicy. The good thing is that you can always control how much you are adding to the dish.
Lookin’ for something finger-lickin’ good, for real? Try this Spicy Korean Chicken Wing recipe. Baked chicken wings with sweet and spicy sauce…Oh my, you’re gonna go crazy over them!
3 pounds of chicken wings
ground black pepper
3 cloves garlic (minced)
3 tbsps. Gochujang (Korean red chili pepper paste)
1/2 tsp. Gochugaru (Korean chili powder)
2 tbsps. soy sauce
2 tbsps. water
2 tbsps. sugar
1/2 tbsp. apple cider vinegar
1 tsp. sesame oil
white sesame (for garnishing)
chopped scallions (for garnishing)
- Preheat oven to 450 degrees Fahrenheit and line a baking sheet with parchment paper.
- Put the chicken wings in a large bowl and season with salt and pepper.
- Arrange the wings on the baking sheet and bake for about 45 minutes or until crisp and cooked through.
- Put the garlic, soy sauce, apple cider vinegar, sugar, water, and sesame oil in a small saucepan. Mix well and heat on low heat. Once it starts to get ‘saucy’, remove from heat.
- Once the chicken wings are baked, coat well with the sauce.
- Garnish with white sesame and chopped scallions, and serve immediately.
When transferring the chicken wings to the baking sheet, be sure that the skin side is up.
- Cuisine: Asian
Wondering where to get Gochujang and Gochugaru? Most Asian supermarkets have them. They are not that hard to find, no worries! 🙂
Gochujang is a sweet and spicy sauce made with barley, soybeans, red chilis, and other seasonings/ingredients. Like what we said earlier, it is not really that hot. And besides, you can always control how much you add to the sauce of your chicken wings. It all depends on how much you can tolerate! 🙂
This secret ingredient can also be substituted with a mixture of ketchup, chili powder, soy sauce, and sugar (1 tablespoon each). You also need to add about 1/2 teaspoon of dried red chili flakes and mix well. Allow the mixture to sit in the fridge for a few hours in the fridge.