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Korean-Style Chicken Wings
Korean Recipes

Korean-Style Chicken Wings

ClassicWingsParty4

These Korean-style wings are all about a crisp bake (or air fry) followed by a glossy, sticky glaze. The gochujang brings heat, the honey brings shine, and the soy brings the savoury depth.

Serve them with lime wedges and plenty of napkins.

Method

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  1. Heat the oven to 220°C (200°C fan). Line a tray and set a rack on top if you have one.
  2. Pat the wings dry. Toss with baking powder (if using), salt and black pepper.
  3. Arrange in a single layer and bake for 35–45 minutes, turning once, until crisp and cooked through.
  4. Meanwhile, simmer the glaze ingredients (gochujang, soy, honey, vinegar, sesame oil, garlic and ginger) for 2–3 minutes until glossy.
  5. Toss the hot wings in the glaze until well coated.
  6. Finish with spring onions and sesame seeds. Serve with lime wedges.

Ingredients

  • 5ml Sesame Oil
  • 1.2 kg Chicken Wings
  • 15ml Sesame Seeds
  • 45ml Soy Sauce
  • 3 Spring onions sliced
  • 3ml Salt
  • 15ml Rice Vinegar
  • 5ml Ginger finely grated
  • Black Pepper, to taste
  • 5ml Baking powder optional for crispiness
  • 45ml Gochujang
  • 2 cloves Garlic finely grated
  • 30ml Honey
  • 1 Lime cut into wedges

Notes

Crispiness: pat the wings dry and roast on a rack if you have one.

Heat: gochujang varies. Start mild and add more at the end if needed.

Serve: great with cucumber salad or edamame on the side.

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