Korean Baked Chicken Wings

Ingredients (Serves 3)

1. Chicken wings – Around 1 lb

Salt – 1 – 2 pinches

Pepper powder –  1/4 tsp

Baking powder – 1 tsp

Garlic powder – 1/2 tsp

Onion powder – 1/2 tsp

2. Gochujang (Korean red chili paste) – 2.5 tbsp (If it isn’t available, use gochujang sauce / sriracha)

Soy sauce, light – 1 tbsp

Soy sauce, dark – 1 tsp

Sugar – 1 tsp or to taste

Korean chilli powder / paprika / chilli flakes – 3/4 tsp (optional)

Rice vinegar – 2 – 3 tsp or to taste

Garlic, minced – 1.5 tsp

Water – 1 tbsp

3. Honey – 2 – 3 tsp

Toasted sesame oil – 1.5 tsp

4. White sesame seeds – To garnish


1.Clean and cut the chicken wings between the joints into 2 pieces – drumette and wingette (discard the tip). Combine them with 1 – 2 pinches of salt, pepper powder, 1 tsp baking powder, garlic powder and onion powder. Line a baking sheet with aluminium foil and place a wire rack on top. Place chicken wings on the wire rack (or directly on the aluminium foil). Bake them at 425 F for 15 – 17 minutes. Flip over and bake for another 15 minutes until golden brown. (If the chicken wings are large, bake for 17– 20 minutes on each side). Broil for 2 – 3 minutes till crunchy.

2. While the chicken is baking, combine all the ingredients numbered 2 in a saucepan. Cook over medium heat stirring continuously for 1 – 2 minutes till thickened. Add 1 tbsp honey and 1.5 tsp toasted sesame oil.

3. Place the baked chicken wings in a large bowl and toss them with the above sauce. Sprinkle chopped spring onion and sesame seeds. Serve immediately! It tastes super yum, do give this a try!!

Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

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