Korean chicken wings baked in the oven are a delectable and simple way to add some flavour to your dinner course. All of your guests will be begging for more of these baked spicy chicken wings since they are dipped in a sauce that is sweet, spicy, and sticky.

Today’s Korean-style baked chicken wings are one of the easiest ways to enjoy chicken in a Korean way. There are many different ways to enjoy chicken in a Korean fashion. It is the refrigerator that is responsible for the longest amount of labour (marination), while the oven is where the most significant job (cooking) is done! That is a dish that I consider to be really simple to prepare.


Moreover, I am aware that chicken with a Korean flavour has a big captive audience, which includes yourself; but, the chicken that is available today has a flavour and texture that is distinct from the usual Korean Fried Chicken. On the other hand, let’s pretend that’s a tale for another time. It’s possible that you’re curious about the purpose of these Korean chicken wings that have been baked.


This is a really old recipe from 2006 that has been revived and improved in many ways. They are finger-licking good!

Chicken wings are first marinated in milk, salt, black pepper, and dried rosemary leaves to remove the “gamey” odour and prepare them for the next step of marination.


After that, they’re marinated in my homemade hot Korean chilli sauce and roasted in the oven until the skin chars. We particularly enjoy these char-grilled chicken wings! It enhances the flavour of the wings.

The rosemary aroma is pretty pleasant, and it enhances the flavour of the chicken. Furthermore, the sweetness-to-spiciness ratio is ideal!

The chicken in this post was marinated for five hours. You can marinate it overnight for added flavour, but I recommend at least 4 hours to deepen the flavour.

These chicken wings will make an excellent appetiser at your next party or event. You are also invited to browse more game day dishes for ideas for your next party.


  • 1kg (2.2 pounds) chicken wings (drumettes & wingettes – these are also known as “chicken nibbles” at an Australian supermarket)
  • 1 cup (250ml) milk
  • 1/4 tsp fine sea salt
  • 1/4 tsp ground black pepper
  • 1/2 Tbsp dried rosemary leaves
  • (Optional) toasted sesame seeds, to garnish
  • (Optional) green onions, thinly sliced, to garnish


  • 1.5 Tbsp Korean chili flakes (Gochugaru)
  • 3 Tbsp Korean chili paste (Gochujang)
  • 2 Tbsp brown sugar
  • 2 Tbsp honey
  • 2 Tbsp soy sauce
  • 1 Tbsp oyster sauce
  • 1 Tbsp tonkatsu sauce
  • 1 Tbsp rice wine
  • 1 tsp minced garlic
  • 1 to 2 bird’s eye chili, seeded and minced


1. Rinse the chicken in cold water, drain well, and put it into a bowl. Add the milk, salt, black pepper, and rosemary leaves, and mix them well. Cover the bowl with cling wrap and leave it in the fridge for about 20 minutes. Drain the milk for about 5 minutes. (Leave any rosemary residue on the chicken as it is; it will add a nice aroma once baked.)

2. Put the chicken in a large zipper lock bag (27cm x 33 cm / 10.6 inch x 13 inch) and add the sauce, reserving 1/3 cup worth of sauce for later use. Seal the bag and vigorously shake the bag and massage the chicken so that the sauce smears well into the chicken. Marinate it for at least 4 hours in the fridge.

3. Preheat the oven at 220 degree Celsius (428 degree Fahrenheit) for 20 minutes. Take the chicken out from the fridge. Lay down some baking paper on top of the baking tray and line up the chicken. Make sure they are not stacked up on top of each other.

4. Put the tray into the oven and bake for 15 minutes. Take the tray out and turn the chicken over and put it back in the oven. Bake for 10 more minutes. While waiting, prepare clean baking paper lined on another baking tray. This step is only required if the chicken wings are saturated with much liquid (their own juice).

Transfer the chicken wings to a new tray. Coat the chicken wings with the remainder of the sauce (from step 2) using a basting brush. Switch the oven to broil (grill in Australia) and cook for 2 minutes or until the skin is charred. Flip the wings and coat with the sauce, broil for 2 minutes or until the skin is charred.

5. Garnish with some sesame seeds and/or green onion (optional). Serve.


1.What are baked Korean chicken wings?

  • Baked Korean chicken wings are a delicious and flavorful dish that combines the crispy texture of baked chicken wings with the bold and savory flavors of Korean cuisine. They are typically coated in a sticky, sweet, and spicy sauce made with ingredients like gochujang (Korean chili paste), soy sauce, honey, garlic, and ginger.

2. How do I make baked Korean chicken wings?

  • To make baked Korean chicken wings, start by baking the wings in the oven until crispy. Meanwhile, prepare the sauce by mixing together ingredients like gochujang, soy sauce, honey, minced garlic, minced ginger, and a splash of rice vinegar. Once the wings are cooked, toss them in the sauce until they’re evenly coated, then return them to the oven for a few minutes to allow the sauce to caramelize and become sticky.

3. Can I make baked Korean chicken wings ahead of time?

  • While it’s best to enjoy baked Korean chicken wings fresh out of the oven for optimal crispiness, you can prepare them ahead of time and reheat them before serving. Simply store the cooked wings in an airtight container in the refrigerator for up to 2-3 days. When ready to serve, reheat them in the oven until warmed through.

4. Are baked Korean chicken wings spicy?

  • The level of spiciness in baked Korean chicken wings can vary depending on the amount of gochujang or other spicy ingredients used in the sauce. You can adjust the spiciness to your preference by adding more or less gochujang or omitting other spicy elements like chili flakes.

5. Can I use a different type of chicken for this recipe?

  • While chicken wings are commonly used for this recipe due to their size and crispy texture, you can also use other cuts of chicken such as drumsticks or chicken thighs. Just adjust the cooking time accordingly based on the size and thickness of the chicken pieces.

6. Can I make baked Korean chicken wings gluten-free?

  • Yes, you can make baked Korean chicken wings gluten-free by using gluten-free soy sauce or tamari in the sauce instead of regular soy sauce. Additionally, make sure any other ingredients you use, such as gochujang, are gluten-free.

7. How do I serve baked Korean chicken wings?

  • Baked Korean chicken wings are often served as an appetizer or main dish. Garnish them with sesame seeds and sliced green onions for extra flavor and presentation. You can also serve them with a side of rice and steamed vegetables for a complete meal.


ALSO READ: Baked Frittata with Carrots and Harissa, Served Tunisian Style

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