These wings are the result of a mother-daughter afternoon in my kitchen. My daughter made the wings, while I made the sauce, and it turned into one of those fun, memorable afternoons together that had less to do with the wings and more to do with the company.
These Sweet and Spicy Korean Chicken Wings are baked, not fried, which means no standing over hot oil while everyone else is already knee deep into the night. You get perfectly crispy skin from the oven, then a sticky, glossy gochujang ginger sauce that does all the heavy lifting on flavor. Slightly sweet, a little funky, a little heat. The kind of wing that feeds a crowd while keeping your budget intact.
Jump to RecipeThis is your feed a crowd recipe in the best sense. One sheet pan, one bowl for the sauce, no special equipment, no deep-fry anxiety… Just good wings, for a budget friendly gathering with your people.
Ways to Bring These to the Table
- Game night, obviously. Set the wings out between rounds with extra napkins and a stack of paper plates. Nobody fusses over proper place settings, and that’s the point. Find some of our favorite games here.
- A backyard watch party. Wings piled on a sheet pan, a cooler of cold drinks, and whatever’s on the TV. Add a store bought second sauce option for the group that can’t do spice. Simply add a some fresh veggies and ranch for a cool and crispy hit to balance out the sweet and spicy wings.
- Casual potluck centerpiece. Bring the wings, straight from the oven and the sauce ready to toss in table side. Serve them on a simple board or white tray (this one allows that terracotta sauce to really pop). Let someone else bring the sides, while you show up with the thing everyone actually wants. My favorite serving essentials.
- Snack turned dinner. Wings, my favorite coconut rice, quick-pickled cucumbers, and extra sauce on the side. Let everyone build their own bowl which turns a snack into dinner without a whole production.
- Solo snack table, no occasion required. Half a batch, a cold drink, and the porch. Hosting doesn’t require guests.
Why You’ll Love This Recipe
- Baked, not fried. Crispy without the mess, the oil, or the guesswork.
- Make-ahead friendly. Season the wings and mix the sauce earlier in the day, then bake right before guests arrive.
- Built for a crowd. Double it for a bigger table, it scales without any fuss.
- Easy on the budget. Wings are one of the cheapest ways to feed a hungry group, and this recipe stretches even further with rice, noodles, or a big salad on the side.
- That sauce. Gochujang, ginger, lime, and butter come together into something sweet, spicy, and a little addictive. You’ll want to put it on everything.
How to Make this Recipe
Prep the oven and the wings. Preheat the oven to 400ºF and line a sheet pan with parchment paper or foil. Pat the chicken wings dry with paper towels — this step matters more than it seems. Dry wings are what get you that crispy skin.
Season. In a large bowl, toss the wings with olive oil, salt, pepper, garlic powder, chili powder, and cornstarch until every piece is evenly coated.
Arrange. Lay the wings on the sheet pan in a single layer, leaving an inch or two of space between each one. Crowding the pan steams the wings instead of crisping them, so give them room to breathe.
Bake. Bake for 15 minutes, flip, then bake another 15–20 minutes, until the skin is crispy and the internal temperature reads 175–180ºF.
Make the sauce. While the wings cook, whisk together the gochujang, soy sauce, rice vinegar, maple syrup, sesame oil, lime juice, garlic, and ginger in a medium bowl. Right before you’re ready to toss the wings, whisk in the melted butter until the sauce comes together and looks glossy and emulsified.
Toss and serve. Pull the wings from the oven and toss them in a large bowl with the gochujang ginger sauce (or your favorite store-bought Korean BBQ sauce, if you’re short on time, no judgment here). Sprinkle with toasted sesame seeds and serve with lime wedges on the side.
These Korean Style Wings were a huge hit around our table but the real win became creating something memorable with my daughter.
xoxo,
Sweet and Spicy Korean Style Chicken Wings
Ingredients
Wings
- 5 pounds chicken wings
- 4 tablespoons olive oil
- 5 teaspoons kosher salt
- 1 tablespoon freshly ground black pepper
- 1 tablespoon garlic powder
- 1 teaspoon chili powder
- 4 teaspoons cornstarch
Gochujang Ginger Sauce
- ½ cup gochujang use ¼ cup for less spice
- ¼ cup soy sauce
- 2 tablespoons rice vinegar
- 6 tablespoons maple syrup
- 2 teaspoons sesame oil
- 2 tablespoons fresh lime juice
- 3 garlic cloves grated
- 1 tablespoon grated ginger
- 4 tablespoons unsalted butter melted
For Serving
- 1 tablespoon toasted sesame seeds
- lime wedges
Instructions
- Prep the oven and the wings. Preheat the oven to 400ºF and line a sheet pan with parchment paper or foil. Pat the chicken wings dry with paper towels, this step matters more than it seems. Dry wings are what get you that crispy skin.
- Season. In a large bowl, toss the wings with olive oil, salt, pepper, garlic powder, chili powder, and cornstarch until every piece is evenly coated.
- Arrange. Lay the wings on the sheet pan in a single layer, leaving an inch or two of space between each one. Crowding the pan steams the wings instead of crisping them, so give them room to breathe.
- Bake. Bake for 15 minutes, flip, then bake another 15–20 minutes, until the skin is crispy and the internal temperature reads 175–180ºF.
- Make the sauce. While the wings cook, whisk together the gochujang, soy sauce, rice vinegar, maple syrup, sesame oil, lime juice, garlic, and ginger in a medium bowl. Right before you're ready to toss the wings, whisk in the melted butter until the sauce comes together and looks glossy and emulsified.
- Toss and serve. Pull the wings from the oven and toss them in a large bowl with the gochujang ginger sauce (or your favorite store-bought Korean BBQ sauce, if you're short on time, no judgment here). Sprinkle with toasted sesame seeds and serve with lime wedges and a stack of napkins on the side.
Notes
- Spice level is yours to control. Start with ¼ cup gochujang if you’re serving a crowd with mixed spice tolerance, and let people add more sauce at the table.
- Sauce now, toss later. The sauce can be made a day ahead and stored in the fridge. Just re-whisk before tossing with the hot wings.
- Leftover sauce is not a problem. It’s excellent on roasted vegetables, grilled salmon, or stirred into rice.
No Comments